One of Each

• Episode 20 - Nidal Barake

  Episode 20: Nidal Barake This week’s episode is a little different. Our guest is our own host Nidal Barake, interviewed by his wife, the amazing @paocarlini . It doesn’t get more personal than that! Nidal is the co-founder of Gluttonomy, a Miami-based agency that builds marketing and strategies for food and beverage brands. Originally trained as an economist, Nidal worked in consulting and tech before launching Gluttonomy to help chefs and companies craft concepts that connect. For over 30 years, he’s explored food across the world, from 3-Star Michelin dining to street food stalls, and shared his culinary journeys in both Spanish and English media. In addition to organizing the Lengua Conference in Miami, he’s also judged international restaurant rankings and spoken at conferences like Mesamérica and Diálogos de Cocina. In our conversation, we talked about his experience growing up in a Lebanese household in Maracaibo, the creation of his blog YoCulinario and how he started a creative Pop-up project in Caracas called GasTROPop Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

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• Episode 19 - Karla Hoyos

  Episode 19: Karla Hoyos Karla Hoyos is the chef and founder of Tacotomia, a Miami concept rooted in the flavors of her native Veracruz. After training in Europe and leading kitchens in the U.S., Karla joined World Central Kitchen with Chef José Andrés, cooking in disaster zones from Puerto Rico to Ukraine. There, she prepared thousands of meals daily under extreme conditions, forging a mission-driven approach to food. In 2023, she opened Tacotomia with a team of immigrant women, blending tradition, comfort, and resilience on every plate. In our conversation, we talked about her experiences growing up in a bicultural family, her career in Bon Appetit, how disaster relief shaped her cooking, what it’s like to feed thousands in crisis, her journey from fine dining to frontline kitchens, and how Tacotomia became a tribute to both her roots and her team. ¡Thanks, Karla, for visiting One of Each! Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

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• Episode 18 - Alvaro Clavijo

  Episode 18: Alvaro Clavijo Alvaro Clavijo is the chef and founder of El Chato, a Bogotá bistro that has redefined Colombian fine dining. After studying at the Hofmann School in Barcelona, he trained in some of the world’s most renowned kitchens, Noma in Denmark, Joël Robuchon’s Bristol and L’Atelier, and Per Se and Atera in New York, before returning home to open his own place. At El Chato, Clavijo applies global techniques to local ingredients sourced from small producers, creating a menu that’s both rooted and inventive. Since its debut on Latin America’s 50 Best list in 2018, the restaurant has climbed the ranks to become one of the region’s top culinary destinations. In our conversation, we talked about the evolution of El Chato, his experiences being the son of a helicopter pilot, how he fell in love with cooking, the challenges of running a successful restaurant, the rise in prominence of Colombian cuisine and how he went from dishwasher to top chef. ¡Thanks, Alvaro, for visiting One of Each! Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

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• Episode 17 - Zak Stern (Zak The Baker)

  Episode 17: Zak Stern (Zak The Baker) Zak Stern is the founder of Zak the Baker, a cornerstone of Miami’s Wynwood neighborhood. After leaving pharmacy school, he spent six years apprenticing on farms across the U.S., Europe, and Israel, where he learned the craft of bread, wine, and cheese. Back in Miami, he started baking in a friend’s garage and selling loaves at farmers markets. By 2014, he opened his own bakery, building not just a business, but a community rooted in good bread and in the mission of fostering South Florida’s cuisine. In our conversation we talked about his recent dabbling in agriculture, the story behind his famous bakery, the lessons he has learned from running a business, the challenges of restaurant culture in Miami, the future of Wynwood and the culinary identity of Miami ¡Thanks, Zak for coming to One of Each! Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

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• Episode 16- Stefano Secchi

  Episode 16: Stefano Secchi Stefano Secchi is the chef behind Rezdôra and Massara, two Manhattan restaurants inspired by Italy’s regional cuisines. Born in Texas to a Sardinian father, Secchi spent summers in Italy, where a bowl of tortellini in brodo sparked his path to the kitchen. After training with chefs like Massimo Bottura, he opened Rezdôra in 2019 as a tribute to Emilia Romagna and earned a Michelin star. In 2024, he launched Massara, focused on Campania. In our conversation we talked about his experiences growing in the U.S while constantly traveling to Italy, what he learned from Massimo Bottura, New York City and his advice to young chefs. ¡Thanks, Stefano for coming to One of Each! Follow us for more exclusive content: Instagram: @oneofeach_podcast One of Each is Created and hosted by Nidal Barake Produced and edited by Adrián Salas Executive producers Nidal Barake, Adrián Salas & Oswaldo Graziani Content & community by Pedro Graterol Production assistance by Katherine Miranda

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