Executive Chef Jonas Offenbach of Serre at The Maker Hotel on collecting vintage cookbooks, building a team upstate + why Serre feels deeply personal.

At Mirador in Kingston, Nick Africano, a musician, certified sherry educator + restaurateur, talks art, hospitality + Andalucía.

With its expanded focus on education wellness, we ask event VP Jackie Williams + master mixologist Lynnette Marrero what drinks industry pros can expect at BAR CONVENT BROOKLYN this year.

At Eliza in Kingston, Chef de Cuisine Pruitt Kerdchoochuen talks travel, third culture flavors, local produce + the politics of food.

Chef Nicole Bassis on her 30-year old Finnish sourdough starter, Finnish design + running bakery-cafe Cafe Mutsi on her own.

Korean Chef-restaurateur Doris Choi discusses Silvia + Good Night, the role of time in coaxing flavors, shifting from a plant-based mindset + her 2024 James Beard nod.

Dominican Chef Riany Mena talks Latin + Asian flavors, launching Pataconia, cannabis-infused dinners + why he stepped back from the restaurant industry to reignite his passion for food.

Veronica Agama—Latina, mother, entrepreneur + chef—talks food trucks, the diversity of Latin cooking + moving her Viva Empanadas business upstate.
— We also have her exclusive announcement of a new third location!

Haema Hospitality announces their first brick-and-mortar in a spring move to Hudson. They’re taking over the former Bar Bene wine bar on Warren Street and building owner, Marie Wong, is thrilled.

Hillary Zio, sommelier and owner of Isola Wine Bar in Kinderhook talks about her love of teaching, women in wine, and designing a balanced life on her own terms.

Diamond Life: Abby Puca + Sean Meagher talk cut, clarity, balance + why you should care about the ice in your glass.

Cheesecake Machismo’s Lynn Beaumont + Bam Lynch talk about 23 years of cheesecake innovation, tattoos, global community + being an Albany icon.

Nigerian Chef Tayo Ola of the bi-coastal Ebi-Ayo Supper Club is the culinary inspiration for Albany-based Nigerian fashion designer, Mo Rabiu. Chef Tayo brought his supper club from L.A. to NYC and he talks with The Dishing about growing up in America through food and sharing culinary identities through seats at his table.

Brian Plutchok, creator of Pizza by Plu, talks pizza drops, pasta, DJ-ing + why some people can’t handle The Rules.

Filipino Chef Champ Peralta talks taste memories, culinary collabs + finding balance by swapping his tiny shop for a food truck in 2026.

Klocke Estate Head Distiller Caleb Gregg talks land stewardship, the romance of brandy production, and the key role of time.

Restaurateurs + parents Lily Tang + Khalil Shabib talk work/life balance, global travel + opening two restaurants in 5 years.

Exec. Chef Dan Bagnall talks native American heritage, the meaning of Sonder + why wine is here to stay.

Exec. Chef Noah Frese talks leadership, loss, the art of pizza + going for his James Beard dream.

Bashir Chedrawee talks Lebanese mezza, wing wars, wellness-first hospitality, and Saucy Hospitality.