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Ricciuti’s Restaurant

by Julia Loschiavo September 2nd, 2013| Chef Interviews
vegetable_gardenThe common theme of chef interviews this summer has been locally grown fruits and vegetables to create fresh, delicious fare.  Chef James Ricciuti not only uses his own produce and that provided by local farmers, he also serves up grass-fed meats and local cheeses in his Olney, Maryland, restaurant, Ricciuti's. Taking it a step further, Ricciuti's also features local beer, wine, and spirits. Clearly, Chef Ricciuti utilizes as many local resources as he can, ensuring quality and freshness. Chef Ricciuti places high priority on seasonal ingredients, harvesting produce at the peak of deliciousness. The result of this effort
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Chef and Restauranteur Paul Turano

by Julia Loschiavo August 29th, 2013| Chef Interviews
Chef Paul Turano headshotWith one restaurant, Tryst in Arlington, Massachusetts, under his belt, Chef Paul Turano plans to open his newest venture very soon. Located in Newton, Massachusetts, Cook aims to provide quality food in a relaxed atmosphere that will suit any occasion or mealtime. The menu is varied at every time of day, ensuring that there's something for everyone's taste buds.  Chef Turano places high priority on a delicious, fun, unpretentious dining experience; when Cook opens, it is sure to provide just that.

I was able to speak with Chef Turano, who shares his plans for Cook with enthusiasm.

JL: Why did
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Chef Weibull of Velvet Room

by Julia Loschiavo August 15th, 2013| Chef Interviews
KONICA MINOLTA DIGITAL CAMERALocated in San Francisco's Clift Hotel, the Velvet Room provides guests with locally grown ingredients in an elegant atmosphere. Chef Thomas Weibull places high value on seasonal produce, especially those of local farmers who grow fruits and vegetables organically and sustainably. By considering seasonal product to this extent, the ever-evolving Velvet Room utilizes foods at the peak of freshness and tastiness. This farm-to-table approach contributes to a menu full of delicious options, the exact dining experience that Chef Weibull aims to create.

I was able to speak with Chef Weibull to find out just how he makes locally grown ingredients
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Chef Jarrett and AMP 150

by Julia Loschiavo August 1st, 2013| Chef Interviews
jeff1Cleveland, Ohio definitely has plenty of options, but the farm-to-table menu of AMP 150 delivers high-quality food with every option. You can feel good about eating the local and seasonal fare, especially because flavor is absolutely not sacrificed. Executive chef Jeff Jarrett focuses on quality ingredients to produce the best-tasting food, placing emphasis on locality and seasonality. The casual, modern atmosphere provides the perfect setting for your meal.

I was able to speak with Chef Jarrett about the specific ingredients he loves.

JL: What types of foods do you grow in your garden?

CJ: We are currently growing lettuce, beets,
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Chef Lisa Sellars and Her Island Paradise Garden

by Julia Loschiavo July 11th, 2013| Chef Interviews
chef lisaLocated on the beautiful British Virgin Islands, the Peter Island Resort & Spa offers two restaurants on its tranquil and welcoming property. Between the upscale Tradewinds restaurant and the relaxed Deadman's Beach Bar & Grill, Chef Lisa Sellars uses garden-grown produce to create delicious menu items. You'll be in paradise with the fresh fruits, vegetables, and herbs, not to mention the gorgeous landscape and casually elegant atmosphere.

I was able to speak with Chef Lisa Sellars to find out more about how she creates the ultimate dining experience.

JL: What types of foods do you
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Chef Erin Wade on Farming and Vinaigrette

by Julia Loschiavo July 4th, 2013| Chef Interviews
sittinghandonchinLocated in Santa Fe, NM, Vinaigrette is a salad bistro that relies heavily on fresh-grown produce for its creative, healthy, and delicious menu. Whether it be from Chef Erin Wade's farm or other local sources, every salad and menu item is sure to contain the freshest fruits and vegetables available. Enjoy this produce at the peak of goodness, in a bright and welcoming environment, in either a salad, sandwich, or soup. Vinaigrette is proof that salads are not at all boring; have a look at their menu and you're likely to have a hard time choosing which to order.

