NEWS & ARTICLES TAGGED

CHEFS

Breathing New Life into Hospitality: Edgar Vaudeville Brings His International Expertise Stateside

Jan 17, 2014  |   Contributor: Kimberly Fisher

A newcomer to the NYC dining scene, Parisian Edgar Vaudeville has worked with some of the most prestigious and luxurious hotels and esteemed restaurants in the world; from Poland, England, Australia, Thailand, Canada and Malaysia to all over the U.S. — including the famed Bristol Hotel in Paris and the W Doha in Qatar. He has built and expanded global acclaim for his unique ability to launch and revamp an establishment’s image, to grow a fresh celebrity clientele, and to set up restaurants and hotels on rejuvenated paths to success. 

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The Setai Miami Introduces New Menus To Two Signature Restaurants

Jan 9, 2014  |   Contributor: Tara Imperatore

You don’t get voted “Best Hotel in Miami” by Condé Nast Traveler readers by being complacent and boring. The Setai is constantly looking for ways to bring fresh and exciting experiences to guests and this season they’ve introduced completely new cuisine and menus at its signature restaurants in an attempt to do just that. The Restaurant at The Setai will now be serving Mediterranean dishes and The Setai Grill Asian-inspired options along with their selection of premium dry-aged beef.

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OAK Long Bar + Kitchen's Transforms Into Chic New Restaurant

Jan 2, 2014  |   Contributor: Kellie K. Speed

Boston is filled with impressive steakhouses in every section of town but there are just a handful that really stand out. OAK Long Bar + Kitchen is one of them. What was once the formal dining room known as the Oak Room located inside the Fairmont Copley Plaza hotel has now been transformed into a sleek new eatery. The former restaurant featured a dark bar in front with the main dining room tucked away in a private back room. However, they knocked down the wall separating the two, leaving a massive open space with tables lining the interi... Read More

Winner of 2013 Healthy Chef Award Talks Favorite Dishes & Shares Special Recipe

Dec 30, 2013  |   Contributor: Janice Nieder

Layering flavor while cooking is a great way to get a boost in taste, all while slashing sodium and calories. Combining, expanding, and intensifying flavors are just a few of the many techniques Executive Chef Giovanni Arias uses to create the scrumptious, lower-calorie menu served at Miami’s Canyon Ranch Grill.

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The Ritz-Carlton, Westchester Serves Up Authentic Portuguese Fare at 42

Dec 26, 2013  |   Contributor: Steve Mirsky

Forty-two stories above downtown White Plains, The Ritz-Carlton, Westchester — the tallest building in between NYC and Boston — sits the glass-paneled walls of 42, the hotel’s restaurant. It offers stunning views of Westchester County and a distant Manhattan skyline. While the eatery boasts four kitchens, a banquet space, and lounge area that extends up to the 43rd floor, the even bigger attraction is the down-home Portuguese cooking set in a casual fine-dining atmosphere.

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Saltbox Serves Up Bold Dishes with Local Ingredients & Crafty Cocktails

Dec 12, 2013  |   Contributor: Merilee Kern

Duly enhancing San Diego’s cool downtown scene is Saltbox, a gastro-lounge where dining, drinking, socializing and relaxing all convene for a multi-sensory respite. To kick things up a notch, the affable eatery—located lounge-level in the Hotel Palomar in the heart of the historic Gaslamp District—recently appointed “culinary cutthroat” Jeremiah Bryant as Chef de Cuisine.

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International Journal of Gastronomy & Food Science Looks At Commercialization & Application of Molecular Gastronomy

Nov 22, 2013  |   Contributor: James Rothaar

The International Journal of Gastronomy and Food Science, which is recognized as the first scientific journal combining gastronomy with science, recently published its second issue. Created by Chef Andoni Aduriz and The Basque Culinary Center, the journal explores scientific approaches to gastronomy, as it strives to merge scientific perspectives with non-science disciplines.

