As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the ...

Sous chef Luis Soto creates his Bigeye Tuna ― winter melon, avocado, yuzu, masaga arare, sesame and sea grass ― at Course Restaurant in Scottsdale on Jan. 14, 2026. (Rob Schumacher/The Republic) Meet ...

Earlier this year, we invited Nation’s Restaurant News readers to submit their choices for our Chef Power List, honoring those who make a big impact in their food communities. You responded with more ...

A visit to The Ritz-Carlton, Bachelor Gulch always seems like a special occasion, and with a new executive chef taking the reins for the property there is certainly something to celebrate. Jasper ...