Chef Talk Interviews Interview segments with restaurant owners and restaurant chefs...
One for the Season's
T he new wording is "Chef/Partner", and that is what you will see with Season's 52. It's their way of saying that we are a "chef driven" restaurant, which in the eyes of the
public is a good thing. Stephen Judge had the appropriate answer …"It's not about chains, it's about change!"
Read more...
More Restaurant Owner & Chef Interviews
Chef Dan Bavaro and his World Class, Wood Fired Pizza
Danny Ovanin, Glen Prairie Fine Food and Drink
Steve Chiappetti, Viand -- Chicago, IL
Chef Bernard on Restaurant Survival
Nunzio Patruno, Nunzio Ristorante Rustico -- Collingswood, NJ
Missing Ingredients in our Kitchens...An Interview with Chef Kevin Mitchell
Marc Plessis, XIX, -- Philadelphia, PA
Olivier de St. Martin, Caribou Café and Zinc Bistro a Vins -- Philadelphia, PA
Kiong Banh, Twenty Manning -- Philadelphia, PA
Bernard Ros, Meli Melo -- New York, NY
Jimmy Bradley, The Red Cat -- New York, NY
Jay Shaffer, Shaffer City Oyster Bar & Grill -- New York, NY
Marcel Biró, Biró Restaurant and Wine Bar -- Sheboygan, WI
Jan Jorgenson, Two Chefs -- South Miami, FL
Matthew Hisiger, Panama Hatties -- Long Island, NY
Michael Psilakis, Kefi & Anthos -- New York, NY
Macku Chan, Kaze Sushi -- Chicago, IL
Frank Randazzo, Talula -- Miami Beach, FL
J. Joho, Everest, Brasserie Jo, Eiffel Tower
John Howie, SPORT Restaurant -- Seattle, WA
Dan Butler, Toscana Kitchen & Bar and Deep Blue Bar & Grill -- Wilmington, DE
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