Joel Robuchon

Blogs
April 16, 2013
Vincent Guerithault on Wolfgang Puck and Kevin Binkley
This is part two of my interview with Vincent Guerithault, chef-owner of Vincent on Camelback and Vincent's Market Bistro. If you missed part one, where Guerithault talks about being an apprentice, famous people he's cooked for and where he buys his macarons, read it here. Disclosure: I dated Vince ... More >>
Blogs
June 8, 2012
78: Eugenia Theodosopolous
Recently inducted into the Arizona Culinary Hall of Fame as "Pastry Chef Extraordinaire," Eugenia Theodosopolous traces her culinary roots to her time studying and working at the Ecole Lenotre in Paris. At Essence Bakery Café in Tempe, Chef/owner Eugenia offers high-quality organic local food and P ... More >>
Blogs
November 17, 2011
What Chef Would You Most Want to Cook For?
Welcome to Chow Bella's Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here.They're masters at thei ... More >>
Blogs
October 20, 2010
Christopher Gross of Christopher's Restaurant & Crush Lounge, Part Two
Chef Christopher Gross may be a picky eater, but there's one thing he's famous for that a lot of people won't even touch: Foie gras. His favorite ingredient earned him and Christopher's Restaurant and Crush Lounge a lot of flak and a handful of protests from animal rights activists and our vote for ... More >>
Dining
October 29, 2009
Calistro Bistro Left Out "Tasty" When Building Its Seasonal, Local, Organic Menu