Every week, Metromix heads inside the kitchen at one of the city's top restaurants to chat with the executive chef. Check out our Q&As below.
Who's running the kitchen?
Chatting with some of the city's top chefs
August 5, 2009
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Chef Stephen Daney has over 25 years of expertise
Robert Zerillo talks about the ins and outs of chef-dom
Meet the chef behind the latest Del Pietro offering, The Block
Chef David Kirkland tells us what makes Café Osage unique
How chef Nicholas Miller goes a step further to bring you the best
A Q&A with Ian Craig of Sub Zero
A Q&A with Taste's Adam Altnether
A Q&A with Mike Johnson of Cyrano's
Sink your teeth into a Q&A with The Bleeding Deacon head chef Jeff Robtoy
A Q&A with Fozzie's Sandwich Emporium owner and chef Mark Lucas
Chatting with City Diner co-owner Jeanne Spoto
What do you get when a chemist opens a restaurant? Cheese-ology
A Q&A with Five Bistro's Anthony Devoti
A Q&A with The Mud House's Chris Bork
A Q&A with Scape executive chef Eric Kelly
A Q&A with Fond owner/executive chef Amy Zupanci
A Q&A with Brasserie by Niche's executive chef, Perry Hendrix
A Q & A with Joe Feltmann of the Feasting Fox
A Q&A With Rich LoRusso of LoRusso's Cucina
A Q & A with Franco’s Matthew Abeshouse
A Q&A with Acero’s Adam Gnau
A Q&A with Océano Bistro’s Jon Lowe
A Q&A with Aaron Teitelbaum of Herbie’s Vintage 72
A Q & A with Monarch’s Josh Galliano
A Q&A with Araka’s Mark Curran
A Q&A with Café Napoli’s Jeff Davis
A Q&A with The Red Lion’s Mike Raisley
A Q & A with Trattoria Branica’s Peppe Profeta
A Q & A with Roxane’s Emily Matthes and Natasha Creel
A Q & A with Pi’s Dave Harper
We chat with Mangia Italiano's David Burmeister
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