June 16, 2021

Chef

Les Halles, where Anthony Bourdain was chef, is becoming a pop-up

Brasserie Les Halles, a French restaurant on Park Avenue South with a this must be the place quality, was famed for a few things: aperitifs, steak frites, and, most fondly, Anthony Bourdain. 

A character in Bourdain’s Kitchen Confidential, Les Halles closed in 2016 after nearly 25 years in operation. So tethered were they that even two years later, after Bourdain’s death, people gathered outside the shuttered facade to mourn. And this summer, to coincide with release of the documentary Roadrunner: A Film About Anthony Bourdain, Resy and Focus Features are reimagining the restaurant as a pop-up

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World Famous Celebrity Chef Lands at Vienna Airport: Wolfgang Puck Opens His First Austrian Restaurant in the Arrival Hall of Terminal 3

World Famous Celebrity Chef Lands at Vienna Airport: Wolfgang Puck Opens His First Austrian Restaurant in the Arrival Hall of Terminal 3

He has more than 100 restaurants across the globe, a star on the Walk of Fame, showcases his cuisine for the Hollywood superstars and is one of the most well-known restaurant destinations in Beverly Hills. The Austrian Wolfgang Puck is an international culinary legend. Now the famous celebrity chef is opening his first restaurant in his home country, launching ‘Wolfgang Puck Kitchen & Bar’ at Vienna Airport in the middle of December 2021, including a restaurant, bar and

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Sauce Magazine – Former Niche chef Nate Hereford will open Chicken Scratch at City Foundry STL this fall

Former Niche chef Nate Hereford will open Chicken Scratch at City Foundry STL this fall

Chicken Scratch, a Midwestern-inspired rotisserie chicken concept, will open early this fall at City Foundry STL at 3700 Forest Park Ave. 

Chicken Scratch is the creation of Nate Hereford, former executive chef of Gerard Craft’s now-closed Niche in Clayton. In 2016, Hereford headed to California to work on research and development projects for Just Inc., where he was senior research chef on a plant-based egg product. After seeing several rotisserie chicken shops pop up in San Francisco,

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The Chef Cooking a Cicada Recipe for Every Palate

The sun is setting in Princeton, New Jersey, and Joseph Yoon is plucking cicadas off the grave of Aaron Burr. Princeton Cemetery is the final resting place of the infamous politician who killed Alexander Hamilton. This May and June, it’s also been home to a group of Brood X cicadas. On this night, cicada nymphs crawl across 18th-century stone engravings, adults flutter from grave to grave, and empty, molted shells crunch underfoot. The cemetery is an apt location for the group: After living for 17 years underground as nymphs, Brood X cicadas emerge for a mere few weeks to mature,

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Five Minutes With Justin Wong, New Head Chef at Tiny’s

Justin Wong cut his teeth at Pata Negra and Propeller before stints as sous chef at Gordon Street Garage and Shadow Wine Bar. He’s cooked in Italian-, Spanish- and Middle Eastern-inspired kitchens – and he’s combining all of these influences, while drawing on his own heritage, in his new role at Tiny’s.

“This is the first time I’ve been able to delve into my Malaysian heritage,” says Wong, who takes over from former head chef Josh Gray. “I’ve had fun having the creative licence to take a look at Tiny’s through a different lens.”

Take Tiny’s famous roast chook. The

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A Maui chef showcases skills outside the kitchen. His secret ingredient for art: Driftwood

HONOLULU (HawaiiNewsNow) – A former teppanyaki chef on Maui is getting a lot of attention – not for his cooking, but rather for his creative works of art.

Cris Gutierrez had a successful teppanyaki catering business on Maui for 20 years. It shut down last year when the coronavirus pandemic hit.

“I sort of just hung out at the beach and prayed. And after a few weeks, I kept going back and forth and asked the nature if I could do something,” Gutierrez said.

Gutierrez found inspiration underfoot: The driftwood on the beach.

He transforms driftwood into sculptures.

Perhaps his

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