Recent Articles in Interviews & Profiles

Member Content Q & A: Brian Weitzman, Wine Director, Craftsteak, MGM Grand, Las Vegas, NV (Santé)
Mar 6, 2008
Brian Weitzman, Wine Director, Craftsteak, MGM Grand, Las Vegas, NVBrian talks about the wine program at Craftsteak.
Member Content Chat with Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach - Audio Interview: Part 1
Mar 5, 2008

RunningRestaurants.com chats with Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach.
Member Content Q & A: Ric Orlando -- Chef and Co-Owner, New World Home Cooking Café and New World Catering, Saugerties, NY (Santé)
Feb 22, 2008

Ric OrlandoQ&A session covering challenges and successes from 2007 as well as ideas for 2008.
Member Content Interview: Laurent Tourondel (Santé)
Dec 10, 2007
Interview: Laurent TourondelChef Laurent Tourondel finds success by toying with steak house tradition.
Member Content Out of the Kitchen (Santé)
Dec 10, 2007

A special internship offers chefs a break from their kitchen to gather new ideas and enthusiasm.
Member Content Learning from a Legacy (Santé)
Dec 10, 2007

Learning from a LegacyChef Loretta Barrett Oden speaks the language of Native American cooking.
Member Content Females on the Frontier (Santé)
Dec 10, 2007
Females on the FrontierAlaska's lean restaurant scene offers opportunity for two tenacious restaurateurs.
Member Content Local Legend: Jasper's in Kansas City (Santé)
Nov 5, 2007
Jasper's - Jasper Mirabile, Jr.Following its patriarch's practices, Jasper's in Kansas City has been thriving for more than 50 years.
Member Content The Iron Starr Chef
Oct 8, 2007
Chef MorimotoAmerica fell in love with the Food Network and almost overnight, chefs turned into celebrities and our restaurant scene catapulted to a whole new level. Star chefs became the big item and "The Iron Chef" became a gigantic success story. The talented and colorful Chef Morimoto and his rendition of globally inspired Japanese cuisine quickly became a major player on the modern American restaurant scene.
Member Content Stanley Saves Stella: Rescuing a New Orleans Restaurant (Santé)
Oct 1, 2007

Stella StaffFour years after opening restaurant Stella! in the New Orleans French Quarter, Chef/Owner Scott Boswell shut down the thriving business for a quick renovation. One week later, Hurricane Katrina slammed the city, and Boswell’s plans took a sharp detour. “I sat at my sister’s house for a week staring in shock,” says Boswell. Two weeks later, the chef recalls that he was certain of only one thing: “I had to go back in.”
Member Content From the Danube to Downtown (Santé)
Oct 1, 2007
Chef Kurt GutenbrunnerThe most gorgeous German girls—skinny girls—eat sausage and wiener schnitzel,” insists Chef Kurt Gutenbrunner, whose three New York restaurants feature the classics of Austrian and German cuisine.
Member Content Michael Psilakis - New York's Most Important Chef Since Mario Batali
Sep 17, 2007

Michael PsilakisIn a little more than two years, Michael Psilakis has created an impact on New York City that diners have not seen since a young Mario Batali. Michael's journey is a very interesting one as his success as a recognized culinary talent was not exactly anticipated. 
Member Content Managing the Empire (Santé)
Sep 1, 2007
Chef SandovalFrom high-end hospitality to hamburgers, growth on the big scale means juggling important business components from quality of ingredients to staff training to the integration of technology. It takes a special breed of restaurateurs and chef entrepreneurs to embrace that model and thrive on its demands.
Member Content A Shore Thing: Mac's Shack (Santé)
Sep 1, 2007
Mac's ShackThe sleepy coastal town of Wellfleet, Massachusetts, gets a wake-up call early each summer as waves of vacationers and seasonal residents start settling into the vacation homes that dot the shores of Cape Cod.
Member Content Chef/owner Jean-Michel Bergougnoux: A great chef; an aperitif; and a trip to Paris...
Aug 20, 2007
L'Absinthe BrasserieThe restaurant business takes more than just talent - it takes money; it takes an understanding of the business part of the restaurant; it takes good people because without capable people you have no shot. It also takes tremendous energy and enthusiasm (PASSION). I can't comment on the money part, but Jean-Michel Bergougnoux had everything else and then some.
Member Content Interview: Tommy Klauber, Chef/Owner - Pattigeorge's
Aug 17, 2007
KlauberClassically trained chef/owner Tommy Klauber is proof positive that great chefs can find peace, happiness and success anywhere and everywhere in America - big city or otherwise. We talk with Klauber about this and other aspects of being an independent restaurant.
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