FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Sustainable Sourcing
As COVID-19 continues, Chaval has operated as a butcher shop to help make ends meet. Chef Damian Sansonetti takes it a step further to develop a sustainable veal dish for the restaurant’s menu.
Transforming Heritage
In the wake of the COVID-19 pandemic, Chef Joe Sparatta transforms Heritage into Heritage at Home, allowing him to up his price point as he develops a Trusted Veal piccata dish.
Amy Brandwein’s COVID Menu Moves at Centrolina
As COVID-19 rails against the industry, Chef Amy Brandwein successfully fights to keep Centrolina restaurant open in Washington, D.C. using the time to experiment with specials and showcase Trusted Veal from Europe on her menu.
COVID-NYC: Chef Chintan Pandya
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Chintan Pandya's story.
COVID-NYC: Chef Eric SZE of 886
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Eric Sze's story.
COVID-NYC: Chef Silvia Barban of LaRina
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Silvia Barban's story.
COVID-NYC: Claire Sprouse of Hunky Dory
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is bar professional Claire Sprouse’s story.
COVID-NYC: CHEF Jae Lee of Nowon
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Jae Lee's story.
COVID-NYC: Chef Eric Bolyard
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Eric Bolyard’s story.
Note-able Chefs
A notebook is deeply personal. These Seattle hospitality professionals share their notebooks (possibly giving insight into their personality and organizational gravitas).
COVID-NYC: Simone Tong of Little Tong
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is Chef Simone Tong’s story.
COVID-NYC: Kilolo Strobert
Masked & gloved, Team StarChefs recreated portraits & conducted interviews in New York City during the ongoing COVID-19 pandemic. This is wine professional Kilolo Strobert of FreshDirect Wine & Spirits’ story.
Iberico Old Fashioned
Bartender Maria Pottage’s old fashioned takes full advantage of the scraps from a Jamón Ibérico leg.
The Sound of Service
Music inevitably sets the mood, and at How to Cook a Wolf everyone on staff has the opportunity to be handed the aux.
House Misos
Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.
Farmers Market Find
These entrepreneurs founded Acres in 2017 and besides proffering delicious, technically sublime pastry, they have a point of view.
Advertising Sans Names and Logos
Sure, a lot of chefs are tatted up. But when’s the last time you got tattooed in a restaurant dining room?
A Tropical Eruption
Joseph Detrich decorates glasses with edible paint, he garnishes with sippable tattoos, he uses liquid nitrogen with abandon, he employs smoke and hot pokers, he wields a chain saw and flamethrower, and he will stop at nothing to add to the customer experience at Civility & Unrest.
Seattle Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Seattle.
Redefining Badassery
No one is immune to burnout and Chef Kaleena Bliss of Six Seven at The Edgewater Hotel says you're still a badass... and a human.