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Chef Michael Cimarusti Talks to The MICHELIN Guide About Covid-19
“There has to be a silver lining to all of this.”
José Andrés: The Story on Your Plate
Chef José Andrés explores a world of different cuisines.
The First Day I Got My MICHELIN Stars: Nick Curtola of The Four Horsemen
We get the world's most celebrated chefs to recall what it was like when their restaurants received their very first MICHELIN stars.
Stuart Brioza’s Custom-Milled Pancake Mix Stars at State Bird Provisions
Brioza’s mini restaurant empire was built on pancakes.
Winemaker Spotlight: A Family’s Tale of Revitalizing Hungary’s Kékfrankos Grape
After cultivating 30 hectares from two hectares, the Fritz family resurrected their family name as well as the kékfrankos grape.
5 Questions with Tak Room’s Chef Jarrod Huth
Get to know the chef behind Keller’s hot spot radiating with old-school glamour.
My Signature Dish: Henrique Sá Pessoa’s Calçada De Bacalhau
The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.
Chef Manish Mehrotra Is On a Mission to Elevate Indian Cuisine for Fine Dining
Like a culinary anthropologist, Mehrotra visits relatives in various parts of India, searching out dish after dish.
Chef Spotlight: Curtis Stone
The 45-year-old is here to change the world, one charity at a time.
Meet Julie Cavil, Krug’s New Cellar Master
The Wine Advocate's William Kelley sat down with Cavil for her first interview in her new capacity.
Spiaggia’s New Executive Chef Wants You to Embrace Italy and Eat Good Pasta
A recent pilgrimage to Italy and dozens of trips to the farmer’s market are displayed on the new Spiaggia menus.
Chef B.K. Park on His First Kitchen Job and Creating Omakase with a Twist
At Mako, Park hopes to educate guests on the joys of omakase, but doesn’t mind breaking some rules along the way.
Kato’s Jon Yao Stumbled Into the Restaurant Biz Out of Sheer Obligation
And it ended up earning him—and his family—a MICHELIN star.
Employee of the Month: minibar’s Dawn Mason (Video)
In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.
Sustainability Is a Priority for Chef & Fisherman Michael Cimarusti
In the 30 years he’s been cooking, he’s seen major changes in the market.
How Rich Torrisi & Mario Carbone Prepare for (and Recover from) the New York City Marathon
The duo behind Major Food Group will toe the line in Staten Island on Sunday.
Meet Alinea’s Employee of the Month: Rizqi Soeharsono (Video)
“Alinea wouldn’t be much fun if Rizqi wasn’t here.”
Winemaker Spotlight: Xavier Berdin from Champagne Palmer & Co.
Along with this fascination, Berdin’s upbringing in a family of winemakers inspired him to pursue an oenology degree.
