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Chefs


Conversations with the Chef – Justin Taylor, Executive Chef, Park Hyatt, Banana Bay, St. Kitts and Nevis

  • December 19, 2019
  • by Dawn Blume Hawkes

The Stuff Of Chefs Dreams—Chef Justin Taylor may have woken up one morning to the realization that he had landed an executive chef position surrounded by the idyllic beauty of the St. Kitts Caribbean wonderland but little did he know that his right-place-at-the right-moment would also be the stuff of

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Chefs Coast-to-Coast — Featuring Elliot Cunniff, Chef de Cuisine, Soho Grand Hotel, New York City

  • June 22, 2016
  • by Dawn Blume Hawkes

YET ANOTHER CULINARY WUNDERKIND – Chef Elliot Cunniff – a brief excursion through his fast and furious culinary-climb-formula, actually, tree swing is a better descriptor – leave-no-stone-unturned is this chef’s mantra. So we’re clear on the meaning of wunderkind:wun·der·kind ˈwo͝ondərˌkind/ noun: wunderkind; plural noun: wunderkinds; plural noun: wunderkinder A person

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Chefs Coast-to-Coast — Featuring Sanford D’Amato, author of Good Stock — Life on a Low Simmer

  • June 17, 2014
  • by Dawn Blume Hawkes

A very special chef, and a very special person, writes a very special book — Good Stock: Life on a Low Simmer — that would be Sanford D’Amato of course. His new book Good Stock: Life on a Low Simmer is an extension and representation of all that Sandy D’Amato

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Chefs Coast-to-Coast – Featuring David Guas, Executive Chef, Bayou Bakery — Arlington, Virginia

  • May 10, 2013
  • by Dawn Blume Hawkes

Bee Obsessive — Chef David Guas rolls out his love of honey and parts with the hibiscus-ginger-honey ice tea formula!  David Guas is chef and owner of Bayou Bakery and DamGoodSweet Consulting Group in Arlington, Virginia. He is the author of the cookbook DamGoodSweet:Desserts to Satisfy Your Sweet Tooth New Orleans

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Chefs Influenced By Breakfast Around The World

  • November 6, 2012
  • by Dawn Blume Hawkes

Breakfast happens to be my favorite meal of the day and, if I am traveling, more so.  When exploring other lands, whether they be domestic or foreign, I wait in breathless anticipation (you think I am being dramatic here, but I kid you not) of what I’ll discover in a

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Chefs Coast-to-Coast — Featuring Michael Stebner, Executive Chef, True Food Kitchen, Arizona and California

  • January 3, 2012
  • by Dawn Blume Hawkes

Let me introduce you to the True Food Kitchen Dream Team. Michael Stebner, prior to his Executive Chef position at True Food Kitchen, was an integral culinary player at Fox Restaurant Concepts.  Developing his skills with acclaimed chefs in the kitchens of many esteemed restaurants; was a career path with an

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Chef Brad Farmerie — Prince of Porc and King of Blood

  • September 1, 2011
  • by Dawn Blume Hawkes

I have always said that I am an “ace picker” when it comes to selecting chefs, artisans, purveyors, restaurant designers, and a host of other clever culinary individuals to write about. I seem to have a specialized ability, like a truffle-sniffing pooch. My claim to picker fame is an advanced

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Chefs Coast-to-Coast — Featuring Eric Warnstedt, Executive Chef, Hen of the Wood – Waterbury, Vermont

  • September 1, 2011
  • by Dawn Blume Hawkes

Born in Ft. Lauderdale, Florida, educated at Johnson & Wales University in North Miami, Eric Warnstedt is a chef of distinction, notorious for taking great advantage of Vermont’s purveyors, artisans, farmers and foragers for what is termed his “terrific New American dishes.” Chef Warnstedt opened his own restaurant, Hen of

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Chefs Coast-to-Coast — Featuring Sheamus Feeley, Executive Chef, Farmstead Restaurant – Napa Valley, California

  • April 25, 2011
  • by Dawn Blume Hawkes

Rather than beginning with a chef’s place of birth and their journey to chefdom, I prefer to start with something unique, notable, and, well, just fun. Executive Chef, Sheamus Feeley, the “ingredient king” holds “ingredient court” at Farmstead Restaurant in Napa Valley, California. To be precise, Sheamus “conducts court.”  Visualize

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Recent Posts

  • Conversations with the Chef – Justin Taylor, Executive Chef, Park Hyatt, Banana Bay, St. Kitts and Nevis
  • Chefs Coast-to-Coast — Featuring Elliot Cunniff, Chef de Cuisine, Soho Grand Hotel, New York City
  • Park Avenue — Stanton, California’s Retro Anomaly
  • Chefs Coast-to-Coast — Featuring Sanford D’Amato, author of Good Stock — Life on a Low Simmer
  • Cuisine Niçoise — sun-kissed cooking from the French Riviera

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