Chuck Hughes

Top Canadian chef Chuck Hughes shares, “When I’m with my children, I’m living the dream. That’s when I forget about the restaurant, and whichever vegetable’s trendy that week.”

Read

Editors pick

Most Read

Greg Blanc

Venice Beach’s Gjusta has become a neighborhood institution thanks to baker Greg Blanc.

Shelley Kleyn Armistead

Shelley Armistead, partner and COO of L.A.’s Gjelina Group which runs some of L.A.’s most-beloved dining spots, shares her story.

Ravinder Bhogal - Humanity Magazine
CHEF RAVINDER BHOGAL

“I wanted to celebrate all the women who’ve taught me, who’ve generously shared their kitchen with me.”

Ferran Adria - Humanity
FERRAN ADRIA

“A cook works for the end result. At El Bulli we were always interested in the result but also the process.”

Food Archive

Ken Senju

Ken Senju shares the secret to being one of the main sushi chefs at Beverly Hills’ Matsuhisa, the cornerstone of the Nobu restaurant chain.

Local 1205

Sustenance gets a sublime makeover at Local 1205, a fashionable green grocer in Venice.

Chuck Hughes

Top Canadian chef Chuck Hughes shares, “When I’m with my children, I’m living the dream. That’s when I forget about the restaurant, and whichever vegetable’s trendy that week.”

Fran Camaj

Fran Camaj founded LA restaurant Gjelina the same year he had his first child, and now as a father of three, he’s gearing up to open the restaurant’s first New York outpost.

Pierre Herme - Humanity Magazine
Pierre Hermé

Pierre Hermé, deemed the world’s greatest pastry chef, approaches his craft from the standpoint of both an artist and baker.

Massimo Bottura - Humanity Magazine
MASSIMO BOTTURA

Bottura feels an obligation to use his influence as one of the world’s most recognized chefs to effect change.

Greg Blanc

Venice Beach’s Gjusta has become a neighborhood institution thanks to baker Greg Blanc.