Michael Scelfo Chef Eating in Boston at one of Michael Scelfo’s restaurants is like pulling up a chair at his own dinner table—simple dishes, quality ingredients and good conversation. The Scelfos are originally from Italy; Michael grew up slow-stirring his grandmother’s red sauce, and his Italian family has inspired his love for food. His menus offer variety—think veg-forward fare at Cambridge’s Alden & Harlow, named one of the “Best Restaurants in…

Claudette Zepeda Chef Claudette Zepeda is a San Diego-based chef and the culinary driving force behind Michelin-honored El Jardín. She has worked with some of the industry’s best and brightest, from Javier Plascencia at Bracero to Gavin Kaysen at El Bizcocho. She’s competed on two seasons of Top Chef and continually earns rave reviews—not to mention a passionate, dedicated following—for her hyper-regional Mexican masterpieces. Born in the U.S. and raised…

6 Questions with Jeremiah Langhorne How did learning that cooking was more than just recipes shift your perspective? I mean, it completely opened an entire new world to me. For whatever reason—probably because I was a 15-year-old kid—I just thought that when people cooked, they followed a recipe, and it was just that simple. But the idea that anybody anywhere could have the ability to have the creativity and to…

Andrew Zimmerman Chef Andrew Zimmerman is the five-time James Beard Award finalist behind Chicago’s Sepia and Proxi. The two restaurants have risen to must-eats of the Windy City—the former featuring elevated and stylish rustic American cuisine, the latter an itinerant ode to global delights. Aside from being named a Rising Star Chef, Jean Banchet Chef of the Year and an Iron Chef America winner, Sepia has earned a Michelin star…

Kate Williams Chef Although Chef Kate Williams’ restaurants—Lady of the House, Karl’s and Candy Bar—have only recently opened, they’re already ingrained in the Detroit community. In just a few years, she’s been named as one of Food & Wine’s best new chefs, noted among GQ and Esquire’s best new restaurants lists and was a James Beard semifinalist. No matter if you’re at her ode to family dining or her spunky and sparkly cocktail bar,…

Mezcal Pick-Me-Up? Enrique Sanchez is the living definition of the word 'mixologist'. He can invent the perfect scratch-cocktail in seconds, or remix old classics with an original twist. Enrique arrived in the United States in his early 20s, where he transformed from an industrial mechanic to one of the San Francisco Bay Area’s top bartenders. Originally from Peru, Enrique has fallen in love with Oaxaca and with mezcal. We invite…

Good Travel Done right, travel can make a big and positive difference in the world. But it can also have negative repercussions. Modern Adventure's CEO and founder Luis Vargas writes about why Modern Adventure is becoming a certified B Corp – and why the whole travel industry should, too. Travel has truly transformed me and in 20+ years in the industry, working across all seven continents, I’ve seen what travel…

Jeremiah Langhorne Chef Jeremiah Langhorne is Washington, D.C.’s culinary voice. He takes the Chesapeake and surrounding region and champions it, plates it and serves it up to guests who didn’t even know what they were missing. Jeremiah’s cooked and traveled around the world, being named in Eater’s Young Guns class of 2012, and one of Gayot’s “Top 5 Rising Chefs” in the US, all the while developing an appreciation for…

6 Questions with Ferrell Alvarez Your Tampa love seems to exceed the normal hometown pride. Why is Tampa so awesome? I think Tampa is so great for multiple facets. In terms of a place to live, we’re close to the ocean, we have the bay and the river. For business, it’s still very affordable and there’s a lot of bloom. It provides a lot of opportunities for young businesspeople to…

Sarah Owens Cookbook Author & Baker Cookbook author, baker, gardener, sourdough master. Sarah Owens is a true bread winner. Her first book, Sourdough, received a James Beard award; her following releases, Toast & Jam and Heirloom, have been met with equal acclaim. But reading recipes is not the only way to experience the Owens oeuvre. Sarah owns wholesale and workspace, Ritual Fine Foods, teaches workshops and curates events around the world. Through all her…