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Evan Funke (born 1978 in Los Angeles, California) is an American chef and pasta maker who is the head chef of a series of popular Italian restaurants across North America. He is head chef of three Italian restaurants in Los Angeles. He is a two-time James Beard nominee and has been described as Los Angeles' best pasta maker. [1] [2] [3]
Gordon Ramsay returned as host and head chef, while season 11-14 sous-chef James Avery returned as the Blue Team's sous-chef, replacing Jason Santos, and season 14 semifinalist and season 17 winner Michelle Tribble returned as the Red Team's sous-chef, replacing Christina Wilson. Marino Monferrato returned as maître d'.
Phillip Taylor, chef de cuisine at the Aria, New World Beijing Hotel. The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant.
Pistachio wreaths! Chestnut mousse! Hot chocolate bombs! The executive chef at Universal Studios in Orlando opens up about this season's best treats
Cocina de Autor offers creative cuisine featuring dishes made with ingredients from various regions. In 2024, Nahúm Velasco was the head chef at the Riviera Maya location, while Francisco Sixtos and Sidney Schutte held the position at the Los Cabos resort. Both restaurants have received positive feedback from food and travel reviewers.
The restaurant's menu is dictated by local seasons; when asked about this, the head chef cited inspiration from her grandmother's kitchen. [3] Tasting menues at the restaurant cost around US$150 per head in 2018. [3] The restaurant has a secondary location called Costes Downtown with a lighter atmosphere, opened in 2015. [4]
Michael White is the former Head Chef and Owner of the Altamarea Group, which is composed of the restaurants Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. [1]
The restaurant first opened in 2014, [1] and moved to a larger location in the same neighborhood in 2019. [6] Its chef-owner is Mingoo Kang (강민구). Kang trained under Martin Berasategui in San Sebastián, Spain. [6] The name of the restaurant is a reference to mixing disparate elements into a cohesive whole. [7]