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11/30/2017 •
Chef Q&A •
CLOU Restaurant in Copenhagen moved this fall. Without telling anyone Jonathan K Berntsen and his team more or less moved the entire restaurant overnight. Why and how? Keep reading. Imagine having reservations at one of the top restaurants...
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11/15/2017 •
Chef Q&A •
Meet Chef Phil Pretty of Restauration Restaurant in Long Beach. We talk becoming a chef, why coming home to Long Beach is great and much more, keep reading. Phil Pretty is a Long Beach native who returned to his hometown and Restauration....
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11/09/2017 •
Chef Q&A •
Meet Chef Tracy Chang of PAGU Restaurant in Cambridge, MA. We talk becoming a chef, how her roots have influenced her cooking and much more, keep reading. Tracy Chang is the owner and Chef of PAGU Restaurant in Cambridge, MA. With a...
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09/28/2017 •
Chef Q&A •
Navjot Arora is the Executive Chef and co-owner of the newly opened hit restaurant Old Monk in New York. Meet him in our Chef Q&A where we talk Indian food, how he became a chef and about his restaurant, keep reading. Navjot Arora was...
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09/21/2017 •
Chef Q&A •
Nicolas Breneliere is a French chef who traveled big parts of the world cooking. Now he has landed in Lisbon, Portugal where he opened Paralelo 45 and will soon be opening Restaurant ISO. We talk becoming a chef, why he chose to go to...
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09/14/2017 •
Chef Q&A •
Brandon Brumback is the Executive Chef at the Albert at the newly opened Hotel EMC2 in downtown Chicago. Meet him in our Chef Q&A where we talk about what sets the top restaurants apart, why he left Kansas for Chicago and guilty...
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09/06/2017 •
Chef Q&A •
Ted Hopson is the Chef and Co-owner of The Bellwether Restaurant in Studio City, Los Angeles. In this interview we talk becoming a chef, why Ted choose to open in Studio City and of course, race car driving. Keep reading. Ted Hopson and...
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09/02/2017 •
Chef Q&A •
Ryan Devitt is the Culinary Director for Chicago’s Four Corners Tavern Group. There he is in charge of everything from the menu’s development to the food costs. In this Chef Q&A we talk about the job, where Ryan would love to...
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08/21/2017 •
Chef Q&A •
Scott Green started out in art and design before moving on and becoming a pastry chef. After teaching and working at a number of restaurants he is now the Pastry Chef at Travelle in Chicago. Keep reading as we talk about how he came to be...
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08/04/2017 •
Chef Q&A •
Chef Nathan Sears is known as a pork genius and is a well-known profile in the Chicago dining scene. In this Chef Q&A, you’ll get to know Nathan Sears as we talk about how he became a chef, woodworking, and guilty pleasures, keep...
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