About Last Knife, the new bar and steakhouse concept adjacent to the ground floor lobby of the Hotel Julian Millennium Park in Chicago, Oxford Capital Group’s latest luxury lifestyle hotel on North Michigan Avenue, announces the appointment of Dan Weiland as Executive Chef.
As the daughter of a nutritionist, New Jersey native Aishling Stevens learned early on to pay attention to the impact that high quality, seasonal ingredients have on the body and how important it is to be mindful of that while cooking.
Chef Jason Paskewitz, industry veteran and Jean Banchet award-winner, has been brought on as Executive Chef at River North's home of Continental cuisine, Marchesa. His new menu will launch after Labor Day, and diners can expect more of the perfectly-executed dishes that he has honed throughout his lengthy career.
Joël Robuchon, who at one point in his career won 31 Michelin stars, died from cancer Monday in Switzerland, according to Le Figaro. He was 73. The French chef, named “Chef of the Century,” by Gault Millau in 1989, was treated for a pancreatic tumor more than a year ago.
While some chefs explode onto the dining scene fairly early in their careers, Chef Coleen Speaks’ emergence into the spotlight has been more of a slow burn. Speaks has been in the industry since she was 15 and over the years has cut her teeth at such noteworthy establishments as Emeril Lagasse’s NOLA Restaurant, Raleigh, North Carolina’s Bloomsbury Bistro, and Ashley Christensen’s Enoteca Vin.
Chef Jake Howell, executive chef and part owner of Nashville’s Peninsula Restaurant, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
You know Vivian Howard as the star of award-winning TV show “A Chef’s Life.” Author of “Deep Run Roots,” and the visionary behind Kinston, North Carolina, restaurant Chef & the Farmer, Howard is as renowned for her philanthropic touch as her cooking prowess.
Chef Aaron Cuschieri is a midwest “fried chicken, mashed potatoes, and peas” American, he says, who grew up in Detroit and has lived in Chicago for the past eight years. His culinary career has included fine-dining establishments, as well as experience working with cultural cuisine all-stars like acclaimed Japanese chef Takashi Yagihashi of Tabo Sushi in Chicago and Slurping Turtle in Chicago and Ann Arbor, Michigan.
Chef Dan Barber’s Pocantico Hills, New York, icon Blue Hill at Stone Barns was just named the world’s 12th best restaurant, and Chef Barber earned Chefs’ Choice Award. Among the pantheon of America’s great culinary minds, Barber holds a spot at the very top.
For Chef David Thomas, food and family are inextricable. Growing up in suburban Maryland, he and his parents would decamp to his grandmother’s farm every weekend, a 13-acre spread in nearby Howard County, complete with chickens and pear trees.
Chef Rebecca Barron, executive chef of St. John’s Restaurant in Chattanooga, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Chef Massimo Bottura’s Osteria Francescana reclaimed the top spot on The World’s 50 Best Restaurants, an always-anticipated and hotly debated list of the best eateries across the world. In this year’s rankings, six U.
Pollo a la brasa. Ceviche. Lomo saltado. Pisco sours. The Peruvian fare trending these days has long been the hallmarks of Chef Emmanuel Piqueras’ culinary palate.In fact, Piqueras is one of America’s pioneers of Peruvian food.