Chefs & Wine Makers
A Global Success Story
Written by Ann Shatilla Monday, June 07 2010 16:29
Michael Chow: Entrepreneur, Artist, Creative Tour-de-Force
Pioneer. Visionary. Renaissance man. Global connoisseur. Cultural icon. All of these describe internationally renowned and iconic entrepreneur Michael Chow, considered one of America’s greatest Chinese success stories. From behind his trademark glasses, he has spent the last 40 years creating glittery restaurants, dramatic interiors, moving performances, art collections and screenplays.
On The Rise Damian Sansonetti
Written by Diane Dunne Wednesday, January 20 2010 00:00
This Hot New Chef Has New Yorkers Clamoring For More
Talk about buzz. “Talented.” “Adorable.” “Passionate.” Are they speaking of Bar Boulud’s Damian Sansonetti, his food, or both?
As one of New York’s young, on-the-rise chefs, Sansonetti is so hot today that getting into Bar Boulud is like getting a skybox at Yankee Stadium or a special viewing box at Sotheby’s auction house. The line forms to the right, and the crowd knows it’s well worth it.
Mondavi Family Winemakers
Written by Judy Seckler & Virginie Boone Wednesday, January 20 2010 00:00
21st-Century Napa: A Look At The Players Leading The WIne Capital of North America Into The Next Decade and Beyond
When you’ve been making wine as long as the Mondavi family has, it’s not just business, it’s about romancing the vine. The family, now in its fourth generation of winemakers, understands that memorable wines start with clean, healthy soil, an ideal climate and great tasting grapes.
Ken Frank
Written by Virginie Boone Saturday, November 28 2009 00:00
L.A.'s French Cuisine Pioneer Moves North
Chef Ken Frank opened his first La Toque restaurant in Los Angeles in 1979, just shy of his 24th birthday, and he soon showed the culinary world both that he was serious about French cooking and that he could cook modern French food on a level as yet unseen on the West Coast.
Davide Vedovelli
Written by Matthew Goldfarb Saturday, November 28 2009 00:00
The smell of braising Ossobuco emanating from the kitchen and wafting throughout the home is one of comfort, evoking early childhood memories and inspiring culinary creativity in Chef Davide Vedovelli of Locanda del Lago restaurant in Santa Monica, California. Born into a family of restaurateurs and raised in what many know to be a food-focused culture, Vedovelli developed his creative and artistic passion for cooking primarily in Milan, though his formative cooking years were spent apprenticing and working throughout the kitchens of Europe.
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