Why aren’t more Latinos spearheading their own food movement? It’s a question that Los Angeles Mexican chef Henry Orellana is trying to answer.
“Fine dining” evokes images of the white tablecloth and the triple-digit tasting menu, but it goes far beyond an ornate and expensive meal. According to Mauz, what distinguishes fine dining is the deep commitment to deliver guests “a seamless experience of comfort and luxury” from the moment they enter.
Like so many others, Margie Arbizo’s path to becoming a chef started in childhood. She cites her family as her biggest creative influences: her mother is an artist…
His career began in San Francisco fourteen years ago at Jardinière and The Grand Cafe, two of the city’s long-standing institutions. After honing his skills on the line, Chef Brandon relocated to Seattle to establish several area Italian restaurants.
In November of 2013, the Philippines was hit by Haiyan, a typhoon that devastated the country and killed over 6,000 people. Chef Francis Ang and his wife Dian were fortunate enough to survive, and they returned to the U.S. determined to raise money for their home and all who had been affected by the disaster. They hosted their first Filipino dinner as a fundraiser, and Pinoy Heritage was born.
Chef Aron Habiger has lived Mallman’s mantra. Formerly of Ludo Lefebvre’s Petit Trois in Los Angeles, he shed his traditional restaurant role of chef de cuisine for a life on the “edge of uncertainty.”
Nichole Accettola is a classically trained chef with more than 20 years in the food industry. She spent a significant part of her career abroad in Copenhagen, which greatly influenced her approach to cooking and the way she views food.
Most newlyweds spend a week honeymooning on a Hawaiian beach or trekking around Europe. Chefs Laura Millan and Sayat Ozyilmaz started their married lives on a road trip across the US and Mexico, “staging” at restaurants in each city they visited.
Casey Felton started her culinary degree post majoring with an Art History and English degree from Pitzer College.
Most football players aren’t found in the kitchen. A former Division I running back at Dartmouth, Tommy Brown got his start sourcing and prepping meals for his roommates as an alternative to campus dining.