Paul Sorgule
Journalist
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The kitchen is based on a hard-work hierarchy: here's how many in the industry take the journey from dishwasher to sous chef.
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Chef Amedeo Melotto draws on memories of Easter in Verona with a menu of asparagus risotto, lamb, and the traditional Italian tart, Pastiera Napoletana.
The chef-owner of Los Angeles’ two-MICHELIN-starred Hayato reflects on rice, restraint, and why his idea of fine dining has less to do with luxury than attention.
Finalists for the 2026 James Beard Awards have been revealed, highlighting top talent across restaurants, chefs, and beverage programs nationwide.
Chef Einat Admony draws from the seder plate to create a modern, approachable menu rooted in tradition, symbolism, and vibrant flavor.
From Los Angeles to Brooklyn, operators are finding success by balancing hospitality, pricing, and a steady base of regulars.