As a foodservice marketer and traveling chef, Swihart draws on his enthusiasm, his thorough education, and his experience in publicity, promotion and marketing to do creative consulting work. In the past, he's served as a headwaiter, a food lab...
Using fresh ingredients and remaining profit-conscious are goals that Radwine combines in this formal dining room. A Culinary Institute of America grad, he's also served as a waiter and a maitre d', as well as owning and operating Crow's Mill...
As a successful foodservice industry consultant, Steven Weiss -- erstwhile food editor for Restaurants & Institutions magazine, but, today, an occasional contributing edior to RESTAURANT HOSPITALITY -- works primarily in the areas of menu and...
With its moderately priced provincial Italian cuisine served in a sophisticated café-like interior, Joe Carlucci, in less than 2 years, has changed the nature of neighborhood dining. His restaurant also helped change the neighborhood, drawing...
These two chefs opened their restaurant last year. They bring their creative French cooking to Chicago after having studied and worked with master chef Jean Banchet of Le Francais Restaurant in Wheeling. Mulcahy is the main chef; Culleeney is the...