After going head-to-head on “Top Chef” with six other chefs from Chicago when she was the executive chef of Sable Kitchen & Bar, Terhune came home to a much busier restaurant than before.READ MORE: Catching up with five former "Top Chef" contestants.
As one of the earlier “Top Chef” contestants, Mendelsohn instantly became a fan favorite and recognizable by his many stylish hats. He has since made several other TV appearances with Bravo! and other networks while opening multiple fast-casual restaurants in Washington, D.
Paul Bocuse, the legendary French chef who helped champion “nouvelle” cuisine, although he distanced himself from it later in life, died Saturday at the age of 91. Bocuse’s family announced his death in a statement, saying that “Our ‘Captain’” passed away on January 20, at the dawn of his 92nd birthday.
Remember the whole farm-to-table mania? It hit its fever pitch a few years ago—and continues to rage on—but the trend had its origins in a lot of different places.One of those places was Boulder, Colorado, where sourcing local meat, produce, and other foods really began to take off in the late 2000s.
With a single bite, comfort foods bring back warm memories of dishes from our childhoods. This transportable quality is still reflected in full-service restaurants, but with a modern twist that fits the more sophisticated palates of modern-day diners.
Chef John Currence wants locals to feel like rock stars and rock stars to feel like locals.The James Beard award–winning chef doesn’t design menus for himself; he designs menus that are equalizers, satisfying anyone who might come in the doors.
Once a legend in Laguna Beach, California, prolific restaurateur and chef David Wilhelm resurfaced after a consulting hiatus with a new Southern California concept that he continues to expand: Jimmy’s Famous American Tavern.
Dino Santonicola, Executive Chef and Master Pizzaiolo at Cane Rosso, was officially named a Trustee by the VPN (Vera Pizza Napoletana) Americas, the official delegation for the United States. There are only two other Trustees in the whole of the country with this designation, and Santonicola will be in charge of the South.
Paul Martin’s American Grill, the neighborhood restaurant offering classic American fare in a sophisticated and convivial setting, announced the addition of Russell Skall as Director of Culinary. Skall previously served as Executive Chef at Fleming’s Prime Steakhouse & Wine Bar for the past 17 years.
Chef Mike Randolph has established himself as one of the leaders of St. Louis’s booming restaurant scene. But while his two biggest hits, Público and Half & Half, are more casual, his latest venture finds Randolph returning to one of his first loves as a chef: fine-dining tasting menus.
It’s still too early to say for certain, but Esther Choi may just have a budding restaurant group in the making. The latest addition, Ms. Yoo, is not a departure from her first concept so much as a scenic detour.
Chef Michael Lewis has cooked under chefs David Bouley, Eric Ripert, and Jean-Georges Vongerichten, and has worked in Hong Kong, Dubai, London, Bangkok, and Istanbul. These days, Chef Lewis is behind the menu at Miami’s KYU, a wood-fired Asian concept that he opened with business partner Steven Haigh in February 2016.
Appalachian cooking is a return-to-roots approach in sourcing, including heirloom varieties of everything from beans to pork. And consumer visibility for the cuisine from the Southern Appalachian region especially has expanded outside the area and throughout the entire country.
This month, chefs, pitmasters, bakers, cooks, and more from around the world, gathered for what is widely recognized as the pinnacle of food sport—the 2017 World Food Championships. The World Food Championships is the highest stakes food competition in the world.