Veteran Chef Scott Bryan chats about The Milling Room, the Upper West Side, and the Nexus of Art and Cooking
American Food Pioneer Larry Forgione Schools a New Generation at the Culinary Institute of America
On the Occasion of Spoon and Stable’s Opening, Some Thoughts on the Fellowship of Chefs
Gabrielle Hamilton Has Written a Masterpiece. Here’s Hoping Everybody Learns from It.
Jeremiah Tower Discusses His New Role as Chef of Tavern on the Green and Personal and Professional History with New York City
Ryan Tate, formerly of Savoy and Le Restaurant, May Have Found Finally the Perfect Home at Blenheim
David Waltuck Just Wants to Cook. Five Years After Chanterelle Closed, He’s Back in the Kitchen at Élan.
How a New York City Actor-Waiter-Bartender Turned into a Budding Entrepreneur
At Home, and in the Kitchen, with San Francisco’s Sean and Reneé Baker
The Manresa Chef on Staying Grounded, Writing His Book, Being the Subject Matter, and Quitting by Text
Eleven Madison Park and Contemporary Fine Dining
Chef Bruce Marder plays Godfather to Son Max’s New Restaurant Marvin, Which Opened Last Week in Los Angeles