Judith Belasco
As a disciple of the “new food” movement with degrees in nutrition, public health and urban studies, it’s all coming together for Judith Belasco. She’s currently associate director of food programs at Hazon, a Jewish community-based NGO that gets its
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Michelle Bernstein
South Florida chef Michelle Bernstein’s original passion was ballet. Food was “the enemy.” Now food is her BFF. The Latina became a hot commodity when she was exec chef at the Mandarin Oriental’s upscale Azul restaurant, but now she’s her own top chef
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Robin Goldstein
What do fonts and overpriced specialty foods have in common? They’re both interests of Robin Goldstein, a travel and food writer and double Ivy League threat—he attended both Harvard and Yale. Goldstein also trained at the French Culinary Institute in New
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David Gould
David Gould was hired as a line cook three years ago at Marlow & Sons and last fall, the rustic bistro promoted him to chef de cuisine. His chicken liver pâté makes 2nd Avenue Deli’s taste like dog food. Says Gould: “Nothing is as satisfying as slicing a
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Josh Ozersky
In April, Josh Ozersky’s The Hamburger: A History hit the bookshelves and goodness knows how the man found time to crank that sucker out. The former restaurant critic for Newsweek spends his days scouring Manhattan Island for both dishes and service industry
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Bradley Rubin
Bradley Rubin entered the restaurant business at the age of 18 and has been on a roll ever since. After helping to open a handful of Chicago-area eateries over the years, he opened his own restaurant in 2006. Located in the South Loop of Chicago, Eleven City
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Michael Schwartz
A stylish restaurant with excellent food in Miami? Impossible. Michael Schwartz changed all that with Michael’s Genuine Food and Drink. Consistent, reasonably- priced American fare offers something for carnivores and veggies alike amid a sleek setting. Both
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Michael Stillman
Despite coming from restaurant stock—his father Allan founded Smith and Wollensky Restaurant Group in 1977—Michael Stillman is not one to rest on his family’s laurels. At 28, the New York-bred Brown University grad is now the president/ founder of Fourth
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Sandy Stollar
After years of slaving in kitchen lines (the Russian Tea Room, Osteria del Circo), Sandy Stollar went her own way last summer with a private cheffing biz. The Colombian-Argentinean from Queens now has a clientele that includes Jersey housewives who want to
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Scott Wiener
Scott Weiner began his “pizza journal” on a cross-country road trip. While the journey yielded some “gems,” Weiner realized that there was no beating what he was raised on: the New York slice. Back home, Weiner started giving tours of his favorite
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