The Mind Of A Sommelier: The New Edition

I know plenty of wine lovers who select a restaurant based, at least in part, on the nature of their wine list. They'll peruse the restaurant's website, hoping to find a copy of the wine list online so they can scan it, to determine whether there is anything of interest or not. If the list isn't online, they'll speak to their friends and others, trying to gather information about the nature of the wine list. If they find the wine list isn't particularly interesting, they may decide to dine elsewhere.

As such, a restaurant's sommelier can play a vital role in a restaurant's success. I'm using the term "sommelier" at its most basic definition, referring to the person in charge of a restaurant's wine program, even if they are not a "certified" sommelier. They might refer to themselves as a Wine Director, Wine Steward, or some similar term, but I'm collecting all of those people under the "sommelier" designation for the purpose of my series.

I want to delve more deeply into the minds of local sommeliers, to better understand their decisions when creating wine lists, and to know more about the inspirations, challenges and joys of their work. I want to showcase some of the best local wine lists, and highlight some of the most intriguing and delicious wines on those lists. Hopefully this will also help my fellow wine lovers decide which restaurants to visit.

I appreciate and admire those sommeliers who create an intriguing wine list, one which consists of excellent and interesting wines, those which pair well with a restaurant's cuisine. I hope to gain even more admiration for their profession through analyzing their decisions, processes, and challenges.

Six years ago, in 2019, I began such an endeavor, to enhance my comprehension of such matters and to share my findings with my readers. Over the course of just over a year, I interviewed eight sommeliers, who were different in many ways. This allowed me to obtain a better overall perspective on their wine lists. However, I haven't added to this series in five years, and feel its time to resurrect it for 2026, to interview more sommeliers.

Here are the basic questions I ask each sommelier, noting that the sommeliers don't have to answer any specific question if they did not want to do so. They are also free to expand into related areas that I might not have asked about. 

• What term do you use to describe yourself: Sommelier, Wine Steward, Wine Director, something else? 
• Please give a brief description of the wine list at your restaurant.
• What are your objectives with the wine list?
• How often does the wine list change?
• Are there omissions on your wine list you would like to fill?
• How do you learn about new wines?
• What is your strategy on pricing the wines on your list?
• What is the most common wine question asked by your guests? 
• What is the most common criticism you receive from guests about your list?
• What is your greatest challenge as a sommelier?
• Tell me about 1 or 2 of the best value wines on your list?
• Tell me about 1 or 2 of the most unique wines on your list?
• Tell me about 1 or 2 of your favorite wines on your list?
• Is there anything else you would like people to know about your wine list, your work as a sommelier, or wine service? 

I will be contacting some local sommeliers, hoping to find some who are willing to participate in this process. And if you're a sommelier interested in participating, feel free to contact me as well. There are no specific deadlines so please don't feel rushed. Besides answering the questions, I'll also request a photo for the article, as well as a brief bio.

For those sommeliers who choose to participate, I will then highlight each sommelier and their fascinating answers. I hope my readers find their answers to be both interesting and informative. If you enjoy this series, or even if you don't, please post your comments here. With your feedback, I can hopefully make this project even better.

I should also give much thanks to the sommeliers who previously agreed to participate in this endeavor! 

Sommelier Interviews:
Jesse Eslin of The Table At Season to Taste (Cambridge)
Bruno Marini of Chopps American Bar & Grill (Burlington)
Christopher Williams of Harvest (Cambridge)
Sandy Block of Legal Harborside (Boston)
Jose Luis Betancur of Tuscan Kitchen-Seaport (Boston)
Leo Keka of Alba Prime Steak + Seafood (Quincy)

Lynsey Robbie of A Tavola (Winchester)

Rebecca Myers of Loyal Nine (Cambridge)

Please Donate to the Passionate Foodie

Since 2007, I've posted over 5,600 articles on The Passionate Foodie blog. That's quite an achievement and next year will be the 19th Anniversary of my blog. I hope to continue writing for many more years and maybe one day I'll reach 10,000 articles! There's certainly plenty of interesting topics involving food and drink which I can write about. 

As you may or may not know, I don't advertise on my blog or use affiliate links, preferring to keep my blog free of such matters. Others may advertise on their blogs, and that's fine for them, but I simply chose not to go that route. So, my blog does not generate any direct income. 

However, I incur expenses for my blog, including gaining access to the research archives that I use to write my extensive historical articles. Freelance writing is a tough profession, and it can be very difficult to acquire paying gigs. And even when you acquire paying gigs, they often pay only a small amount.    

Thus, once a year, I make a request of my readers. If you appreciate my blog, if you have found value in my numerous articles, and if you'd like to see me continue to write, please consider donating to me here through PayPal. A donation, of any amount, would be greatly appreciated. 

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Thanks very much for your consideration and Happy Holidays!

2025: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2026 approaches, it's time once again to reflect upon the past year, to remember and savor pleasant memories. Previously, I posted three of my food-related Favorites lists as well as my Top Twelve Wines of 2025. It's time now for my final list, my Favorite Wine, Spirit, Sake and Drink-Related Items of 2025. 

