The Broadmoor, the nearly 100-year-old iconic luxury resort that welcomes guests to the Rocky Mountains, has long attracted top culinary talent and dedicated employees. The resort’s first executive chef remained at his post for nearly 60 years and is rumored to have owned only chef whites.
For 15 years, Chef Edward Lee has been wooing diners with his Southern-meets-classic French-meets-Asian food. Since opening 610 Magnolia in Louisville, Kentucky, in 2004, he’s gone on to open two more restaurants, including MilkWood, also in Louisville, and Succotash in Washington, D.
Susan Ungaro, president of the James Beard Foundation (JBF), announced today that Frederic M. Seegal, a senior advisor at Peter J. Solomon Company, has been elected as chair of the nonprofit’s board of trustees.
Following a facility and curriculum overhaul, the International Culinary Institute of Myrtle Beach offers a competitive education in a job-rich setting.The International Culinary Institute (ICI) at Horry Georgetown Technical College in Myrtle Beach, South Carolina, recently opened a new $15 million facility.
After six years as owner and executive chef at Bear, the New York City establishment that won accolades for its inventive takes on classic dishes rooted in Russia and other Soviet-bloc countries, Natasha Pogrebinsky has returned to Cleveland to help restore Sterle’s Country House to its former grandeur—and with that, help propel a transformation of the largest Slovenian community outside of Ljubljana.
Chef Deb Paquette, chef-owner of Etch and etc. restaurants in Nashville, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Ingredients, ingredients, ingredients. Those are the first words every chef shouts out loud and clear when asked what makes San Francisco a gastronomic paradise. Small wonder the city has more restaurants per capita than any other U.
For the first time since 2014, some of most seasoned and skilled chefs from around the U.S. will gather at Schoolcraft College in Livonia, Michigan, to take the American Culinary Federation (ACF) Certified Master Chef (CMC) exam.
Chef Chris McDonald, co-chef and co-owner of The Bottle of Huntsville, Alabama, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Known for his “less is more” approach to cooking, Chef Kook talks about the alternative techniques for preparing fish that he’s introduced to Hugo’s, a $14 million restaurant that just celebrated its 20th anniversary.
Chef Ivan Ruiz has been named food and beverage director and executive chef at Westgate Park City Resort & Spa, where he will oversee the resort’s entire food and beverage operation, including the marketplace, banquet operations, and two award-wining restaurants, Edge Steakhouse and Drafts Sports Bar & Grill.
Duane & Kelly Roberts, Keepers of the The Mission Inn Hotel & Spa welcomed John Beriker as Executive Chef of the iconic AAA Four Diamond award-winning historic property. The Roberts hand selected the veteran chef and cookbook author.
Atlanta chef, restaurateur, speaker, and cookbook author Kevin Gillespie is welcoming a new addition to the team at his popular Decatur restaurant Revival: chef de cuisine Nicole Frey Edwards. Edwards was most recently sharpening her creative edge at Gillespie’s Glenwood Park restaurant Gunshow, and now Revival guests will have the opportunity to experience both her culinary creativity and her fervor for Southern fare.