Guest:Doug Frost—co-owner of Echolands Winery and one of the few people in the world to hold both the Master of Wine and Master Sommelier titles. In addition to regularly contributing articles to prominent beverage industry publications, Frost is the author of two critically acclaimed books, “On Wine: A Master Sommelier and Master of Wine Tells All,” and “Uncorking Wine.” Frequently invited to judge wine competitions and conduct educational seminars, Wine Enthusiast Magazine has described Frost as “one of the most knowledgeable and articulate wine experts in the world,” while The Wine Spectator hailed him as a “standout in the industry.”

Guest: <a href="http://dougfrost.com/">Doug Frost</a>&mdash;co-owner of&nbsp;<a href="https://www.echolandswinery.com/">Echolands Winery</a> and one of the few people in the world to hold both the Master of Wine and Master Sommelier titles.&nbsp;In addition to regularly contributing articles to prominent beverage industry publications,&nbsp;<a href="http://dougfrost.com/">Frost</a> is the author of two critically acclaimed books, &ldquo;On Wine: A Master Sommelier and Master of Wine Tells All,&rdquo; and &ldquo;Uncorking Wine.&rdquo;&nbsp;Frequently invited to judge wine competitions and conduct educational seminars, Wine Enthusiast Magazine has described Frost as &ldquo;one of the most knowledgeable and articulate wine experts in the world,&rdquo; while The Wine Spectator hailed him as a &ldquo;standout in the industry.&rdquo;

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world. Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices. CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.&nbsp;Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.&nbsp;CULINARY CONFIDENTIAL, Sunday nights, at 9PM... exclusively on AM 970 The Answer.

Culinary Confidential with Christina Cates

Doug Frost

What are you putting in your body and what can it actually do for you?

This week on Culinary Confidential, we’re taking that conversation to a whole new level with peptides, creatine, performance and longevity.

First, we’re diving into one of the hottest and most talked-about areas of wellness right now: peptides.

Christina is joined by Koehl Robinson, founder & CEO of Celia, a personalized longevity platform bringing together peptides, telehealth, prescribing and pharmacy infrastructure. We get into why peptides have exploded into the wellness conversation, what they may mean for longevity, recovery and performance, and why medical oversight, quality and transparency matter as this space grows.

Then, Eli Tyo, founder of Denver-based Flux Creatine, joins the show to rethink one of the most researched supplements in the performance world. We’re talking creatine beyond the weight room, from strength and recovery to energy and cognitive performance, and why Eli set out to make taking it consistently a whole lot easier (and tastier).

Peptides. Creatine. Longevity. Performance.

What’s science? What’s hype? And what could be the future of how we think about feeling and performing at our very best?

What are you putting in your body and what can it actually do for you? This week on Culinary Confidential, we&rsquo;re taking that conversation to a whole new level with peptides, creatine, performance and longevity. First, we&rsquo;re diving into one of the hottest and most talked-about areas of wellness right now: peptides. Christina is joined by Koehl Robinson, founder &amp; CEO of <a href="https://www.celia-rx.com">Celia</a>, a personalized longevity platform bringing together peptides, telehealth, prescribing and pharmacy infrastructure. We get into why peptides have exploded into the wellness conversation, what they may mean for longevity, recovery and performance, and why medical oversight, quality and transparency matter as this space grows. Then, Eli Tyo, founder of Denver-based <a href="https://fluxcreatine.com/">Flux Creatine</a>, joins the show to rethink one of the most researched supplements in the performance world. We&rsquo;re talking creatine beyond the weight room, from strength and recovery to energy and cognitive performance, and why Eli set out to make taking it consistently a whole lot easier (and tastier). Peptides. Creatine. Longevity. Performance. What&rsquo;s science? What&rsquo;s hype? And what could be the future of how we think about feeling and performing at our very best?

From Recovery to Longevity, What Peptides May Mean Now

Hospitality is often described as an industry. But for Ryan Wagner, it's always been a discipline. One that's shaped by curiosity, precision, and the ability to make people feel anchored in a moment.

This week, we spotlight Ryan's journey through some of the most influential corners of the hospitality world. His career has taken him from the design‑driven environments of Ralph Lauren and RH to the high‑touch, detail‑obsessed culture of Hogsalt Hospitality. In New York, he played a key role on the opening team of 4 Charles Prime Rib, a dining room that quickly became synonymous with warmth, exclusivity, and impeccable execution.

But Ryan’s story isn’t defined by the logos on his résumé. It’s defined by the through‑line that connects them: an unwavering belief that hospitality begins long before a guest arrives and continues long after they leave. The ability to read a room, anticipate a need, and create a sense of belonging is not a tactic, but a craft.

Said craft is exactly what Ryan has carried into his next chapter, as the founder of Off Map Glamping. What began as a curiosity about outdoor experiences has evolved into a hospitality‑driven venture focused on connection, comfort, and intentional design. Off Map isn’t just a place to stay; it’s an environment built to slow people down and bring them closer to nature, to each other, and to themselves.

This week’s episode explores how Ryan’s philosophy has shaped his leadership, his entrepreneurial approach, and his understanding of what modern guests truly value. As consumers increasingly seek experiences that feel meaningful rather than transactional, Ryan’s perspective offers a blueprint for where hospitality is heading.

