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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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.
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Chef Doug Psaltis has built his career in some of the world’s most demanding kitchens, from Alain Ducasse to Thomas Keller, before establishing his own voice in Chicago with Asador Bastian. Here, he reflects on the meals, memories, and...
At Atlas in Atlanta, the British-born chef blends classical training with a playful sensibility, building trust with diners while reshaping the restaurant on his own terms.