Sara Brito on Why Good Chefs Care About “Good Food”

Slow food pioneer and former executive director of Chefs Collaborative, Sara Brito, is kicking off an exciting new way to evaluate restaurants and food service businesses. Good Food 100 Restaurants, a new rating system, focuses not on flavor but on how much money is spent on “good food,” (food that is good for all links… Continue reading Sara Brito on Why Good Chefs Care About “Good Food”

Anita Lo on Culture, Cooking and Fighting Childhood Obesity

With her well-loved restaurant Annisa closing at the end of May, chef Anita Lo is embarking on a new and exciting chapter. With over 30 years in the kitchen—including a stint on Top Chef Masters, Food & Wine’s “Best New Chefs in America” circa 2001, and the chef and owner of one of New York’s… Continue reading Anita Lo on Culture, Cooking and Fighting Childhood Obesity

More Than Just Seafood at Chelsea Farms Oyster Bar

In late 2016, small-town Olympia, Washington, got a welcome addition to its sleepy culinary scene: Chelsea Farms Oyster Bar. Chef Austin Navarre and co-owner Shina Wysocki, share their multi-tiered approach to sustainability, why the best way to cook seafood is to let it shine, and why giving people access to food grown nearby is a… Continue reading More Than Just Seafood at Chelsea Farms Oyster Bar

Woldy Reyes on Healthy Eating: #EatColor

Chef Woldy Reyes of Woldy’s Kusina is known for his colorful and artful presentations and healthy, vegetable-driven menu. Both have made him a popular catering choice among the fashion set in New York City. Find out how he went from fashion to food, his take on healthy eating, and why cooking fish at home may… Continue reading Woldy Reyes on Healthy Eating: #EatColor

Andrew Gruel on Fish: Be Adventurous

Seafood Champion Spotlight Chef Andrew Gruel Chef Andrew Gruel bootstrapped his casual, all-sustainable seafood eatery Slapfish, quickly growing it from a food truck to six locations in Southern California with more to come soon. His goal: to get as many people as possible eating the right types of seafood. We sat down with Gruel to find… Continue reading Andrew Gruel on Fish: Be Adventurous

Chef Todd Mitgang on Sustainable Seafood

New York-native Todd Mitgang is a pro when it comes to developing contemporary seafood-centric cuisine He’s had his hand in launching numerous New York restaurants including Kittichai, Crave Ceviche Bar, and South Edison in Montauk, New York. Today, Chef Mitgang is the executive chef and co-owner of Crave Fishbar, where he dreams up memorable, sustainably-sourced… Continue reading Chef Todd Mitgang on Sustainable Seafood

Chef David Rodgers of Shima on Barramundi

Chef David Rodgers of Shima on Barramundi David Rodgers is the Executive Chef at Shima, a popular rooftop restaurant at The Island House in Nassau, Bahamas, where he’s known for putting a delicious western twist on Southeast Asian cuisine. Greatly inspired by the street food of Bangkok and subtle harmonies between flavors, this Aussie native… Continue reading Chef David Rodgers of Shima on Barramundi