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.
A Virginia Beach icon since 1927, the Cavalier Hotel is about to reopen following a $75 million restoration, which will include three exciting new dining destinations. Today, the Cavalier announced the appointment of Dan Elinan as the hotel’s Executive Chef.
A graduate of The Culinary Institute of America will be defending the gold medal won by the United States at the 2017 Bocuse d'Or, the world's most prestigious gastronomic competition.Matthew Kirkley is head chef of Team USA 2019 after winning a cook-off last weekend in Las Vegas that mirrors the format of the Bocuse d'Or.
The American Culinary Federation (ACF) announced that after a rigorous selection process, eight talented chefs from across the U.S. have been named to the ACF Culinary Team USA 2020, the official representative for the U.
Sterling Hospitality CEO, executive chef & co-founder John C. Metz has been named Alumni of the Year by The Penn State Hotel and Restaurant Society.The Penn State Hotel and Restaurant Society and Penn State School of Hospitality Management honored Metz during the 2017 Alumni Awards Reception in conjunction with the school’s annual Alumni in the Classroom event.
You’d think restaurateur Marco Canora would be sitting pretty. After all, the chef was named Best Chef for New York City at the 2017 James Beard Awards. His restaurant Hearth, located in the East Village, has been humming along since 2003 and it still generates a steady fan following long after the initial buzz.
Hotel El Ganzo, San Jose del Cabo's boutique artist haven, is revamping its food and beverage concept with the appointment of new food and beverage director Rene Enrique Perez Lima and Omar Lopez Flores as executive chef.
Hard Rock International—owner of one of the world’s most-recognizable and iconic brands—announced the appointment of Michael Coury as Corporate Executive Chef. In his new role, Coury will draw on 25 years of experience in the restaurant industry, to lead culinary efforts and menu innovation for 178 corporate and franchise locations around the world.
When the opportunity opened up for Russell Jones to return to his hometown of Columbia, South Carolina, he jumped at the chance to explore a new culinary path and establish some permanent roots. Some chefs might be surprised at his choice to bypass food haven Charleston for a less-established, more up-and-coming food town such as Columbia.
Usually in the news for the wines they produce, Napa and Sonoma have made headlines in recent months for the wildfires blazing through them, destroying homes, businesses, and lives.The fires raged, fueled by strong winds, destroying many restaurants and livelihoods in their wake.
Kimbal Musk leans in. He doesn’t sit across from you at the table; he pulls up a chair beside you. His eye contact is intense, his conversation impassioned. Distraction is not a word in his vocabulary—not when it comes to talking about real food for everyone and scaling menu innovation across his restaurant concepts.
Panzano restaurant in downtown Denver has named Nicolas Lebas as the new Executive Chef. Lebas will be responsible for the award-winning restaurant along with banquets and room service in the Kimpton Hotel Monaco.
Patina Restaurant Group has appointed Chef Andy Bennett as the new Executive Chef at The Sea Grill, the seafood restaurant overlooking the iconic Rink at Rockefeller Center. Most recently Executive Chef at the Michelin-starred Rouge Tomate, Bennett has an approach rooted in light, bright flavors and healthful preparations.