Who Makes Great Los Angeles Chefs Nervous?
Leading chefs must have composure in their kitchens in order to turn out consistently great food. However, they can still get rattled. I recently asked 10 of L.A.’s best chefs, Who was the last...
Republique Dry-Aged Cook Pigs Pork
For Los Angeles Food & Wine, Republique and the Manzkes (Walter and Margarita) welcomed leading San Francisco chef Michael Tusk into their kitchen to prepare a collaborative four-course lunch. Each dish was very good,...
Firing Squad: Why Los Angeles Chefs Let People Go
At Pebble Beach Food & Wine, I asked six Los Angeles chefs a cautionary question: “The last person that you fired, what did they do, or not do, to warrant it?” Their answers might...
2014 Pebble Beach Food & Wine: Food Highlights
Pebble Beach Food & Wine, the luxurious four-day festival from Coastal Luxury Management and Food & Wine magazine, drew dozens of talented chefs from across the United States. Here are some of the memorable...
Los Angeles Chefs Praise Dishes from Other Restaurants
I recently asked eight of L.A.’s most talented local chefs, What dish from another restaurant do you most wish you had developed, and why? Their responses might surprise you. Josiah Citrin (Melisse) The “New...
Interview: Walter Manzke (Republique + Petty Cash Taqueria)
San Diego native Walter Manzke has become one of the strongest culinary forces in California. He worked for high-profile chefs like Joachim Splichal (Patina Restaurant Group), Ferran Adrià (el Bulli) and Alain Ducasse (Le...
