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Chef

Chef Los Angeles

Interview: chef Zoe Nathan (Rustic Canyon, Huckleberry, Milo & Olive + Sweet Rose Creamery)

If Zoe Nathan follows the trajectory of the nursery rhyme “Rub-A-Dub-Dub,” her next move would be to make candlesticks. She started as a butcher, working at Mario Batali’s restaurant Lupa in Greenwich Village. A...
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Chef Los Angeles

Interview: chef David LeFevre (M.B. Post)

M.B. Post chef David LeFevre helped to turn the seasonal restaurant he co-owns with Mike Simms & Simms Restaurant Group into a South Bay dining destination while still satisfying locals. We spoke with him...
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Pizza San Francisco

Interview: pizza maker Anthony Mangieri (Una Pizza Napoletana)

Very few foods have the power to trigger an argument like pizza. Whether it’s Neapolitan, deep dish, grilled, or coal-fired, everybody’s got an opinion about the ideal oven, dough, sauce and toppings. In the...
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Chef Texas

Interview: chef Tim Love, a Texas culinary Lonestar

Chef Tim Love, a man perhaps best known for his commitment to cooking game, or possibly to his Lonestar personality, started building his restaurant group in 2000 with the opening of The Lonesome Dove...
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Chef New York City

Interview: Chef Jonathan Waxman (Barbuto)

Jonathan Waxman, a one-time professional trombonist and so-called Jedi Master from Season 2 of Top Chef Masters, worked in some of California’s most hallowed kitchens, including Chez Panisse in Berkeley and Michael’s in Santa...
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Chef Philadelphia

Interview: Chef Jose Garces discusses Formative Years, Expansion Plans, Pork, Palm Springs + More

Jose Garces grew up in Northwest Chicago and hitched his culinary wagon to mentor Douglas Rodriguez, who took him down I-95 from Manhattan to Philadelphia. Alma de Cuba brought Garces to Philly, and restaurateur...
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