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...
As a corporate working chef, Miller aims his efforts at education, communication, and the practical application of resources and materials through food-to-equipment product testing for corporate use. He performs food demonstrations, develops...
As his company name implies, Deal's three successful bakeries produce additive-free products with no artificial ingredients or extenders. Resourceful and forward-looking, he's developed this market and is now involved in licensing of production...
Karen Hubert runs a restaurant that has a reputation for being one of the most innovative in the city. Her husband, Len Allison, is the chef. Here is real food, imaginatively prepared and beautifully displayed. Delicious, too. There is a...
In Fall 1985, Naftaly opened Le Gourmond in the Seattle area, and brought his own cooking style to the task. A musician before he turned his attention to food, he combines artistic sensitivities with the practical aspects of professionally running...
Ms. Powers is in the foreground of nutritional awareness, with all its timely implications. She develops nutritional awareness curriculum at CIA and has been involved in creating their new restaurant concept, St. Andrew's Café. The student-staffed...
About a year ago, Gislimberti and his wife Siobhan opened their restaurant in an adobe. There's fine art from the Taos Art Museum on the walls, and Northern Italian specialties on the menu. Gislimberti is an expert in wild mushrooms and picks them...