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Tasting Your Way Through The Chef's Table Menu at the New Seasons 52

Nov 22, 2013  |   Contributor: Nicolle Monico

When you live in San Diego, CA, it’s easy to forget that there are four seasons in every year. And while locals enjoy the abundance of sunny days, it’s also nice to be reminded from time-to-time of the benefits that the changing weather means for our produce, meats and seafood. At the newly opened Seasons 52 (the second location in SD) in the Seaport District near downtown, guests are able to enjoy an ever-changing seasonal menu that daily represents the freshest offerings of the moment.

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Qatar Airways' Award-Winning Wines Showcased at CHILL 2013 Event in Chicago

Nov 20, 2013  |   Contributor: Tara Imperatore

Qatar Airways’ highly regarded wines were enjoyed by over 3,000 people at the seventh annual CHILL Event in Chicago on November 14, 2013. The International Wine and Culinary soiree, presented by LuxeHome and Wine Spectator, delighted guests with dishes from 40 renowned chefs and 150 different wines, including those from Qatar’s own collection created by Master of Wine, James Cluer.

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Chef Brigtsen Shares Insider Cooking Secrets at New Orleans Cooking Experience

Nov 20, 2013  |   Contributor: Janice Nieder

After arriving at the New Orleans Cooking Experience (NOCE)​, I knew I was in for a great cooking class when the first words out of Frank Brigtsen's mouth (a fifth-generation NOLA chef and owner of Brigtsen’s Restaurant) were, “Food is about sharing, not about keeping secrets.” 

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Chris Scarduzio is the Atlantic City Boardwalk Chef to Watch

Nov 15, 2013  |   Contributor: Lena Katz

Today's celebrity/social media culture spawns many "Facebook chefs" and "TV chefs" who are interested in fame over food, and who tally up social media hits instead of culinary stars. But there still exists another kind who values old-school laws of hospitality more than anything, and who finds the greatest reward in giving customers an unforgettable experience.

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The St. Regis New York Opens The King Cole Bar & Salon Under Chef John DeLucie

Nov 13, 2013  |   Contributor: Tara Imperatore

Under the direction of renowned chef and restaurateur John DeLucie, The King Cole Bar & Salon opened inside the iconic St. Regis New York on November 4, 2013. Served in a glamorous sophisticated lounge on Fifth Avenue, he debuted a menu of modern classics with his international spin. Chef DeLucie worked closely with the hotel’s Executive Chef Baasim Zafar to develop dishes inspired by their world travels featuring flavors from India, Morocco, the Mediterranean and Japan.

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Newport Mansions Wine & Food Festival: Celebrated Cuisine in the City by the Sea

Nov 13, 2013  |   Contributor: Diane Sukiennik & Michael Reiss

Newport, Rode Island is rich in history, architecture and social lore. Its Gilded Age mansions and maritime tradition, anchored by the America’s Cup, is legendary. Now add to that the annual Newport Mansions Wine and Food Festival — featuring Food Network stars and local chefs — and you have an unbeatable recipe for a culinary destination.

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Spend 7 Nights Wining and Dining With Celebrity Cruises' President & CEO

Nov 12, 2013  |   Contributor: Nicolle Monico

It’s not every day that the President and CEO of a cruise line invites you to dinner, let alone a seven-night feast. But on July 26, that is exactly what Michael Bayley has in mind for Captain’s Club Members boarding Celebrity Equinox for a foodie adventure. Departing from Rome, the 2014 President's Cruise will feature a series of events designed for its Celebrity’s Captain’s Club loyalty program members. There will be a number of opportunities to choose from for exquisite dining experiences.

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8 Creative Food Presentations That Are Sure To Fool You

Nov 8, 2013  |   Contributor: Lena Katz

Have you ever seen a dish that was presented in such an inventive way, you didn't even know it was edible? Well, those unique plates are exactly what this feature is dedicated to. The eight dishes in this gallery deceive the eye and trick the senses. Yes, they’re delicious, but what exactly are they? You’ll have a hard time believing, even after we tell you. 

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