USHG’s Wine Director and certified Master Sommelier, John Ragan, helps to develop and support the dynamic wine programs throughout USHG, each of which is characterized by thoughtful and interesting

Ivy Stark is the executive chef of Dos Caminos, which has three locations in New York City. She obtained a bachelor’s degree in history at the University of California--Los Angeles, and later

In his nine years at Lespinasse he earned a four-star rating from the New York Times and much critical and popular acclaim, but left in 1998 to pursue other projects. He opened Café Gray in the Time

Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at The French Laundry, working under Thomas Keller. The list of awards Achatz has received is

Before Food & Wine, she worked for Daniel Boulud’s Dinex Group as management consultant, and spent two years as research and recipe assistant to Vogue’s food writer Jefffrey Steingarten. The Main

He quickly elevated Eleven Madison Park to a three-star restaurant and became a Grand Chef Relais & Châteaux. The James Beard Foundation twice nominated him for a rising star chef award while he was

He has won James Beard Foundation Awards for Outstanding Restaurateur, Outstanding Service, Outstanding Chef, Best Chef—New York City, and Outstanding Restaurant for Daniel in 2010. He is also a

Before becoming one of the leading forces in the culinary media world, she was managing editor of Mademoiselle, managing editor of HG, and an associate editor of Vogue. The Main Course met her in her

He is also the Stone Barns Center's creative director, a frequent participant on panels and at conferences around the country, and the author of numerous national newspaper and magazine articles that

After seven years with only 24 seats, they expanded to Elizabeth Street (and now have 70 seats) in 2006, keeping the original 1st Street location as a wine bar and café. They met in the ICE® work

Christina Grdovic has been the publisher of “Food & Wine” magazine since 2007. She’s been part of the brand for nearly two decades, initiating and leading numerous marketing programs, including the

Chef Keller began his career in the kitchen of the Palm Beach club managed by his mother, before traveling to France and working at Guy Savoy and Taillevent, among other similarly lauded places. In