chef interviews

Greek Chef Explains Greek Easter, Makes Many Of Us Jealous We Aren't Greek

This is one fine food holiday
Apr 17, 2014 11:00 am

With Greek Orthodox Easter set for this Sunday, we chatted with chef Charles Bowman of Periyali, the Flatiron restaurant that essentially invented fine Greek dining in New York City when it opened in 1987. Who was the chef way back then, you ask? Why, Charles Bowman, of course. With the experience of having professionally cooked 27 Greek Easter feasts under his belt, Bowman educated us on the day’s culinary traditions.

5 Chefs Geek Out About Their Favorite Cars, And Talk Food-Crazed Road Trips

It's NY Auto Show Week, and chefs want in too
Apr 17, 2014 10:00 am

For those of us who are car geeks, the New York International Auto Show is like the Aspen Food and Wine Festival. The annual showcase for the automotive world kicks off this Friday and runs through April 27 at the Javits Center in Manhattan. As we're getting amped up to see the latest Audis, Benzes and Cadillacs, we asked 5 chefs from around the US to tell us about their current rides, their dream cars and the best food-related road trips they've ever taken. Check it out. 

Kevin Thornton, Ireland's Hardest Working Chef?

Michelin stars come and go. Inspiration doesn't.
Mar 14, 2014 9:00 am

Kevin Thornton was the first chef in Ireland to receive two Michelin stars at his restaurant Thornton's in the posh Fitzwilliam Hotel in the Stephen’s Green neighborhood of Dublin. When he lost one of his stars in 2006, the chef didn’t greet the slight with the consternation that other chefs might. It liberated him. Read on.

Talkin' Charcuterie With Austin Chef Lawrence Kocurek

The chef from W Austin's Trace goes whole hog
Mar 5, 2014 2:00 pm
Lawrence Kocurek Austin chef Trace W Hotel
Photo: Jo Ann Santangelo

We put so much faith in chefs these days that we're willing to shell out $75, $100, $150 per person on dinner at the better restaurants out there on a regular basis. It'd be nice to think that the chefs preparing these meals know every ingredient intimately, but how many know how to butcher a whole animal, for instance? This guy does, and he knows so much about butchery, charcuterie and even raising snails that you pretty much have to read this interview. 

Curtis Stone On Opening Maude In Beverly Hills And Its 'Hardcore Little Kitchen'

Top Chef Master's restaurant is a real force
Feb 20, 2014 11:00 am

Curtis Stone became a household name after getting some quality time on-camera with shows like TLC's Take Home ChefToday on NBC, and Bravo's chef superstar spin-off Top Chef Masters. Now that he's at the top of the TV chef mountain, he's decided to open his very first “tiny little restaurant” and guess what? It's really, really good. We sat down with Stone to talk about the non-menu. 

Franklin Becker On The Evolution Of Healthy Eating, Gluten-Free Being In Vogue

Little Beet chef wants the masses to eat healthily
Feb 6, 2014 2:00 pm

Franklin Becker knows firsthand about practicing a healthy lifestyle. The chef of New York City's new Midtown health haven Little Beet reveals that his cooking has become progressively healthier since he was diagnosed with Type II diabetes in 1997. We sat down with the chef to talk about how we got to a place where it's cool to eat healthy and, apparently, "in vogue" to eat a gluten-free diet. Yes, we've certainly come a long way.

Charlie McKenna Has Some Big Ideas About The Future Of Barbecue In America

Chicago chef is a big name in competitive barbecue
Feb 5, 2014 10:00 am

One food that that has certainly stood the test of time has been barbecue. The action of firing up the backyard grill to cook meats stretches back decades; it's a food that's decidedly American and that's grown increasingly in popularity, especially over the past few years. We caught up with Lillie's Q chef Charlie McKenna to discuss the state of barbecue in early 2014. Read on.

A Flavorful Visit With Susana Trilling In Oaxaca

An interview with the Mexican cooking pro at home
Jan 28, 2014 2:00 pm
Susana Trilling photo
Photo: Evan Sung

Here's an interview with Susana Trilling, the Texas-born chef who moved to Mexico 25 years ago and is now one of the foremost proponents of Oaxacan cuisine. All this, and photos of Empellon's Alex Stupak in her cooking class, after the jump.

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