Chef Interviews

Veselka is a beautiful restaurant in the East Village that has been serving traditional Ukrainian food since 1956. The matzo ball soup, stuffed cabbage, and pierogis were a welcoming site after I trudged through the snowy New York city streets. After enjoying a...

Chef Sylvain Delpique has been cooking for a long time. He started culinary school at age 15 when most Americans are still in high school.

If you know about Pastel De Nata, the popular pastry in Portugal, rejoice. If you don’t know about it, allow me to introduce Joey Bats Sweets. Joey does not consider himself a chef, but he speaks with the passion and knowledge of a chef. I sat down with the impresario...

For much of the past decade, John DeLucie has been New York City’s most sought-after chef. As founding chef and partner of The Waverly Inn, DeLucie and his take on classic American cuisine attracted both the celebrity crowd and serious food fans, who were wowed by his...

     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.

John Deloach, the executive chef of Lavo, has been working in kitchens almost non stop since he was a kid in Bensonhurst, Brooklyn.