Photo of Gowri Chandra
Photo of Gowri Chandra

Gowri Chandra

Gowri Chandra is a journalist with nearly a decade of experience, whose work has appeared in Conde Nast Traveler, Food & Wine, VICE, Forbes, and more. She was named a National Press Foundation Food & Agriculture Fellow.

Expertise: Food, Agriculture, Chefs, Restaurants
The star Las Vegas chef reflects on cooking school, her time on the show, and the cheese dish that got her cut.
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Opening by fall, Boston's Bar Volpe will feature an in-house pasta shop and a wood-fire grill.
The five most influential, if sometimes controversial, pizza styles from coast to coast.
Despite intense operational challenges, these founders are spreading joy and nourishment.
The co-founder of Cozy Corner in Memphis is the first Black woman to receive the recognition.
The annual awards show is reimagining the ceremony through mailed wine and futuristic production.
People in the industry we spoke to feel it’s a step in the right direction, but what’s really needed is more government aid.
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Sawmill Market is yet another reason Albuquerque is one of the country's most exciting food cities.
Eight sauces that every BBQ lover should know.
People in the industry we spoke to feel it’s a step in the right direction, but what’s really needed is more government aid.
Sawmill Market is yet another reason Albuquerque is one of the country's most exciting food cities.
Eight sauces that every BBQ lover should know.
He's one of hundreds of independent restaurant owners who have failed to recover any insurance compensation.
Crenn, who released her debut memoir this June, is deeply troubled by the lack of government support for her industry.
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Despite taking financial hits due to the pandemic, small businesses around the country are donating to racial justice organizations and feeding protestors.
Condado Tacos employees claim they were fired for refusing to fill a large order for law enforcement.
Practical ways to keep your staff and customers safe during the COVID-19 outbreak.
Chefs are reading the room and offering more affordable fare for pickup and delivery.
Chefs are pushing back against the rush to reopen, citing public safety.
“I may lose this battle, but I run a business. I need to be open.”
In cities across the U.S., people are Venmo-ing their favorite bartenders, servers, and baristas.
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A growing list of government programs and crowdsourced funding for service industry workers amid COVID-19.
No-contact deliveries and washing your hands are the two most important things you can do.
Seattle's fine-dining institution Canlis is shuttering its doors to launch a takeout, drive-thru, and delivery concept.
The impact of COVID spans farmworkers, delivery drivers, bartenders, and just about everyone in the business of food.
Where to eat in Mexico's Valle de Guadalupe, according to chef Sheyla Alvarado.
Renowned winemaker André Hueston Mack has dreamt up a rotating menu of ten American hams.