Davio's Executive Chef Chad Brown is full of surprises.
Joseph "JJ" Johnson, Chef de Cuisine at the Cecil and now at Minton's as well, has followed flavors from Harlem to Ghana and back again.
Before he moved to Minneapolis to open Spoon and Stable, Café Boulud's Gavin Kaysen told us how a job at Subway jump-started his culinary career.
Julian Plyter of Melt Bakery makes working his ass off seem like fun.
The Robicellis give us the scoop on cupcake flavors good and bad, kitchen behavior to avoid, and the healing powers of Krazy Glue.
Pastry Chef Angela Pinkerton is leaving New York! Read our Q&A with her from earlier this year to learn about her humble culinary beginnings.
Jansen Chan tells us just how much architecture and pastry have in common. Also, he's got a special TV song for you.
Colonie's Executive Chef Andrew Whitcomb says his restaurant speaks to his soul.
Read our espresso-fueled interview with Scott Conant, covering bad bosses, terrifying breakfasts, and Curious George.
Katie Rosenhouse has been on TV, and worked in some of New York's finest restaurants, but is happiest of all in her very own Buttermilk Bakeshop in Brooklyn.