Culinary Confidential hits the West Coast this week for an exclusive journey uncovering the artistry behind gourmet cheeses and specialty foods! Christina Cates welcomes Dominick DiBartolomeo and Jay Seals, both of Domenico's Foods and The Cheese Store of Beverly Hills.

As the mastermind behind the two, DiBartolomeo's stores offer a wide variety of premium food items, from 600+ imported cheeses to fresh crafted pastas and more. Seals oversees wholesale operations, where he blends his East Coast roots with decades of expertise in the gourmet cuisine scene.

Beyond these two popular establishments, Dominick and Jay take their knowledge to the airwaves through Industry Only at The Cheese Store, a podcast hosted alongside food and restaurant journalist Andy Wang. Recorded in The Cheese Store's exclusive tasting room, this podcast delivers unique inside perspectives while sharing engaging discussions and fascinating stories about the fine food world.

Culinary Confidential hits the West Coast this week for an exclusive journey uncovering the artistry behind gourmet cheeses and specialty foods! Christina Cates welcomes Dominick DiBartolomeo and Jay Seals, both of Domenico's Foods and The Cheese Store of Beverly Hills.
As the mastermind behind the two, DiBartolomeo's stores offer a wide variety of premium food items, from 600+ imported cheeses to fresh crafted pastas and more. Seals oversees wholesale operations, where he blends his East Coast roots with decades of expertise in the gourmet cuisine scene.
Beyond these two popular establishments, Dominick and Jay take their knowledge to the airwaves through&nbsp;Industry Only at The Cheese Store, a podcast hosted alongside food and restaurant journalist Andy Wang. Recorded in The Cheese Store's exclusive tasting room, this podcast delivers unique inside perspectives while sharing engaging discussions and fascinating stories about the fine food world.

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

Dominick DiBartolomeo & Jay Seals

Honey: it's much more than just something sweet.

This week on Culinary Confidential, Christina Cates dives into the world of honey with Carla Marina Marchese - beekeeper, author, honey sommelier, and one of the leading voices in honey sensory education.

Carla founded the American Honey Tasting Society, bringing the Italian tradition of professional honey sensory analysis to the United States. She's also an accredited instructor with the Italian National Register of Experts in the Sensory Analysis of Honey, founder of Red Bee Honey, and author of four books - including Honeybee: Lessons from an Accidental Beekeeper, The Honey Connoisseur, Honey for Dummies, and her latest, The World Atlas of Honey.

Just like wine, honey has terroir, varietals, aromas, textures, and completely different flavor profiles depending on where it comes from and what the bees are foraging.

We're tasting, pairing, and discovering what makes a truly great honey - and why you may never look at that little jar in your pantry the same way again.

Honey: it's much more than just something sweet.
This week on Culinary Confidential, Christina Cates dives into the world of honey with Carla Marina Marchese - beekeeper, author, honey sommelier, and one of the leading voices in honey sensory education.
Carla founded the&nbsp;<a href="https://www.americanhoneytastingsociety.com">American Honey Tasting Society</a>, bringing the Italian tradition of professional honey sensory analysis to the United States. She's also an accredited instructor with the&nbsp;Italian National Register of Experts&nbsp;in the Sensory Analysis of Honey, founder of&nbsp;<a href="https://www.redbee.com/">Red Bee Honey</a>, and author of four books - including&nbsp;<a href="https://www.amazon.com/dp/1579128734?lv=shuf&amp;channelId=520&amp;plpRedirect=mhFallback">Honeybee: Lessons from an Accidental Beekeeper</a>,&nbsp;<a href="https://www.amazon.com/Honey-Connoisseur-C-Marina-Marchese/dp/1914934970/ref=pd_lpo_d_sccl_2/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=1914934970&amp;psc=1">The Honey Connoisseur</a>,&nbsp;<a href="https://www.amazon.com/Honey-Dummies-C-Marina-Marchese/dp/1119780934/ref=pd_lpo_d_sccl_3/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=1119780934&amp;psc=1">Honey for Dummies</a>, and her latest,&nbsp;<a href="https://www.amazon.com/World-Atlas-Honey-Marina-Marchese/dp/0520397703/ref=pd_lpo_d_sccl_1/146-7575890-7207863?pd_rd_w=jS0wv&amp;content-id=amzn1.sym.4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_p=4c8c52db-06f8-4e42-8e56-912796f2ea6c&amp;pf_rd_r=ZEWYWBZGN5QG4B3G5B3W&amp;pd_rd_wg=XrrE8&amp;pd_rd_r=9bdcc1e6-895c-43a4-9b38-16d3ee654e69&amp;pd_rd_i=0520397703&amp;psc=1">The World Atlas of Honey</a>.
Just like wine, honey has terroir, varietals, aromas, textures, and completely different flavor profiles depending on where it comes from and what the bees are foraging.
We're tasting, pairing, and discovering what makes a truly great honey - and why you may never look at that little jar in your pantry the same way again.

The Fascinating World of Honey with Carla Marina Marchese

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.

Dominick DiBartolomeo & Jay Seals

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