Podcast appearances and mentions of ignacio mattos

Soon to celebrate his 50th birthday by journeying from Paris to Tokyo by car along the Southern Silk Road, the French Moroccan creative director, artist, and entrepreneur Ramdane Touhami says he's “thirsty for life like it's just the beginning,” and it shows. Among his 17 (yes, 17) companies are the cult grooming brand Officine Universelle Buly 1803, which he and his wife co-founded in 2014 and sold to LVMH in 2021; the Paris-based creative agency Art Recherche Industrie, whose clients include Christofle, Moynat, and Gohar World; and Hotel Drei Berge, which he opened in the Swiss Alps last year. With each of his enterprises, Touhami has proven, time and again, how much craft matters—that there's a real demand for it in a streamlined world that prioritizes efficiency, and that it's not necessarily at odds with turning a profit.On the episode, Touhami talks about the parallels between Japan and Switzerland, business as a religion, and the healing power of mountains.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Ramdane Touhami[5:29] Hotel Drei Berge Hotel[5:29] Élisée Reclus[8:36] Angelo Mangiarotti[8:36] Tobia Scarpa[8:36] Dieter Rams[5:29] “Ramdane Touhami's Peak Performance”[17:12] Mos Def[20:28] Henry David Thoreau[28:16] Officine Universelle Buly 1803[28:16] Cire Trudon[1:00:35] Aman[27:06] Ignacio Mattos[28:16] LVMH[34:54] An Atlas of Natural Beauty[34:33] Bernard Arnault[34:54] Izumi Aki[41:54] Société Helvétique d'Impression Typographique[43:54] Émile Shahidi[44:30] Radical Media[44:59] Tricontinental magazine[57:24] “A Parisian Designer Builds His Dream House in a Former Brothel”[1:00:35] Southern Silk Road

One-on-one podcast recorded live and uncut from Glendale. Chris and Jason talk about having a Canadian-style pre-drink, trouble at the Cartier store, all animals want to live, where do you draw the line? Animal chiropractic influencers, Chris is glad that the World Cup virus has ended, how to style a Pyrex Tears short, Ignacio Mattos is sexy, Equinox steam room vibe report, Gorilla Mode, remember the Versuz Battle? Subscribe to my newsletter because I don't know how long I will be on this hell site, Elon Musk is merely a pawn in Jay-Z's game, Tory Burch > Tory Lanez. twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Ignacio Mattos is an Uruguayan-born chef currently living in New York. His restaurants, Estela, Altro Paradiso, Lodi, and Corner Bar, are some of the city's busiest and best. We chat bout our travels to Seattle, a recap of Them Jeans' throwback DJ set, our Washingtonian-steam punk Robert Downey Jr. server, he has a dead person's knee, cauliflower ear is sexy until you have to lick that thing, facials, does Ignacio get in there and clean the toilet, the pleasure of paying for things, one time he got embarrassed and had to buy hundreds of dollars worth of mushrooms, how many dishes are too many? When it comes to sex and food, it's hard to have it all, how to eat a croissant the right way, don't trust someone who doesn't like chocolate, it's probably super fun to cook the food for room service too, Ignacio's thoughts on negative reviews and the star system, and we try to convince him to open a restaurant in Las Vegas against his will. instagram.com/ignaciomattos twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Celebrated New York City Chef Ignacio Mattos of Estela, Altro Paradiso, Lodi and Nine Orchard, shares the umami ingredients that he always has in his at-home kitchen pantry from anchovies to bottarga. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com

With its briny, umami-rich flavor and dramatic black-blue hue, squid ink, aka cuttlefish ink, delivers a lot of excitement for one ingredient. Famously used in Japanese (ramen), Spanish (arròs negre), and Italian (spaghetti al nero di seppia) cooking, today, it's in the spotlight inspiring an array of innovative dishes. Find out what makes this versatile and timeless ingredient so beloved. Joining us are Chef Ignacio Mattos (owner of the Michelin-star Estela, Altro Paradiso, Lodi) and Ignacio Rodrigues from Nortindal, producers of premium cuttlefish ink from Spain.Follow @ignaciomattos @estelanyc @altroparadiso @lodinyc @cornerbarnyc @nortindal_ @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia https://haynowmedia.com/

Now brought to you by Scout Magazine. It's been just over a year since the pandemic upended everyone's lives. Some more than others, none probably more so than Chef Alex Sandoval of Le Crocodile. Jamie was intrigued to bring her on today so she could tell her story. As someone who was living her best life, cooking under world renowned Chef Ignacio Mattos at eponymous restaurant Estela in New York City, Sandoval looked to have it all. Then March 15th, 2020 hit and everything changed. Two days later she was on a flight back to Vancouver. Just like that, a dream stolen. A life forever altered. As dour as all that sounds, this conversation is fun and lively as Alex recounts her memories of that time with frankness and honesty. An opportunity was lost but time heals all wounds and she's a Chef at heart. You can feel how much she loves her work and that passion is what drives this industry. Much respect. We hope you enjoy this one!Here's the link to the column Jamie reference's about Alex and Estela. From Grubstreet: When the Restaurants Closed, They Cooked for Each OtherChef Ignacio Mattos had just earned a Michelin star. Now he’s struggling to feed his staff.(Sadly, still no Mickey. Le sigh)***Scout is one of Vancouver’s leading food and culture magazines. If you’re wanting to learn more about the city’s food and cultural sphere with regards to community news, new restaurant openings, essential guides to some of the city’s best offerings as well as who’s hiring, Scout is where you should go. They also have a sister website called Islandist. Same type of content only Island driven. That’s Islandist.ca.We’re proud to have Scout as our presenting sponsor as we believe what they “Scout out” is an excellent compliment to what we’re offering here with Track and Food. Do check them out. scoutmagazine.ca

In the fifteenth episode, Vera Loulou interviews Ignacio Mattos, chef and owner of Michelin-starred Estela and Café Altro Paradiso. Ignacio talks to Vera about growing up surrounded by a family of great cooks, how he discovered his love for baking at the ripe age of 8, his journey from France to working in Michelin-starred kitchens, how he sees cooking as a form of storytelling, and everything in between.

