Chef Art Smith is an executive chef and a co-owner of restaurants in Chicago, Orlando, Atlanta, and our nation’s capital, Washington, D.C. He chatted about his latest endeavors, which include owning a ...

With the Oscars right around the corner, we thought it might be a good idea to ask Chef Michael Symon, co-host of The Chew, for some party-hosting tips. He suggested an elegant, yet simple, cheese ...

The main ingredient found in all of chef Wes Avila’s cooking is his restless, creative spirit. In just over a decade, the Pico Rivera-born chef (just one town over from where I grew up) has ...

Here’s Part Two of our interview with celebrity chef Curtis Stone. You can read the first part of the interview here. Who was the most impressive celebrity or dignitary you’ve ever cooked for/worked ...

Today, in Part Two of our talk with Chef Jean-Pierre, the man behind the local cooking school, we talk about food trends, blogging, and other chefs. For Part One of our interview, click here. Do you ...

For every incredibly boring interview we get in (be thankful we spare you from those), at least one comes in chock-full of so much creative stuff that we find it near impossible to cull. So consider ...

Impressing both the judges and the fans, Chef Tristen Epps endeared himself to viewers on Top Chef Season 22. While he earned high praise in the face of personal tragedy, it was more than finding a ...

"I know what it feels like to win 'Top Chef.' I don't know what it feels like to win an Emmy, nor do I want to put any pressure on anything," Kristen Kish tells us about the potential of winning the ...

Chef Mark Militello is a man of few words. This self-proclaimed “Doctor of Food” has taken the helm at Trina, the Fort Lauderdale beach restaurant at the Atlantic Hotel. Not one to share a lot of ...

Some chefs see themselves as artists. But not Marco Ortolani. The Italian chef, who helms Eden Kitchen & Bar in La Réserve Eden au Lac Zurich, considers himself more of an artisan than an artist. “It ...

“I came here wanting to do my particular style of food, which incorporates nature onto the plate,” he tells Observer, speaking from the restaurant before service in February. The floor-to-ceiling ...