The Menlo Park Icon on the Role of Hippies; Knowing How the Grapes are Grown; What’s In a Name; and “Cooker People”

The Menlo Park Icon on the Role of Hippies; Knowing How the Grapes are Grown; What’s In a Name; and “Cooker People”
Aquavit’s Executive Chef on Why She Came to New York, the Value of Collaboration, How She Spends Her Sundays, and the Topic that Won’t Go Away
The Story Behind Philly Chef (and onetime Top Chef champ) Kevin Sbraga’s New Jacksonville, Florida, Restaurant Sbraga & Company
The Chef of Take Root on Time Away, the Intersection of Art and Cooking, and Forging Her Own Path
Two of New York City’s Rising Chefs on Pushing Themselves, Young Success, Kitchen Collaboration, and Restaurant Lifespans
Chef Gabriel Kreuther Has Been Thrust into the Role of Traditional Fine Dining’s Savior. His Thoughts on What That Means and Where It’s Headed.
The Surprisingly Dense, Intensely Personal Backstory Behind the Menu at Fung Tu
The Chef of Aldea and Lupulo on Finding Himself on the Plate, Maintaining Standards, and “Fast Forward” Cooking
A Great American Chef, in His Own Words
The Chef on His Upcoming Book, Generation Next, Flirting with the Mainstream, and Formal Education in the Kitchen
One of Our Most Influential Chefs on Life After WD-50, the State of Fine Dining, and Moving the Ball Forward
The Chef and Author of All or Nothing Talks Addiction in the World of Professional Cooking, Running Multiple Kitchens, and Work Ethic