Chef Chloe Coscarelli
The Tig Archives 07 / 28 / 2015 While not a vegan, my love of a plant-based, grain laden diet…Read More
Category: Chef Talks
Chef Scott Conant
It was love at first bite – at Scarpetta in Beverly Hills – when once upon a time, we bit into the ever-so-perfect spaghetti now made famous by chef and restauranteur Scott Conant.
Chef Neal Fraser
Whenever it was a special occasion or a fancy night on the town, my mom would suggest a restaurant called Grace. To us, it was, indeed, fancy. All these years later, that word, however, isn’t really the best description for what Grace restaurant gave.
Chef Eduard Frauneder & Chef Wolfgang Ban
It was the lobby of The Bowery Hotel in New York – the playground for late night jaunts and boisterous conversation over Moscow mules and polenta fries. I remember it like it was yesterday because I had never been surrounded by so many people raving about something with such conviction.
Chef Eric Werner
Chef Eric Werner, of Hartwood in Tulum, has done the unthinkable – and done it well. After serving up delicious bites to Manhattan’s finest, he and his wife Mya, closed up shop and moved to the Yucatan Peninsula of Mexico to open their jungle-side, open air restaurant in Tulum.
Chef Marcus Samuelsson
Swede-iopian. That’s how Chef Marcus Samuelsson describes his food, and rightly so. What I love about this term is that, yes, it aptly reflects his Ethiopian birthright, and Swedish upbringing, but also the playfulness with which he sees food…
Chef Ari Taymor
With just 39 seats, a farm to table modernist approach to food, and an ethos that suggests it wants to be something more holistic than just a restaurant – there is good reason that Alma was named Bon Appétit’s Best New Restaurant of 2013, and the chef lauded as one of Food Wine Mag’s Best New Chefs of 2013.
Chef Michael Serpa
I had 48 hours in Boston, and having never been, scouting out an unmissable restaurant was exceptionally high on my culinary totem pole. I had read about Neptune Oyster in a couple places, and then read Alinea‘s Grant Achatz & Chef Ming Tsai describe the buttermilk johnny cake with smoked trout tartare, honey butter, and caviar as “one of the best things [they’ve] ever had.
Chef Josef Centeno
Let’s discuss Chef Josef Centeno. He is one of the most lauded chefs in the US, with three restaurants (Bäco Mercat, Bar Amá, and Orsa & Winston) all blocks away from each other in downtown Los Angeles, offering gangbuster good food that extends from the zeitgeist of his Tex-Mex upbringing.
Chef Tom Sellers
Have you ever become fixated with a restaurant to the point that you pull every string, call every hour, wait for cancellations, and sit with bated breath by your phone, wishing-hoping-thinking-praying that they call?