Chef's PSA

Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn’t. Catering does, by a wide margin, sometimes 30 to 40 percent margins in a good season, more than either of

Eduardo Osorio moved to Dallas from LA less than a year ago. Then Kent Rathbun, Dallas royalty, ate at Meridian and posted about it, and the walk-ins started within days. It’s the kind of endorsement that doesn’t happen for just anybody. He’s built a career on adapting fast. Restaurant Daniel in New York, where a

Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank’s in El Paso and Mija opening soon in San Elizario. He’d been trying to get on Chopped for over a decade before the call finally came, right after his

Matthew Cutolo is a third-generation chef at Gargiulo’s, the Coney Island restaurant his family has run since 1965 and that has fed Brooklyn since 1907. In 1977, The New York Times gave it three stars, unheard of at the time for a restaurant outside Manhattan. He learned to bake from Mike the Bake, the restaurant’s

Bobby Hicks read roughly 800 mid-century cookbooks to write one, and what he found was not a list of bad recipes. It was the exact point where American home cooking lost its thread. The Great Depression ran into World War II with almost no recovery in between. Two generations of mothers cooked without butter, without

Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred kitchens in London, Canada, New York,

About Geno McWilliams Geno McWilliams grew up in Cicero, Illinois watching his Italian mother cook, and decided not to become a chef in 1989 because chefs did not make enough money. He became a construction contractor instead, and spent the next several decades teaching himself to cook as an obsession rather than a career. He

About Matt McCallister Matt McCallister is a self-taught Dallas chef who grew up in restaurants, attended art school instead of culinary school, and built one of the most critically acclaimed careers in Texas without a formal culinary degree. He started at Stephan Pyles in 2006, rose quickly through the ranks, and was named executive chef

About Hanalei Souza Hanalei Souza is a line cook turned sous chef, the creator of Lady Line Cook, one of the most widely followed culinary community accounts on Instagram, and the author of the self-published memoir “Nice Work, Boys!” She started cooking professionally in 2018 and built her career in restaurant kitchens while simultaneously creating

About RJ Yoakum RJ Yoakum is an Orange County, California native who grew up watching his aunt cook and discovered professional kitchens at 19 as a dishwasher. Within months his ability stood out and he earned a recommendation to the Culinary Institute of America at Hyde Park. While at the CIA he traveled extensively through