Colin Wood found his way to cheffing after a back injury stymied his Olympic plans. After a fruitful and inspiring period working in Melbourne for Andrew McConnell, Colin took on a role with Ignacio Mattos in New York, leaving on the cusp of the world locking down. A pandemic year in his home town of Perth took him deep and he's fired up to forge a new path.https://linktr.ee/colejwoodFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

As anyone who works, or has worked, in hospitality, the pressures your can find yourselves under can be quite full on. So taking a moment of respite from the madness of service is essential. For chef Colin Wood, this came in the form of cheese making which has now become a significant part of his culinary life. You just have to check out his instagram @colejwood to see what I mean. Colin's cheffing careers has taken him across the globe working in some of the best including Andrew McConnells Cutler and Co, to Oakridge and then to New York as culinary director for chef Ignacio Mattos's restaurants Estela, Altro Paradiso and Flora Bar. Throughout all, developing cheese programs within them was paramount. He returned to Australia just prior to the borders closing (due to COVID) and is now in Perth pondering his next steps. But one is is certain. Cheese will remain a sincere and central focus.

Conexión Interior - Conocemos al ingeniero agrónomo Ignacio Mattos, gerente de Interagrovial by En Perspectiva

Award winning Chef Ignacio Mattos (Estela, Altro Paradiso) discusses cooking for the Obama’s, his obsession with a particular hot dog, and how music by One Direction can ruin any meal. Produced by Andrew Steven and The Podglomerate.  Learn more about your ad choices. Visit megaphone.fm/adchoices

When was the last time you had a baklava croissant? Yeah, me neither! Ok, added to planner. Honestly, how much do we love baked goods? Pastries, danish, turnovers, beignets, financiers? Doughnuts? (that's a weird word) Do you love them enough to leave the profession you've had your sights on since you were a kid? A career you were actively successful in? A passion millions of people would die for and even devote their lives to achieving but never attain?? If so you are among a very elite class of artists along with our very charming guest today, Grace Mumm. Originally from Iowa and only in LA for about 6 months at the time, 20-year-old Grace had found industry representation, plenty of auditions and was actually working as a professional actor. Dream come true, right? Well not so fast, Tinsel Town…here comes Gjusta. Enamored with LA's premier bakery, the Venice juggernaut, Gjusta, Grace asked for an application and the rest as they say is history. Almost a year and a half later Grace is a professional baker at one of LA's finest executors of top-tier scones and sour doughs, is on track for a New York stage with Chef Ignacio Mattos, has "the industry” in her rearview mirror...and she couldn't be happier. Her commercial agent, not so much. Coop&Myan do a pretty decent job of keeping Grace off track but in the end we cover her junior year in Germany, the artificial nature of our school system, Chinese doughnuts, the Chicken sandwich wars, the magic of Figs, the demise of Boston Market and even Shark Tank. Yes, Shark Tank. So check out episode 80 of Unofficial for yet another peek inside an LA artist's life you would otherwise never know. Everybody is interesting and they all have a story. Next week Myan's mom drops by for the most embarrassing episode a podcast host can hope to endure. Transparency is a bitch.

This is not tossing. This is assembling, fashioning, architecting. With the help of chef Ignacio Mattos.

It’s a special episode of the show recorded live in front of an audience at NeueHouse Hollywood in Los Angeles. Our guest is esteemed New York City chef and long time friend, Ignacio Mattos. A native of Uruguay who trained under legendary chefs such as Francis Mallman and Alice Waters, Ignacio is the culinary force behind the popular and critically acclaimed restaurants Estela, Café Altro Paradiso and Flora Bar. He joins us to talk about his career and also his first-ever cookbook, Estela. Snacky Tunes is powered by Simplecast

This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center. Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.

What does it take to open a restaurant? This week on Snacky Tunes, Greg and Darin Bresnitz are joined in the studio by Thomas Carter and Ignacio Mattos. Thomas and chef Ignacio are in the process of opening a new restaurant on Houston Street called Estela that aims to focus on casual yet high-end food. Find out how the two met, and how they compose their menu and wine list. Find out why Thomas and Ignacio are adamant about homemade, refreshing cuisine. Tippy Toes joins the crew in the studio to play some live tracks and talk about their roots in jazz and improvisation. Learn some of the rules of dance music, and where Tippy Toes eats lunch together. Thanks to our sponsor, Tekserve. “We wanted to make food that you eat on your day off- food that you’d want to eat three times a week… We wanted to use the best ingredients, and that’s sometimes difficult because we don’t want to make it too expensive.” [13:00] — Ignacio Mattos on Snacky Tunes