On The Pass

In this episode of On The Pass, Gabriel Ornelas sits down with Andrew and Michelle Muñoz, the husband-and-wife team behind Moo's Craft Barbecue — one of the most celebrated barbecue restaurants in Los Angeles.
 
What started as a humble backyard project between friends has grown into a nationally recognized destination for Texas-style barbecue in LA, earning critical acclaim, a Michelin Bib Gourmand, and a James Beard Award nomination.
 
But this conversation goes far beyond brisket and smoke.
 
Andrew and Michelle share the story of building Moo's from the ground up — navigating the realities of running a restaurant, the responsibility of leading a team, and the deeper meaning behind hospitality and community. Together, they reflect on the discipline of craft barbecue, the evolution of the Los Angeles food scene, and the balance required to sustain both a business and a life.
 
This episode is a conversation about perseverance, partnership, and the belief that great food can bring people together in powerful ways.
 
For anyone interested in barbecue, restaurants, entrepreneurship, or the spirit of hospitality, this is a conversation about what it really takes to build something meaningful.
 
Listen in as we explore the journey behind one of LA's most beloved barbecue spots.
An On The Pass Studios Production.
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Nancy Silverton on Purpose, Loss, Leadership & Building Restaurants That Last
 
This weeks On The Pass episode, Gabriel Ornelas sits down with culinary icon Nancy Silverton — chef, restaurateur, mentor, and co-founder of the Mozza Restaurant Group. 
 
From helping define California cuisine to building an international restaurant empire that includes Osteria Mozza, Pizzeria Mozza, and Chi Spacca, Nancy has shaped the way America eats. But this conversation goes far beyond food.
 
Nancy opens up about:
- Imposter syndrome — and why it may be her secret fuel
- The difference between being a chef and being a leader
- Why "angry cooks make angry food"
- How to choose business partners wisely
- Why she feels like she's just getting started
- What longevity really requires in restaurants and in life
 
This episode isn't just for chefs. It's for founders, creatives, and anyone building something meaningful — especially when the road hasn't been straight.
 
Nancy reminds us that great food is one thing. But building something that lasts requires courage, humility, and purpose. 
 
If you've ever wondered how to keep going — this conversation is for you. 🎧 Listen on Apple Podcasts, Spotify, or watch the full episode here on YouTube.
 
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Learn more about Nancy Silverton:
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This conversation is about much more than wine.
On this episode of On The Pass, we sit down with Matt Crafton, winemaker at the legendary Chateau Montelena, as the winery approaches a historic milestone—50 years since the Judgment of Paris reshaped the global perception of American wine.
Rather than rehashing history, this conversation looks forward.
Matt shares his unconventional path into winemaking, from leaving finance behind, starting at the bottom of the cellar, and embracing craft over comfort, to now stewarding one of the most iconic names in Napa Valley alongside CEO Bo Barrett.
Together, we explore:
What it means to build something that outlives you

Leading with trust, clarity, and creative freedom

Replanting vineyards with a century-long mindset

Embracing innovation and technology without losing soul

Why wine is ultimately about people, connection, and shared moments

You don't need to be a wine expert to take something meaningful from this episode. This is a conversation about legacy, leadership, patience, and community—told through the lens of a place that has helped shape American culture.
If you care about building things with intention, thinking long-term, and creating work that endures, this episode is for you.
🎧 Listen on Apple Podcasts & Spotify 📺 Watch the full conversation on YouTube 🔔 Subscribe for more conversations at the intersection of food, culture, and humanity
 
Learn more about Chateau Montelena Winery:
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In this episode of On The Pass, with José Luis Hinostroza, the chef behind ARCA, a jungle-rooted restaurant shaped by fire, place, and pre-colonial Mesoamerican tradition.
José Luis' journey spans some of the world's most influential kitchens — Alinea, El Celler de Can Roca, and Noma — where he later joined the R&D team for Noma Mexico. But rather than chasing prestige, he chose presence, calm, and connection, ultimately building a life and community in Tulum.
Recorded just after a powerful collaboration dinner celebrating 10 years of ARCA, with chefs flying in from across Mexico, this conversation goes far beyond the plate.
We explore:
Finding calm in Tulum after years of anxiety

Reconnecting with Mexican identity through indigenous ingredients

Letting go of ego and leading with humility

Mentorship, team-building, and protecting creative vision

Why ARCA rejects the "fine dining" label

Community, responsibility, and the future of Mexican cuisine

This episode is about more than food. It's about leadership, legacy, and choosing a life aligned with your values.
🎧 Listen on Apple Podcasts and Spotify 📺 Watch the full conversation on YouTube 📲 Follow @itsonthepass and join the conversation
 
Learn more about José Luis Hinostroza + ARCA: 
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Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place.
 
In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet.
 
In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community
 
Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision.
 
📍 Listen to more episodes of On The Pass on Apple, Spotify, Amazon Music, and YouTube. 📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context.
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An On The Pass Studios Production
 
Learn more about Travis Swikard + Callie San Diego: 
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Learn more about On The Pass:
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Lets work together! Get in contact:
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