Local chef and restaurateur Mike Johnson didn't just fall off the Sysco truck yesterday. A graduate of the New England Culinary Institute, the man has mapped out a restaurant résumé that begins when he was fifteen and spans two continents; on this one alone he has toiled in kitchens from Napa to L ... More >>
For the third time in the past four years, Gerard Craft of Niche (1831 Sidney Street; 314-773-7755) was a finalist for the James Beard Foundation's "Best Chef: Midwest" award. For the third time, Craft didn't win.
Supporters of Missouri chefs hoping to take solace in a win by Colby Garrelts of Blue ... More >>
This is part two of Emily Wasserman's Chef's Choice profile of Jamey Trochtop of Stellina. Part one can be found here. Part three, a recipe from Trochtop, is published here.Did your family cook together when you were a child? No, my mom cooked, but we didn't cook together.
How old were you when you ... More >>
This is part one of Chrissy Wilmes' Chef's Choice profile of chef Mike Johnson of Cyrano's and Boogaloo. Part two, a Q&A, will be posted tomorrow, and part three, a recipe from Johnson, will be published on Thursday.
Chrissy WilmesWithin his career as a chef, Mike Johnson of Cyrano's and Boo ... More >>
This is part two of Deborah Hyland's Chef's Choice profile of Matt Dawson of Brandt's Café. To read part one, click here. Stay tuned for part three, a recipe from Dawson, which we'll publish tomorrow.
Deborah HylandDawson preparing duck tacos
This is part two of Holly Fann's Chef's Choice profile of Agi and Aaron Groff of 4 Seasons Baked Goods & Catering. Part one is available here. Part three, a recipe, can be found here.
Holly FannDid your family cook when you were a child? Agi Groff: My granny is Hungarian, so we ate a lot of ... More >>
St. Louis gastronauts take note: For the foreseeable future -- and likely beyond -- this is as close as we're going to get to Michelin-starred dining.Michelin today released its first-ever star rankings for the restaurants of Chicago. Alinea, the avant-garde palace of chef Grant Achatz, and L20, ... More >>