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The chef turns out elegant interpretations of Puerto Rican staples.
Edakuni Eiichi, the chef, turns out innovative dishes like daikon rolls stuffed with foie gras and sweet potatoes.
In a that quiet little back room, Trent Pierce, a third-generation seafood chef, turns out finely wrought seafood meals for just 30-odd people a night.
The chef turns out beautifully roasted halal-prescribed meats, and the coffee is seductive, but despite the sumptuous menu, there is no seafood.
HIGHLIGHT -- The executive pastry chef turns out turtle-shaped Rice Krispie treats with flippers made with mini-gingerbread cookies and heads and tails of marzipan.
In the vaulted-brick dining room and in the ivy-clad courtyard, where a grill chef turns steaks and forearm-length kebabs, the service is impeccable.
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Evan Shively is a reformed chef, turned wood craftsman, turned gentleman proprietor of an artisanal salvaged lumber yard.
Anthony Bourdain the chef turned author, food anthropologist, and television star died this week, at sixty-one.
The chef turned televised tour guide is macho but not overbearing, profane without being coarse, and tall and handsome.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com