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Chefs from New York City and beyond. Amanda Cohen, Marco Pierre White, Seamus Mullen, Bobby Flay and more.

NYT Food
Sean Sherman is the founder of The Sioux Chef, a company devoted to Indigenous food. He created recipes to showcase tribal diversity across the lower 48 states. Chef Recipes, Dinner Recipes, Cooking Recipes, American Food, Native American Recipes, American History, Aboriginal Food, Native Foods, Benjamin Moore

10 Essential Native American Recipes

Sean Sherman is the founder of The Sioux Chef, a company devoted to Indigenous food. He created recipes to showcase tribal diversity across the lower 48 states.

Dominique Crenn, center, with her staff at Atelier Crenn, one of her San Francisco restaurants. (Photo: Matt Edge for The New York Times) Dominique Crenn, Amanda Cohen, Marco Pierre White, San Francisco Restaurants, Bridesmaid Dresses, Wedding Dresses, Ny Times, The Hamptons, Entertaining

Dominique Crenn, center, with her staff at Atelier Crenn, one of her San Francisco restaurants. (Photo: Matt Edge for The New York Times)

From old-school oeufs to a killer pamplemousse Negroni, Chef's Table star Dominique Crenn's new wine bar shines the spotlight on her native France. York Restaurants, French Restaurants, Amanda Cohen, San Francisco Chronicle, James Beard, Restaurant Guide, Michelin Star, Ny Times, People

Dominique Crenn learned the principles of cooking from her mother, Louise Crenn, and was taken to fine restaurants from a young age. But she did not dream of becoming a chef, and never attended culinary school. She moved here after graduating from college in Paris, and has never truly left. “France is my country, but San Francisco is my home,” she said. (Photo: Matt Edge for The New York Times)

Crenn learned the principles of cooking from her parents, but did not dream of becoming a chef and did not go to culinary school. (Photo: Matt Edge for The New York Times) Amanda Cohen, Marco Pierre White, Becoming A Chef, Rib Bones, Women In America, Best Chef, Ny Times, How To Become, Cooking

Crenn learned the principles of cooking from her parents, but did not dream of becoming a chef and did not go to culinary school. (Photo: Matt Edge for The New York Times)

Dominique Crenn’s rise to international fame and clout has raised questions about how and why some chefs, and not others, achieve celebrity. (Photo: Matt Edge for The New York Times) Amanda Cohen, Marco Pierre White, James Beard Award, Ny Times, Hair Inspiration, Health Fitness, Food News, York, This Or That Questions

Dominique Crenn’s rise to international fame and clout has raised questions about how and why some chefs, and not others, achieve celebrity. (Photo: Matt Edge for The New York Times)

Culinary Clashes End in Harmony at Chinese Tuxedo Amanda Cohen, Marco Pierre White, Chef Paul, Chef's Table, Restaurant New York, Zero Waste, Adhd, Ny Times, Tuxedo

The chef, Paul Donnelly, is a Scot. He has called his menu at Chinese Tuxedo “fusion.” That dreaded word deserves two qualifications. First, he doesn’t tend to handcuff together unrelated cuisines that have nothing in common except a continent; many of his dishes have discernibly Chinese antecedents. Second, there is dumb fusion and there is smart fusion, and Mr. Donnelly practices the smart kind. (Photo: Sasha Maslov for The New York Times)

The chef Armando Litiatco has a delicate cooking style, honed in the kitchens of Daniel in New York and Boulevard in San Francisco. (Photo: Danny Ghitis for The New York Times) Amanda Cohen, Marco Pierre White, Carroll Gardens, Filipino Recipes, Ny Times, Chefs, Philippines, Kitchen Ideas, San Francisco

The chef Armando Litiatco has a delicate cooking style, honed in the kitchens of Daniel in New York and Boulevard in San Francisco. (Photo: Danny Ghitis for The New York Times)

Bryan Hunt, the executive chef, left, with Tom Colicchio.(Photo: Francesco Sapienza for The New York Times) Amanda Cohen, Marco Pierre White, Restaurant New York, Executive Chef, Ny Times, Chefs, Nyc, Wellness, Wine

