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chefs

Food

Is Wafu cuisine the next big thing?

 By Patricia Cobe on Dec. 02, 2021

The culinary techniques and flavors from Japanese and Italian cultures combine to drive this emerging cuisine. But don’t call it fusion.

Food

Daniel Boulud is bullish on fine dining, opening three new restaurants in the last year

By Patricia Cobe on Oct. 15, 2021

The celebrated chef also renovated his NYC flagship, Restaurant Daniel, and has more projects in the pipeline.

Operations

James Beard Foundation unveils massive changes to its annual awards

By Heather Lalley on Sep. 14, 2021

The changes are designed to better promote equity, inclusion and a positive work culture for the independent restaurant awards. The program has been criticized for promoting white chefs and restaurateurs to the exclusion of others.

Food

Chipotle’s chef developed plant-based chorizo from the ground up

By Patricia Cobe on Aug. 31, 2021

Fresh, farm-grown peas are the starting point for the fast casual’s new vegan chorizo option.

Operations

Big-name chefs are opening new restaurants at a fast clip

By Patricia Cobe on Jul. 29, 2021

Not content to rest on their laurels, Alice Waters, Wolfgang Puck, Jose Andres, David Burke and other celeb chefs are launching one or more restaurants post-pandemic.

Operations

5 Chicago restaurant concepts land at Purdue University

By Patricia Cobe on Jul. 23, 2021

Cornerstone Restaurant Group is expanding to the Indiana college campus with its chef-curated brands, opening kiosks at the remodeled student union.

Emerging Brands

Inside the emerging world of home-based restaurants

By Joe Guszkowski on Jul. 01, 2021

Forget ghost kitchens. Some chefs are skirting the industry entirely to serve food out of their houses.

Food

Chefs Dish

May 06, 2021

Through quick, engaging videos, Restaurant Business brings you an exclusive behind-the-scenes look at top restaurant chefs as they cook one of their best-loved dishes.

Operations

Independent restaurateurs are embracing ghost kitchens

By Patricia Cobe on Mar. 12, 2021

Chef-driven ghost kitchens are breaking into the chain-dominated market. Independent restaurants are seeing virtual concepts as an additional revenue stream that can evolve into brick-and-mortar locations.

Operations

James Beard nominees say they support the decision to cancel the awards

By Patricia Cobe and Heather Lalley on Aug. 21, 2020

Past winners and 2020 nominees acknowledge the industry's challenges this year in supporting a two-year postponement.

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