We caught up with the St. Louis-based chef to talk about cooking as a kid, his secret weapon and other local chefs he admires.
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If you’ve tried the charred carrots with chimichurri or the seared salmon with Spam fried rice at Yellowbelly, you’ve tasted Kate Wagoner’s work.
She blends Middle Eastern and Mexican flavors at her food stall inside Parlor.
The chef's career has taken him from mountain resorts in Switzerland to the coast of Myanmar.
She's worked at The Rieger and The Restaurant at 1900.
We caught up with the winemaker to chat about what's happening in the local wine industry, making breakfast for his wife and the hidden potential of grapes.
We caught up with the chef after his buzzy pop up dinner at Lucky Boys.
Now executive sous chef, he's spent the past seven years working with chef Anthony Devoti.
Before joining the restaurant as bar manager, she worked at The Libertine in Clayton.
He met chef-owner Kevin Willmann five years ago while making extra money cutting grass.