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chefs

Operations

Chef Edward Lee on the sustainability of restaurants

 By Lisa Jennings on Feb. 10, 2023

As he prepares to open the new concept Nami in Louisville, Ky., the restaurateur discusses the LEE Initiative and efforts to build a better industry.

Food

How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant

 By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Food

Chefs turn to prix fixe and tasting menus to combat cost, labor and supply challenges

By Patricia Cobe on Jan. 11, 2023

Both high-end restaurants and more casual concepts are finding some relief in more limited menus with set prices.

Food

How STATE Grill & Bar’s menu honors its location in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

Food

Chef Gavin Kaysen doesn’t let expectations get in the way of growth

By Patricia Cobe on Dec. 21, 2022

The award-winning chef and restaurateur is an outside-the-box thinker and it continues to serve him well.  

Leadership

IHOP names Arthur Carl II VP of culinary

By Patricia Cobe on Dec. 12, 2022

The new head chef, tasked with driving the evolution of the menu, brings 30 years of experience to the job.

Leadership

5 takeaways from Amy Alarcon, head chef at Popeyes Louisiana Kitchen

By Patricia Cobe on Nov. 28, 2022

The director of culinary’s boundless enthusiasm for exploring the brand’s New Orleans’ roots keeps those groundbreaking menu items coming.

Food

How Velvet Taco puts 52 unique limited-time tacos on the menu every year

By Patricia Cobe on Nov. 22, 2022

A robust R&D pipeline constantly keeps WTF, the fast casual’s Weekly Taco Feature, filled with inventive tacos. Director of Culinary Venecia Willis makes it happen.

Workforce

Lakisha Hunter went from gang leader to chef. Now she's showing others the way

By Peter Romeo on Nov. 15, 2022

The proprietor of Chicago's That Jerk Spot is easing youngsters with legal issues into restaurant careers.

Food

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

By Patricia Cobe on Nov. 03, 2022

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

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