Inside the Bold New Cleveland & Detroit Food Scene

Cleveland Food Scene. Today on Flavors Unknown, I sit down with five dynamic culinary voices who are reshaping perceptions of Cleveland and Detroit’s food and drink scenes.
This panel was recorded during StarChefs Rising Stars in Cleveland, and wouldn’t have been possible without the support of Symrise Food & Beverage North America.

My guests include:
🍕 Chef Vince Morelli – Cent’s Pizza + Goods (Cleveland)
🧪 Chef Jeremy Umansky – Larder Delicatessen & Bakery (Cleveland)
🥟 Chef Liu Fang – Abundance Culinary (Cleveland)
🍰 Pastry Chef Annabella Andricks – Rood (Cleveland)
🍸 Bartender Liz Dabecco – Standby (Detroit)

Together, we explore what it means to create boldly, collaborate fiercely, and honor your roots—without romanticizing the past. From fermentation experiments with blood to cereal milk desserts, fashion-influenced pizzas, and umami cocktails, this conversation is raw, flavorful, and unapologetically Rust Belt.

What you’ll learn from this Panel

The Scene & The Spirit

[3:27] Why Cleveland deserves your culinary attention

[3:53] How Detroit’s food scene is scaling fast

[5:11] A rare spirit of collaboration among Cleveland chefs

[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirth

Behind the Apron

[8:38] When rival restaurants called the health department on each other

[9:01] Beijing’s cutthroat kitchen culture

[11:21] Why many chefs left Cleveland—and what brought them back

[13:28] Annabella’s imaginary cooking shows for stuffed animals

[13:55] Vince’s path from fashion forecasting to pizza

Philosophy & Process

[20:10] Liu Fang’s sensory rediscovery of childhood flavors

[22:05] Vince’s use of fashion “drop culture” and lifestyle branding

[29:21] Annabella’s Neapolitan dessert inspired by sake, shōchū, and toasted rice

[30:42] Jeremy’s philosophy on rotating seasonal ingredients and making the “non-delicious” craveable

Drinks, Desserts & Reinvention

[42:17] Liz’s approach to cocktails as storytelling

[45:40] Caper brine, MSG, and savory cocktails: gimmick or future?

[49:06] Corn, smoked tea, and blueberry in ice cream—Annabella’s unlikely hit

[50:33] Vince’s open-door policy on toppings (even pineapple)

The Personal & The Political

[59:02] Hangover food, donkey burgers, and tuna salad confessions

[1:10:19] Jeremy’s call to retire the phrase “food waste”

[1:11:00] Annabella’s clever reuse of strawberry scraps

[1:14:04] Why regionalism matters more than ever in a TikTok-driven dining world

[1:20:25] “It’s good for Cleveland”—why that’s not a compliment

Featured Moments You Won’t Want to Miss

🔸 Fermenting with blood & tofu gone wrong – [38:41]
🔸 Liu Fang’s haunting story of China’s famine and how it fuels her cooking – [17:03]
🔸 Annabella’s anti-dessert desserts: less sugar, more soul – [48:11]
🔸 Vince’s graffiti-inspired collab mindset – [24:33]
🔸 The last meals that define each guest – [1:04:04–1:06:07]

Beyond the Mic: My Stories in Print

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