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chefs

Food

How Philippe Massoud paved the way for Lebanese fine dining in the U.S.

 By Patricia Cobe on Jan. 04, 2024

NYC’s ilili opened 15 years ago, inspired by a family’s culinary and hospitality legacy and the drive for an elevated restaurant experience.

Food

How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

 By Patricia Cobe on Dec. 14, 2023

As new VP of culinary, Joel Reynders is creating chef-driven entrees, sides and bar bites that cover every daypart.

Food

Princess Cruises charts a new culinary course with Chef Rudi Sodamin at the helm

By Patricia Cobe on Dec. 13, 2023

The head of culinary arts oversees menus and concepts on 17 cruise ships, managing a “United Nations of Chefs” much like a coach does with a football team.

Operations

How Table 301's restaurants hit all the right notes in Greenville, S.C.

By Patricia Cobe on Nov. 30, 2023

Founder Carl Sobocinski is joined by Chef Diego Campos to share how six unique concepts combined with heartfelt hospitality keep guests coming back.

Beverage

Nobu offers sober-curious guests tea cocktails to pair with menu

By Patricia Cobe on Nov. 20, 2023

The high-end restaurant teamed with a Japanese green tea expert to build a zero-proof drink list and an additional revenue stream.

Food

Local Kitchens' partnerships help existing restaurants grow and new ones start up

By Patricia Cobe on Nov. 16, 2023

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

Food

How Beatrix nails the all-day restaurant format with its chef-driven menu

By Patricia Cobe on Nov. 02, 2023

With corporate chef Andrew Ashmore at the helm, the Lettuce Entertain You concept pulls in crowds for breakfast, lunch and dinner.

Food

GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium

By Patricia Cobe on Oct. 27, 2023

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”

Food

How Yia Vang became the leading voice for Hmong cuisine and culture

By Patricia Cobe on Oct. 26, 2023

The chef-owner of Hmong Union Kitchen in Minneapolis tells the story about this food movement through his cooking, podcasts, TV shows and more.

Food

How Alon Shaya is bringing a family's culinary memories to life through 'Rescued Recipes'

By Patricia Cobe on Oct. 19, 2023

The Israeli chef and restaurateur is partnering with the U.S. Holocaust Memorial Museum for a series of fundraising dinners across the country.

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