Vegetables, seafood, the Zen experience of making pasta, and working with her cooks are what she loves
The former executive chef of Pineapple and Pearls in D.C. offers an evolving array of menu items at his countryside restaurant
The chef and restaurateur works to create a corporate culture where everyone learns from each other
The chef with a fine-dining background offers creative food while supporting his staff
Times change, but the operator of family-run urban and suburban restaurants retains loyal guests and employees
The corporate chef of Atlas Restaurant Group oversees 27 restaurants