Chef Talk: Bob Waggoner
Burgundy-trained American chef spent 11 years among France’s Michelin stars
By Laurie Woolever Posted: Tuesday, April 08, 2008
(Chef Q&A)
Chef Talk: André Soltner
Old-school chef thinks school's never out when it comes to learning about wine as well as cooking
By Jennifer Pavlasek Posted: Tuesday, February 19, 2008
(Chef Q&A)
Chef Talk: Thomas Henkelmann
This Connecticut-based, Germany-born chef and restaurateur doesn’t just cook – he’s a trained sommelier
By Laurie Woolever Posted: Thursday, January 17, 2008
(Chef Q&A)
Chef Talk: Michael Psilakis
A New York pioneer of Greek wine and food
By Laurie Woolever Posted: Thursday, November 29, 2007
(Chef Q&A)
Chef Talk: Bobby Flay
This New York legend rises to the challenge of pairing wine with his bold, spicy cuisine
By Laurie Woolever Posted: Wednesday, November 14, 2007
(Chef Q&A)
Chef Talk: Traci Des Jardins
This Burgundy-loving San Francisco chef focuses on the match
By Laurie Woolever Posted: Wednesday, September 26, 2007
(Chef Q&A)
Chef Talk: Wolfgang Puck
For this California-based superchef and businessman, drinking some of the world's best wines is all in a day's work
By Laurie Woolever Posted: Tuesday, August 14, 2007
(Chef Q&A)
Chef Talk: Douglas Keane
This young Sonoma-based chef has created a world-class restaurant in wine country
By Laurie Woolever Posted: Tuesday, May 22, 2007
(Chef Q&A)
Chef Talk: Jeannie Pierola
With one of the largest wine lists in the world at her disposal, the chef at Bern's, a Florida institution, has no trouble creating great pairings
By Laurie Woolever Posted: Wednesday, May 02, 2007
(Chef Q&A)
Chef Talk: Grant Achatz
The star chef of Chicago's avant-garde Alinea restaurant takes inspiration from his stint as a winemaker in California
By Laurie Woolever Posted: Thursday, April 12, 2007
(Chef Q&A)
Chef Talk: Thomas Keller
His first real love was Champagne, but this star-studded chef has room in his heart for much more
By Laurie Woolever Posted: Thursday, March 08, 2007
(Chef Q&A)
Chef Talk: Joël Robuchon
French chef sees food and wine pairing as "a moment of love"
By Laurie Woolever Posted: Monday, February 05, 2007
(Chef Q&A)
Chef Talk: Michael Mina
Top San Francisco-based chef begins to spread his wings (and fins and claws) across the continent
By Laurie Woolever Posted: Thursday, January 18, 2007
(Chef Q&A)
Chef Talk: Gale Gand and Rick Tramonto
Dynamic duo, long immersed in the culture of fine food and wine, expand their reach and scope with four new Chicago-area ventures
By Laurie Woolever Posted: Friday, January 05, 2007
(Chef Q&A)
Chef Talk: Daniel Boulud
Hard-working chef continues to expand his food and wine empire
By Laurie Woolever Posted: Thursday, December 07, 2006
(Chef Q&A)
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