Here’s a new take on chef retention: When a promising cook resigns, just say no. Don’t accept the resignation.
Top Chef Kevin Sbraga has made chef hires at two of his Sbraga Dining restaurants—at Sbraga, his eponymous, modern American restaurant in Philadelphia, and at Sbraga &
When Pete Pjetrovic was presented with the opportunity to join businessman and restaurateur Rocco Trotta in opening an elegant, classic American steakhouse at 72 Madison Avenue in New York City, he
A few years ago, Naureen Zaim was—just like any other night—working at Hakkasan in Beverly Hills, California, as its sommelier.
Ian A. de Leoz considers himself a “journeyman chef.” Calls arrive from friends in the industry—often panicked—asking for last-minute kitchen help.
Staying healthy, whether from a physical or mental standpoint, is a difficult and challenging task for restaurant employees.
Like many state and local governments, Hawaii has pushed the minimum hourly wage up above the federal rate of $7.25.
How Harvest hit its 40th birthday and produced some of the country's best chefs along the way
The Commander’s Family of Restaurants’ French Quarter restaurant, SoBou, has launched the Barpreneurs School lunch series to teach hospitality industry neophytes the ins and o
A not-for-profit restaurant focuses on bettering the lives of at-risk youths, all the while serving cuisine worthy of widespread recognition.