Fiamma Sun Valley in Ketchum, Idaho: Meet the Chefs
We sat down with Chef Britt Rescigno (Chopped Champion & 3x Tournament of Champions semifinalist) and Chef Kinsey Leodler-Rescigno of AAA four-diamond rated Fiamma Sun Valley in Ketchum, Idaho. Fiamma believes that a fulfilling meal is more than what’s on the plate—it’s an experience that engages all the senses.
The Edge Steakhouse at The Ritz-Carlton, Rancho Mirage: Meet the Chef
We sat down with Executive Chef Nyitre Rogers of The Edge Steakhouse at The Ritz-Carlton, Rancho Mirage, in Rancho Mirage, California. Dine in an elegant setting with panoramic views of Coachella Valley at this Palm Springs restaurant.
Madrina in Webster Groves, Missouri: Meet the Chef
We sat down with Executive Chef Tim Adams of Madrina in Webster Groves, Missouri. Madrina celebrates the spirit of Italian family dining with a contemporary menu rooted in time-honored recipes. Plates are crafted for sharing, inviting communal meals around tables built for conversation. A warm, neighborhood atmosphere completes the experience.
Othello’s in Norman, Oklahoma: Meet the Chef
We sat down with Executive Chef Tammy Weiss of Othello’s Italian Restaurant in Norman, Oklahoma. Othello’s has stood on Campus Corner since 1977, when Pasqual Benso opened the cozy Italian spot that became a Norman institution. Celebrated for authentic family recipes and wallet-friendly prices, it’s a local favorite.
Brunello Ristorante Italiano in Seattle, Washington: Meet the Chef
We sat down with Executive Chef Jonathan Ruiz of Brunello Ristorante Italiano in Seattle, Washington. Brunello Ristorante anchors Seattle’s Roosevelt neighborhood with the quiet confidence of a beloved local institution. Warm and inviting, the restaurant specializes in handcrafted pastas that showcase traditional Italian techniques and seasonal ingredients.
Shakti Prana Lodge in Kumaon, India: Meet the Chef
We sat down with Executive Chef Yeshi of Shakti Prana Lodge in Kumaon, India. Perched at 7,000 feet, the solar-powered Prana Lodge is an architectural jewel of stone, glass, timber and copper, designed to frame the Himalayan panorama. True to its name—Prana, or “breath” in Sanskrit—the lodge offers sweeping vistas of Nanda Devi and a program of seasonal guest chefs.
Sea Glass at Inn by the Sea in Cape Elizabeth, Maine: Meet the Chef
We sat down with Executive Chef Ramiz Jasic of Sea Glass at Inn by the Sea in Cape Elizabeth, Maine. Chef Jasic carries deep inspiration from his roots and childhood moments in his mother's kitchen. He believes that "food should always tell a story."
Cranelli’s in Lone Tree, Colorado: Meet the Chef
We sat down with Executive Chef Jimmy Crane of Cranelli’s Italian Restaurant in Lone Tree, Colorado. Step inside Jimmy and Lasinda’s welcoming, family-run restaurant and savor signature favorites such as lasagna, linguine with clams, or their house Italian margarita. Don’t miss the tranquil, cozy patio seating for a relaxed meal.
PepeNero in Traverse City, Michigan: Meet the Chef
We sat down with Executive Chef Giorgio Lo Greco of PepeNero in Traverse City, Michigan. The kitchen marries two traditions: the freshest ingredients of Northern Michigan and the timeless craft of Italian cooking. Expect local, farm-picked produce, sustainably raised meats, and carefully sourced seafood alongside authentic Italian essentials.
The Roosevelt Room in Troy, New York: Meet the Chef
We sat down with Executive Chef Michael Moscatiello of The Roosevelt Room in Troy, New York. The restaurant has the energy of a big city—upscale, modern American fine dining. They aim to be creative while incorporating global ingredients. The bar is exceptional, featuring an extensive selection of craft cocktails for every palate.
