Maddy Sweitzer-Lamme

As concerns about sustainability and wellness grow, chefs are reevaluating their use of seed oils—and exploring cleaner, more conscious alternatives.

The Hollywood writer resisted the restaurant world for years. But in his 50s, he gave in to the thing that made him feel most alive—cooking. OyBar is the result: soulful, funny, and unmistakably his.

After two decades in some of New York’s most respected kitchens, chef Suzanne Cupps now runs her own restaurant, Lola’s—a deeply personal project rooted in quiet precision, seasonal produce, and subtle nods to her Southern and Filipino heritage....

After years in some of New York’s most respected kitchens, Cupps steps into the spotlight with a deeply personal project—one inspired by heritage, hospitality, and quiet precision.

After reaching the peak with Addison’s three Michelin stars, the chef reveals what drives him to keep climbing.