Michael Krondl

Michael
Krondl
Articles
Under the Toque: Falkner blurs line between savory and sweet 
Elizabeth Falkner’s educational background may explain, at least in part, why she likes to think...
On the Cutting Edge Favorite 5 Food Finds: Matthias Merges 
It should probably come as no surprise that the favorite new ingredients of Matthias Merges,...
On the cutting edge: Favorite 5 food finds of chef Matthias Merges 
It should probably come as no surprise that the favorite new ingredients of Matthias Merges,...
Sugar high: Chefs seek to cash in on meal’s end 
As Paul Conforti tells it, when he and his partner Kim Moore opened the first...
On the Menu: Maze 
The city of Prague is known for its many attractions—gorgeous architecture, fine music and excellent...
Rillettes are back 
It’s probably just the culinary world going: ‘What haven’t we done yet?’”...
Under the Toque: Schmitz says Mosaic’s small-plates concept has wings 
As chef-owner of Mosaic Modern Fusion in St. Louis, Claus Schmitz specializes in small dishes...
On the Menu: Mistral 
“It’s a baby lesson,” Ellen Burke Van Slyke says of the new Spice Market mini-menu...
On Wine: At Meritage, Daniel Bruce’s menu lists its dishes according to the wines with which they pair best 
When Daniel Bruce opened the wine-focused Meritage at the Boston Harbor Hotel in 2002, he...
No. 9 Park 
I always knew I’d own a restaurant,” Barbara Lynch recalls of her childhood growing up...
No. 9 Park 
I always knew I’d own a restaurant,” Barbara Lynch recalls of her childhood growing up...
Cardamom spices up American menus 
When chef Akhtar Nawab was developing his new restaurant in Manhattan, he wanted to call...
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