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.
Millbrook Winery – a beautiful, bustling vineyard located in the Hudson Valley – hosted its 25th Harvest Party on October 24th and boy, was it a grand affair! I was granted the opportunity to speak with the rockingest, rollingest Chef Ric Orlando. A two time winner of the Food Network series, Chopped, Orlando was a breath of fresh air with his honest opinions, his ‘musical’ way of describing his cooking methods and about his quest to bring farm fresh food to the masses.
Chef Dexter hails from Daniels, WV and his experience in the kitchen at renowned resorts such as Glade Springs and The Greenbrier
Executive Chef Chris D’Amico talks long working hours, the burden of an Italian name, and the one food his wife loves that he won’t touch.