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.
New Waterloo announced Erind Halilaj, formerly of Obicà Mozzarella Bar, as the executive chef of Il Brutto, the group’s neighborhood Italian restaurant, bar and sandwich shop opening in East Austin later this summer.
The poet turned chef started writing poetry at age 4. Now, Dominique Crenn has perfected modernistic cuisine into an artistic experience at Atelier Crenn, where the price to dine starts at $325 per person.
Ashok Bajaj of Knightsbridge Restaurant Group, announced the appointment of Bryan Moscatello as the new executive chef at 701 Restaurant. Moscatello brings 28 years of experience to his new position having worked at esteemed restaurants throughout Washington, D.
James Beard award winner Gerard Craft of Niche Food Group (Sardella, Brasserie by Niche, Pastaria, Taste by Niche and Porano Pasta) announced the appointment of Ashley Shelton, executive chef of Pastaria and 2017 James Beard Rising Star semifinalist, as Sardella’s new executive chef.
It takes more than quality meat these days to run a successful steakhouse, suggests chef Charlie Palmer. And he ought to know. He owns four Charlie Palmer Steaks in New York, Las Vegas, Reno, and Washington, D.