Chef Dispatch

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Andrew Carmellini's 9 Best Places to Eat and Visit in Detroit

The New York chef spent four years developing his new Detroit concepts, and in the process, he fell in love with the city. 
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Crispy Worms and Lots of Pozole: Chef Josh Walker’s Guide to Mexico City

Executive chef Josh Walker and chef de cuisine Alex Yellan of Tu in Charleston share their best bites after a food-fueled trip to Mexico City.
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Cardamom Buns and Fermented Fries: Chef Angela Garbacz’s Guide to Copenhagen

Wintry weather didn’t stop the pastry chef behind Goldenrod Pastries in Lincoln, Nebraska from exploring and eating her way through Copenhagen. Here’s what caught her eye along the way.
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Salumi Dreams and Lots of Pasta: Chef David Nayfeld’s Guide to Emilia-Romagna

In preparation for opening the Italian-focused Che Fico in San Francisco, chef David Nayfeld took a little R&D trip to Emilia-Romagna to basically eat his weight in pasta. Here’s where he hit up along the way.
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How to Bring Omotenashi, the Japanese Art of Hospitality, Home with You

There’s something different about hospitality in Japan, and it’s called omotenashi. From her travels in Japan, Maiko Kyogoku, the restaurateur behind NYC's Bessou, peels back the layers of what makes Japanese hospitality so wonderful—and shares ways to bring it home.
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Veal Sandwiches and the Best Macarons: Jeremy Sewall’s Guide to Paris

After opening French-inspired Les Sablons in Boston this past spring, chef Jeremy Sewall goes straight to the source. Here’s his guide to Paris.
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More Chef Dispatch

Tons of Tortellini and Whipped Ice Cream: Ali LaRaia’s Guide to Emilia-Romagna

From Piacenza to Bologna to Modena, chef Ali LaRaia of The Sosta in New York City knows where to eat and drink well. Here’s where she hit up.
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The Chef's Guide to Venice: Where to Eat, Drink, and Stay

The chefs behind Boston's acclaimed Venetian restaurant SRV share their favorite spots in the floating city.
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Where to Eat in Mexico City, According to Alon Shaya

Having visited the Mexican capital twice recently, Shaya, it’s fair to say, is obsessed with the place.