Bryan Hunt, the executive chef, left, with Tom Colicchio.(Photo: Francesco Sapienza for The New York Times)

The chef Rawlston Williams learned to use browning as a child in St. Vincent and the Grenadines. (Photo: Cole Wilson for The New York Times) Amanda Cohen, Marco Pierre White, Burnt Food, Food News, Browning, Main Courses, Grenadines, Ny Times, Chefs

The chef Rawlston Williams learned to use browning as a child in St. Vincent and the Grenadines. (Photo: Cole Wilson for The New York Times)

The chef Gerardo Gonzalez draws inspiration from traditional Mexican moles to make his own at Lalo. (Photo: Cole Wilson for The New York Times) Kitchen Helper, New Kitchen, Kitchen Ideas, Kitchen Images, Kitchen Pictures, Walmart Kitchen Curtains, Gerardo Gonzalez, Mexican Food Recipes, New Recipes

The chef Gerardo Gonzalez draws inspiration from traditional Mexican moles to make his own at Lalo. (Photo: Cole Wilson for The New York Times)

Kevin Adey, of Faro in Brooklyn, makes rye pasta all winter, because its strong flavor can stand up to long-cooked sauces. (Photo: Evan Sung for The New York Times) Copycat Recipes, New Recipes, Amanda Cohen, Rye Grain, Marco Pierre White, Food News, Most Popular Recipes, Ny Times, Chefs

Kevin Adey, of Faro in Brooklyn, makes rye pasta all winter, because its strong flavor can stand up to long-cooked sauces. (Photo: Evan Sung for The New York Times)

The executive chef, Jake Nemmers, left, and the chef and an owner, Ignacio Mattos, in the kitchen at Flora Bar. (Photo: Daniel Krieger for The New York Times) Amanda Cohen, Chef Pictures, Marco Pierre White, Wine News, Kitchen Dinning Room, York Restaurants, Restaurant New York, Food News, Executive Chef

The executive chef, Jake Nemmers, left, and the chef and an owner, Ignacio Mattos, in the kitchen at Flora Bar. (Photo: Daniel Krieger for The New York Times)

The chef Vincent Nargi has run the kitchen at the Odeon for more than a decade. (Photo: Daniel Krieger for The New York Times) Amanda Cohen, Marco Pierre White, Restaurant New York, Bartenders, Chefs, Catering, Kitchens, Models, Times

The chef Vincent Nargi has run the kitchen at the Odeon for more than a decade. (Photo: Daniel Krieger for The New York Times)

 Berselius is the rare chef who thinks like an artist and gets away with it. Here, langoustine cooked in a scorched bouquet of herb sprigs and flower stalks. (Photo: Liz Barclay for The New York Times) Brooklyn Restaurant, Restaurant New York, Amanda Cohen, Marco Pierre White, Tasting Menu, How To Get Away, Ny Times, Chefs, Bouquet

Mr. Berselius is the rare chef who thinks like an artist and gets away with it. Here, langoustine cooked in a scorched bouquet of herb sprigs and flower stalks. (Photo: Liz Barclay for The New York Times)

For Fredrik Berselius, a third Brooklyn restaurant proves to be the charm, with a tasting menu of startling combinations. Brooklyn Restaurant, Restaurant New York, Cafe Restaurant, Restaurant Design, New York Times, Ny Times, Amanda Cohen, Marco Pierre White, New Recipes

Frederik Berselius’s new tasting menus vault past the ones at his last restaurant, the old Aska. They are longer, and much more expensive, at $145 for ten courses and $215 for 19 courses, service included. (Photo: Liz Barclay for The New York Times)

The chef Qilong Zhao, is from Chengdu, the capital of Sichuan in southwest China, and cooked at Szechuan Gourmet in Flushing, Queens. (Photo: An Rong Xu for The New York Times) East Village Restaurants, Amanda Cohen, Flushing Queens, Marco Pierre White, Chengdu, Food Reviews, Restaurant Recipes, Ny Times, Asian Recipes

The chef Qilong Zhao, 32, is from Chengdu, the capital of Sichuan in southwest China, and cooked at Szechuan Gourmet in Flushing, Queens. (Photo: An Rong Xu for The New York Times)