9 Articles found for “John's House”

The man behind Smyth dishes on working with his wife, MICHELIN distinctions, and his food ethos.

Chef Wesley is achieving high marks in the culinary world.

One MICHELIN Star Aubergine's Lead Sommelier on champagne, decanting white wines, and French fries.

The Three Star (and Green Star) restaurant's Director of Operations spills the tea on the what good service means.

The pair behind Smyth and The Loyalist share their story of teamwork in and out of the restaurant business.

Seventy-five limited edition rainbow decanters raised $25,000 for AIDS Prevention.

A (mostly) vegetarian chef champions vegetable-forward fine dining in Manhattan's Upper West Side.

Industry insiders gathered at John and Karen Urie Shields’s own The Loyalist to honor this year’s selection.

In an exclusive interview, Singaporean chef/consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.