Paul Sorgule
Journalist
Latest
The kitchen is based on a hard-work hierarchy: here's how many in the industry take the journey from dishwasher to sous chef.
More to explore
As restaurants like Gymkhana and COTE redefine luxury through memory and migration, a new generation of chefs is transforming diasporic cuisine into fine dining’s most compelling movement.
Through sake, shoyu, and miso, a new story about Black food and fermentation is unfolding in Philadelphia.
In its second year, the awards return with a live ceremony and industry events spotlighting restaurants across the United States, Canada, and the Caribbean.
From Holi and Basque live fire to Texas barbecue and an Eid al-Fitr feast, Platform by the James Beard Foundation’s March dinners spotlight collaboration and cultural exchange.
At Provenance, chef Nicholas Bazik approaches fine dining with a mix of rigor, restraint, and deeply personal memory. Here, he shares the dishes, experiences, and philosophies that continue to shape how he cooks.