Prolific is an understatement when used to describe Chef Slavin’s menu innovation across the Houlihan’s group, which includes the signature concept plus Devon Seafood Grill, Bristol Seafood Grill, and J.
A 13-year veteran of Casa Mono, Chef Anthony Sasso talks about making the leap from a classic neighborhood restaurant to “the largest space B&B has ever lived in.” That’s B&B Hospitality Group, as in Joe Bastianich and Mario Batali.
Geraldine’s, the contemporary restaurant located on the fourth floor of the Hotel Van Zandt on Rainey Street in Austin, announced Yolanda Diaz as head pastry chef. Joining the culinary team, Diaz will continue the efforts of providing guests will an exceptional dining experience featuring fresh, new desserts and other sweet treats.
Han OakOpened: January 2016Location: Portland, OregonOwners: Peter Cho and Sun Young ParkAverage Check: $50; $35 prix fixe menuDescription: After a decade in New York City, an Oregon chef returns to his roots and explores a new culinary heritage.
Chef Philippe Haddad, executive chef and partner of Cape Dutch in Atlanta, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
The Broadmoor, the nearly 100-year-old iconic luxury resort that welcomes guests to the Rocky Mountains, has long attracted top culinary talent and dedicated employees. The resort’s first executive chef remained at his post for nearly 60 years and is rumored to have owned only chef whites.
For 15 years, Chef Edward Lee has been wooing diners with his Southern-meets-classic French-meets-Asian food. Since opening 610 Magnolia in Louisville, Kentucky, in 2004, he’s gone on to open two more restaurants, including MilkWood, also in Louisville, and Succotash in Washington, D.
Susan Ungaro, president of the James Beard Foundation (JBF), announced today that Frederic M. Seegal, a senior advisor at Peter J. Solomon Company, has been elected as chair of the nonprofit’s board of trustees.
Following a facility and curriculum overhaul, the International Culinary Institute of Myrtle Beach offers a competitive education in a job-rich setting.The International Culinary Institute (ICI) at Horry Georgetown Technical College in Myrtle Beach, South Carolina, recently opened a new $15 million facility.
After six years as owner and executive chef at Bear, the New York City establishment that won accolades for its inventive takes on classic dishes rooted in Russia and other Soviet-bloc countries, Natasha Pogrebinsky has returned to Cleveland to help restore Sterle’s Country House to its former grandeur—and with that, help propel a transformation of the largest Slovenian community outside of Ljubljana.
Chef Deb Paquette, chef-owner of Etch and etc. restaurants in Nashville, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Ingredients, ingredients, ingredients. Those are the first words every chef shouts out loud and clear when asked what makes San Francisco a gastronomic paradise. Small wonder the city has more restaurants per capita than any other U.
For the first time since 2014, some of most seasoned and skilled chefs from around the U.S. will gather at Schoolcraft College in Livonia, Michigan, to take the American Culinary Federation (ACF) Certified Master Chef (CMC) exam.
Chef Chris McDonald, co-chef and co-owner of The Bottle of Huntsville, Alabama, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.