Interviews

January 29, 2018

The Toqueland Interview: Jesse Cool

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

March 16, 2016

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

November 6, 2015

The Story Behind Philly Chef (and onetime Top Chef champ) Kevin Sbraga’s New Jacksonville, Florida, Restaurant Sbraga & Company

November 5, 2015

The Chef of Take Root on Time Away, the Intersection of Art and Cooking, and Forging Her Own Path

October 16, 2015

Two of New York City’s Rising Chefs on Pushing Themselves, Young Success, Kitchen Collaboration, and Restaurant Lifespans

October 15, 2015

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.

September 21, 2015

The Surprisingly Dense, Intensely Personal Backstory Behind the Menu at Fung Tu

September 16, 2015

The Chef of Aldea and Lupulo on Finding Himself on the Plate, Maintaining Standards, and “Fast Forward” Cooking

September 11, 2015

A Great American Chef, in His Own Words

January 28, 2015

The Chef on His Upcoming Book, Generation Next, Flirting with the Mainstream, and Formal Education in the Kitchen

January 26, 2015

One of Our Most Influential Chefs on Life After WD-50, the State of Fine Dining, and Moving the Ball Forward

January 22, 2015

The Chef and Author of All or Nothing Talks Addiction in the World of Professional Cooking, Running Multiple Kitchens, and Work Ethic