
Articles
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1 week ago |
starchefs.com | Jason Lyons
What do ferments and fire-breathing dragons have in common? At first, you might think, not much, but Bartender Derek Stilmann would say otherwise. Bar Kaiju, his monster-inspired cocktail bar—concealed and perched above The Citadel food hall—was first catalyzed by his obsession with fermentation. A veteran of bartending competitions and the former manager of some of the city’s best cocktail bars, Stilmann started to dream up a bar of his own shortly after the pandemic.
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1 month ago |
starchefs.com | Jason Lyons
Although the transition back to everyday life was a challenge, Popa returned to the United States with a sense of purpose. Like many others entering hospitality, he started working as a dishwasher. At Zai Lai, a Taiwanese food stall in Columbus Circle, he became a prep cook and then a line cook before eventually becoming the kitchen manager. Learning from Chef Edward Huang, Popa got a feel for the operations side of the business while developing his culinary talent.
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2 months ago |
starchefs.com | Jason Lyons
Although it may come as a relief to some, leaving the world of fine dining can be unexpectedly daunting. “I think it's tough for fine dining chefs to find their niche after leaving,” says Chef Antonio Barbieri. “Those restaurants are so regimented and organized, and everyone is at the top of their game.
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2 months ago |
starchefs.com | Jason Lyons
According to Chef Luis Herrera, summer is “the happiest time in New York.” That’s because it's the beginning of soft shell crab season. Like chefs all across the city, Herrera celebrates the arrival of the warm weather with his own clever spin on the crowd-pleasing crustacean. At Ensenada, his Williamsburg restaurant, the crab provides an annual opportunity to highlight the best ingredients of the season. “Each summer, I have a different set for the soft shell crab,” he says.
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Feb 1, 2025 |
starchefs.com | Jason Lyons
“We are kind of obsessed with sandwiches,” says Chef-Owner Jeremiah Schenzel of Daps Breakfast & Imbibe in Charleston. "What is the most epic sandwich that comes to mind? That's the club sandwich. Everyone knows it. [It’s] the king of sandwiches.”So, when Schenzel set out to create a new breakfast sandwich for the menu, he knew he wanted to go big.
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