John DeLucie has spent decades in the New York City restaurant scene at restaurants such as The Waverly Inn, The Lion, Bedford & Co. and his newest spot, Lumaca in the HGU Hotel.
We sat down with chef Omar Ben-Hammou of Her Name Was Carmen to celebrate the SoHo restaurant’s first anniversary.
Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of the famous and beloved Brown Sugar Kitchen restaurants, located in the San Francisco Bay Area. The author of The Brown Sugar Kitchen Cookbook...
Growing up, I never could have imagined this is where I would be today. It has taken a lot of hard work and quite a few sleepless nights but it has been an amazing journey.
Known as the “Queen of Creole Cuisine,” Leah Chase has fed Quincy Jones, Jesse Jackson, Duke Ellington, Thurgood Marshall, James Baldwin, Ray Charles, Presidents George W. Bush and Barack Obama and countless others as Executive Chef of Dooky Chase’s Restaurant.
Chef Michael Chernow is a great example of the evolving face of the hospitality industry. As a passionate restauranteur, a committed father and husband and a dedicated Fitness advocate, it easy to consider him somewhat of a modern day Renaissance man.
The winds of change blew through the mass of curls on my head as I trotted up the couple of stairs that lead to the glass front doors of the Whitney Museum of American Art. I bought a ticket and roamed around three different floors, each more artsy than the last. I...
Chef Sōta Atsumi is a Japanese chef who has been working in Paris for the last twelve years. Sōta started his French experience studying in Lyon at the Estoffier school. There he earned the trust of Chef Troigros, who gave Sōta the chance to do a stage at his restaurant which was a wonderful six month experience.
Born to culinary parents, Joan Roca’s earliest memories of cooking are with his mother in his family’s kitchen. She wasn’t just cooking for Joan, but for customers in their typical country restaurant that served traditional Catalan cuisine. It is no surprise, then,...
Anyone who has spent even one night working in a restaurant kitchen knows that isn’t a job that’s meant to last forever, but the good news is there is life after line cook. Adin Langille, Chef/Owner of Bowl and Blade in Brooklyn, NY is proof of that. Although he is one of the few that did get to hear “Oui, Chef” in his career, he’s found a way to use his time as a cook in some of the best kitchens in the country to create a concept that brings fine dining to the people in the most universal and accessible eating vessel….the humble bowl.