Farm Spirit, a modernist vegan restaurant that has piqued worldwide interest and acclaim in Portland, Oregon, has promoted a new chef from within the organization. Aaron Adams, executive chef and owner, has moved into the role of business owner, entrepreneur and culinary mentor with Kei Ohdera, 26, now serving as chef at the restaurant.
The newest restaurant in the Italian Village Restaurants group, Vivere, is over 30 years old. The oldest, The Village, is more than 90, opened in 1927 by Alfredo Capitanini and claims to be Chicago's oldest Italian restaurant.
"We’ve been here before,” says Aaron Gregory Smith, executive director of the United States Bartenders’ Guild (USBG), which puts on about 10 competitions annually. Instead of calling the rise in competitions in the food and beverage industries a “boom,” Smith calls it “more of a roller coaster.
The Milwaukee ChopHouse, part of Marcus Restaurant Group, announced that Calum Hastreiter has been promoted from culinary supervisor to chef de cuisine. In his new role, Hastreiter will oversee daily operations of the Milwaukee ChopHouse, located at the Hilton Milwaukee City Center in downtown Milwaukee.
Even as a kid, Jason Smith loved going to restaurants. After a long car ride with his dad from Wilmington, North Carolina, to Raleigh, they’d stop to get something to eat. It was the excitement about the experience that first piqued Smith’s interest in the business.
Antunes announced Chef Joe Arvin as the company’s corporate chef. In his new role, Arvin will work closely with Antunes’ sales, marketing and product management teams, expanding the company’s culinary thought leadership in commercial foodservice equipment.
With a passion for traditional Mexican cuisine and an ambitious history working at several of St. Louis’ best restaurants, Alexander Henry is welcomed as new Chef de Cuisine at the award-winning modern Mexican restaurant, Nixta.
After five years as a cocktail-only spot, Alley Twenty Six’s owner Shannon Healy took advantage of the sudden availability of the space next door to his downtown Durham, North Carolina bar and built a kitchen.
The James Beard Foundation announced its nominees for the 2018 Awards. They were revealed Wednesday during a breakfast at Parc by Stephen Starr in Philadelphia.Nominees were announced in nearly 60 categories of the Foundation's various awards programs, including Restaurant and Chef, Restaurant Design, Who’s Who of Food and Beverage in America, and Media.
Bravo Media’s Emmy and James Beard Award-winning “Top Chef” crowned Joe Flamm, a member of FSR’s Rising Stars, the winner of season 15 in an epic showdown at The Little Nell in Aspen. Flamm was awarded the coveted title of “Top Chef” and will receive $125,000 furnished by S.
With a cross-country move and the opening of two successful restaurants all within three short years, the New York expats behind Kismet in Los Angeles are thinking big.Sara Kramer, 32, and Sarah Hymanson, 31, met while working in the Brooklyn restaurant scene.
Joe Flamm likes to joke he’s a VIP by association in Chicago’s big-league restaurant world. “She’ll ask me, ‘How’d you get in there?’ I told them I know you,” Flamm says.He’s referring to Rachael Lowe, the 38-year-old beverage director of Windy City institution Spiaggia, and the other half of one of Chicago’s most exciting culinary duos.
Food robotics company Chowbotics is pleased to announce the appointment of Robert Kelley as Executive Chef. In his role, he will work closely with Chief Culinary Officer Charlie Ayers to test and implement new ingredients and recipes to be used in the company’s first product, Sally the Salad Robot, as well as collaborate with the engineering team on the future development of robot prototypes that will provide different types of cuisine.
Chefs, owners, bartenders—some barely in their 30s—fill this year’s list of Rising Stars, the folks to watch in 2018. This list shows stars can be born anywhere, in as expected a place as under the tutelage of Eric Ripert at Le Bernardin or, quite the opposite, washing dishes in a family restaurant or taking a job bussing tables just to break into the industry.