Chefs & Wine Makers
全球成功故事 周英华 (迈克·周)
作者：Ann Shatilla 2010-06-07 08:29
企业家和艺术家之创意力作
一个富有远见卓识的开拓者、一个无所不通的全才、一个世界级的鉴赏家、一个文化的象征符号。所有这些词语都是用来描述具有国际知名度的偶像派企业家周英华先生。周英华的经历在美国被看作华裔人士最了不起的成功故事之一。在那些贴有周氏商标的玻璃背后，周英华花了四十年的工夫将他的餐馆打造成了金字招牌，同时他还涉足装饰业、表演业、艺术收藏和电影剧本创作，无不成就斐然。
On The Rise Damian Sansonetti
2010-01-19 16:00
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
2010-01-19 16:00
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
2009-11-27 16:00
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
2009-11-27 16:00
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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