He was sixteen years old, court-ordered to an alternative school in Rhode Island, looking for a way to pass the time. A retired Johnson & Wales chef named Andy ran a vocational culinary program there. Kevin signed up. Chef Andy saw something in ...

About six weeks after winning the James Beard Jonathan Gold Local Voice Award, Ashok Selvam was laid off from Eater Chicago. He had been there for over a decade. He was the only full-time staff member. His fingerprints were on every single story, ev...

Their grandfather worked at his Polish deli until he was 87. Their uncle is 75 and still running it. Nobody in the family told them the business was a good idea. And that didn’t stop Vanessa and Casey White from building one of the most beloved Poli...

Just because a dish is well executed does not mean it has to feel stuffy. And just because you have culinary school training and a Michelin-starred kitchen on your resume does not mean you cannot dedicate your career to making dining the most fun pa...

Some things feel like fate. Manny Ocasio was working at Zahav during a rare lunch service when Gina walked in looking for her friend. They barely spoke. Months later Gina walked into a bar and Manny was sitting there. Everything unfolded from that m...

She spent six years evaluating CPG founders from the other side of the table, sitting in boardrooms at TRUFF and Erewhon-backing growth firms while secretly thinking she would never be the one to jump. And then she ate one too many chocolate flavore...

Kingo Yamanashi bought his first bluefin tuna for a dollar from a recreational fisherman. He did not have a refrigerated van. He did not speak English. He did not know how to break down a tuna or even have a scale to weigh it. He just put it in a va...

She didn't want to move to Las Vegas. She moved anyway for a restaurant that was supposed to open March 16th, 2020. And then she stayed, kept pushing through two years of pandemic uncertainty, and built something so extraordinary that just the other...

Some people spend their careers looking for the right place. Bob Bennett found his 22 years ago and never looked back.Bob Bennett is the head chef of Zingerman's Roadhouse in Ann ...

Because life is short. That is what BLiS stands for. And after 23 years of bourbon barrel aged maple syrup, wild Great Lakes caviar, smoked soy sauce, fish sauce, vinegars, and tamari built from a single forager's obsession with wild flavor and zero waste, it is hard to argue with the philosop...