Chef Q&A

Stories behind the food we love.
Mad Good Food season 3 with Derrell Smith ( Photo by Nick Agro / Tastemade )

This Former NFL Player Now Makes his Hits on Tastemade

By Elizabeth Hazard

Chef Derrell Smith pivoted from football to meatballs to TV chef. His recipe for success? Love is the answer.

chris viaud

Talking Haitian Cuisine with Top Chef Alum Chris Viaud

By Stacy Brooks

This James Beard nominated chef discusses bold flavors and bold choices with Ansanm, a pop-up Haitian restaurant inspired by his heritage.

Alexis deBoschnek

Q & A with Recipe Developer Alexis deBoschnek

By LA Bourgeois

A host of Buzzfeed’s “Tasty,” Alexis deBoschnek shows how to the make the most of every ingredient in her new book, “To the Last Bite”

tray of tacos

Talking Tacos with Puesto San Diego’s “Tacoteur”

By Mackenzie Filson

Puesto Mexican Artisan Kitchen & Bar first opened its doors in La Jolla. Now the family-run company boasts 9 restaurants and 2 sports stadium locations from San Diego to the Bay Area.

dat le and wife lauren

A Twin Cities Egg Roll Aficionado is Expanding His Reach

By Stacy Brooks

A conversation with Chef Dat Le of Que Viet, the second oldest Vietnamese restaurant in Minneapolis

pure grit spread

Vegan Barbecue? Where Else But New York City!

By Sarah Strong

Pure Grit wants you to think smoky and delicious. That it’s plant-based and gluten-free is a bonus.

Fabio Viviani

This Top Chef Put His Dessert in a Jar; A Brand Was Born

By Mackenzie Filson

We’ve grown accustomed to dining with our phones (hey, phone eats first!). Chef Fabio Vivani has concocted an original new dessert. Get your cameras ready.

ed and noelle randolph

Handsome Devil Dishes Up Ribs & Literature

By Mia Salas

Two New Yorkers have reinvented Southern barbecue and share it in a new cookbook that’s part mouthwatering recipes, part pitmaster travelogue.

brian malarkey with his line of oils

Top Chef Brian Malarkey Loves Cooking Oils; Here’s Why

By Elizabeth Hazard

What does it take to open a successful restaurant? We asked Chef Brian Malarkey of San Diego’s Herb & Wood and Animae.