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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.

Food

Noodles know no boundaries with Nick Graff leading R&D at Noodles & Company

By Patricia Cobe on Oct. 12, 2023

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

Food

How Firebirds Wood Fired Grill stays ahead of the culinary curve with its polished casual menu

By Patricia Cobe on Oct. 05, 2023

VP of Food & Beverage Steve Sturm is constantly evolving the menu, with several new initiatives coming just this year.

Food

Chef Paul Fehribach showcases the Midwest's culinary diversity through 100 recipes

By Patricia Cobe on Sep. 28, 2023

The chef-owner of Chicago’s Big Jones tells many stories behind an often overlooked cuisine in “Midwestern Food,” a new narrative cookbook.

Beverage

How Sip Fresh is refreshing the beverage segment with mixology-inspired juice drinks

By Patricia Cobe on Sep. 21, 2023

Founder and CEO Sharon Arthofer employs trained “sipologists” and “sipistas” at each location to create and serve the elevated beverage menu.

Food

How Hilton is redefining what hotel food and beverage can be

By Patricia Cobe on Sep. 14, 2023

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

Food

How Chicken Salad Chick is shaking up the menu with its first warm sandwich

By Patricia Cobe on Sep. 07, 2023

CMO Tom Carr describes the new Chick Melt and the chain’s drive to innovate while continuing to please its many chicken salad-loving customers.

Food

How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

By Patricia Cobe on Aug. 31, 2023

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

Operations

How a new Margaritaville transformed foodservice at a Louisiana campground in mere months

By Patricia Cobe on Aug. 24, 2023

GM Amanda Skelly oversaw the conversion of Cajun Palms into the popular eatertainment complex, complete with four themed food and beverage venues.

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