I
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Bacco Ristorante: Fresh-Grown Italian

by Julia Loschiavo June 27th, 2013| Chef Interviews
Luciano Del SignoreCraving Italian? Bacco Ristorante, located in Southfield, Michigan, utilizes fresh-grown ingredients to create delicious Italian dishes in an inviting atmosphere. Perfect for lunch, dinner, or patio dining, Chef Luciano Del Signore places high importance on locally grown produce at the peak of its season. With a philosophy like that, every meal is sure to be delicious and fresh. Dedicated to customer service and high-quality food, Bacco Ristorante is sure to provide the ultimate experience in Italian dining.

I was able to speak with Chef Luciano Del Signore to learn more about how he uses fresh grown ingredients in
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BOKX 109 American Prime

by Julia Loschiavo June 20th, 2013| Chef Interviews
BokxLocated in the Hotel Indigo in Newton, Massachusetts, BOKX 109 American Prime provides guests with quality food, service, and experience. A modern atmosphere combines with high-quality foods to create the epitome of fine dining. An emphasis on locally grown produce and natural meats give the menu freshness and integrity. Local farm-to-table ingredients ensure a seasonally delicious meal every time.

I was able to speak with Chef Stephen Coe to learn more about what BOKX 109 has to offer.

JL: What types of foods do you grow in your garden?
CC: Lavender, chamomile, saffron, bay leaf, Kaffir lime, blueberries, raspberries, different types
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The Federal: A Fresh, Modern American Tavern

by Julia Loschiavo June 13th, 2013| Chef Interviews
herbsThe Federal, located in Miami, Florida, provides visitors with a fun and casual dining experience without sacrificing quality. Using fresh, garden-grown ingredients, this all-American tavern is rustic and classic. The Federal's menu takes seasonal produce into account, and you're sure to have a fresh, delicious meal in a welcoming environment.

I was able to speak with Ani Meinhold and Cesar Zapata of The Federal to find out more about the restaurant, particularly the fresh-grown ingredients they're using.

JL: What types of foods do you grow in your garden?

CZ: We currently have bell peppers, Thai bird peppers, pineapple, tomatoes, French radish, herbs,
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Madrona Manor: Garden-Grown Sophistication

by Julia Loschiavo June 6th, 2013| Chef Interviews
DJH Madrona MallgrenSolo7Located in Healdsburg, California, Madrona Manor is the epitome of high-quality food coupled with a truly unique experience. Madrona Manor, both an inn and a restaurant, aims to provide the best in cuisine and customer service. Fresh-grown food, excellent wine, and a beautiful location create a sophisticated yet cozy atmosphere. Chef Jesse Mallgren offers garden-grown produce, cooked and served at the peak of freshness and flavor.

I was able to speak with Chef Mallgren to find out more about this unique menu that is both upscale and back-to-basics.

JL:What types of foods do you grow in your garden?
CM: All of
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Chef Zov Karamardian

by Julia Loschiavo May 30th, 2013| Chef Interviews
zovsgardenChef Zov Karamardian is the owner of 5 restaurants in Orange County that bear her name and a best-selling cookbook author two times over (Simply Zov and Zov: Recipes and Memories From the Heart).

Zov’s Bistro and Bakery serves some of Southern California’s finest Mediterranean and Middle Eastern cuisine set in chic, yet comfortable
environments. Founded in 1987, Zov’s Bistro in Tustin, California, has become one of the most recognized restaurants in Orange County, with an award-winning bakery, banquet facilities, full-service catering, and cooking classes Her two other restaurants, Zov’s Neighborhood Cafés & Bar, are located in Newport Beach and Irvine
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Chef Sezai Celikbas

by TT May 23rd, 2013| Chef Interviews
main_dining_roomWhile it may be fairly common that a chef runs more than one restaurant, the restaurants typically aren't an ocean apart.  Having restaurants in Turkey and Manhattan is just one of the ways that Chef Celikbas stands out in the crowd of culinary masters.  Chef Celibkbas created the menu for Kosebasi, based in Turkey, and helped launch it for its opening in 1995. While running this restaurant, he and a team of others decided that it would be fun to open a similar restaurant in Manhattan in 2006.  This led to the birth of Pera Soho, which continues
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