Meet Food & Hospitality Expert, Gabriel Ornelas
From his podcast to brand clients, he's a man on a mission to make meaningful connections wherever he goes
In January 2020, I had crossed paths multiple times with Gabriel Ornelas on the way to the media room where interviews were being held with the celebrity chefs at the Cayman Cookout. His set-up of microphones, booms and cameras was admittedly intimidating compared to mine – the Voice memo note on my iPhone.
On the last day, as interviews wrapped up and we had a little more downtime, we finally had the chance to connect (over cigars and rum nonetheless). Gabriel told me all about the podcast he had started less than six months prior and how quickly foodies caught on. Now, On The Pass is on its fourth season, which launched in February with Ep 57. Hot Spot: Charlie Mitchell of Clover Hill, and their community of listeners spans 52 countries.
“The old saying ‘it takes a village’ is an understatement when it comes to executing podcasts at this level. We couldn't have the success we’ve had and incredible guests I've interviewed without the help of my team,” Gabriel humbly shares on his podcast that “serves up inspiring conversations with dynamic figures in the food and beverage, hospitality and travel space.”
As someone who’s been slow to catch on to podcasts (I blame my attention span and our fast-paced world), On The Pass has repeatedly proved compelling. The content is relevant to more than just foodies, really, for anyone who dines out, travels or is simply curious to the inner workings of the hospitality industry as the interviews may be with famed industry folk, but always evolve to cover a wide variety of human interest stories led by Gabriel’s thoughtful narrative.
“I come from a very service oriented family. My father was a peace officer and my mother worked in healthcare. Their work lives were dedicated to serving others and any free time they had they loved to continue that service by hosting dinner parties and gatherings. It’s no surprise as their only son, I also derive great pleasure from being in service to others,” says Gabriel on the inspiration behind his podcast.
“I’m in the people business and I feel fortunate to have grown-up in a family that really values deep connection and community building. Bridging those values into my career, allowed me to tap into my passions and curiosity around: travel, innovation, culture, and how food and drink brings us all together.”
Below, Gabriel reflects on some of his favorite episodes of On The Pass thus far, as well as travel trends he’s watching and hospitality trends he’d like to see more of society to follow.
How did you go about turning an idea into a (very successful) podcast?
Are you familiar with Malcom Gladwell’s 10,000 hour rule from his book Outliers? The premise is that it takes 10,000 hours of intense practice to achieve mastery. Before starting the podcast, I spent almost a decade traveling around the world meeting with hospitality, food and beverage executives and talent. Much of those interactions or partnerships resulted in snackable branded 15-30 second digital content or other related partnerships, but the most interesting moments for me were the conversations in meetings, over dinner or drinks. I’ve never had any formal media training, but I was confident that I put my 10,000 hours in and believed there was a missed opportunity to not capture the unique access I have and package it in a way that others can learn and benefit from, while also creating community. On The Pass was born in October of 2019.
Our mission is to be a vehicle for discovery and learning. Our goal is to celebrate the diverse hospitality ecosystem, challenge norms, how people eat, drink, move through the world and strive to make a positive impact on the industry and the world. I think we are doing that, one story at a time.
How does On The Pass complement the rest of your work in the hospitality space?
Being in the people business, On The Pass helps me stay connected with the most interesting figures that are also the future of hospitality. My podcast helps amplify my network, my learning, my understanding of this ever changing landscape in business.
I believe, to be an effective marketer in today's world you have to build your own personal brand and thought leadership. On The Pass is a real tangible representation of my passion and understanding of the industry and in my opinion, better than any traditional resume. I run a hospitality, F&B consultancy that at its core, helps brands and companies build and nurture community. If I’ve successfully built a community for my own platform, chances are that I have the ability to successfully do that for my clients and partners. In addition to being a storyteller and passionate conversationalist, I’m a brand strategist and marketer who has been fortunate to work with incredible brands like Perrier-Jouët, Faena Group, Valrhona Chocolate, Mercedes-Benz, Citi and numerous others.
Is there a subject or topic you consistently discuss with podcast interviewees? If so, what is it and why is it so important for the hospitality industry?
A common thread between all my guests of On The Pass, whether they are a chef, winemaker, hotelier, restaurateur, consumer facing brand etc., is their passion for building community around their particular craft, product or service. Another unifier is our interest in environmentalism and intentionally sourcing products or raw materials. Every guest is offering something unique and authentic, but all are approaching connecting with their community and their environmental impact in a slightly different way. I don’t believe you can truly become a great brand or experience nowadays without thinking about your impact on people and the environment.
Business as a force for good should be table-stakes at this point. My hope is we continue to trend in a direction that not only thinks about the benefit to investors and shareholders, but our natural resources and the environment as well. The hospitality industry has a real opportunity to help guide conscious consumers and educate its community across the globe on how to be more responsible and thoughtful patrons of this earth. Reinforcing that we can and should all enjoy the many beauties life has to offer, but with morals and ethics.
Why do you think the content of the podcast resonates with so many people?
