chefs

Food

Pepe Moncayo's food at Cranes in Washington, D.C., reflects the sum of his experience

Menu Talk: The Catalonian chef spent a decade in Singapore but also fell in love with Japanese food before opening his restaurant.

Food

So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Winners of the James Beard Foundation restaurant and chef awards will be named on June 10. Ruth Reichl was honored with the Lifetime Achievement Award and The LEE Initiative was named Humanitarian of the Year.

The Copenhagen chef’s “holistic cuisine” merges science, gastronomy, performance art, societal issues and storytelling in a restaurant designed to look like a planetarium.

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

Restaurant Rewind: A chef, educator, author and early TV star, the relocated Frenchman helped to popularize fine-dining. And then there was his time at Howard Johnson's.

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

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