Chef Fabrizio Ferrari and Chef Federica Mancioppi (originally from Sicily and Milan, respectively) met in Paris while working at an Italian restaurant in Paris’s 6th arrondissement. In 2003, Chef Ferrari went on to work for Philippe Marc at Hotel Plaza Athénée while Chef Mancioppi went to Armani Café, where each became sous chef. After running a catering company together, Chef Ferrari and Chef Mancioppi decided to create a restaurant together in Paris in 2008, Caffe dei Cioppi.
read the rest
As Owner and Executive Chef at Tabla in New York, Chef Floyd Cardoz introduced diners to his groundbreaking New Indian cuisine which incorporated Indian ingredients with Western techniques. Tabla has received numerous media accolades including 3 stars from The New York Times. In addition, Chef Cardoz was named as one of “The Innovators” in Bon Appetit’s 2003 Annual Restaurant Edition and has received three nominations by The James Beard Foundation for “Best Chef NYC”. Chef Cardoz released his first cookbook, One Spice, Two Spice, in 2006.
read the rest
A New York native with an interest in food and culture, Harris Salat’s stories have appeared in the The New York Times, Saveur, Gourmet, and other publications. After stints as a dairy farmer, bread baker and cook, Harris turned to journalism in 1991. He reported for Associated Press radio, produced TV news at CBS News and CNBC, and worked in internet media before pursuing his taste for storytelling, travel and good eats. Harris has become increasingly drawn to Japanese cuisine over the past decade, traveling to Japan and writing about that country’s cuisine. His latest cookbook is Japanese Hot Pots, co-written with Chef Tadashi Ono, published by Ten Speed Press and coming out in September, 2009. Visit his website, The Japanese Food Report.
read the rest
Chef Thiam was born in Dakar, Senegal. He came to New York in 1987 and worked his way up from prep cook to chef at some of the city’s most glamorous restaurants. He currently resides in Brooklyn, where he has launched a catering company and two restaurants specializing in African cuisine: Yolele and Le Grand Dakar. He also teaches African cooking classes at New York’s Institute of Culinary Education. His new cookbook, Yolele! Recipes From the Heart of Senegal, is available here.
read the rest