Chef Q&A

Chef Q&A: Bacchus and CinCin

Chef Q&A: Bacchus and CinCin

English expats Lee Parsons and Andrew Richardson on the trial-by-fire benefits of kitchen apprenticeships

Chef Q&A: L’Abattoir + Fuel/Refuel

Chef Q&A: L’Abattoir + Fuel/Refuel

Jane Cornborough, sous-chef at L’Abattoir, did stages in New York before collaborating with Robert Belcham at Fuel/Refuel. Mark Taylor has opened a string of wine-friendly restaurants, including his current South Granville spot, Siena. Look for...

Chef Q&A: Chicha and The Union

Chef Q&A: Chicha and The Union

Professional kitchens used to be almost exclusively the domain of men. These two chef/restaurateurs have witnessed -- and played a part in -- the retreat of that norm.