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,…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
Color Counts It’s an adage we’ve all heard – Eat the rainbow! The American Heart Association has been recommending it for years. Adding colorful fruits and vegetables to meals is a hint to eat healthy—the more colors, the more variety you are consuming. But color is about more than just eating healthy. For restaurants, menu…
Read More
Chef Marco Wiles was born in Italy and raised in the United States. As a child, he began cooking with his aunt during summers spent in northeastern Italy. He worked for several celebrated restaurants in Houston before opening DaMarco in an old house in the Montrose section of Houston. Since then, he has opened several…
Read More
Restaurants are reducing their menus to streamline their operations during the current, ongoing coronavirus pandemic. Trimming menus is a way to reduce restaurant complexities, costs, and help when ingredients are difficult to get. This also highlights simpler, more popular items helping to keep the brands’ identity when conserving money, and reducing waste are imperative for operators.…
Read More
Chef Wolfgang Puck is one of the most well-known chefs in the world. With his multiple restaurants, cookbooks, signature products, and cooking shows, he has appeared numerous times on television and in printed materials. Chinois on Main opened in 1983 and boldly introduced Asian fusion to the United States, combining fresh California ingredients with Asian…
Read More
If you have not had the amazing experience of entering the Menu Innovator website, now is the time. Menu Innovator https://menuinnovator.com provides a detailed menu analysis evaluating hundreds of restaurants and products. The goal of Menu Innovator is to provide unbiased culinary data, and market trends to assist foodservice operators and chefs in innovating new…
Read More