Calogero's Old World Italian in Naperville, Illinois: Meet the Chef
We sat down with Executive Chef Salvatore Carollo of Calogero’s Old World Italian in Naperville, Illinois. Raised in the heart of Little Italy in the Bronx, with extensive travel back and forth to Italy, Chef Carollo came of age in a culture where food shapes life itself. In his kitchen, that reverence for tradition shows in every loaf and pizza: dough is handcrafted and allowed a patient 48-hour fermentation.
Bruno’s Pizzeria in Santa Fe, New Mexico: Meet the Chefs
We sat down with Chef Vincenzo, a third-generation pizzaiolo, and Chef Angelo, a fourth-generation pizzaiolo, of Bruno’s Pizzeria in Santa Fe, New Mexico. Bruno’s pays homage to Nonno Giordano Bruno, who journeyed from Milano, Lombardia, to New York and forged a life as a master pizzaiolo.
Mileta in Lexington, Kentucky: Meet the Chef
We sat down with Executive Chef Alex Green of Mileta in Lexington, Kentucky. Mileta presents a contemporary scratch kitchen where handmade pastas and seasonally driven plates take center stage. The menu highlights pristine ingredients and thoughtful technique—each dish composed with clarity and care.
Pastaio Trattoria Italiana in Wintersville, Ohio: Meet the Chef
We sat down with Executive Chef Giuseppe DiGristina of Pastaio Trattoria Italiana in Wintersville, Ohio. Pastaio. Standouts include a Sicilian-style swordfish tomahawk and a comforting bolognese—made from a rich blend of veal, beef and pork.
Marcello’s Italian Eatery in Monroe, Connecticut: Meet the Chef
We sat down with Chef/Owner Nick Devellis of Marcello’s Italian Eatery in Monroe, Connecticut. Marcello’s is a contemporary, upscale Italian restaurant born from a lifetime in the hospitality industry. Here, each dish is more than food; it’s a carefully crafted work of culinary art.
Vecchia Pizzeria & Mercato in Hoover, Alabama: Meet the Chef
We sat down with Executive Chef Benard Tamburello of Vecchia Pizzeria & Mercato in Hoover, Alabama. What lifts their pies from simply delicious to authentic Neapolitan excellence is more than technique—it’s a rigorous devotion to tradition.
Cosi Cucina in Clive, Iowa: Meet the Chef
We sat down with Peter Renzo of Cosi Cucina in Clive, Iowa. Cosi Cucina is a Des Moines-area favorite, serving approachable yet inventive Italian fare in a relaxed setting. The menu centers on blistered wood‑oven pizzas, specialty pastas and authentic entrees, rounded out by house‑made desserts and an attentive, well‑curated wine list.
Mi Xun Teahouse at Upper House Chengdu: Meet the Chef
We sat down with Chef de Cuisine Steven Tang of Mi Xun Teahouse at Upper House Chengdu. Influenced by tea traditions and interpreted through modern vegetarian cooking, every menu offers a subtle conversation between the landscape and the plate. Diners depart with more than lingering flavors; they leave with a renewed connection.
Sui Tang Li at Upper House Shanghai: Meet the Chef
We sat down with Chef de Cuisine Tony Ye of Sui Tang Li at Upper House Shanghai. Sampling xiaolongbao is essential—the heart of the city’s cuisine. At Sui Tang Li, their signature fusion xiaolongbao pairs delicate soup dumplings with Spanish Iberian ham, marrying East and West in a single bite.
Blind Rabbit Kitchen in Salt Lake City, Utah: Meet the Chef
We sat down with Executive Chef Oscar Perez of Blind Rabbit Kitchen in Salt Lake City, Utah. Blind Rabbit Kitchen pairs bold, adventurous flavors with humble hospitality. The New American menu is playful yet precise—craveable dishes built on solid technique—while the atmosphere stays laid-back, and every plate tells a story.