Santa Ynez Valley native Anthony Endy returns home to join the Alisal Guest Ranch & Resort team as the new executive chef. Endy brings his extensive list of California eatery experience, ranging from local Central Coast cafes to a regional franchise, to prepare him for his new role uniting local sensibilities with elevated culinary approaches.
After an exciting display of culinary expertise, Gerald Ford, CMC, Joseph Leonardi, CMC, and Shawn Loving, CMC, were named to the prestigious group of culinarians known as Certified Master Chefs (CMCs) by the American Culinary Federation.
There’s a science behind pizza making. Passed down through generations to preserve the recipe’s authenticity, it is a science only a professor can master. Which is why Urban Crosta Pizzeria has welcomed Maestro Pizzaiolo Anthony Scardino to their team.
For nearly a decade, Nirvana has been a reliable destination in Murray Hill for flavorful, well-prepared regional Indian cuisine in a serene setting. Just as Buddha achieved enlightenment sitting under the Bodhi Tree (a reoccurring motif in the restaurant), so too have guests been achieving Indian culinary bliss at Nirvana for years.
When the Omaha Marriott Downtown opened its doors in August in Nebraska’s largest city, acclaim followed. The city’s first new full-service hotel in more than a decade, the 12-story, 333-room hotel shattered norms with its upscale vibe, including a rooftop swimming pool, an outdoor events area, 17,000 square feet of meeting space, and, at 11,000 square feet, one of Omaha’s largest ballrooms.
The highly celebrated and newly opened Grand Hyatt Baha Mar announces the appointment of Brent Martin as executive chef. Widely known and respected within the Hyatt family, Martin brings 21 years of experience and leadership to the artistically designed 1,800-room resort on Nassau’s admired Cable Beach.
Most 71-year-old French chefs who have earned three stars from Michelin are contemplating retirement and maybe retreating to a summer place in Monte Carlo or Nice. But not Antoine Westermann. He earned his three stars at Le Buerehiesel in Strasbourg, France.
ChanterelleThis golden-colored, meaty fungus is favored by just about every chef because of its flower-like shape and aroma, a taste that is simultaneously peppery and woodsy, and a texture that is both chewy and creamy when it’s cooked just right.
The Katharine Brasserie & Bar, located adjacent to the Kimpton Cardinal Hotel in the historic R.J. Reynolds Tobacco Company building in downtown Winston-Salem, unveils executive chef Adam Barnett’s fresh new takes on the restaurant’s culinary programming.
The 2017 Florida Restaurant & Lodging Show announced 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 Michelle Bernstein, owner/operator of MBC Michelle Bernstein Catering Company,a full-service catering company as well as her wildly popular café concept, Crumb on Parchment.
Guys on the go: that would be Michael and Steve. Chef Michael Solomonov was about to take one of his frequent trips back to Israel, where he still has family and where he’d love to open a Federal Donuts, and the entrepreneurial-spirited Steve Cook was walking from Rooster Soup Co.
Chef Annika Loureiro joined The Carolina Inn, A Destination Hotel, as Pastry Chef in July, bringing more than 15 years of culinary experience to the charming North Carolina property. She brings her imaginative spirit and expertise to her new role, where she oversees the baking and pastry programs on-site, including the hotel’s signature restaurant, Crossroads Chapel Hill, and its banquet and in-room dining menus.
Fat Rice chef and co-owner Abraham Conlon is using this interview to take a little break, jokingly stretching his long legs across the bench in the newly expanded lounge next door to the restaurant like he’s ready for a therapy session.