The family had finished their sixth course a little after 10pm on Jan 28 when medical student Alex (not his real name) visited the restroom of the TungLok Signatures restaurant and saw a chef ...

and more restaurant news to know this week Superstar Restaurateur Shuts Down Another Bay Area Outpost Kowbird opened in early 2022 to major popularity. Chef-owner Matt Horn says the time has come ...

Toronto chef Keith Pears placed 10th at the 2025 Bocuse d'Or finale this week — Team Canada's best finish at the prestigious culinary competition since 2013. "There is a lot to be proud of ...

Speaking to The Straits Times shortly after the results were announced, the 30-year-old executive chef at three-Michelin-starred Norwegian restaurant Re-Naa was disappointed but not discouraged.

While attending culinary school at Kendall College, Sullivan interned and worked at a two-Michelin-starred restaurant in Chicago before working under Chef Matthias Merges at Yusho Logan Square ...

Melissa McCart is the lead editor of the Northeast region with more than 20 years of experience as a reporter, critic, editor, and cookbook author.

With each new season, Supercell releases fresh balance changes in Clash Royale, and the upcoming Season 68 will be no exception. Furthermore, the studio introduces work-in-progress (WIP ...

ANN ARBOR, MI - A well-known Ann Arbor chef and restaurant are once again being considered for the prestigious honor of the James Beard Awards. The James Beard Foundation announced its 2025 ...

Matthew Kang is the Lead Editor of the Southern California/Southwest region, and has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He hosted a YouTube show ...

SANTA FE, N.M. — Less than a year after opening his first restaurant, a Santa Fe chef has been named a James Beard Award semifinalist. The James Beard Foundation named Fernando Ruiz, the chef ...

Robin Marchant/Getty Charles Phan, the award-winning Vietnamese cuisine chef at San Francisco's The ... add a cocktail bar and expand to more restaurant concepts — always pushing boundaries ...