Chef Margot McCormack, owner and executive chef of Margot Café & Bar and Marche Artisan Foods in Nashville, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
Mapping a timeline of the buildings that house Michigan restaurant group Union Joints’ seven concepts is much like chronicling the development of an entire community.You could start with the Baptist church constructed in the 1840s and then note one of the oldest family-owned garages before highlighting the fire hall constructed in 1938.
Another former Brinker executive has joined Applebee’s turnaround efforts. The DineEquity chain announced Tuesday that Stephen Bulgarelli, who spent the past five years as vice president of food and beverage at Chili’s, assumed the chief culinary officer role to head the culinary team at Applebee’s nearly 2,000-unit system.
Café Robey, the contemporary eatery serving signature plates with style and flair at the bustling intersection of Milwaukee, North and Damen Avenues, revitalizes its culinary program with the debut of new menus under the direction of recently appointed Executive Chef Kevin McAllister.
S.Pellegrino Sparkling Natural Mineral Water today announced 10 ten U.S. semifinalists in the S.Pellegrino Young Chef 2018 competition. The group of talented young chefs will compete this October in New York City for the chance to be named the U.
Tratto, the new modern trattoria within The Marker, a Joie de Vivre Hotel located in San Francisco’s Theater District, announced that Robert Birnschein has been named as Chef de Cuisine. With a career spanning two decades, the versatile and dynamic chef will work alongside Executive Chef David Feldman to shape Tratto’s menu and manage the kitchen staff.
They say necessity is the mother of invention—at least it is for one chef. The Royal Sonesta Boston Hotel in Cambridge, Massachusetts, was short a food and beverage manager and needed someone who thoroughly understood the property’s menus and could also engage with diners.
The 2017 Western Foodservice & Hospitality Expo is proud to announce that the recipient of this year's TORCH Award, which was created to honor talented chefs for the brilliance of their careers and the impact they have had on the industry and their surrounding community, will be Curtis Stone, chef and owner of restaurants Maude and Gwen.
Phil Capobianco has recently been named the new executive chef at BrickHouse Brewery and Restaurant (BHB) located on Main Street in Patchogue, New York. Graduate of The Culinary Institute of America, Chef Capobianco, plans on taking BHB’s menu to a new level.
Two celebrated mixologists, new stirred cocktails and an expanded menu are adding to a flourishing lobby experience at The Ritz-Carlton, Charlotte. Unveiled earlier this year, K Lounge has become a new hub of activity for the lobby, and the setting has even more news to share this month.
Even the best-intentioned critics called Justin Carlisle stupid.“When you fail, we’ll have a job for you.”“How will you make enough money to survive?”Carlisle figured they might be right. But there was a more pressing issue nagging him.
At the 130-year-old Lake Lawn Resort on Wisconsin’s Lake Geneva, Chef David Ross has spent the last two decades of his career—or, as he says, “seven or eight chef lifetimes”— developing a well-oiled machine that families visit year after year, generation after generation.
On November 8 and 9, the ment'or BKB Foundation returns to Las Vegas to select the next team to represent the U.S. at the 2019 Bocuse d'Or and hold their Annual Young Chef and Commis competitions.Sixty countries vie for 24 coveted spots who will then compete at the finals held biennially in Lyon, France, January 2019.
Chef Woody Back, executive chef of Table & Main in Roswell, Georgia, and co-owner and executive chef of the upcoming Coalition Food & Beverage in Alpharetta, Georgia, has received the highest honor bestowed by Georgia-based poultry producer Springer Mountain Farms, the Celebrate the Chef Award.
In 2012, Chef Toups and his wife, Amanda, opened Toups’ Meatery, featuring modern Cajun cuisine. In October, they opened Toups South in New Orleans’ Southern Food and Beverage Museum. Here, he’s “broadening out to all of the South, everything from East Texas barbecue to South Carolina she-crab.