Chef Ashley Merriman is the 3rd Executive Chef of the infamous Waverly Inn. And she knows exactly what that means.
Chef Jody Williams has French-inspired restaurants in New York and Paris. But she’s “all-Americana”!
Chef Ghaya Oliveria is Daniel Boulud’s Executive Pastry Chef. She started out as a dishwasher. Here’s her journey.
Chef Cardoz has one of my favorite palates in New York. Here, he shares with me his thoughts on his recent trip home to India.
Chef Lynn Bound and Manager Tracy Wilson are Danny Meyer’s only female executive team. Together, they tackle a huge amount of plates at the MoMa. Here’s our full discussion – one of the most rewarding interviews I’ve ever taken.
Sometimes starting off an interview with no questions whatsoever leads to some very deep thinking.
At 6 by 60 feet, Virgola is one of New York’s tiniest wine bars. It’s also got an incredible back story. Owner Joseph Marazzo fills me in.
Time Magazine’s “Gods of Food” feature set the internet whirling again when no female chefs were included in the feature. Here’s my thought process on what part I play in the media, as an observer slowly becoming a journalist.
“I like being an editor; figuring out what’s wrong with text to have somebody process the information in a better, more fluid, richer way.” James Oseland shares the beautiful chaos of his life that brought him to his position as editor-in-chief of Saveur magazine, and what fuels him for the future.
12 years after the city we love was attacked so brutally, I spoke with former Windows on the World chef Rozanne Gold about her loss. On this somber anniversary, here’s the full discussion from our interview.