Show overview
Flavors Unknown launched in 2025 and has put out 14 episodes in the time since. That works out to roughly 15 hours of audio in total. Releases follow a fortnightly cadence.
Episodes typically run thirty-five to sixty minutes — most land between 42 min and 1h 16m — though episode length varies meaningfully from one episode to the next. None of the episodes are flagged explicit by the publisher. It is catalogued as a EN-US-language Arts show.
The show is actively publishing — the most recent episode landed 2 days ago, with 11 episodes already out so far this year. The busiest year was 2026, with 11 episodes published. Published by Emmanuel Laroche - Show Host.
From the publisher
Behind the scenes conversations with chefs and bartenders
Latest Episodes
Chef Jordan Rubin on Sushi, Seafood, and Mr. Tuna
Tradition and Innovation with Chef Jon Matsubara
Tradition and Innovation with Chef Jon Matsubara
Chef Mayank Istwal | Inside Musaafer
DC Chefs on Food Scene, Culture, and Reality
This conversation features a group of DC chefs, pastry chefs, and mixologists discussing their journeys in the culinary world during the Rising Star event in Washington, D.C. They share their personal stories, the passion that drives them, and the unique cultural influences that shape their culinary practices. The panel includes Chef Angel Barreto – Anju,... The post DC Chefs on Food Scene, Culture, and Reality appeared first on Flavors Unknown.
S8 Ep 207The Hidden Power of Culinary Bookstores
Today on Flavors Unknown, I’m talking with Matt Sartwell, owner of Kitchen Art and Letters in Manhattan. He shares insights on the evolving world of food books, the importance of niche markets, and the future of culinary literature. Discover how curated bookstores thrive in the digital age, the impact of diverse culinary cultures like Madagascar,... The post The Hidden Power of Culinary Bookstores appeared first on Flavors Unknown.
S8 Ep 206David Skinner on Indigenous Cuisine
In this episode of Flavors Unknown, Emmanuel Laroche sits down with David Skinner, James Beard–recognized chef and founder of Ishtia, to explore the deep intersection of heritage, excellence, and emotional memory. David’s story does not begin in a boardroom. It begins in his grandmother’s kitchen—standing beside a pastry chef, breathing in the scent of cakes... The post David Skinner on Indigenous Cuisine appeared first on Flavors Unknown.
S8 Ep 205Madagascar Food & Culture with the Ambassador
In this special episode of Flavors Unknown, Emmanuel Laroche sits down with the Ambassador of Madagascar, Lantosoa Rakotomalala, for a conversation recorded inside the Embassy of Madagascar in Washington, DC. On the day his new book A Taste of Madagascar is released, this discussion explores how Madagascar tells its story through food, biodiversity, and cultural... The post Madagascar Food & Culture with the Ambassador appeared first on Flavors Unknown.
S8 Ep 204Inside Domu: Chef Sean Nguyen on Food, Focus & Success
In this episode of Flavors Unknown, I sit down with Chef Sean Nguyen, one of the chefs helping redefine Orlando’s culinary landscape through precision, restraint, and deep respect for Japanese cuisine. Chef Nguyen shares the story behind Domu, the restaurant that brought his dream to life — and the philosophy that guides his growing portfolio... The post Inside Domu: Chef Sean Nguyen on Food, Focus & Success appeared first on Flavors Unknown.
S8 Ep 202Seattle’s Rising Culinary Voices on Food, Drinks & Balance
In this engaging conversation, a panel of Seattle chefs and mixologists discusses the evolving food scene in Seattle, particularly in the wake of the pandemic. They share their experiences of the Seattle Culinary Scene and navigating challenges such as rising food costs and minimum wage, while also highlighting the innovative spirit that has emerged, with... The post Seattle’s Rising Culinary Voices on Food, Drinks & Balance appeared first on Flavors Unknown.
S8 Ep 201Sam Diminich on Local Farms, Craft, and Responsibility
In this conversation, Chef Sam Diminich shares his journey in the culinary world, discussing his experiences from competing on television to running a restaurant and engaging with local farmers. He emphasizes the importance of service in cooking, the impact of sobriety on his culinary creativity, and the need for a supportive community in the industry.... The post Sam Diminich on Local Farms, Craft, and Responsibility appeared first on Flavors Unknown.
S8 Ep 201Madagascar Flavor: Chefs on Creativity and Travel
As many of you know, I’m in the middle of an exciting moment: the launch journey for my new book, A Taste of Madagascar.To celebrate—and to give myself the space this project deserves—I’m taking a short creative break from the regular Flavors Unknown format. Our usual chef interviews will resume in January 2026.Until then, the... The post Madagascar Flavor: Chefs on Creativity and Travel appeared first on Flavors Unknown.
S8 Ep 200Inside Honolulu’s Food Scene with Hawaii’s Top Chefs
In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island’s most innovative culinary voices — Roy Yamaguchi (Roy’s Restaurants, Eating House 1849), Chris... The post Inside Honolulu’s Food Scene with Hawaii’s Top Chefs appeared first on Flavors Unknown.