Category: Chefs

The recipient of a Doctorate degree from the respected Johnson and Wales University, Emeril Lagasse practiced his art in several fine restaurants in New York, Boston, and Philadelphia, before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Emeril established his star at their legendary restaurant, Commander’s Palace, where he was executive chef for seven and a half years. Emeril is now the chef-proprietor of Emeril’s Restaurant in the chic warehouse district of New Orleans and Nola Restaurant located in the historic French Quarter.…

Read More

He’s a former Upstate New Yorker who’s made quite a name for himself in the world of cooking. Carlo Middione is the chef and owner of the popular San Francisco restaurant Vivande Porta Via, and considered an authority on authentic Italian cuisine. Chef Middione stars in his own t.v. series called Carlo Cooks Italian shown exclusively on The Learning Channel. The show is based on Chef Middione’s award winning cookbook, The Food of Southern Italy (William Morrow Books). Described as a virtual walking encyclopedia when it comes to Italian cooking,…

Read More

He was the first Certified Executive Chef in Michigan. He’s had 50 years of cooking experience in first class hotels, restaurants, and private clubs in Europe, Canada, and the United States. He’s appeared as a guest on numerous television programs and taught cooking classes for over 20 years in various stores, schools, and accredited culinary colleges. He is Chef Milos Cihelka. Q – Chef Cihelka, what first attracted you to a life of cooking? A – Although I somehow managed to always be among the top ten percent of the…

Read More

He’s been called the “most creative chef in San Antonio” by Mary Mahaffey, President of the Heart of Texas Specialty Foods in Austin. He was voted “Best Chef in San Antonio” by readers of the San Antonio “Current”. He was named Alamo City’s Best Chef in 1994, and won the Critic’s Choice Award at the 1994 Texas Hill Country Food And Wine Festival. Food writers agree he’s one of the most promising young chefs on the American Food scene. He’s a frequent guest on T.V. cooking shows and sought after…

Read More

He is regarded as one of the leading young Louisiana Chefs. New Orleans magazine commended him for his accom­plishments by naming him Best New Chef of 1995. John Mariani, in the December 1995 issue of Diversion magazine named him as one of the nation’s top “Chefs on the Rise” predicting him to “soar to star status in 1996.” How right he was! The readers of New Orleans magazine recently saluted him as New Orleans’ Favorite Chef for 1996. We’re talking about Chef Robert Bruce. Q – Mr. Bruce, now that…

Read More

He is one of America’s best-known chefs and considered Louisiana’s foremost ambassador of good will. We’re talking about Chef Paul Prudhomme. Chef Paul has appeared on numerous shows on all the major networks. He’s produced two cooking videos which were rated Number One and Number Two on Billboard’s chart for 53 consecutive weeks. In 1980, Chef Paul was the first American-born chef to receive the coveted Merite Agricole of the French Republic, which was presented to him by the French Consul General. Attempting something that had never been done before,…

Read More

He’s acknowledged as one of this country’s (U.S.) most respected chefs. His reputation has spread world-wide and his restaurant attracts a sophisticated international clientele. He’s received numerous awards and is one of 4 chefs nationally to hold the four star rating from the New York Times. We’re talking about Chef David Waltuck and his restaurant Chanterelle. Chef Waltuck spoke about his background and his restaurant. Q – Isn’t it difficult to have your wife as your business partner? Is that a strain on the marriage or does it bring the…

Read More

Charles Tutino, the chef at Capsouto Freres Restaurant in New York has been proclaimed a “rising star” by the James Beard Foundation. Charles graduated with a degree in economics from New York University and worked for the Exxon Corporation and then the Federal Reserve Bank of New York until he decided to leave a career in finance to pursue a career as a chef. He also enjoyed reading the cookbooks of Elizabeth David, Julin Child, and James Beard as well as cooking and creating dishes for his family and friends.…

Read More

He began his career at the prestigious Culinary Institute of America at Hyde Park, New York. Graduating in 1977, with honors, he was the recipient of the Richard T. Keating Award given to the student most likely to succeed. And succeed he has!! Chef Bradley Ogden was inducted into the Who’s Who of American Cooking by Cooks Magazine; he was chosen as one of the Great American Chefs by the International Wine And Food Society, awarded the Golden Plate Award by the American Academy of Achievement and been named Best…

Read More