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Displaying all articles tagged:
C.h.e.f.s.
trends
Sept. 5, 2023
Where Did All the Chefs Go?
Restaurants are opening without any big names behind the pass.
By
Rachel Sugar
talking to
May 23, 2023
Atomix Made Them Stars. Where Do They Go From Here?
JP and Ellia Park are starting to think beyond restaurants.
By
Elyse Inamine
encounter
Aug. 19, 2021
The Chef Who Ditched Fine Dining to Cook for Cancer Patients
“It’s hospital soigné.”
By
Chris Crowley
sticky garlic
Jan. 21, 2020
Making Sauce With Instagram’s Mildly Furious, Exceedingly Horny Italian Uncle
How chef Frank Prisinzano became a must-follow.
By
Rachel Handler
arrivals
Dec. 12, 2019
Can Chef Manu Buffara Translate the Spirit of Brazil to New York?
“People ask me where I buy my energy.”
By
Catherine Balston
vive la france
July 12, 2019
Michelin Chef Has Meltdown Over Being Accused of Cooking With Cheddar Cheese
The most French drama ever.
By
Hannah Gold
profiles
Apr. 4, 2019
What Does Paul Liebrandt Want?
He’s among New York’s most accomplished chefs — now, his definition of success is evolving.
By
Neil Gladstone
comfort food
Oct. 17, 2018
As the World Burns, Restaurants Double Down on Warmth
“It’s our job to feed you something that reminds you of better times in the world.”
By
Clint Rainey
no deal
Sept. 10, 2018
Gabrielle Hamilton Won’t Take Over the Spotted Pig After All
The two sides were unable to reach a final agreement.
By
Hugh Merwin
rip
Aug. 6, 2018
World-renowned Chef Joël Robuchon Has Died
The French chef was 73.
By
Alan Sytsma
profiles
Aug. 3, 2018
How One Chef Is Bouncing Back — and Helping Puerto Rico — After Hurricane Maria
“I still have hope.”
By
Elazar Sontag
#metoo
Jan. 9, 2018
What We Should Expect From the Men Who Run Restaurants
Sexual assault is the biggest problem facing the hospitality industry. The time for action is now.
By
Sierra Tishgart
rip
June 27, 2017
The Life and Legacy of Alain Senderens, the ‘Picasso of French Cooking’
The celebrated chef passed away this week at the age of 77.
By
Hugh Merwin
the future
Jan. 11, 2017
The Limits, and Possibilities, of a Robot Chef
The chef of the future makes only one dish: crab bisque. So it better be tasty.
By
David Marchese
Oct. 13, 2016
These Deliciously Avant-garde Desserts Are More Than What They Seem
It doesn’t look like food until you dig in.
By
Lizzy Halberstadt
and
Cait Munro
the urbanist
Sept. 20, 2016
This Is the Global Street Food Chefs Rack Up Miles For
Made-to-order eel omelets in Kyoto and roadside beef skewers in Lagos that will make you cry.
By
Belle Cushing
the strategist
July 26, 2016
The Best Pots and Pans for Every Meal, According to Chefs
What’s the one pot or pan New York chefs can’t cook without?
By
Joshua David Stein
cheap eats 2016
July 14, 2016
Chefs Share Their Secret Cheap-Eats Spots
Where they go for tacos, Singapore noodles, fried calamari, and more.
By
Robin Raisfeld
and
Rob Patronite
May 19, 2016
Meet a Chef Who Infuses Michelin-Caliber Food With Marijuana
This is a far cry from your college roommate’s special brownies.
By
Eva Hill
and
Cait Munro
Cameos
Dec. 23, 2015
Why More Restaurants Than Ever Are Hosting Guest-Chef Pop-ups
Chef cameos can be fun, but they can also be an effective tool for recruiting and maintaining a talented staff.
By
Edna Ishayik
Foodievents
Dec. 18, 2015
Here Is Your Bocuse d’Or Team for 2017
Per Se’s executive sous-chef is leading the charge.
By
Chris Crowley
Results
Jan. 28, 2015
Team USA Takes Silver for the First Time Ever at the Bocuse d’Or 2015
The closest we had gotten previously was sixth place.
By
Hugh Merwin
Pop-Ups
Jan. 12, 2015
Thomas Keller Launches Ad Lib, a ‘Temporary Restaurant’ Specializing
Don’t call it a pop-up.
By
Hugh Merwin
Rules
Jan. 5, 2015
Chefs Explain How to Succeed in the Restaurant World
April Bloomfield, David Chang, Wylie Dufresne, Mario Carbone, Alex Stupak, and others have a few things to tell you.
By
Hugh Merwin
Reopenings
Dec. 11, 2014
Fire-Damaged West Coast Restaurant Manresa Will Reopen for New Year’s Eve
Reservations for January go up for grabs beginning December 15.
By
Hugh Merwin
Lists
Nov. 4, 2014
10 Awesomely Outrageous Stories About Tavern on the Green’s New Chef
Only one chef sipped crème anglaise straight from a Brandy snifter every morning to treat hangovers.
