Chef Steven began his culinary career with internships at such storied Manhattan restaurants as Lutece and Le Cirque. After years of rigorous, hands-on French culinary experience, he was off to L’Ecole at the French Culinary Institute for his formal education.
Nestled in the heart of downtown Stamford, Connecticut, you will find Napa & Co., a restaurant that embodies the energy of Napa Valley. In the kitchen you’ll find a talented individual, Chef Arik Bensimon and his team of 31. Chef Arik is a culinary graduate from the prestigious Culinary Institute of America.
From humble beginnings growing up in Mare Rouge, Haiti, a young Ron Duprat watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef. Years later, he would arrive in the United States and begin work as a dishwasher.
This holiday season, eight of New York’s top chefs will be showcasing their culinary “chops,” featuring their best Australian Lamb dishes on their winter menus in the first annual Winter Wonderlamb competition. One of the eight finalists will win a ten-day trip to Australia, to visit the continent’s beef and lamb production regions, plus a visit to Sydney to experience Australia’s multi-cultural dining scene.
On the eve of an annual Central Park picnic to celebrate Mississippi culture, a group of chefs will host a dinner called the “Big Gay Mississippi Welcome Table” to protest a Mississippi religious freedom law that critics say allows for discrimination against gay people.