Chef Profiles

Dan Barber on the future of Michelin-starred restaurant Blue Hill at Stone Barns Dan Barber on the future of Michelin-starred restaurant Blue Hill at S

The chef and restaurateur shared what’s in store for the well-known acclaimed Hudson Valley restaurant

byHolly Petre, Assistant Digital Editor

Nov 30, 2021

1 Min Read

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Chef Profiles

Chefs on the Move: Alain Allegretti joins Fig & Olive and Eggslut’s founder is at Umami Burger Chefs on the Move: Alain Allegretti joins Fig & Olive and Eggslut’s fo

byBret Thorn

Nov 9, 2021

23 Slides

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Chef Profiles

Francisco Migoya, coauthor of Modernist Pizza, shares the myths, legends and styles of the world’s most popular flatbread Francisco Migoya, coauthor of Modernist Pizza, shares the myths, legen

byBret Thorn

Oct 22, 2021

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Chef Profiles

Sam Fox shares insights on labor, operations and food trends Sam Fox shares insights on labor, operations and food trends

byBret Thorn

Oct 14, 2021

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Chef Profiles

Four reasons employee retention is vital for a restaurant's success Four reasons employee retention is vital for a restaurant's success

Oct 13, 2021

1 Min Read

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Chef Profiles

Chefs on the Move: Shuffles at Daniel Boulud’s New York City venues, and Ryan Poli’s new gig Chefs on the Move: Shuffles at Daniel Boulud’s New York City venues, a

byBret Thorn

Oct 4, 2021

17 Slides

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Chef Profiles

Daniel Boulud’s Restaurant Daniel reopens, names new executive chef

byHolly Petre, Assistant Digital Editor

Chef Profiles

Why chef Ashleigh Fleming got back into the kitchen

byHolly Petre, Assistant Digital Editor

Chef Profiles

Food & Wine’s latest picks for Best New Chefs reflect a changing industry

Food & Wine’s latest picks for Best New Chefs reflect a changing indus

byBret Thorn, Senior Food Editor

Chef Profiles

Los Angeles chef/restaurateur Ludovic Lefebvre to open French brasserie in new Denver hotel

Los Angeles chef/restaurateur Ludovic Lefebvre to open French brasseri

byLisa Jennings, Executive Editor

Chef Profiles

Troy Guard discusses labor issues and adaptation during the pandemic

byBret Thorn, Senior Food Editor

Chef Profiles

Chefs on the Move: New positions at Bar Boulud, Momofuku and Hai Hospitality

Chefs on the Move: New positions at Bar Boulud, Momofuku and Hai Hospi

byBret Thorn, Senior Food Editor

Chef Profiles

Chefs on the Move: New positions for Gerard Craft and Jason Franey

byBret Thorn, Senior Food Editor

Chef Profiles

Jennifer Jasinski to be inducted into MenuMasters Hall of Fame

byNRN staff

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Chef Profiles

Manhattanville Market at Columbia University West Harlem campus offers four chef-created concepts

Manhattanville Market at Columbia University West Harlem campus offers

byMike Buzalka, Executive Features Editor

Chef Profiles

José Andrés reveals more about ThinkFoodGroup’s plans for Chicago

byHolly Petre, Assistant Digital Editor

Chef Profiles

Tommy Charoen of Rooster & Rice in the San Francisco Bay area discusses his journey

Tommy Charoen of Rooster & Rice in the San Francisco Bay area discusse

byBret Thorn, Senior Food Editor

Chef Profiles

Meet the Chef Power List Readers Picks

byRH Staff

Chef Profiles

Chefs on the Move: Springtime appointments at hotels and restaurants across the country

Chefs on the Move: Springtime appointments at hotels and restaurants a

byBret Thorn, Senior Food Editor

Chef Profiles

Seattle restaurants Salare and JuneBaby closed indefinitely after chef/owner Edouardo Jordan is accused of sexual harassment by 15 women in Seattle Times report

Seattle restaurants Salare and JuneBaby closed indefinitely after chef

byLisa Jennings, Executive Editor

Chef Profiles

Troy Guard on the closure of TAG and the future of the restaurant industry

Troy Guard on the closure of TAG and the future of the restaurant indu

byHolly Petre, Assistant Digital Editor

Chef Profiles

Los Angeles chef Brandon Boudet of Little Dom’s and Little Dom’s Seafood benefits from a shorter supply chain

Los Angeles chef Brandon Boudet of Little Dom’s and Little Dom’s Seafo

byBret Thorn, Senior Food Editor

Chef Profiles

Meet the six chefs who serve as culinary ambassadors for lesser-known ways of cooking, uncommon ingredients and new ways of thinking

Meet the six chefs who serve as culinary ambassadors for lesser-known

byRH Staff

Chef Profiles

Tiffany Derry and Tom Foley plan a fried-chicken concept for underserved communities

Tiffany Derry and Tom Foley plan a fried-chicken concept for underserv

Chef Profiles

Pat Martin, chef and owner of Martin’s Bar-B-Que and Hugh Baby’s, discusses the business and meat supply of the coronavirus pandemic

Pat Martin, chef and owner of Martin’s Bar-B-Que and Hugh Baby’s, d...

byBret Thorn, Senior Food Editor

Chef Profiles

Fine-dining restaurant Canlis hires its first female executive chef, Aisha Ibrahim

Fine-dining restaurant Canlis hires its first female executive chef, A

byHolly Petre, Assistant Digital Editor

Chef Profiles

Honolulu chef Chris Kajioka rejuvenates Miro and finds a new audience at Papa Kurt’s

Honolulu chef Chris Kajioka rejuvenates Miro and finds a new audience

byBret Thorn, Senior Food Editor

Chef Profiles

Talula’s Table owner Aimee Olexy shares how to care for guests in Philadelphia and Kennett Square

Talula’s Table owner Aimee Olexy shares how to care for guests in Phil

byBret Thorn, Senior Food Editor

Chef Profiles

How one woman is leading an innovative sushi team in Austin

byHolly Petre, Assistant Digital Editor

Chef Profiles

Chefs on the Move: Sushi Ginza Onodera in New York has a new leader, and the latest jobs for Eli Kaimeh and Kwame Onwuachi

Chefs on the Move: Sushi Ginza Onodera in New York has a new leader, a

byBret Thorn, Senior Food Editor

Chef Profiles

Former chef at the Plaza Hotel and The Modern Willis Loughhead finds pandemic-era stability at a country club

Former chef at the Plaza Hotel and The Modern Willis Loughhead finds p

byBret Thorn, Senior Food Editor

Chef Profiles

Art Smith previews Reunion, a restaurant he’s opening in Chicago this fall

Art Smith previews Reunion, a restaurant he’s opening in Chicago th...

byBret Thorn, Senior Food Editor

Chef Profiles

Michael Lewis plots expansion of Scotch and Bacon while still focusing on the kitchen

Michael Lewis plots expansion of Scotch and Bacon while still focusing

byBret Thorn, Senior Food Editor

Chef Profiles

Fabio Viviani on investing in a virtual brand development company to bring his dishes to new markets

Fabio Viviani on investing in a virtual brand development company to b

byMark Hamstra

Chef Profiles

Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville restaurants

Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville

byBret Thorn, Senior Food Editor

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