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food scene is scaling fast[5:11] A rare spirit of collaboration among Cleveland chefs[6:59] Why “Rust Belt” is outdated—and how the Cuyahoga River became a metaphor for rebirthBehind the Apron[8:38] When rival restaurants called the health department on each other[9:01]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 pizzaPhilosophy & 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” craveableDrinks, 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 complimentFeatured 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
A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.Publication date: Tuesday, January 27, 2026Pre-order the book here!
"Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)