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Michelin Guides

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Brandon Go
Inside the Kitchen: Seven Questions with Hayato’s Brandon Go

The chef-owner of Los Angeles’ two-MICHELIN-starred Hayato reflects on rice, restraint, and why his idea of fine dining has less to do with luxury than attention.

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Jon Yao
Journalist Paul Feinstein.
From Outsider to Michelin Star: Jon Yao’s Scientific Pursuit of Perfection
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Kembara night
Journalist Paul Feinstein.
A Taste of Mentorship: Angelo Sosa and Brandon Jew Join Forces at Kembara
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Jeremy Ford 2
Inside the Kitchen: Seven Questions with Stubborn Seed's Jeremy Ford
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Rob Rubba
Inside the Kitchen: Seven Questions with Oyster Oyster's Rob Rubba
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Medium
30MIN
Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan
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Crispy Scallop Cake
Kevin Meehan
Koast Scallop Cake
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KŌAST Melrose
Los Angeles, United States
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Koast Scallop Cake

KŌAST Melrose

Los Angeles, United States
Easy
20MIN
Moody Tongue Sushi's Fluke Crudo
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Moody Tongue Fluke Crudo
Moody Tongue Beer Pairing
How To: Pair Beer with Food Like a Fine Wine
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Moody Tongue Beers
The Brewmaster Blurring the Line Between Beer and Fine Dining
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Jared Rouben 2
Inside the Kitchen: Seven Questions with Moody Tongue's Jared Rouben
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Penny Ice Box
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Penny
New York, United States
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Penny Ice Box

Penny

New York, United States
Challenge
120H 0MIN
Tide Pool Memories: A Fine Dining Caviar Dish Inspired by the California Coast
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Tide Pool Memories
Medium
3H 15MIN
Enchilada potosina by Edgar Rico
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Enchilada potosina at Nixta Taqueria.
Sara Mardanbigi and Edgar Rico
Chef Diego Oka in his studio.
At La Mar, Diego Oka turns out plate after plate—literally
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Mina Park and Kwang Uh of Baroo.
Kwang Uh is deconstructing Korean cuisine at Baroo
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