Chefs

Edge of Spring

I am honored to get these jobs and work with this caliber of people. However, there is a real level of anxiety that comes along with it. Once I get in the kitchen, this anxiety transitions into focusing on what I’m doing.

Spring Awakening, Santa Barbara

CW Mag reached out to the famed “institution’s”, Executive Chef, Matt Johnson, for his take on “returning home”.

Patience and Consistency

Executive Chef Amy Hongkham brings over 23 years of hands-on experience in a wide spectrum of cuisine styles to chic, gastropub styled Tiburon Tavern...

Innovative Ingredients and Slow Changing Times

Executive Chef Dana Woodward, hailing recently from Albany, NY, was the ideal chef choice for the East Coast meets West Coast, “Hudson meets the...

Everyone Is Crazy About Portos Bakery

At the core of the American spirit lies the blood sweat and tears of our immigrants that teach us you can indeed conquer your...

Il Tour Culinario Umbro

Year after year, Nancy Silverton takes a break from her mini culinary empire to return to the medieval Umbrian village she calls her second home: an exquisite place where she refuels her culinary inspiration.

Julia’s Oven

Julia’s Oven is an exclusive Vegan and gluten-free wholesale bakery based in Las Vegas. However, these desserts and pastry options are on whole other...

Revival, Passion, and Vitality

he Winner of CW Magazine’s Pastry Box Incentive, Chef Amy Murray, Owner and Executive Chef of Berkeley gem Revival, Restaurant and Bar, speaks her personal food mission powerfully, including what’s at the heart of the commitment to procuring true local, organic, sustainable food for her Berkeley community.

Californ-BAKE-ation

Hard evidence that California culinary is reaching globally competitive heights is personified with Ventura, CA‘s Executive Baker, Jarrett Chambers’ (Café Ficelle) invitation to join the first American Baking Team to compete at the world-renowned Fete Du Pan in Paris last year.

Chef Thomas Keller and Cup 4 Cup

“Giving up gluten doesn’t mean giving up the foods you’ve always loved.” THOMAS KELLER
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