chefs

Menu

So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Menu

How culinary inspiration and a positive work culture share equal billing at Freight House

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.

The 33-year-old chef and restaurateur has earned Michelin stars and industry cred by constantly striving for excellence and evolution.

As senior director of global culinary development, Doherty and Sysco’s 87 chefs develop solutions to ease back-of-house operations.

The husband-wife team behind the Chicago restaurant infuse it with their dual passions.

After sending out 52 Recipe Reports in 2023, we crunched the numbers and discovered the recipes that were viewed the most. In case you missed them, here are the top favorites to add to your collection.

As new VP of culinary, Joel Reynders is creating chef-driven entrees, sides and bar bites that cover every daypart.

  • Page 1