Chef Interviews http://restaurant-hospitality.com/taxonomy/term/6586/more en Veteran restaurant owners share financing strategies http://restaurant-hospitality.com/finance/veteran-restaurant-owners-share-financing-strategies <div class="field-deck"> Tim Love and Sang Yoon have taken different paths to financing their restaurants </div> <div class="node-body article-body">Tim Love and Sang Yoon have taken different paths to financing their restaurants.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/finance/veteran-restaurant-owners-share-financing-strategies" target="_blank">read more</a></p> http://restaurant-hospitality.com/finance/veteran-restaurant-owners-share-financing-strategies#comments Chef Interviews Finance Aspen Wed, 01 Jul 2015 12:01:00 +0000 44551 at http://restaurant-hospitality.com <p>Gail Simmons, Tim love and Sang Yoon explored financing and expansion options.</p> American Express The success equation for fine casual http://restaurant-hospitality.com/chef-interviews/success-equation-fine-casual <div class="node-body article-body">How top restaurant entrepreneurs broaden their reach by exploring new segments.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/success-equation-fine-casual" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/success-equation-fine-casual#comments Chef Interviews Aspen Tue, 30 Jun 2015 12:45:00 +0000 44401 at http://restaurant-hospitality.com <p>From left: Danny Meyer, Bobby Stuckey, moderator Andrew Zimmern, Ashley Christensen and Rick Bayless covered brand extensions, &quot;fine casual&quot; and more on their panel.</p> American Express Meet the masters of America’s top kitchens http://restaurant-hospitality.com/chef-interviews/meet-masters-america-s-top-kitchens <div class="node-body article-body">How chefs decide which deals to accept and which deals to reject</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/meet-masters-america-s-top-kitchens" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/meet-masters-america-s-top-kitchens#comments Chef Interviews Aspen Mon, 29 Jun 2015 14:07:00 +0000 44361 at http://restaurant-hospitality.com <p>From left: Top chefs Jose Garces, Gabrielle Hamilton, moderator Andrew Zimmern, Marcus Samuelsson and Michael White compare notes in Aspen.</p> American Express Govind Armstrong: 5 things I can't live without http://restaurant-hospitality.com/chef-interviews/govind-armstrong-5-things-i-cant-live-without <div class="node-body article-body">Govind Armstrong is the culinary talent behind two outstanding L.A. restaurants</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/govind-armstrong-5-things-i-cant-live-without" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/govind-armstrong-5-things-i-cant-live-without#comments Chef Interviews Wed, 24 Jun 2015 14:48:00 +0000 44221 at http://restaurant-hospitality.com 10 thoughts: Alex Stratta http://restaurant-hospitality.com/chef-interviews/10-thoughts-alex-stratta <div class="node-body article-body">Alessandro “Alex” Stratta is best known for heading the kitchens at Renoir at The Mirage and Michelin two-star Alex at the Wynn</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/10-thoughts-alex-stratta" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/10-thoughts-alex-stratta#comments Chef Interviews Mon, 22 Jun 2015 14:18:00 +0000 44141 at http://restaurant-hospitality.com Jose Garces: 5 things I can’t live without http://restaurant-hospitality.com/chef-interviews/jose-garces-5-things-i-can-t-live-without <div class="node-body article-body">A year after we named him a Rising Star, Garces opened his first restaurant, Amada, and never looked back.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/jose-garces-5-things-i-can-t-live-without" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/jose-garces-5-things-i-can-t-live-without#comments Chef Interviews Mon, 18 May 2015 14:00:00 +0000 42891 at http://restaurant-hospitality.com 10 thoughts: Alon Shaya http://restaurant-hospitality.com/chef-interviews/10-thoughts-alon-shaya <div class="node-body article-body">Alon Shaya is the executive chef and partner of Domenica and Pizza Domenica in New Orleans</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/10-thoughts-alon-shaya" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/10-thoughts-alon-shaya#comments Chef Interviews Wed, 13 May 2015 18:36:00 +0000 42871 at http://restaurant-hospitality.com Cultural diversity leads to layers of flavor in New Orleans http://restaurant-hospitality.com/chef-interviews/cultural-diversity-leads-layers-flavor-new-orleans <div class="field-deck"> Today, chefs in the Big Easy are building upon traditional Cajun and Creole influences, adding fresh ingredients and their own twists. </div> <div class="node-body article-body">Today, chefs in the Big Easy are building upon traditional Cajun and Creole influences, adding fresh ingredients and their own twists.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/cultural-diversity-leads-layers-flavor-new-orleans" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/cultural-diversity-leads-layers-flavor-new-orleans#comments Chef Interviews Food Trends Thu, 07 May 2015 14:00:00 +0000 42711 at http://restaurant-hospitality.com <p>A sampling of the seafood small plates at Caf&eacute; Adelaide on Poydras&nbsp;St. Left to right: shrimp remoulade, Gulf oysters with&nbsp;cochon de lait tamale grits, a shrimp &amp; tasso &quot;corndog&quot; with five-pepper jelly, and redfish and white bean soup.</p> <p>&nbsp;</p> Emeril Lagasse: 5 things I can't live without http://restaurant-hospitality.com/chef-interviews/emeril-lagasse-5-things-i-cant-live-without <div class="node-body article-body">Celery salt and an electric deep-fryer are among the chef's must-haves.</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/emeril-lagasse-5-things-i-cant-live-without" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/emeril-lagasse-5-things-i-cant-live-without#comments Chef Interviews Gated Mon, 20 Apr 2015 15:22:00 +0000 42241 at http://restaurant-hospitality.com 10 thoughts: John Tesar http://restaurant-hospitality.com/chef-interviews/10-thoughts-john-tesar <div class="node-body article-body">John Tesar is the chef/partner of Spoon Bar & Kitchen and Knife, both in Dallas</div> <div class="og_rss_groups"></div><p><a href="http://restaurant-hospitality.com/chef-interviews/10-thoughts-john-tesar" target="_blank">read more</a></p> http://restaurant-hospitality.com/chef-interviews/10-thoughts-john-tesar#comments Chef Interviews Wed, 08 Apr 2015 14:00:00 +0000 41891 at http://restaurant-hospitality.com