Kelly Fields is a legend in the pastry world who has been mastering her craft for the past two decades....
Chef’s Roll has teamed up with Chef Daniel Barron, the Texas Beef Council and Wüsthof for an epic 365 Day Dry Aged Beef Project. We will...
There’s no stopping James Beard “Best Chef: Southeast” 2017, Steven Satterfield, when it comes to his modern approach to Southern/Atlanta food....
Rob McDaniel’s passion and respect for Southern cuisine was inspired by the food his grandmothers prepared while growing up in Haleyville,...
Chef Keith Lord‘s thirty-year career has taken him from Roy’s Kahana Bar & Grill in Maui, HI to working with...
Chef’s Roll community member Brent Mercado isn’t cooking for the accolades. He doesn’t have any problem with those who do....
Chef’s Roll was honored to have a phone interview with famed chef Jacques Pépin. When compiling our list of questions,...
With stints at San Diego’s Sea180 (Imperial Beach) and Jsix (East Village) under her culinary belt, Chef Claudette Wilkins was tapped...
After a two year pastry apprenticeship in France, Nicolas Breneliere, spent ten years traveling and working in kitchens around the...
Glen Tinsley started the journey like any chef before him, working the line. Tinsley worked his way through kitchens in...
Jamie Simpson, started as a rock musician before leaving the recording studio for the kitchen. Since then he has worked...
Louis Robinson came, saw, and conquered at Chef’s Plate 13: Miami. Over the past few years, the chef from Sarasota, FL...
