Matt Orlando has worked at some of the great restaurants on this planet. Per Se in New York; The Fat Duck in the UK; Noma in Copenhagen, where he was head chef under Rene Redzepi. But it wasn’t until he opened his restaurant Amass—and looked in his own dumpster—that he found his true calling. As you’ll hear in this episode, his vision for a zero-waste restaurant is idealistic, inspiring, and is somehow also super delicious. Host Nathan Thornburgh sat down with him in Galway—the last of The Trip guests from Food on the Edge this fall—at a very early hour and drank instant coffee with him. Because, you know, world-class chefs demand a hot cup of Bewley’s coffee crystals.