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Alan Viader Wants to Make the Best Wine Possible
From his work in the vineyard to sampling new corks, Alan is focused on achieving the highest possible quality.
Chef Spotlight: Holy Ground's Franco V
Meet the DJ/BBQ guru behind the thousand-dollar steak at TriBeCa’s new Holy Ground restaurant.
Chef Spotlight: Nick Kim and Jimmy Lau
Meet the duo behind Shuko, New York City’s sleek omakase hideaway.
Ulises Olmos Is Boulud Sud's New Executive Chef
Over the last 14 years at Daniel Boulud's Dinex Group, Olmos has risen from dishwasher to executive chef.
Meet Santina's New Executive Chef: Ashley Eddie
Eddie worked her way up from line cook to executive chef at Major Food Group's Amalfi Coast-inspired restaurant.
5 Questions with Chef Alessio Longhini
Hailing from Stube Gourmet in Italy, the 29-year-old received the Young Chef of the Year Award last year.
The First Day I Got My Michelin Stars: Octavia's Melissa Perello
We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.
5 Questions with Erin Brooks on Oregon Wines
Robert Parker Wine Advocate reviewer Erin Brooks shines the spotlight on Oregon’s wine country.
Catching Up with Heinz Beck
We chatted with the chef of Rome’s only three-Michelin-starred restaurant, La Pergola.

The First Day I Got My Michelin Stars: Marijo Curić of Restaurant 360 Dubrovnik
We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

Chefs Spotlight: Mike and Jim Cornelissen of Restaurant Rijnzicht
We caught up with the owners of the lauded restaurant in Doornenburg, Netherlands.
Anita Lo Is Back on the Market
The acclaimed chef discusses the closure of her beloved restaurant, her current projects, and what's next.
Chi Bui's Quest for the Perfect Chocolate Bar
The chocolatier of K+M Extravirgin Chocolate uses olive oil to produce a "healthier" bar.

Coming to America: Emma Bengtsson
Born and raised in a small Swedish fishing village, Emma Bengtsson tells her tale of coming to America.
Massimo Bottura: Getting Real and Impacting Change With Food
The world-renowned Italian chef of three-Michelin-starred Osteria Francescana looks beyond fine-dining to stir up societal changes.
Phillip Corallo-Titus: Three Decades at Chappellet Winery
See how he’s guided the winemaking program for the past 30 years.
Belvedere's Terroir-Driven Vodka
Belvedere is dispelling the notion of vodka as a flavorless spirit with its Single Estate Rye series showcasing Poland’s lush terroir.
Molecular Gastronomy Can Save Us From Food Shortage
Hervé This, the father of molecular gastronomy, believes that cooking food from its chemical constituents is a sustainable option.