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I use ingredients and techniques that I have learned from elsewhere and just, as long as it’s cohesive, and that it doesn’t seem to recreate
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You walk in and it opens up into this beautiful urban oasis and you’re sitting with fairy lights and olive trees and really beautiful sort
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“I’m competitive and I always have. And I think that’s why I really enjoyed Iron Chef because it was the time when I knew I
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If you’re a culinary student and you’re going on your internship or extra. Find the highest quality most difficult kitchen you could find and go
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I think one of the things that I’ve always spoken about is that the South is a very large place. From North Carolina or Virginia
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I like a challenge. It’s very challenging to be in this business and try to stay relevant. I mean you can. There’s so many things.
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I think what I’m most proud of as a chef is the people that I’ve worked under me. The different people that I’ve seen come
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I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that’s through
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I approach everyone like an adult. And I’m very real at the end. This is a business. But I want to make sure people are
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Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the