In January 2018, the James Beard Foundation welcomed Clare Reichenbach as its new chief executive officer.
Chef Robert Wiedmaier is an avid fisherman and has been out on boats with his seafood suppliers. He’s checked out the processing plants in Alaska where much of his fish comes from.
In April, Farmers Restaurant Group opened its seventh restaurant, Founding Farmers in Reston, Virginia, a continuation of what co-owner Dan Simons calls “a collection” of restaurants and one that c
Cameron Mitchell Restaurants puts employees first. And that’s not a platitude it pipes out to sound good; it’s been a principle of the company for 25 years.
Billy Dec gets easily excited about new locations and puts everything into finding the right spots for his restaurants.
Since she was 17, Dana Tanner has been working in restaurants, a span of two decades. And since 2014, she’s been working in her dream job.
As chefs spend more time communicating with farms and farmers—and as they offer more seasonal fare to their customers—planning menus for different events, holidays, and seasons throughout the year