Baron Ambrosia
Among the Baron Ambrosia's earliest culinary research pursuits, the quest for the world’s most expensive condiment led him to Vietnam. Cà cuõng — a rare, fragrant exudate, extracted from the giant water bug of the same name — became the focus of an episode for a new culinary podcast called "Underbelly." Set in real restaurants, markets and chefs' homes, Underbelly allowed the Baron to quench his thirst for culinary knowledge while utilizing his cinematic imagination.
After becoming the No. 1 food podcast on iTunes, the show was picked up by BronxNet Television. With its new budget and network support, the show was rechristened Bronx Flavor. The program set out to document the uncelebrated food scene and small ethnic enclaves of New York’s northernmost borough. Filming 34 episodes over the course of three years, the show received critical acclaim (including a write-up from The New York Times) and two Emmy nominations, while Baron Ambrosia was awarded the title of Culinary Ambassador to the Bronx by borough president Ruben Diaz Jr.
The Baron’s new show, The Culinary Adventures of Baron Ambrosia, first premiered on Cooking Channel as a pilot episode, to great enthusiasm. In his full series, Baron continues to take culinary consciousness to a whole new level. His discerning palate and passion for flavor lead him on cross-country adventures, revealing America's unsung heroes of culinary excellence. Along the way, the Baron finds himself tangled in stories of mystery, comedy and intrigue.
When not filming, Baron can be found urban spelunking through the five boroughs, as well as embarking on research expeditions abroad. He has filmed and researched in such countries as Haiti, Liberia, Sierra Leone, Yemen and Ecuador. He is currently a resident member of The Explorer’s Club, a multidisciplinary professional society dedicated to the advancement of field research and scientific exploration of land, sea, air and space. He is also the creator and president of the Bronx Pipe Smoking Society, a culinary group that holds an annual small game dinner, showcasing alternative protein sources prepared by top chefs.
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