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Chef San Francisco

Interview: chef Mark Sullivan (Spruce, The Village Pub, Mayfield Bakery & Cafe + Café des Amis)

As chef/partner of Bacchus Management Group, Mark Sullivan oversees the culinary aspects of Spruce, The Village Pub, Café des Amis and Mayfield Bakery & Café. He originally entered a professional kitchen in San Francisco...
Chef San Francisco

Interview: chef Jason Fox (Commonwealth)

Jason Fox has been on an upward trajectory in the past several years. He went from chef de cuisine at Scott Howard Restaurant to executive chef of Bar Tartine before joining forces with Anthony...
Chef Hawaii

Interview: Hawaiian chef Sam Choy

Sam Choy is a bigger than life North Shore native who was first inspired by his family’s home cooking. At the time of our talk, he had one restaurant on Hawaii’s Big Island, Sam...
Chef New York City

Interview: legendary chef Jacques Pepin

Legendary French chef Jacques Pepin moved to New York in 1959 and worked at one of Manhattan’s most storied restaurants, Le Pavilion, before transitioning to the Howard Johnson Company, cookbook writing, and television. He...
Chef New York City

Interview: chef Geoffrey Zakarian (The Lambs Club, Tudor House, The National Bar + The Water Club)

Geoffrey Zakarian is the most recent winner of the Food Network’s “Next Iron Chef” competition series and balances the needs of four restaurants in New York (The Lambs Club, The National Bar), Miami (Tudor...
Chef Miami

Interview: chef Douglas Rodriguez (Alma de Cuba, Deseo, De Rodriguez Cuba + OLA)

Douglas Rodriguez had a near instant affinity for cooking. He was in a professional kitchen by age 12 and co-owned his first restaurant by age 21, South Beach’s Wet Paint Café. He helped to...