Episodes

  • 81. Traditional Thai cooking - Bo Songvisava from Bo.lan in Bangkok

    81. Traditional Thai cooking - Bo Songvisava from Bo.lan in Bangkok
    Aug 7 2025
    Bo Songvisava is the co-chef and co-owner of Bo.lan in Bangkok. She runs the restaurant with her husband Dylan Jones, and together they are on a mission to reintroduce Thailand its native cuisine. She is also an environmental activist working to fight industrialization and support small-scale farmers who supply her restaurant. Bo Songvisava grew up in a bustling household in Bangkok, as one of five kids in her family. After graduating with a bachelor’s of business in restaurant and catering management, she went to London to work at Australian chef David Thompson’s Nahm, which was a pioneer in reintroducing traditional Thai cooking. At Nahm, she met her future husband Dylan Jones, and after two years, the two moved back to Bangkok to open Bo.Lan, where they are focusing on running a sustainable restaurant and following old Thai recipes. We will hear Bo Songvisava tell about how she composes and balances her Thai meals, and she will also reveal her favourite restaurants in Bangkok and the rest of Thailand. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    39 mins
  • 80. Californian kaiseki - Niki Nakayama from n/naka in Los Angeles

    80. Californian kaiseki - Niki Nakayama from n/naka in Los Angeles
    Jul 3 2025
    Niki Nakayama was born in Los Angeles in 1975 to Japanese parents, and grew up in Koreatown in LA. She attended culinary school in Pasadena, then worked at Takao and embarked on a three-year journey to Japan, where she learned the roots of kaiseki at a Ryokan owned by her cousins. Back in LA, Niki Nakayama opened Azami Sushi Cafe, known for its all-female staff and innovative approach to sushi, and in 2011, she opened n/naka, where she combines traditional techniques with California influences, sourcing most of the ingredients locally. Her work has been featured in various media, including Netflix's Chef's Table series as well as Masterclass. We will hear Niki Nakayama tell about how she creates her Japanese inspired dishes, and she will also reveal her favourite restaurants in Los Angeles and Japan. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    34 mins
  • 80. Californian kaiseki - Niki Nakayama from n/naka in Los Angeles

    80. Californian kaiseki - Niki Nakayama from n/naka in Los Angeles
    Jul 3 2025
    Niki Nakayama was born in Los Angeles in 1975 to Japanese parents, and grew up in Koreatown in LA. She attended culinary school in Pasadena, then worked at Takao and embarked on a three-year journey to Japan, where she learned the roots of kaiseki at a Ryokan owned by her cousins. Back in LA, Niki Nakayama opened Azami Sushi Cafe, known for its all-female staff and innovative approach to sushi, and in 2011, she opened n/naka, where she combines traditional techniques with California influences, sourcing most of the ingredients locally. Her work has been featured in various media, including Netflix's Chef's Table series as well as Masterclass. We will hear Niki Nakayama tell about how she creates her Japanese inspired dishes, and she will also reveal her favourite restaurants in Los Angeles and Japan. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

    Hosted on Acast. See acast.com/privacy for more information.
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    36 mins
  • 79.⁠ ⁠A sustainable restaurant - Matt Orlando in Copenhagen

    79.⁠ ⁠A sustainable restaurant - Matt Orlando in Copenhagen
    Jun 20 2025
    Matt Orlando is an American chef based in Copenhagen. He has worked with some of the World’s best chefs, like Eric Ripert, Raymond Blanc, Heston Blumenthal, Thomas Keller and René Redzepi. His first own restaurant, Amass in Copenhagen, set the benchmark for social and environmental responsibility, and he has followed this path since. He grew up in San Diego in California, and after working with some of the most famous chefs in the US, he joined Heston Blumenthal at The Fat Duck in the UK, followed by years of work at Noma in Copenhagen. Matt Orlando is now planning his next restaurant in Copenhagen, opening in the fall of 2025. In this podcast, Matt Orlando will reveal all his favourite restaurants in Copenhagen and the rest of the world. These recommendations and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/

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    1 hr and 5 mins
  • 78. Molecular gastronomy - Wylie Dufresne from Stretch Pizza in NYC

    78. Molecular gastronomy - Wylie Dufresne from Stretch Pizza in NYC
    Jun 5 2025
    Wylie Dufresne is the chef and owner of Stretch Pizza in New York. He was born 1970 and grew up in Rhode Island. He trained at the Culinary Institute and started working with chef Jean-George Vongerichten in 1994, taking on the role of chef de cuisine at Jean-Georges. In 1999 he became the chef at 71 Clinton Fresh Food, and in 2003 opened his experimental restaurant WD-50, where he explored the possibilities of molecular gastronomy in his cooking, reaching global fame. In 2013, he opened a second restaurant, Alder, in the East Village. Dufresne then moved on to use his technique and focusing on dough, first at Du Donuts, and then at his latest restaurant, Stretch Pizza, where he pays respect to the classic New York slice. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    54 mins
  • 77. Norwegian stars - Sven Erik Renaa from RE-NAA in Stavanger

    77. Norwegian stars - Sven Erik Renaa from RE-NAA in Stavanger
    May 3 2025
    Sven Erik Renaa is the chef and owner of restaurant Renaa in Stavanger, Norway. He was born in Trondheim and developed a passion for cooking from a young age. After completing his culinary education, Renaa started his career working in some of Norway’s top restaurants. In 2000, he worked with acclaimed chef Eyvind Hellstrøm at Oslo’s Bagatelle restaurant, and in 2009, he opened his own restaurant, RE-NAA, in Stavanger, which earned one Michelin star in 2016, a second star in 2020 and a third in 2024. We will hear Sven Erik Renaa tell about which Norwegian seafood he appreciates most, and he will also reveal his favourite restaurants in Stavanger, Oslo and the rest of the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    1 hr and 2 mins
  • 76. Nordic island cooking - Nicolai Nørregaard from Kadeau in Copenhagen and Bornholm

    76. Nordic island cooking - Nicolai Nørregaard from Kadeau in Copenhagen and Bornholm
    Apr 17 2025
    Nicolai Nørregaard is the head chef and co-owner of restaurant Kadeau in Copenhagen and Bornholm. He was born and raised on the island of Bornholm in the Baltic Sea. As a child he was influenced by his grandfather’s cooking, who cultivated and grew his own vegetables, caught his own seafood and preserved his own ingredients for the winter months. This way of traditional cooking is what inspired the cooking at Kadeau. Nicolai Nørregaard is also regarded as one of the pioneers of the New Nordic movement, working seasonally in close connection with nature, and challenging and redefining the attitudes towards traditional fine dining. In this podcast, Nørregaard will also reveal all his favourite traditional Danish restaurants in Copenhagen. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    48 mins
  • 75. Born in Yucatan - Roberto Solís from Nectar and Huniik in Merida, Mexico

    75. Born in Yucatan - Roberto Solís from Nectar and Huniik in Merida, Mexico
    Apr 3 2025
    Roberto Solís is the chef and restaurateur of Nectar and Huniik in Merida, Mexico. He began his professional cooking career in 2003, when he founded Néctar, a restaurant focusing on Yucatán cuisine, in his hometown of Mérida. Years later he worked at top restaurants like The Fat Duck, Noma, Per Se in New York and Les Créations in Tokyo. Roberto Solís has experimented with ingredients used in the traditional regional cooking. He has become known as the father of the new Yucatán cuisine, where his work has transformed the culinary landscape and enriched the culinary movements that have put Mexico at the top of the global food scene. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

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    50 mins