Menu Innovator Blog

Gramercy Tavern, New York, NY (New American)

By Tony Lagana / December 7, 2020

Chef Michael Anthony has trained in both Japan and France before returning to the United States to work in acclaimed restaurants such as Restaurant Daniel and Blue Hill. Chef Anthony took the position of Executive Chef at Gramercy Tavern in 2006. Gramercy Tavern is one of New York City’s most beloved restaurants, serving up seasonal…

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Gabriel Kreuther, New York, NY (French)

By Tony Lagana / December 4, 2020

James Beard Award winning and Michelin Star Chef, Gabriel Kreuther made a name for himself working in Michelin Star restaurants throughout Germany, France, and Switzerland before coming to the United States and working as Executive Chef at Atelier and The Modern. Chef Gabriel is trained in classic French techniques and incorporates his training along with…

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Coi, San Francisco, CA (French)

By Tony Lagana / December 2, 2020

Chicago native, Chef Erik Anderson, is new to Coi, having taken the Executive Chef position upon the recent resignation of Chef Matthew Kirkley. Chef Anderson brings an esteemed resume to Coi with years of experience in restaurants such as The French Laundry, Noma, and the Catbird Seat. Upon taking the role, Anderson worked side by…

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Aureole, Las Vegas, NV (New American)

By Tony Lagana / November 27, 2020

Charlie Palmer is an American celebrity chef and restaurateur who developed a love of cooking at a very young age while living in upstate New York. He developed a fondness for his parent’s vegetable garden growing up, and this translated into his commitment as a chef to utilize local, farm fresh foods in his dishes.…

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Acquerello, San Francisco, CA (Italian)

By Tony Lagana / November 21, 2020

Chef Suzette Gresham has been working as a Head Chef in San Francisco since her first role at The Donatello Hotel in 1988. Following a short stint in that role, she moved to take on the Head Chef role of Acquerello in 1989 and remains there to this day. She specializes in Italian cuisine and…

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The Source by Wolfgang Puck, Washington, DC (Asian)

By Tony Lagana / November 18, 2020

Born in Austria, Chef Wolfgang Puck’s love of cooking from a very young age came from his mother, a successful pastry chef. After moving to the United States at the age of 24, Puck worked at La Tour in Indiana before moving to Los Angeles where he has remained. Throughout the years, Chef Puck has…

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Canlis, Seattle, WA (Seafood)

By Tony Lagana / July 20, 2020

Canlis is a family business. Originally opened by Peter Canlis in 1950, the goal was to create a restaurant that felt like home. After many years, and three generations later, Mark and Brian Canlis have made it their mission to keep Canlis the same as it has been throughout the years; a restaurant where people…

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The Mark, New York, NY (Eclectic)

By Tony Lagana / July 2, 2020

Regarding Chef Jean-Georges Vongerichten, the New York Times writes “No chef working in America is quite his equal. Many, like him, have created multiple restaurants. A very few, like him, are considered among the best. Even fewer are both. Mr. Vongerichten is able to do more, and he is able to do it better, his…

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Bourbon Steak, Scottsdale, AZ (Steakhouse)

By Tony Lagana / June 10, 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 / June 4, 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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