Menu Innovator Blog

italian cuisine

Spiaggia, Chicago, IL (Italian)

By Tony Lagana / January 27, 2021

Chef Eric Lees just took over the helm of the Spiaggia kitchen as its new Executive Chef from the former longtime Chef, Joe Flamm. Chef Lees grew up in Minnesota and has been no stranger to the fine dining culinary scene. Upon moving to Chicago, Lees worked at the famed Quince restaurant, which has contributed…

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wolfgang puck

Spago, Maui, HI (New American)

By Tony Lagana / January 25, 2021

Who is not familiar with famed celebrity chef, Wolfgang Puck who has risen to the United States, amassing over 20 top fine dining restaurants, over 80 Wolfgang Express locations, catering businesses, numerous cookbooks, and television appearances? Born and raised in Austria, Puck’s love of the culinary world began at a very early age when he…

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korean cuisine

Momofuku Ssam Bar, New York City, NY (Asian)

By Tony Lagana / January 23, 2021

As the child of Korean immigrants in Virginia, Chef David Chang did not always dream of a career in the culinary arts. Deciding between professional golfing, religious studies, finance and culinary, Chang did not begin his culinary training until 2000 at the French Culinary Institute. Chang moved to Japan after his training and worked in…

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french cuisine

Melisse, Los Angeles, CA (French)

By Tony Lagana / January 20, 2021

As a California native, Chef Josiah Citrin developed a love of food at an early age from his caterer mother and French grandmother. After graduating High School, Citrin moved to Paris for a few years to study traditional French cuisine and techniques. During this time he gained a true appreciation for fine dining.  Upon returning…

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southern food

Hot and Hot Fish Club, Birmingham, AL (Southern)

By Tony Lagana / January 18, 2021

Southern food has always been in Chef Chris Hastings blood. Even as a boy in North and South Carolina, while catching and preparing fresh fish on family vacations, his love of southern cuisine and the culinary arts was strengthening. After spending a few years in Atlanta and San Francisco as Sous Chef for various restaurants,…

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Frontera Grill, Chicago, IL (Latin)

By Mary Kay LaBrie / January 16, 2021

Growing up in Oklahoma with a family of restaurateurs and grocers, Chef Rick Bayless was no stranger to the culinary world as a child. During his college years, he studied Spanish and Latin Cultures, and during this time, his love of Latin Cuisine broadened. During the 80’s, he lived in Mexico while writing his first…

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Emeril’s, New Orleans, LA (Southern)

By Mary Kay LaBrie / January 13, 2021

Famed chef, Emeril Lagasse, has appeared on multiple television shows, written numerous cookbooks, and opened many successful restaurants since his appearance on the culinary scene as the Executive Chef of Commander’s Palace in 1982. Lagasse’s style of cooking is nicknamed “New New Orleans” as it utilizes local Louisiana ingredients to influence his own version of…

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steakhouse

Delmonico, Las Vegas, NV (Steakhouse)

By Mary Kay LaBrie / January 11, 2021

Emeril Lagasse is well known for his numerous successful restaurants, television shows and cookbooks. Delmonico Las Vegas is a prime example of Chef Emeril’s skill as it is the perfect combination of classic steakhouse with his own Creole inspired twist and illustrates further how Chef Lagasse has firmly rooted himself in the culinary scene as…

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wolfgang puck

Cut Las Vegas, Las Vegas, NV (Steakhouse)

By Tony Lagana / January 9, 2021

Born in Carinthia, Austria, Chef Wolfgang Puck learned to love cooking from a very young age from his mother who was a successful pastry chef. He completed his training in Monaco and moved to the United States at the age of 24, working at La Tour in Indianapolis before moving to Los Angeles, where he…

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french cuisine

Café Boulud, Palm Beach, Florida (French)

By Tony Lagana / January 6, 2021

Originally from Lyon, France, Chef Daniel Boulud has become a leading American Chef and Restaurateur, with multiple restaurants in New York, Boston, Washington DC, Palm Beach, Miami, Toronto, London, Montreal, and Singapore. Boulud began working in the culinary industry in his early teens, became skilled in classic French techniques, and originally came to the U.S.…

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