Hospitality is often described as an industry. But for Ryan Wagner, it's always been a discipline. One that's shaped by curiosity, precision, and the ability to make people feel anchored in a moment.
This week, we spotlight Ryan's journey through some of the most influential corners of the hospitality world. His career has taken him from the design‑driven environments of Ralph Lauren and RH to the high‑touch, detail‑obsessed culture of Hogsalt Hospitality. In New York, he played a key role on the opening team of 4 Charles Prime Rib, a dining room that quickly became synonymous with warmth, exclusivity, and impeccable execution.
But Ryan&rsquo;s story isn&rsquo;t defined by the logos on his r&eacute;sum&eacute;. It&rsquo;s defined by the through‑line that connects them: an unwavering belief that hospitality begins long before a guest arrives and continues long after they leave. The ability to read a room, anticipate a need, and create a sense of belonging is not a tactic, but a craft.
Said craft is exactly what Ryan has carried into his next chapter, as the founder of Off Map Glamping. What began as a curiosity about outdoor experiences has evolved into a hospitality‑driven venture focused on connection, comfort, and intentional design. Off Map isn&rsquo;t just a place to stay; it&rsquo;s an environment built to slow people down and bring them closer to nature, to each other, and to themselves.
This week&rsquo;s episode explores how Ryan&rsquo;s philosophy has shaped his leadership, his entrepreneurial approach, and his understanding of what modern guests truly value. As consumers increasingly seek experiences that feel meaningful rather than transactional, Ryan&rsquo;s perspective offers a blueprint for where hospitality is heading.

Reimagining Hospitality from the Ground Up with Ryan Wagner

It's official. Culinary Confidential has hit 100 episodes! And to celebrate this landmark episode, Christina Cates turns to a cause with a lasting impact across the five boroughs of New York City: the battle against hunger.

To discuss this battle against hunger, Christina welcomes chef, restauranteur, and cookbook author Ivy Stark - a recognized force in Mexican cuisine and a dedicated member of City Harvest's food council.

Stark has spent her career elevating Mexican flavors while championing thoughtful, ingredient-driven cooking. After earning a history degree from UCLA and training at the Institute of Culinary Education, she cut her teeth at Border Grill under Mary Sue Milliken and Susan Feniger. She went on to hold executive chef and corporate roles at Zócalo, Rosa Mexicano, and Dos Caminos, helping define upscale Mexican dining in New York for over a decade.

Today she channels that expertise into plant-forward, health-conscious Mexican cuisine through Ivy Stark MEXology and BKLYN Wild at Time Out Market New York. A three-time cookbook author, Stark brings both culinary authority and a deep personal commitment to the table. As a member of City Harvest’s Food Council, she helps guide efforts to rescue surplus food and deliver it to New Yorkers who need it most, operating on the simple but powerful principle that City Harvest has championed for over four decades: that perfectly good food should never go to waste while New Yorkers go hungry.

The organization rescues surplus food from restaurants, grocers, manufacturers, and farms, then delivers it to community programs across the city. Right now, the need is urgent. Over 1.4 million New Yorkers face food insecurity, including one in every four children. In a city celebrated for its restaurants and culinary innovation, these numbers are a stark reminder of the gap between abundance and access. City Harvest's work bridges that gap, turning potential waste into real meals, dignity, and hope.

Some shows chase trends. Culinary Confidential follows the people and pressures that shape them. In this 100th episode, Christina and Ivy explore the human side of that mission: the logistics of large-scale food rescue, the role chefs and restaurants can play, and the daily realities faced by families who rely on these programs.

It's official. Culinary Confidential has hit 100 episodes! And to celebrate this landmark episode, Christina Cates turns to a cause with a lasting impact across the five boroughs of New York City: the battle against hunger.
To discuss this battle against hunger, Christina welcomes chef, restauranteur, and cookbook author Ivy Stark - a recognized force in Mexican cuisine and a dedicated member of <a href="https://www.cityharvest.org/">City Harvest's</a> food council.
Stark has spent her career elevating Mexican flavors while championing thoughtful, ingredient-driven cooking. After earning a history degree from UCLA and training at the Institute of Culinary Education, she cut her teeth at Border Grill under Mary Sue Milliken and Susan Feniger. She went on to hold executive chef and corporate roles at Z&oacute;calo, Rosa Mexicano, and Dos Caminos, helping define upscale Mexican dining in New York for over a decade.
Today she channels that expertise into plant-forward, health-conscious Mexican cuisine through Ivy Stark MEXology and BKLYN Wild at Time Out Market New York. A three-time cookbook author, Stark brings both culinary authority and a deep personal commitment to the table. As a member of City Harvest&rsquo;s Food Council, she helps guide efforts to rescue surplus food and deliver it to New Yorkers who need it most, operating on the simple but powerful principle that City Harvest has championed for over four decades: that perfectly good food should never go to waste while New Yorkers go hungry.
The organization rescues surplus food from restaurants, grocers, manufacturers, and farms, then delivers it to community programs across the city. Right now, the need is urgent. Over 1.4 million New Yorkers face food insecurity, including one in every four children.&nbsp;In a city celebrated for its restaurants and culinary innovation, these numbers are a stark reminder of the gap between abundance and access. City Harvest's&nbsp;work bridges that gap, turning potential waste into real meals, dignity, and hope.
Some shows chase trends. Culinary Confidential&nbsp;follows the people and pressures that shape them.&nbsp;In this 100th episode, Christina and Ivy explore the human side of that mission: the logistics of large-scale food rescue, the role chefs and restaurants can play, and the daily realities faced by families who rely on these programs.

Doug Frost

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