The easy part is over for Tim Hollingsworth, the chef who out-cooked seven other semi-finalists to win the Bocuse d'Or's U.S. competition held in Orlando. Now he's about to undergo an intensive three-month training session under the watchful eye...
Chef Josiah Citrin's passionate and contemporary interpretation of French cuisine has won Mélisse two Michelin stars in the latest LA guide. Citrin's devotion to culinary mastery started early and contrasted sharply with his other early love...
Everything connected with David Overton's first two concepts, The Cheesecake Factory and Grand Lux Cafe, is big: their menus (200-plus items at Cheesecake; 150 at Grand Lux), their portions, their dining spaces, their lines to get in and, most...
You don't see too many Korea-born dudes shredding the challenging slopes of the Colorado Rockies. But Akira Back did it with such style and finesse that the one-time professional snowboarder rode his way into the pages of Snowboarder magazine. But...
This is no time to be shy with your guests. To ride out the current economic doldrums and beat out the competition, you need to enlist their loyalty, give them more reasons to keep you in mind on those possibly less-frequent dining occasions, and...
One thing you don't know about me is that I love to play basketball. I'm most proud of the opening of my San Francisco restaurant. My fondest food memory is a white truffle night at Chez Panisse in 1989. If there were no caviar, I'd have no...
To land a high-profile job at a Steve Wynn property suggests you're smarter than the average bear. And Patricia Richards proved that every day as a show-stopping mixologist at Parasol Up, one of numerous restaurants at Wynn Las Vegas. But these...