6 Questions with Alex Seidel When did you realize you wanted to make a career in the food industry? Pretty much at an early age, I caught the bug. I was fortunate enough to work for some chefs in California who were opening a restaurant in Milwaukee, and I remember the excitement and draw to learn about new ingredients. I remember being a young cook and writing down recipes. Then…

6 Questions With David Adelsheim Why did you get into wine? I ran into it almost by mistake, with my former wife. We got sucked into it and entranced by it. And then it took over our lives, in the best of ways! Your Burgundy connection goes back several decades. How did it begin? After making wine one year in Oregon, I felt I needed to learn the secrets of…

6 Questions with Bird Rock Coffee What should anyone looking to get a cup of coffee know about Bird Rock? What sets us apart is our relationship with the growers. The green beans we seek all over the world meet our highest standards, and we roast and prepare this coffee with the utmost respect for those who grew it. We pay a premium to farmers based on the quality of…

6 Questions with Bion Rice Where does the name Sunstone come from? We were originally River Ridge, but that name was taken. So, my mom and I started working with different combinations of sun and earth. We put sun and stone together and really liked it. And also felt it more accurately described our soil climate. If you walk around our property, there are what we call sunstones now—shale baked…

Tory Miller Chef Tory Miller isn’t your typical Midwestern chef. His Madison restaurants, L’Etoile, Graze, and Estrellón, each boast completely different flavors and inspirations—but are bound by Tory’s passion for locally grown food. He’s received multiple James Beard nods, including winning Best Chef: Midwest, being twice nominated for Outstanding Chef in America and winning Iron Chef Showdown against Bobby Flay. He’s a chef who’s at the top of his game and ready…

Camille Becerra Chef, Food & Design Stylist Camille’s magic comes from her knowledge that a food experience is more than the sum of its ingredients. For Camille any meal must look good, taste good and make you feel good afterwards. This is a belief she’s put to practice in her nearly 20-year career ranging from appearances on Top Chef to heading up celebrated New York kitchens such as Navy, Cafe Henrie and…

6 Questions with Elisabeth Akinwale How did you know you wanted to do something active in your career? I started out in gymnastics when I was four. I followed my older sister into the gym—I wanted to do everything she did. And I think that was really where I identified how much I enjoyed movement, and learning new skills and being active. Through competitive sports, through college and as an…

6 Questions With Deana Saukam What’s your favorite food you have to convince people to try? Uni - sea urchin. Most people I know are huge fans, but every now and then I’ll meet someone who’s never had it and they’re a little uneasy but they usually all come around. :) What do you think is the closest thing to real magic? Kittens. The perfect bite. Afternoon naps. Falling asleep…

Philip Krajeck Chef A native Floridian who has lived and traveled around the world, Philip Krajeck set out to test his meddle in the storied food scene of Nashville. He opened Rolf & Daughters in 2012, which quickly earned “Best New Restaurant” nods from Esquire and Bon Appétit—plus getting recognized himself in 2014 by the Kentucky-Tennessee Rising Stars Award. In 2018, Krajeck opened his second Nashville eatery, Folk; it won him Eater’s 2018 Chef of…

Cheetie Kumar Chef Before Cheetie discovered her culinary calling, she was following a different path to becoming a rockstar. But things changed when she began studying recipes while pursuing her music career. Now she channels her creativity in both her musical and culinary practice. The award-winning chef learned cooking techniques from her mother, and she uses them to flavor ingredients she sources locally in North Carolina. In fact, she says…