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.
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.
The atmosphere of an elite restaurant kitchen is similar to that of well-tuned sports team. A number of highly trained individuals come together and collectively use their talents to create something that goes beyond what any individual could accomplish.
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.
At 16, Eric Ripert walked into his first professional kitchen. Within minutes he watched the chef take a pile of platters and throw them at a maître d’, knocking him down, before storming out. “What the hell is this place?” Ripert remembers thinking.
Chef, author, and TV personality Anthony Bourdain was found dead in a France hotel room Friday morning. CNN, the network Bourdain starred with his award-winning series “Parts Unknown,” confirmed the cause of death as suicide.
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.