Diego Oka is the Executive Chef at La Mar Miami. The Chefs Connection: Did you go to culinary school? If so, where? Diego Oka: Yes, Institu Paul Bousse, USIL, Lima TCC: What restaurants have you worked at? DO: Ichi ban Japanesse Restaurant, La mar...
Chef Martin Schaub has been around the culinary block. Sometimes we don’t realize the expansive stories that these chef’s have. Chefs are not faceless robots just flipping burgers but evolving artists who are always learning and experiencing.
I had a chance to speak with Lorin Smaha, one of the co-owners and chef’s of Freshie’s. We talked about the competition and what winning “World’s Best Lobster Roll” was like.
My favorite thing about being a chef is the diversity of talent found in every kitchen. I’ve worked alongside chefs who might be neurosurgeons or astrophysicists if not for their food passions.
“Dad, are you famous?” This question took executive pastry chef Joe Murphy by surprise when his son asked him one day recently. A disarmingly kind man, he sat with me to describe what influenced him growing up…
John Deloach, the executive chef of Lavo, has been working in kitchens almost non stop since he was a kid in Bensonhurst, Brooklyn.
Chef Bao Bao tells us how she plays with the past, present, and future of fusion food.
With a thriving restaurant empire, a world-renowned name, and hundreds of friends in high places, David Burke is a force that keeps success in its orbit.
“It was hard, but when things that are hard happen, you have to figure it out because you’re forced to; because you’re human,” executive Chef Bryce Shuman of Betony admitted to me during our heart-to-heart.
A man who commands respect, from his charming smile to his professional demeanor, Ricco acknowledges that his experiences growing up have absolutely carved the path to the life he currently leads.