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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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07/31/2017 •
Chef Q&A •
Romain Avril is not only the Chef at the rooftop restaurant Lavelle in Toronto. He is also the first ever Executive Chef for Monogram Canada, the luxury appliance brand. I got the chance to ask Romain Avril both about his roles as a Chef,...
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06/20/2017 •
Chef Q&A •
In this Chef Q&A you’ll meet Chef Justin Kingsley Hall of newly opened Sparrow + Wolf in Las Vegas. We talk about the opening, creating new dishes and how to take you Chicken Nuggets to the next level, keep reading. Justin Kingsley...
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06/16/2017 •
Chef Q&A •
Gilda Giddens is the Corporate Executive Chef of the three Craft Hill restaurant in Los Angeles. In this Chef Q&A we talk about how she became a chef, what’s great about the food in California and where to travel for food, keep...
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06/12/2017 •
Chef Q&A •
Meet chef Seadon Shouse who has taken his Nova Scotian roots and cooking to Halifax Restaurant at the W Hoboken. We talk about becoming a chef, the food of Nova Scotia and how to make your own sea salt, keep reading. Seadon Shouse has more...
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06/07/2017 •
Chef Q&A •
Roberto Ruiz is the chef who has taken Mexican fine dining to Spain with his successful restaurant Punto MX. In this Q&A we talk about how he ended up in Spain, how he became a chef and of course about true Mexican food, keep reading....
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05/19/2017 •
Chef Q&A •
Chef Kyle Schutte is the man behind The FLATS Restaurant which recently opened in Beverly Hills. In this Q&A we talk all about the great flatbread pizzas at his first restaurant, his 52 weeks at the market project and how an ice cream...
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