What’s bigger than big? Meet Executive Chef Olivier Dubreuil from The Venetian Las Vegas, a massive enterprise that serves up to 75,000 meals a day, is responsible for 7,200 rooms, and approximately 9,000 staff meals daily over an area of 2.2 million square feet.
SoCal 3 Ways
Want a fresh outlook and a new vibe? Discover the Three Elements that embody SoCal’s culinary innovation, starting with San Diego’s Shane McIntyre, Co-Chef behind Herb & Wood’s wood-fired cookery.
Burmatown, a tiny, one-of-a-kind Burmese-Asian Fusion gem, in Larkspur, CA, is experiencing a moment. Living the once-upon-a-daydream is a mother/daughter and best friend team who invest whole heartily in shared aspiration.
Marin French Cheeses
Meet our favorite, award-winning, gourmet selections from Marin French Cheese, the oldest, continually operating cheese manufacturer in California.
The Chefs’ Warehouse’s Award Winning Artisan, Francois Mellet, does it again, with two unique recipes that will
delight your customer’s eyes and taste buds with surprises in color, taste, and texture, featuring select gourmet pastry ingredients from Boiron, Chocoa, and Crescendo.
Captain Rick Goche & the PNW Albacore Story
What defines the CW’s Portland/Seattle Sales territory? The region’s demanding culture of locality and sustainability and its regional food producers, like Captain Rick Goche, the man behind Oregon’s sustainable Albacore Tuna.