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Nation's Restaurant News
13 conversations with restaurant culinary experts
NRN staff Dec 09, 2024

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Food hall veteran Akhtar Nawab

Nawab talked about the evolution of food halls.

Cheng Lin of Shota Omakase

Lin discussed the importance of rice in sushi and of cultivating regulars.

Simran Sethi of Choolaah Indian BBQ

Sethi talked about her unique role taking responsibility for the restaurant’s food as well as its employees’ well-being.

Becca McIntyre of Craveworthy Brands

McIntyre talked about how acquisitions impact the culinary side of the menu.

Adam Gertler of Dog Haus

Gertler discussed his approach to menu development.

Nia Grace of Grace by Nia at Foxwoods Resort Casino

Thorn quizzed Grace about how she raised capital for her first restaurant, an institution that has been open since 1957, and she bought in 2018.

Mindy Armstrong of Ascent Hospitality

Armstrong talked about menu updates at Perkins and Huddle House.

Garrett Kern of Portillo’s

Kern talked about adding salads to the menu at a chain known for its Italian beef.

Deborah Von Kutzleben of Tropical Smoothie Cafe

Von Kutzleben talked about how her chain differentiates itself from its competitors with an all-day menu.

Alyssa Osinga of The Butcher’s Cellar

Osinga talked about why she strives to find uncomfortable situations.

Paco Moran of Loreto

Moran talked about wanting his restaurants to be fun to work in.

JJ Johnson of Fieldtrip

Johnson talked about his cooking adventures at Martha’s Vineyard.

Chef and cookbook author Michael Mina

Mina shared his passion for Egyptian food.

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Chefs on the move: Recent culinary appointments across the country
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