MASSIMO BOTTURA

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

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Wolvesmouth - Humanity Magazine
WOLVESMOUTH

People interest chef Craig Thornton as much as food does …

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

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

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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.

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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.

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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.”

Pierre Herme - Humanity Magazine
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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.

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.