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Chef

Chef Charleston

Interview: Chef Robert Stehling of Hominy Grill discusses Holidays, Home Cooking, Signature Dishes + More

North Carolina native Robert Stehling started cooking professionally in college, at Chapel Hill’s legendary Crook’s Corner, before heading north to New York. He worked in comfort food emporiums like Home and Sarabeth’s Kitchen, plus...
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Chef Charleston

Interview: chef Ken Vedrinski (Trattoria Lucca)

Ohio native Ken Vedrinski started cooking professionally in high school, at the Athletic Club of Columbus, and rose to prominence in the South. He presided over the kitchen at The Woodlands Resort & Inn...
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Chef Miami

Interview: Chef Michael Schwartz (Michael’s Genuine Food & Drink + Harry’s Pizzeria) Discusses Key Ingredients, Going Pro, Hiring Practices, Miami + More

Philadelphia native Michael Schwartz is the chef-owner of Michael’s Genuine Food & Drink and Harry’s Pizzeria in Miami. He authored Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat and...
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Chef San Francisco

Interview: Chef Michael Tusk of Quince + Cotogna discusses Going Pro, Spit-Roasted Pork, Finding Balance + More

Even in the Bay Area, which touts dozens of compelling Italian options, Michael Tusk still manages to stand out. The Chez Panisse, Alice Waters and Paul Bertolli protegee has forged his own market-driven identity...
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Chef Los Angeles

Interview: Chef Neal Fraser discusses BLD, Grace’s evolution, Going Pro, Hiring Practices, Finding Balance + More

Chef Neal Fraser has been a fixture on the Los Angeles dining scene since the early ’90s, when he first stepped into the kitchens at Caioti and Wolfgang Puck’s short-lived Eureka brewpub. He earned...
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Chef New Orleans

Interview: Cochon chef Stephen Stryjewski discusses Expansion, Hiring Practices, Home Cooking + Pork

I’m not exactly shy about my passion for pork, and neither is chef Stephen Stryjewski, who founded the first Cochon in 2007 in New Orleans. He and business partner Donald Link, his former boss...
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