By
Hugh Merwin
Emo Gordo
Oct. 31, 2014
A Short History of Gordon Ramsay’s Softer Side Post-
Kitchen
His long-running show is over, so now he’s ready to cuddle?
By
Hugh Merwin
Institutions
Oct. 23, 2014
Prune at 15
A staff dinner with the celebrity chef who hates celebrity.
By
Alex Morris
Gordon Ramsay
Oct. 9, 2014
Gordon Ramsay Has Opened 49 Restaurants in His Career — and Seen 23 Close
The British chef has at least three more projects in the pipeline, too.
By
Clint Rainey
and
Hugh Merwin
Video Feed
July 24, 2014
Watch Mario Batali and Jimmy Fallon Pal Around on the High Line
They’re just a couple of guys seeing the sights, playing some mini golf.
By
Hugh Merwin
Video Feed
June 26, 2014
Here’s Mario Batali and Anthony Bourdain Talking Fighter Jets and Pancakes
“There’ll be no more Donkey Sauce in Times Square in around two minutes.”
By
Hugh Merwin
Video Feed
June 12, 2014
Here’s the First Episode of Mario Batali’s New Hulu Show
It’s Batali’s “love letter to New York City.”
By
Riddley Gemperlein-Schirm
Lawsuits
June 12, 2014
Daniel Boulud Sued by Employees Over Withheld Tips
The class size may eventually grow to include 500 restaurant employees.
By
Hugh Merwin
Quote of the Day
June 12, 2014
Gordon Ramsay Says Reality TV Is Just As Good As Live Sports
It’s all about dealing with pressure.
By
Hugh Merwin
Chef Shuffle
June 9, 2014
David Burke Already Planning a Bunch of New Restaurants
But what about the cheesecake lollipop trees?
By
Hugh Merwin
Expansions
June 9, 2014
Gordon Ramsay Will Open Hong Kong Restaurant
He’ll open near Jamie Oliver’s new place.
By
Hugh Merwin
Coming Soon
June 3, 2014
Oui, Chef: A New York Pioneer Finally Gets Back in the Kitchen
Thirty-five years after blazing a fine-dining trail downtown with Chanterelle, David Waltuck will open élan this summer.
By
Geoffrey Gray
Spit Happens
May 9, 2014
Jamie Oliver’s Flashy London Butcher Shop Closed by Health Department
The shop, underneath the chef’s barbecue restaurant, has since reopened.
By
Hugh Merwin
Coming Soon
May 7, 2014
Partnerships: Jonathan Waxman, Tom Colicchio, and Seamus Mullen Announce New
Waxman and Mullen will open restaurants in New York while Colicchio is heading to Miami Beach.
By
Alan Sytsma
Chefs
May 7, 2014
Top Chefs, After Hours: Inside Daniel Boulud’s Birthday Party
Some stayed until sunrise.
By
Mary Jane Weedman
Foodievents
Apr. 29, 2014
Grant Achatz Says Alinea Will Pop Up in New York City in October
“This is very much a test … why not take it on the road?”
By
Hugh Merwin
Health Concerns
Apr. 8, 2014
Inspection Issues: NYC Chefs on the Realities of Dealing With the DOH
Some of New York’s most prominent chefs discuss what they think could be done to help restaurants and diners better understand the Department’s sometimes-arcane rules.
By
Alan Sytsma
and
Kylie Gilbert
Obits
Apr. 4, 2014
La Caravelle Chef Roger Fessaguet Has Died
The high-school dropout put French fine-dining on the map in New York.
By
Hugh Merwin
Crime
Mar. 21, 2014
Food Network Star
’s Viet Pham Was Punched Outside Scores
The attacker broke his glasses.
By
Hugh Merwin
Lists
Mar. 20, 2014
Gnocchi-Makers and Cognac Snifters: 14 Chefs and Their Very First Tweets
This is going to get awkward.
By
Khushbu Shah
Sad Face
Feb. 17, 2014
Gordon Ramsay ‘Started Crying’ After Losing Michelin Stars in New
It was just like “losing a girlfriend.”
By
Hugh Merwin
Chef Shuffle
Feb. 12, 2014
Elizabeth Falkner Leaves Corvo Bianco
The chef has left the Upper West Side kitchen after seven months.
By
Hugh Merwin
High Standards
Feb. 10, 2014
No Slice for You: How Rockaway Beach Got Its Very Own Pizza Nazi
“We call him the pizza nazi because it’s his way or the highway.”
By
Geoffrey Gray
Model Chefs
Feb. 7, 2014
Giada De Laurentiis Made Her Fashion Week Debut Last Night
The chef wore Carolina Herrera.
By
Hugh Merwin
Charlie Trotter
Jan. 17, 2014
Rochelle Smith Trotter on Charlie Trotter
“This is going to be a really aggressive year of capital-building for the foundation.”
By
Hugh Merwin
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