Just Back From...

Top Chef Winner Hung Huynh Traveled Throughout Asia. Damn, Did He Eat Well.

He's an adventurous eater on the highest regard
Oct 20, 2014 1:00 pm

Hung Huynh is perhaps most recognizable as the winner of Top Chef's season three, and the acclaimed chef has continued to appear as a guest judge in subsequent seasons. The Vietnamese-born chef recently returned from a trip through Southeast Asia, where he documented his adventurous travels — including being held at knifepoint — for Food Republic. As for the food he sampled? We're talking sea worm, sea squirts, ant larvae, baby chicken soup and live baby octopus. On second thought, "adventurous" might be an understatement.

Meet The Only American To Compete In The World Gelato Championships

Austin's Matthew Lee went on a sweet trip to Italy
Oct 1, 2014 11:00 am

There are few things that beat a scoop – or three – of gelato. And in the United States, there is no gelato as good as the one found at Teo Espresso and Gelato in Austin, Texas. That's a fact: Owner Matthew Lee and his team were the only Americans selected for this month's annual Gelato World Tour in Rimini, Italy. Here's what he discovered abroad.

Commander's Palace Chef Tory McPhail Visited Australia For Oysters And Wagyu Beef

This was one incredible food-focused vacation
Jul 30, 2014 4:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Up next, Commander's Palace Executive Chef Tory McPhail.

Takashi Inoue Went To Montreal For Horse Sashimi, Bacon-Wrapped Fried Foie Gras

The man behind NYC's Takashi eats dangerously
Jul 16, 2014 11:00 am

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, Takashi Inoue of the eponymous NYC restaurant.

The Team From NYC's Betony Visited San Sebastián. Here's Their Guide.

Bryce Shuman and Eamon Rockey took your dream trip
Jun 18, 2014 1:00 pm

New York City’s Betony has garnered extensive praise since opening less than a year ago. Chef Bryce Shuman’s menu changes constantly to reflect the produce of the seasons, while General Manager Eamon Rockey has put together one of the city’s most impressive cocktail and wine lists. The pair recently embarked on a research trip to San Sebastián, Spain in order to discover the region's dishes and flavors. Here's what they found.

Photo Essay: Sara Moulton Cruised Around France, Visited 'Eataly On Steriods'

TV chef took pics of brasseries, produce, sunsets
Jun 5, 2014 1:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT? Up next, Sara Moulton.

TAO Group's Ralph Scamardella Visited Asia For Menu Inspiration

He's the man behind the top-grossing U.S restaurant
May 1, 2014 3:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, TAO Group Corporate Chef Ralph Scamardella.

Guy Rigby Says Mexico City Is The Best Kept Food Secret In The Americas

He serves as The Four Seasons' Food & Beverage VP
Apr 10, 2014 3:00 pm

Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Next up, Vice President Food and Beverage of Four Seasons Americas, Guy Rigby. Suffice it to say, his standards are high.

ADVERTISEMENT

Follow Food Republic

Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.