Gloria J. Chang
Writer
More to explore
Chef Kosuke Tada of Mijoté in San Francisco shares his desert-island meal, cooking philosophy, and thoughts on what makes fine dining special.
Nearly 50 years after opening The Inn at Little Washington, Patrick O’Connell continues to reshape his Virginia retreat through meticulous restoration and ambitious expansion.
After finishing as the runner-up on Top Chef: Texas, Sarah Grueneberg went on to open Monteverde, one of Chicago's most acclaimed restaurants. Here, the chef discusses her dream meal, restaurant ambitions, comfort food, and the philosophy that...
Chef Sebastián Rosado Rivera leads the kitchen at Levant by Chef Michael White, overseeing the day-to-day execution of Chef Michael White's Mediterranean-inspired menu. Before returning to his native Puerto Rico, Rosado Rivera spent six years at...