Jonathan K Berntsen of CLOU on Creativity and Moving a Restaurant Overnight
CLOU Restaurant in Copenhagen moved this fall. Without telling anyone Jonathan K Berntsen and his team more or less moved...
Chef Q&A
About Ateriet’s Chef Q&A
At Ateriet we love food in all possible ways, one part is trying to give chefs the respect and admiration they deserve, and get to ask fun questions of course.
Chef Q&A with Phil Pretty of Restauration, Long Beach
Meet Chef Phil Pretty of Restauration Restaurant in Long Beach. We talk becoming a chef, why coming home to Long...
Meet Chef Tracy Chang of PAGU, Cambridge, MA
Meet Chef Tracy Chang of PAGU Restaurant in Cambridge, MA. We talk becoming a chef, how her roots have influenced...
Meet Chef Navjot Arora of Old Monk, New York
Navjot Arora is the Executive Chef and co-owner of the newly opened hit restaurant Old Monk in New York. Meet...
Chef Q&A with Nicolas Breneliere of Paralelo 45 and ISO in Lisbon, Portugal
Nicolas Breneliere is a French chef who traveled big parts of the world cooking. Now he has landed in Lisbon,...
Chef Q&A with Brandon Brumback of The Albert at Hotel EMC2, Chicago
Brandon Brumback is the Executive Chef at the Albert at the newly opened Hotel EMC2 in downtown Chicago. Meet him...
Chef Q&A with Ted Hopson of The Bellwether Restaurant
Ted Hopson is the Chef and Co-owner of The Bellwether Restaurant in Studio City, Los Angeles. In this interview we...
Meet Ryan Devitt of Four Corners Tavern Group in our Chef Q&A
Ryan Devitt is the Culinary Director for Chicago’s Four Corners Tavern Group. There he is in charge of everything from...
Meet Pastry Chef Scott Green of Travelle, Chicago in our Q&A
Scott Green started out in art and design before moving on and becoming a pastry chef. After teaching and working...
Chef Q&A with Nathan Sears of theWit Hotel, Chicago
Chef Nathan Sears is known as a pork genius and is a well-known profile in the Chicago dining scene. In...
