Known for his “less is more” approach to cooking, Chef Kook talks about the alternative techniques for preparing fish that he’s introduced to Hugo’s, a $14 million restaurant that just celebrated its 20th anniversary.
Chef Ivan Ruiz has been named food and beverage director and executive chef at Westgate Park City Resort & Spa, where he will oversee the resort’s entire food and beverage operation, including the marketplace, banquet operations, and two award-wining restaurants, Edge Steakhouse and Drafts Sports Bar & Grill.
Duane & Kelly Roberts, Keepers of the The Mission Inn Hotel & Spa welcomed John Beriker as Executive Chef of the iconic AAA Four Diamond award-winning historic property. The Roberts hand selected the veteran chef and cookbook author.
Atlanta chef, restaurateur, speaker, and cookbook author Kevin Gillespie is welcoming a new addition to the team at his popular Decatur restaurant Revival: chef de cuisine Nicole Frey Edwards. Edwards was most recently sharpening her creative edge at Gillespie’s Glenwood Park restaurant Gunshow, and now Revival guests will have the opportunity to experience both her culinary creativity and her fervor for Southern fare.
New Waterloo announced Erind Halilaj, formerly of Obicà Mozzarella Bar, as the executive chef of Il Brutto, the group’s neighborhood Italian restaurant, bar and sandwich shop opening in East Austin later this summer.
The poet turned chef started writing poetry at age 4. Now, Dominique Crenn has perfected modernistic cuisine into an artistic experience at Atelier Crenn, where the price to dine starts at $325 per person.
Ashok Bajaj of Knightsbridge Restaurant Group, announced the appointment of Bryan Moscatello as the new executive chef at 701 Restaurant. Moscatello brings 28 years of experience to his new position having worked at esteemed restaurants throughout Washington, D.
James Beard award winner Gerard Craft of Niche Food Group (Sardella, Brasserie by Niche, Pastaria, Taste by Niche and Porano Pasta) announced the appointment of Ashley Shelton, executive chef of Pastaria and 2017 James Beard Rising Star semifinalist, as Sardella’s new executive chef.
It takes more than quality meat these days to run a successful steakhouse, suggests chef Charlie Palmer. And he ought to know. He owns four Charlie Palmer Steaks in New York, Las Vegas, Reno, and Washington, D.
Stepping up its effort to educate consumers and the market at large about the merits of minimally processed animal fats like lard and beef tallow, Coast Packing Company has named longtime Southern California chef/educator Ernest Miller its first Corporate Chef.
The Westin Chicago Northwest, located just outside of Schaumburg, perfectly situated in the beautiful grounds of Hamilton Lakes in Itasca, is pleased to announce Peter Menteer as the new executive chef of the property.
Massimo Falsini has been named executive chef at Solage, an award-winning and Forbes Five-Star rated Auberge Resort in Napa Valley. An acclaimed culinary professional with more than 25 years of international experience, Falsini will oversee all culinary operations including the Michelin Star-rated Solbar restaurant.
More than 4,500 reviewers consider The Willows Inn on Lummi Island in Washington to be the best restaurant in America.The title comes from Opinionated About Dining’s (OAD) annual survey, which brings in more than 160,000 reviews from curated reviewers.