-
12/02/2018 •
Chef Q&A •
Igor Grishechkin is the Executive Chef at Cococo Restaurant in St Petersburg. Meet Igor in a talk about how he became a chef, the Russian food revolution and much more, keep reading. When you plan your coming food destinations Russia might...
Read article
-
06/29/2018 •
Chef Q&A •
Larry Feldmeier is the new Executive Chef at The Albert, the praised restaurant at Hotel EMC2. Meet Larry in my Chef Q&A where we talk about what he will do at The Albert and much more, keep reading. What made you want to be a Chef? It...
Read article
-
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....
Read article
-
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...
Read article
-
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...
Read article
-
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...
Read article
-
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...
Read article
-
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...
Read article
-
05/10/2017 •
Chef Q&A •
Meet Chef Filip Fastén of Agrikultur Restaurant in Stockholm. In a talk about becoming a chef, competing in food and how to treat your staff when you run your own restaurant. Keep reading. Filip Fastén started out as a dishwasher at the...
Read article
-
04/18/2017 •
Chef Q&A •
Meet Edin Dzemat of Brasserie by EDz and the upcoming dzeMAT in our Chef Q&A, we talk Sweden, Bosnia, his on-going pop-up tour and reaching for three Michelin stars, keep reading. Edin Dzemat is the Chef of Brasserie by EDz. Since its...
Read article
