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chefs

Food

How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

 By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

Marketing

Shake Shack collaborates with Chef Nina Compton on a New Orleans-style food and jazz experience

 By Patricia Cobe on May 04, 2023

Pop-ups in New York City and New Orleans Shake Shack locations offered up music, drinks and Louisiana specialties to coincide with Jazz Fest.

Food

How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore

By Patricia Cobe on Apr. 06, 2023

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

Food

Burger King borrows preps from fine dining to innovate the menu

By Patricia Cobe on Mar. 17, 2023

The burger chain’s new culinary focus reflects head chef Chad Brauze’s experience and passion gained in Michelin-starred restaurants.

Leadership

Iron Skillet and Country Pride get a new head chef

By Joe Guszkowski on Mar. 14, 2023

TravelCenters of America named Maira Isabel Morales corporate executive chef for its more than 150 full-service restaurants.

Food

For First Watch, a year has 5 seasons—and that adds up to a killer LTO strategy

By Patricia Cobe on Mar. 06, 2023

VP of culinary Shane Schaibly reworked the restaurant chain’s R&D process and menu launch schedule, building sales and guest anticipation.

Operations

Chef Edward Lee on the sustainability of restaurants

By Lisa Jennings on Feb. 10, 2023

As he prepares to open the new concept Nami in Louisville, Ky., the restaurateur discusses the LEE Initiative and efforts to build a better industry.

Food

How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Food

Chefs turn to prix fixe and tasting menus to combat cost, labor and supply challenges

By Patricia Cobe on Jan. 11, 2023

Both high-end restaurants and more casual concepts are finding some relief in more limited menus with set prices.

Food

How STATE Grill & Bar’s menu honors its location in the Empire State Building

By Patricia Cobe on Jan. 05, 2023

Executive Chef Morgan Jarrett balances classic and adventurous dishes to appeal to tourists and locals alike.

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