Roy Yamaguchi introduced the world to Hawaiian fusion cuisine when he opened the first Roy's in 1988. Now with three dozen restaurants, Roy's extraordinary service, quality and value continue bringing in the customers, even in difficult times...

If you're like most employers you're seeking the perfect solution to the health insurance puzzle: A benefits package that keeps your employees happy and productive without taking a big bite from your bottom line. ...

If the idea of appearing on television to promote your restaurant or new cookbook gives you the heebie-jeebies, if you turn down offers of speaking engagements without a second thought, perhaps you could benefit from a training course such as ...

Koren Grieveson, chef de cuisine at Avec in Chicago, has really hit her stride in the last few years. Named a Restaurant Hospitality Rising Star in 2004, she made it onto Food & Wine's Best New Chefs list in 2008; this year Grieveson's a James...

The 90th annual National Restaurant Association Restaurant, Hotel-Motel Show might have shrunk a tad, thanks to the economy, but have no fear. There will be plenty to see, do, sample and learn during the four-day extravaganza. It's set for...

One thing you don't know about me is that I have an excellent top-spin on my forehand. I'm most proud of my two amazing daughters, Olympia and Victoria. One of my most memorable meals was at Alle Testiere in Venice. If there were no extra...

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He's cooked all over the U.S. — all over the world, for that matter — but it looks like Robert Gadsby has finally found a place to settle down. It's Houston, which became his personal hub when he served simultaneously as executive chef for Omni...