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.

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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.

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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.

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📺 Watch this full conversation on YouTube — including bonus moments and behind-the-scenes context.

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An On The Pass Studios Production

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