Greg Blanc

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

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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.”

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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.”

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Francis Mallmann

The master of ‘cooking with fire’ on what keeps him coming back to California and his essential cooking tools.

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BEVERLY HILLS JUICE

In 1975, Otto debuted Beverly Hills Juice Club–a go-to fresh juice spot on Beverly Boulevard

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BESTIA

Is it possible that one of the best Italian restaurants doesn’t have an Italian in the kitchen?

Food Archive

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Greg Blanc

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

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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.”

Grant Achatz - Humanity Magazine
CHEF GRANT ACHATZ

The 41-year-old Midwesterner has been racking up Michelin Stars and James Beard Awards for the better part of 15 years.

Eneko Atxa - Humanity Magazin
CHEF ENEKO ATXA

With Eneko Atxa, Spain shows no sign of letting up when it comes to rewriting the script on what is possible inside a kitchen.

Francis-Mallmann---Humanity-Magazine---Thumb
Francis Mallmann

The master of ‘cooking with fire’ on what keeps him coming back to California and his essential cooking tools.

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.”

Daniel Humm - Humanity
DANIEL HUMM

In the world of fine dining in New York City, if you’ve got a winner, don’t mess with it, unless you’re Daniel Humm.