James Beard - search results

Drew Nieporent, one of America's most respected and celebrated restaurateurs, and founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty-Seven, Nobu London, Nobu Next Door, Bâtard and Crush Wine & Spirits will be the first New Yorker to receive the TORCH Award during the upcoming International Restaurant & Foodservice Show of New York on Monday, March 7th at the Jacob Javits Convention Center.

What was the mission you inherited and how has it evolved?

When you look at the vast size and scope of the New York City hospitality industry, it’s larger than many states.

Restaurants and foodservice operations are turning to subscription-based services for everything from linens to ice machines.

Nearly fifty legendary chefs gathered late last month for a remarkable milestone – Cheftopia: The 30th Annual Chefs’ Tribute to Citymeals-on-Wheels.

Acclaimed chef Marcus Samuelsson has opened a two month pop-up restaurant, Samuelsson at HP, from June 3rd to August 3rd 2014 at the Fairmont Hamilton Princess.

What was it like winning the prestigious 2015 Award of Excellence for "Culinary School of the Year" from the International Association of Culinary Professionals?

It's certainly very gratifying, timed as it is on the eve of our move to Brookfield Place. It's also very sweet because it's also my 20th anniversary and the school's 40th anniversary.

Celebrity Chef Wilo Benet to headline at the World of the Latino Cuisine Trade Show  on August 27th, 2015 at the Meadowlands Exposition Center in New Jersey.

Danny Bowien can’t recall the name of the hotel in San Francisco. All he remembers is being holed up in a dark room, lying in bed, staring at the ceiling.

Supreme Oil Company, Inc., also known as Admiration Foods (www.admirationfoods.com), recently announced that Vincent Barcelona, Corporate Executive Chef of the Fort Pond Bay Company, will be joining Supreme Oil as the Vice President of Customer Experience, Corporate Chef.

Total Food recently sat down with Park Hyatt Hotel's newest culinary duo, Solange Johnson and Scott Cioe.

Dominique Ansel, an internationally-acclaimed pastry chef and creator of treat sensation the Cronut®, a croissant-donut hybrid, will host the 42nd sofi™ Awards at the Summer Fancy Food Show in New York City.

Todd English Enterprises has successfully transferred management and operations of Olives New York under a licensing agreement. The restaurant will continue to carry the name and offer the menu and ambiance Chef English created over the past decade.

Born in Normandy, France and raised in the Loire Valley, Chef Guy Reuge is perhaps Long Island’s most celebrated cuisinier. He garnered La Toque’d; Argent (the Silver Toque), one of the culinary world’s prized accolades, along with being named; Chef of the Year; in 2006 by the Maitres Cuisiniers de France.

You’ve established a wonderful new service, Table to Table, which helps 60 food relief agencies in northeast New Jersey.  And in 2010 you were one of 11 people in New Jersey to receive the Russ Berrie Award for Making a Difference, which honors unusual heroism and community service by New Jersey residents.  Table to Table is the only dedicated food rescue program in northeast New Jersey, serving 60 hunger relief agencies in Bergen, Passaic, Essex and Hudson counties. What makes it really outstanding is that it gets no government funding and is completely supported by corporate and private donors.

It would be an understatement to say that James Truman has given some thought to how his new restaurant, Nix, will look.