Chef of the Week: Takanori Akiyama of Tsukimi, New York - Chef's Pencil
At the heart of New York’s East Village, Chef Takanori Akiyama has quietly redefined the art of kaiseki dining at Tsukimi, his intimate 12-seat counter.| Chef's Pencil
A master of French cuisine with Japanese precision, Chef Yuu Shimano has crafted a culinary journey that bridges two of the world’s most refined gastronomic traditions. Trained at the prestigious Tsuji Culinary Institute in Osaka and France, and later honing his skills in some of Paris’s most celebrated kitchens, including Guy Savoy, Chef Yuu has... Read More The post Chef of the Week: Chef Yuu Shimano of Restaurant Yuu, New York appeared first on Chef's Pencil.| Chef's Pencil
At the heart of New York’s East Village, Chef Takanori Akiyama has quietly redefined the art of kaiseki dining at Tsukimi, his intimate 12-seat counter.| Chef's Pencil
This week’s Chef of The Week feature spotlights Chef Norman Fenton, the creative force behind Cariño in Chicago, one of the city’s most exciting| Chef's Pencil
Alan Mileykovsky is the creative force behind Next, one of Chicago’s most boundary-pushing restaurants. Known for its ever-changing menus, Next constantly reinvents itself—this year taking diners on a journey from Alinea Year 1 to a Tribute to Massimo Bottura and forward into Space. Mileykovsky’s cooking blends precision, emotion, and wonder, all tied together by an... Read More The post Chef of the Week: Alan Mileykovsky of Next Restaurant, Chicago appeared first on Chef's Pencil.| Chef's Pencil
For over a decade, Chef Phillip Foss has been redefining fine dining on his own terms at EL Ideas, his Michelin-starred BYOB restaurant tucked away on a| Chef's Pencil
Raised in Northern Colorado by two veterinarians, Bradyn Kawcak grew up with a deep connection to animals, nature, and the rhythms of the land — roots| Chef's Pencil
