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Michelin Guides

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Kyle Cottle
Inside the Kitchen: Seven Questions with Kyle Cottle of Sepia

After more than six years helping shape Sepia’s kitchen as chef de cuisine, Kyle Cottle recently stepped into the executive chef role at the MICHELIN-starred Chicago restaurant. His cooking blends classical French technique with Midwestern...

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Joo Ok Interior
What It Takes for a Korean Restaurant to Earn MICHELIN Stars in New York
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Food at Joo Ok
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Joo Ok
New York, United States
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Food at Joo Ok

Joo Ok

New York, United States
Freddy Money
Inside the Kitchen: Seven Questions with Freddy Money of Atlas
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Sweets, Petit Fours and Sweet Jammy Dodgers
From London to Atlanta: Freddy Money Puts a British Twist on Southern Hospitality
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Thai Collab Dinner
Three Thai Chefs, One Global Conversation
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Spaghetti Alla Assassina
The Best Dish You’ll Never Eat Again
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Kyle and Katina Connaughton
From Healdsburg to Kyoto: SingleThread Comes Full Circle
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Brandon Go
Inside the Kitchen: Seven Questions with Hayato’s Brandon Go
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Abalone at Lielle
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Lielle
Los Angeles, United States
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Abalone at Lielle

Lielle

Los Angeles, United States
Pork Loin, Turnip, Porcini, Pine Nut
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The Catbird Seat
Nashville, United States
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Pork Loin, Turnip, Porcini, Pine Nut

The Catbird Seat

Nashville, United States
Tablescape at Locust
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Locust
Nashville, United States
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Tablescape at Locust

Locust

Nashville, United States
Brandon Go
One Meeting, One Time at Hayato
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Eyal Shani
Eyal Shani: The Philosopher-Poet of Israeli Cuisine
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Osteria Mozza
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Osteria Mozza
Los Angeles, United States
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Osteria Mozza

Osteria Mozza

Los Angeles, United States
Nich Bazik
Inside the Kitchen: Seven Questions With Nicholas Bazik of Provenance
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