Interviews René Redzepi on the Future of Dining, the Food System, and His New Apple TV+ Docuseries, ‘Omnivore’ Speaking from Kyoto, where Noma will be spending its autumnal season, René Redzepi has many thoughts on the future of… By Resy Staff September 10, 2024
Interviews What Pride Means to These Six Chefs and Restaurateurs What better way to celebrate the vibrant and ever-evolving Queer food community than speaking with six culinary professionals about their… By Amanda Celestino June 7, 2024
Resy Features Meet the Chef Helping to Build a Culture of Inclusion at New York’s Tatiana Danisia “Chef D” Anderson, sous chef at New York’s critically acclaimed Tatiana, By Kwame Onuwachi, never expected to be a… By Vanessa Parish February 15, 2024
Ask Resy Top Chefs Explain Everything You’ve Wanted to Know About Sushi Omakase Welcome to Ask Resy, in which Team Resy (and friends!) answer your most burning questions on all topics food and… By Noëmie Carrant May 15, 2023
Interviews Middle Eastern Food Is Having a Moment. Two Star Chefs Explain Why When Alon Shaya and Ayesha Nurdjaja met for the first time, their mutual admiration was easy to understand. At their… By Mahira Rivers Updated: April 4, 2023
Interviews The Perfect Steak? This Chef and Butcher Has Some Answers Plenty of chefs aim to impress with farm-to-table talk, but few are as dedicated as Sarah Welch, chef and partner… By Mark Kurlyandchik March 6, 2023
Resy Spotlight The Timeless Joy of French Restaurants I’m seated in the far-right corner booth of the recently opened La Brasserie on a particularly gray late afternoon in… By Deanna Ting January 27, 2023
Chinatown USA Chefs and Restaurateurs Explain Why Dim Sum Matters More Than Ever Dim sum brings all of us together, across generations, cities, and Chinatowns. We asked Asian American chefs and restaurateurs from… By Resy Staff September 28, 2022
Interviews One Year Later: A Conversation with Chefs Stopping AAPI Hate In March 2021, Resy chatted with the Washington, D.C.-based team behind Chefs Stopping AAPI Hate, just as they were launching… By Jennifer Flowers May 31, 2022
Community Series On American Barbecue and the Black Community That Built It Food historian Adrian Miller doesn’t remember how old he was when he started craving his mother’s barbecued pork spareribs, sausages,… By Lenore T. Adkins July 6, 2021
