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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New Kitchens On The Block offers a one-day preview of nine upcoming D.C. restaurants, with early tastings from some of the city’s most anticipated openings.
Chef Zubair Mohajir shares a three-course menu to mark the end of Ramadan, featuring samosas, lamb biryani, and talbina.
From Dior to Louis Vuitton, fashion brands are redefining dining as a curated expression of luxury.
Chef Amedeo Melotto draws on memories of Easter in Verona with a menu of asparagus risotto, lamb, and the traditional Italian tart, Pastiera Napoletana.
At Hayato in Los Angeles, chef Brandon Go pursues a deeply personal vision of Japanese cuisine shaped by memory, repetition, and the fleeting connection between chef and guest.