Menu Innovator Blog

Blanca, Brooklyn, NY (Italian)

By Tony Lagana / July 29, 2021

Chef Carlo Mirarchi is a self-taught culinary genius who is regularly referred to as a misfit in the kitchen  for his original and somewhat unconventional techniques and flavor combinations. Chef Mirarchi does not look at food the way that many others do and that is what makes dining at Blanca so exciting; you  truly never…

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The Grey, Savannah, GA (Southern)

By Tony Lagana / July 22, 2021

Chef Mashama Bailey was born in the Bronx and raised in Queens but has family in Georgia where she  spent most of her young life. She learned to cook from her grandmother, aunts and mother during  summers in Georgia. She went on to attend ICE and then travelled to France and around the world to …

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seafood

Mama’s Fish House, Paia, HI (Seafood)

By Tony Lagana / July 15, 2021

Chef Perry Bateman began by working in restaurants owned by grandparents, aunts, and uncles in Maui.  He was mentored by his step-father who taught him the basics. Landing his first job at Mama’s Fish  House at 18 years old in the pantry as a sous chef, the owners quickly identified him as someone who could…

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latin

La Condesa, Austin, TX (Latin)

By Tony Lagana / July 8, 2021

Chef Rick Lopez is a native Texan who began his culinary career in Maine. He returned to San Antonio to work at La Mansion’s Las Canarias. He then moved to New York to work in a staging position at New  York’s Café Boulud. In 2009, he returned to Texas and was sous chef at La…

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dairy free

A Future Beyond Meat and Dairy

By Tony Lagana / July 5, 2021

The COVID-19 pandemic has made many Americans question their dietary choices regarding their overall health and immunity. As a result, more Americans than ever before are looking for healthy alternatives to common kitchen staples like dairy, eggs, and meat. Plant-based dairy products are becoming more and more popular among Americans. By 2024, Americans are expected…

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seafood

Joe’s Seafood, Prime Steak and Stone Crab, Chicago, IL (Seafood)

By Tony Lagana / July 1, 2021

Chef Justin Diglia grew up in a small Midwestern town where he learned to cook from his Italian family  members. He recognized that food was his passion and enrolled in Sullivan University where he received  a dual degree in Culinary Arts and Business Administration. Upon graduation, he moved to Louisville,  Kentucky, to work at Vincenzo’s,…

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spicy

Savory, Sweet, and Spicy: A Full American Makeover

By Tony Lagana / June 28, 2021

One of the most interesting restaurant industry trends that have taken place during the COVID-19 pandemic, is the widespread interest in sauces and condiments. With hundreds of thousands of restaurants closing, many have attempted menu innovation and the use of exotic sauces. Flavors from Asia and Latin America have swept the United States in the…

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seafood

JAX Fish House, Denver, CO (Seafood)

By Tony Lagana / June 24, 2021

A native of Denver, Chef Sheila Lucero attributes her love of cooking to her father. After gaining a degree in biology at Florida International University, she returned to Colorado to enroll at the Colorado Art Institute. She began at JAX Fish House as a line cook. In 2009, she was named Executive Chef. She is instrumental…

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culinary technology

Tech Innovations in The Food Industry

By Tony Lagana / June 21, 2021

If the last year has shown us anything it’s this: The culinary industry has no choice but to embrace innovation and the risk that sometimes comes with new culinary technology. We have seen some innovations catch on slowly, only to single-handedly keep a business afloat in uncertain times. Other “advances” that were often safe in…

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latin food

George’s Ocean Terrace, La Jolla, CA (Latin)

By Tony Lagana / June 16, 2021

Chef Tre Foshee grew up in both Hawaii and California. He always knew that cooking was going to be a part of his life. He was naturally drawn to the culinary arts and excelled at it. Chef Foshee worked in numerous restaurants throughout Hawaii and California. He then settled on the Executive Chef and Partner…

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