Emily Wilson is a Los Angeles-based food writer from New York. She has contributed to Bon Appétit, Eater, TASTE, Los Angeles Times, Punch, Atlas Obscura, and more. Follow her on X and Instagram.
Anne Quatrano and Connie Matisse Are Crafting The Perfect Plate
Chef Anne Quatrano sits on the steps outside of Bacchanalia, smiling and greeting guests as they arrive for cocktail hour. It’s springtime in Atlanta and the lawn surrounding her flagship restaurant is freshly cut and glowing green.
Chefs Sarah Gavigan and Katie Coss Explore The Parallels Between Nashville and Tokyo
That Nashville is on the same latitude as central Tokyo is not common knowledge, but it was a transformational epiphany for Sarah Gavignan, and the parallels between the two cities have become a central theme for the chef.
Chefs Debbie Gold, Carrie Nahabedian, and Jennifer Kim Thread Global Cuisines, in Chicago
It’s a serendipitous union in Lake View, at Debbie Gold’s Tied House restaurant, where three diverse chefs have come together to create something special.
Modern Matriarchs and Pioneering Chefs: Karen Akunowicz and Kate Williams
Chefs Karen Akunowicz and Kate Williams are ready to go: both women have their hair in topknots, accented by colorful bandanas. The new friends are happy to be together—and in Boston.
