chefs

Food

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

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.

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

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

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

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

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.”

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

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

Hospitality students work alongside Fry and chef de cuisine Tom Baco-Wang to create lunch and dinner menus for guests at the university’s 1856—Culinary Residence restaurant.

The executive chef and VP of culinary has accelerated innovation and taken the menu where it hasn’t ventured before.

  • Page 4