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Chefs and Restaurateurs

Celebrity Chef Graham Elliot Dishes on His Cincinnati Favorites

While Chicago-based chef Graham Elliot was in town last week to demonstrate cooking methods that reduce food waste at Mastercard and Kroger’s Zero Hunger...

Jason Lafferty, Cincinnati State’s New Executive Chef, Wants to Kick Things Up a Notch

We talked with Lafferty about his plans for the college's Midwest Culinary Institute and Summit restaurant.

Cincinnati’s Female Chefs Sound Off on Gender Equality

These Cincinnati-based, industry-leading ladies discuss how they got into the business, battling sexism, working tirelessly, and creating a hopeful future for the next generation...

Metropole Announces New Executive Chef

Following the departure of longtime executive chef Jared Bennett this fall, downtown restaurant Metropole (located at 609 Walnut St. within the 21c Museum Hotel...

Tableside with Living Breathing Kitchen’s Robert Castañeda

Robert Castañeda, a Los Angeles native, helped popularize the pop-up restaurant concept on the West Coast. Now the chef has landed in Cincinnati, where...

CWC Chef Caitlin Steininger Competes on Season 16 of Bravo’s Top Chef

"It is the only food competition show that I ever wanted to do, and I never tried out until I thought I could truly compete and win the competition."

De Cavels Host 15th Annual SIDS Brunch

This Sunday, Jean-Robert and Annette de Cavel will welcome hungry citizens of the tri-state to the Midwest Culinary Institute, where they will be holding their annual brunch to raise money for Sudden Infant Death Syndrome (SIDS) research.

Tableside with Mitch Arens, Executive Chef at Hotel Covington

After eight years heading eateries in Louisiana, Mitch Arens returns home to oversee food and beverage operations at Hotel Covington.

Oakley Kitchen Boosts Budding Restaurateurs

The old Duck Creek Antique Mall will soon be home to Oakley Kitchen, a 20,000-square-foot market-style incubator for aspiring food entrepreneurs and established businesses alike, where visitors will be able to sample new and experimental dishes.

Pan-Asian Food is Americanized (in a Good Way) at Basil 1791

Basil 1791 has all the staples of its Pan-Asian predecessors: sushi, dumplings, noodles, curries, and stir-fries, but with touches of Americana.

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