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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Trevor Moran is the chef of Locust in Nashville, where his approach to cooking emphasizes instinct, seasonality, and a close connection to his team and guests. In his own words, Moran talks about how the city has shaped his restaurant, his...
The Lin & Daughters chef-owner shares her mother’s wonton soup recipe and peanut noodles passed down from her grandmother.
From sought-after pastas to cult-favorite drops, these dishes defined Los Angeles dining in April.
Chef Jason Santos rethinks the holiday with a Baja-inspired, three-course menu built on seafood, citrus, and balanced flavors.
From digging through record bins in Santa Barbara to building Bar Le Côte, Brad Mathews reflects on music, addiction, and the discipline of starting over.