Our On The Pass listeners can hear and even feel the passion our guests have for their work. For most of our guests, the product or service they are offering is more than just work, it's their love, their dream, their joy and what continues to motivate them. Many of our guests are wildly successful entrepreneurs, and several I would even put in the celebrity category, but all went into this business following their passion and love for serving others. On Episode 51, Sebastien Silvestri, CEO of Dinex Group, the restaurant group of chef Daniel Boulud, acknowledges the success of his group, but also discusses the challenges and how “he would have gone into tech if he wanted to get rich.”
Real human stories of challenge and triumph, I believe help remind us all that obstacles are normal and gives us hope in our own endeavors. We will all meet challenges in this life, no one is immune, but how we respond to them is what counts.
You previously shared with me that some of the episodes featuring emerging talent performed higher than expected. Why do you think this is and how are you finding some of the emerging culinary characters who’ve yet to really make a splash?
I believe we are all in a continuous search for the new, what's next, and up-and-coming. I love highlighting the greats, the icons, like Chef Dominique Crenn, three-time James Beard award winning winemaker Rajat (Raj) Parr, Chef Daniel Boulud, Chef Dominique Ansel, etc., but there is already a tremendous amount of content and storytelling about them.
The emerging talents are not as well known, and as we strive to be a vehicle for discovery, many listeners see value in On The Pass helping them discover the world through these incredible figures. Emerging Talents like, Chef Jeremy Chan from Ikoyi in London, Michael Fox CEO of Fable Food Co., Chef Santiago, Lastra from KOL in London, Rafael (Rafa) Shin Founder of Agua Magica Mezcal and so many others. I believe, even in a small way, we have helped these talents and been a part of their growth. Additionally, our listeners are the group of people who love being in the know.
What is a destination that exceeded your culinary expectations? Can you share a few favorite dishes or restaurants for readers?
Two of my favorite meals from last year were Restaurante Manu, in Curitiba, Brazil, by the incredibly talented chef Manu Buffara, Latin America’s Best Female Chef 2022 and Ep. 36 of On The Pass. As well as Ikoyi London, by chef Jeremy Chan and his operating partner Ire-Hassan Odukale, who were guests on Ep. 29. Both experiences were wildly different, but incredibly unique flavors, presentations and most importantly memorably delicious. I also, recently, this past February, ate at Harbor House Inn, in Elk, California, by chef Matthew Kammerer. Not only was the food delicious, locally sourced, and sustainable, but the location was breathtakingly beautiful.
What about a destination that you haven’t experienced but your mouth is watering thinking about it?
Japan is a destination high on my list and has been for some time. I subscribe to the Susan Sontag quote “I haven't been everywhere, but it’s on my list.”
What is a current trend in the hospitality industry that you’re following?
Food continues to be a key driver in travel, both domestically and internationally. I believe there is no better time than now to be an adventurous and curious foodie. Many Tourism Boards around the world are leaning into a food forward strategy. Awards like Michelin, James Beard and The World's 50 Best ecosystem, which highlights restaurants, bars and now hotels, have given global spotlight to these global establishments and become a true vehicle for discovery. Local knowledge is no longer held in the hands of a small few, but readily available with the click of a button and comes from an extremely reliable and trusted source.
Also, eco-tourism and regenerative properties are popping up all over the world. I recently wrote an article about my time at Playa Viva, an eco-luxury hotel property located on the South Pacific Coast of Mexico. As I mentioned above, sustainability and business as a force for good, and companies challenging their impact on not just their guests but also the environment is crucial.
Is there a trend you’d like to see become more popular in the next five years? If so, what is it and what do you think will have to happen for it to get there?
The wellness trend, of what and how we eat matters for our overall well-being. Food is in fact medicine and the quality of ingredients matter. My hope is more people evaluate their relationship with food and ask themselves, “Is what I’m consuming helping me be the best version of myself?” We can alleviate much of the sickness and disease plaguing our society, through a proper nutrient dense diet that consists of real food, not the ultra-processed junk many people are hooked on around the world. We need more education and access, especially for the predominantly Black and Brown communities who are targeted by the ultra-processed brands.
Also, it would help if we had a government who prioritizes health, preventative medicine and not just the interests of big Pharma or big business. I did an episode on the podcast with Chef Dan Barber (Ep. 31), and we discussed the need for chefs to step up and take over our broken food system. I am committed to utilize my platform to help propel this narrative for a healthier future.
Where can we find you when you’re not traveling?
I live in west Los Angeles, about one mile from the ocean in Marina Del Rey. I feel so fortunate to live in an area where health and wellness is prioritized and incredible restaurants and farmers markets are easily accessible. I do not take that for granted!
There is a little cafe across from my place called Ten Cafe and it is just delightful. You can find me there a couple days a week relaxing, working, and taking numerous calls.
I also frequent Gjusta, Gjelina and Great White.
I love to support local and small businesses, so I shop at Rainbow Acres, which is a family owned grocery store that's been in the neighborhood for decades.
I always love to shout out other podcasts and one in particular that I really enjoy is the Diary Of A CEO with Steven Bartlett. Steven has some of the greatest thinkers of our time, covering topics of sleep hygiene, wellness, mental health, entrepreneurship and so much more.
Some recent clips:
Sip Cocktails While Saving the Beach at This Paradise Resort
The Best Places to Drink in Boston
Destination Spirits: A Surprising Tale Of Terroir On Grand Cayman’s Seven Mile Beach