chicken parm hero from parm restaurant

A Conversation with Major Food Group

Over the past five years, the group has also opened the high-end Italian restaurant Carbone (in Greenwich Village and Hong Kong); Dirty French (in The Ludlow hotel on the Lower East Side); Santina

chef michael white

Interview with Michael White

Chef White opened two restaurants in New Jersey with Ahmass Fakahany in 2007. The duo then formed the Altamarea Group and opened Marea in 2008, which received a three-star rating from The New York

Chef Michael Laiskonis is the Creative Director Institute of Culinary Education in New York

Meet Michael Laiskonis

He was twice named one of America's Top Ten Pastry Chefs by Pastry Art & Design, was Bon Appétit's Pastry Chef of the Year, and won the James Beard Award for Outstanding Pastry Chef in 2007. He also

nilou motamed

A Conversation with Christina Grdovic & Nilou Motamed

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 john besh

Interview with Chef John Besh

Chef Besh won the James Beard Award for Best Chef of the Southeast in 2006 and was named one of the Best New Chefs in America by Food & Wine in 1999, while Gourmet chose August as one of America’s Top

chef andrew carmellini

Interview with Andrew Carmellini

Carmellini was executive chef of Café Boulud for six years, during which he won James Beard Awards for Rising Star Chef in 2000 and Best Chef, New York City in 2005, after being nominated three times

susan ungaro president of james beard foundation

The Irrational Optimist

Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1

padma lakshmi

'You Have to Be Hungry' — An Interview with Padma Lakshmi

Born in India, she grew up in America, graduated from Clark University with degrees in theater arts and American literature, and worked as a fashion model in Europe and the United States. Early on

pastry chef Dominique ansel

A Conversation with Chef Dominique Ansel

Prior to opening Dominique Ansel Bakery, Dominique was the executive pastry chef at Daniel for six years, helping lead the restaurant to receive three Michelin stars, a James Beard Award, and its

chef wylie dufresne

A Conversation with Wylie Dufresne

The restaurant's closure is a set-back that we are sure will open up many new opportunities for the famed chef, who, prior to striking out on his own, served as sous chef at Jean Georges in New York

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