On this episode, Ragnar speaks with Hussain Shahzad, Executive Chef of Hunger Inc. Hospitality. A leading voice in Indian cuisine, he uses local ingredients, tradition, and innovation to shape a forward-thinking food culture. After training with the Oberoi Group in Mumbai and gaining experience at Eleven Madison Park in New York, Hussain returned to India to be part of a rapidly evolving culinary landscape. Chef Hussain is the creative culinary force behind Papa's Bombay, a 12-seater chef's counter Papa's recently named to TIME Magazine's World's Greatest Places 2025 list, spotlighting its intimate and innovative approach to dining. Tune in to explore how Indian cuisine is evolving, discover the philosophy behind one of the world's most intimate dining experiences, and learn why mentorship and empathy are essential to building the next generation of chefs. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Stelios Kiosses, psychotherapist, Course Director at the University of Oxford, and pioneering voice in the emerging field of culinary psychology. With over three decades of clinical experience, Stelios explores how food is inseparably connected to how we think, feel, and live. He has spoken at Harvard Medical School, authored books, and has just released his latest book, Culinary Psychology: Food Choices and the Mind-Body Connection. Tune in to explore how flavor, perception, and mindful eating shape our relationship with food, and discover the ways chefs and culinary experiences can influence wellbeing, behavior, and satisfaction. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Anna Blue, Founder and CEO of Blue Moss Group, where she helps organizations align business strategy and social impact to drive growth. She is also the founder of the Hospitality Creator Summit, a first-of-its-kind platform connecting hospitality leaders, creators, and brands to shape storytelling and influence in the industry. Before entering hospitality, Anna built her career advancing gender equity, working in politics and later with global nonprofit initiatives supporting young women's leadership and advocacy. Today, she brings that experience and passion into the hospitality world. Tune in to explore what strong leadership looks like in hospitality, the persistent gaps in opportunity for women, and how the industry can build more equitable and inclusive workplaces for the next generation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.