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Chef Atlanta

Interview: chef Linton Hopkins (Restaurant Eugene + Holeman & Finch Public House + H&F Bread Co.)

Chef Linton Hopkins has deep roots in Atlanta. He’s an eighth generation Georgian and attended Emory University and the Culinary Institute of America before launching restaurants near where he grew up. He’s now the...
Chef Hawaii

Interview: chef Sven Ullrich (Hyatt Regency Waikiki)

Sven Ullrich, a native of Hamburg, Germany, heads up culinary operations at the Hyatt Regency Waikiki Beach Resort and Spa, including SHOR, Japengo, and SWIM. We met on September 8 at the Hawaii Food...
Chef Los Angeles

Interview: Anne Conness (Simmzy’s + Tin Roof Bistro)

Chef Anne Conness, who oversees two branches of Simmzy’s in Manhattan Beach and Long Beach, and Tin Roof Bistro in Manhattan Beach, recently became a Certified Cicerone (one of only 2 females in L.A....
Chef Hawaii

Interview: chef Sheldon Simeon (Star Noodle + Leoda’s Kitchen and Pie Shop)

Big Island native Sheldon Simeon arrived in Maui by way of Walt Disney World and now oversees the culinary direction for Old Lahaina Luau, a company that dates to 1986 and includes >Aloha Mixed...
Chef Honolulu

Interview: chef Robert McGee (The Whole Ox Deli)

Western Culinary Institute brought Rochester native Robert McGee to the West Coast, and it was in Portland that he became a believer in whole animal butchery and cooking. He started at Higgins, helmed the...
Chef Honolulu

Interview: chef George Mavrothalassitis (Chef Mavro)

George Mavrothalassitis has melded techniques from his native French Riviera with Hawaiian ingredients to produce refined, sometimes playful results at Chef Mavro in Honolulu. The chef got his start for legendary French chef Gerard...