Meet Chef Sujan Sarkar of ROOH Chicago in our Chef Q&A
Sujan Sarkar has worked in more parts of the World than most chefs, from India to Dubai, London, and San...
chef Q&A
Chef Q&A with Igor Grishechkin of Cococo Restaurant in St Petersburg
Igor Grishechkin is the Executive Chef at Cococo Restaurant in St Petersburg. Meet Igor in a talk about how he...
Chef Q&A with Larry Feldmeier of The Albert, Chicago
Larry Feldmeier is the new Executive Chef at The Albert, the praised restaurant at Hotel EMC2. Meet Larry in my...
Chef Q&A with Phil Pretty of Restauration, Long Beach
Meet Chef Phil Pretty of Restauration Restaurant in Long Beach. We talk becoming a chef, why coming home to Long...
Chef Q&A with Ted Hopson of The Bellwether Restaurant
Ted Hopson is the Chef and Co-owner of The Bellwether Restaurant in Studio City, Los Angeles. In this interview we...
Meet Ryan Devitt of Four Corners Tavern Group in our Chef Q&A
Ryan Devitt is the Culinary Director for Chicago’s Four Corners Tavern Group. There he is in charge of everything from...
Meet Pastry Chef Scott Green of Travelle, Chicago in our Q&A
Scott Green started out in art and design before moving on and becoming a pastry chef. After teaching and working...
Chef Q&A with Nathan Sears of theWit Hotel, Chicago
Chef Nathan Sears is known as a pork genius and is a well-known profile in the Chicago dining scene. In...
Chef Q&A with Kyle Schutte of The FLATS Restaurant, Beverly Hills
Chef Kyle Schutte is the man behind The FLATS Restaurant which recently opened in Beverly Hills. In this Q&A we...
Meet Filip Fastén of Agrikultur, Stockholm in our Chef Q&A
Meet Chef Filip Fastén of Agrikultur Restaurant in Stockholm. In a talk about becoming a chef, competing in food and...
