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Chef Profiles

Unilever Food Solutions Launches 'FairKitchens' Movement to Fight for Chef Well-Being

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.

How Chicago's Arbor Restaurant Keeps it Fresh with an On-Site Garden

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 Taps David Fuñe as Corporate Executive Chef

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.

The Magic Behind Sarah Grueneberg’s Chicago Pasta Kingdom

The magic behind Sarah Grueneberg’s Chicago pasta kingdom Monteverde lies in two trips that the “Top Chef” contestant and James Beard Award winner took several years apart.After graduating from culinary school in 2001 and making a splash in the industry by 2003 as the youngest female sous chef at Houston’s iconic Brennan’s, Grueneberg moved to Chicago and joined the team at Spiaggia, where she trained under Tony Mantuano.

How One Chef is Catering to the Cannabis Curious

He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.

Kei Ohdera Promoted to Chef at Oregon's Farm Spirit

Farm Spirit, a modernist vegan restaurant that has piqued worldwide interest and acclaim in Portland, Oregon, has promoted a new chef from within the organization. Aaron Adams, executive chef and owner, has moved into the role of business owner, entrepreneur and culinary mentor with Kei Ohdera, 26, now serving as chef at the restaurant.

Lessons from Chicago's First Family of Italian

The newest restaurant in the Italian Village Restaurants group, Vivere, is over 30 years old. The oldest, The Village, is more than 90, opened in 1927 by Alfredo Capitanini and claims to be Chicago's oldest Italian restaurant.

How Chef Competitions are Bettering the Restaurant Industry

"We’ve been here before,” says Aaron Gregory Smith, executive director of the United States Bartenders’ Guild (USBG), which puts on about 10 competitions annually. Instead of calling the rise in competitions in the food and beverage industries a “boom,” Smith calls it “more of a roller coaster.

Milwaukee ChopHouse Promotes Calum Hastreiter to Chef de Cuisine

The Milwaukee ChopHouse, part of Marcus Restaurant Group, announced that Calum Hastreiter has been promoted from culinary supervisor to chef de cuisine. In his new role, Hastreiter will oversee daily operations of the Milwaukee ChopHouse, located at the Hilton Milwaukee City Center in downtown Milwaukee.

Bringing Big-City to the Neighborhood

Even as a kid, Jason Smith loved going to restaurants. After a long car ride with his dad from Wilmington, North Carolina, to Raleigh, they’d stop to get something to eat. It was the excitement about the experience that first piqued Smith’s interest in the business.