Menu Innovator Blog

italian food

Babbo, New York, NY (Italian)

By Tony Lagana / January 4, 2021

Chef Robert Zwirz took over as Executive Chef of Babbo in January of 2018 when longtime Executive Chef, Frank Langello and Mario Batali stepped down. Zwirz began his culinary education in 2004 at the Culinary Education Center in New Jersey and then proceeded to earn his degree from Johnson and Wales. In 2009 he began…

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Perry St., New York, NY (New American)

By Danielle / January 2, 2021

Cedric Vongerichten is the son of famed Chef and Restaurateur, Jean-Georges Vongerichten. Born in Bangkok, Thailand, Cedric moved to New York at a young age, and trained under the instruction of his father in his young years. At 17, he took an apprenticeship in the Bahamas, and then continued to travel and work in restaurants…

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Oriole, Chicago, IL (New American)

By Tony Lagana / December 30, 2020

Chef Noah Sandoval has earned the label of best new chef from Chicago, and it is well deserved. Since Oriole opened with Sandoval at the helm, he has earned two Michelin Stars and the respect of Chicago locals. Born in Virginia, Sandoval and his military family moved quite a bit, and in his teen years,…

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Bourbon Steak, Scottsdale, AZ (Steakhouse)

By Tony Lagana / December 29, 2020

Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…

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ABC Kitchen, New York, NY (Eclectic)

By Tony Lagana / December 21, 2020

Chef Jean-Georges Vongerichten has established himself as one of American’s most famous Chefs and Restaurateurs. Beginning his love of food in his early years in France, Vongerichten trained and worked in France, and Asia. It was during his time working in Asia that he embraced and developed a passion for Eastern flavor. To this day,…

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

By Tony Lagana / December 19, 2020

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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Twist by Pierre Gagnaire, Las Vegas, NV (French)

By Tony Lagana / December 16, 2020

Chef Pierre Gagnaire has this mission statement for his work; “the desire to run a restaurant which is facing tomorrow but respectful of yesterday”. Born, raised, and classically trained in France, Gagnaire won his first 3 Michelin Stars at St. Etienne in Paris. Though classically trained, Gagnaire started what is called the fusion cuisine movement,…

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The Lambs Club, New York, NY (Steakhouse)

By Tony Lagana / December 14, 2020

Chef Geoffrey Zakarian is widely known and respected in the culinary world as both an acclaimed chef and restaurateur.  In his younger years, Zakarian received a degree in Economics, but it was during a trip to France that he decided to become a chef. He received his first Executive Chef role at 44 in 1990,…

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Michael Mina, Las Vegas, NV (New American)

By Tony Lagana / December 11, 2020

Born in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant that he gained the exposure he needed to make the decision to pursue full time culinary training. Since those early years,…

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Masa NY, New York, NY (Asian)

By Tony Lagana / December 9, 2020

Like so many other master Chefs, Chef Masa Takayama’s love of and appreciation for food began at a very young age. As a boy growing up in a small town right outside of Tokyo, Japan, Chef Masa grew up helping at his parent’s fish market, delivering sashimi, and then moving on to cooking fish dishes…

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