The St. Regis Aspen Resort introduced its new Resort Executive Chef, Laurent Pillard, who will oversee the property’s culinary teams at Velvet Buck, the resort’s signature restaurant with a focus on modern mountain cuisine; Mountain Social Bar & Lounge; Splash Pool Lounge; in-room dining; and catering.
Logan Guleff, 15, won the prestigious Best in World Gourmand Award for his first cookbook. He is the youngest in the world to hold such an honor. Logan received the award in a ceremony in Yantai, China and shared his thoughts on the epic journey from prodigy chef to award winning author.
Internationally acclaimed Peruvian chef, restaurateur, activist, and philanthropist, Gastón Acurio, recognized as “the chef who brought Peruvian cuisine to the world,” will be honored with two prestigious awards this month: the Diners Club Lifetime Achievement Award, presented by The World’s 50 Best Restaurants awards and the international Eckart Witzigmann Award (ECKART) for “Innovation” with his wife, Astrid Gutsche.
Most Americans know and love the Italian chef Massimo Bottura from his episode of the Netflix original series Chef’s Table. Boturra’s genuine love and passion for the power of food to change the world shines through in the episode and in person.
The 2018 James Beard Awards may well serve as the tipping point in the rising recognition of African and Caribbean American chefs. Four African-American and Caribbean-American chefs were honored at the ceremony.
A movement aimed at creating ‘FairKitchens’ by driving change in the restaurant industry has been launched by Unilever Food Solutions. Through partnering with chefs across the industry such as Michael Gulotta and Kat Kinsman, founder of the Chefs with Issues forum, the ‘FairKitchens’ movement seeks to stamp out the abusive and destructive culture of the past through solutions created by chefs, for chefs.
With a background in science and math—he graduated with a computer information systems and business administration degree and worked in technology for a while—it is only fitting that Chef Leonard Hollander of Arbor restaurant in Chicago would find his niche in horticulture and its gastronomic connections.
Salt Creek Grille, a bi-coastal, premium casual dining concept with five iconic restaurants in California and New Jersey, has appointed David Fuñe as corporate executive chef. An 18-year industry veteran, Fuñe has served in culinary leadership roles at several of Southern California’s most outstanding restaurants, including Splashes at the Surf & Sand Resort in Laguna Beach, Temecula Creek Inn in Temecula, and The Balboa Bay Club in Newport Beach.
At Union Kitchen’s pop-up dinners, every Hmong-inspired dish comes with a story. Chef Yia Vang comes with many.Vang was just 5 years old when his family came to the U.S. from a refugee camp in Thailand where he was born.
Monday night’s James Beard Foundation Awards turned out to be a historic night. Among the big winners was Edouardo Jordan, whose JuneBaby took home Best New Restaurant, making him the first African-American chef in the Awards’ 28-year history to receive the honor.
The magic behind Sarah Grueneberg’s Chicago pasta kingdom Monteverde lies in two trips that the “Top Chef” contestant and James Beard Award winner took several years apart.After graduating from culinary school in 2001 and making a splash in the industry by 2003 as the youngest female sous chef at Houston’s iconic Brennan’s, Grueneberg moved to Chicago and joined the team at Spiaggia, where she trained under Tony Mantuano.
The Lowlands Group announced that they have hired Thomas Hauck to lead the group’s culinary program and oversee the menus of their four concepts, which include Café Hollander, Café Benelux, Café Centraal and Café Bavaria.
He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.