This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

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Favorite Restaurant Wine Lists: I want to highlight several restaurants which offer some intriguing and excellent wine lists. 

     Krasi: With the largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but their wine director, Jeremiah Cates, and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine. 

    Kosmos: Although their wine list is not as large as Krasi, Kosmos also has an excellent and interesting Greek wine list, which well complements their excellent Greek cuisine. 

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. The list changes fairly regularly, and there's always something new to tantalize your palate.  

     A Tavola: They have a small and well-curated all-Italian wine list, with plenty of tasty wines at all price points. Their regular wine dinners also highlight plenty of excellent Italian wines, from all across the country.   

     

Favorite Wine Dinner: This year, my favorite wine dinner was at A Tavola in Winchester. That's not a surprise as some of their prior wine dinners have also been Favorites. Their Wines for 2025 Dinner was compelling, with excellent wines, presented by Ciro Pirone, two of which made my list of Top Twelve Wines of 2025, and they paired very well with the delicious foods prepared by Chef Joe Carli and Sous Chef David Paige, from Braised Texas Boar Cacciatore to Barbera Braised Short Rib & Roman Gnocchi. A Tavola holds a number of wine dinners each year and you definitely should check them out.  

Favorite Large-Scale Wine Event: In 2023, the Boston Wine Expo returned, under new ownership and at a new venue, the Boston Park Plaza Hotel. It was a smaller more intimate event, and included a Spirits Tasting room and numerous Wine Classes. I've attended the last three Expos, and have found some excellent wines here. I would like to see more diversity in the wines, more wines from different countries, and hopefully there will be more in March 2026. Stay tuned as closer to the 2026 Expo date, I will post an article with my recommendations for booths to visit. I've already posted Basic Info about the Expo and Advice For Attending, which I recommend for anyone planning on attending.

Historical Drink Articles: During the pandemic, it's was tough for many food and drink writers as restaurants were closed and large scale wine events weren't held. For myself, I devoted many hours to researching and writing numerous historical food and drink articles, combing through thousands of newspapers and books. I've especially delved into the origins of numerous foods and drinks, trying to seek out their true origins, and not just accepting the unsubstantiated claims of others. Since then, I've continued to write these types of articles, and this year, my own historical (and quite lengthy) drink article was this one:

• A History of Sake Brewing in the U.S. (4 parts)

Favorite Tequilas: This year, my unquestioned favorites were the Blanco and Reposado from Alto Canto. I got to meet Daday Suarez, the founder, who was passionate, driven, and philosophical. The distillery is located in the mountains of Sierra del Tigre, at an altitude of about 9,000 feet, making it the highest tequila distillery in Jalisco. Their tequila is made from certified organic 100% Blue Weber agave, and it is produced in a more traditional method, including the use of a volcanic stone Tahona to mill the piñas. The Blanco ($80), with a 40% ABV, isn't aged in oak at all. On the nose, there was a pleasant and prominent agave smell, along with more subtle citrus notes. On the palate, the tequila was soft and smooth, without any bite or burn. There was a prominent agave taste, with complex notes of citrus, mild herbal notes, minerality and a little sweetness. It possessed a long, satisfying finish, and I could easily drink this on its own, or maybe atop some ice. The Reposado ($105), with a 40% ABV, was aged in new American white oak, in an adobe wine cellar, for about five months. I had some initial worries that the new oak might overpower this tequila, that its influence would be too bold, but as soon as I tasted the Reposado, all of those worries vanished. The Reposado had a nice, bright yellow color, and an intriguing nose of agave, citrus, and honey. On the palate, the tequila was silky smooth with a sense of elegance. The complex melange of flavors tantalized my palate, with notes of agave, citrus peel, dried fruit, honey, salted nuts, and more. Each sips seemed to bring something new to my mouth. The finish was quite lengthy and pleasing. The oak influence was more subtle, enhancing the tequila rather than detracting or masking its taste. This was an impressive spirit which I would enjoy primarily on its own, slowing sipping and enjoying each taste. 

Favorite Tequila Cocktail: At Casa Romero, I enjoyed the Bright Echo cocktail, which was composed of Alto Canto Blanco, jalapeños, fresh cilantro, lime juice & agave. It had a pleasant taste, with definite agave notes, lime elements and a spicy kick, especially on the finish. This is the type of cocktail I would order and enjoy at a restaurant or cocktail bar.

Favorite Mezcal Cocktail: I made a first visit to Bar-25 in Newburyport, and hope to return there again soon. They have plenty of offerings of Wine, Beer, Spirits, Cocktails and Mocktails. The Cocktail list (13 options for $13-$16) was inventive and intriguing. I opted for the BLT, made from sun-dried tomato infused Mezcal, bacon washed Ancho Reyes Poblano, Triple Sec, Lime, and Organic Agave. This was a superb cocktail, subtle and complex, well-balanced and absolutely delicious. It thoroughly impressed me and gives me great vibes about their cocktail program.

Favorite Tiki Cocktail: At Wusong Road, their Mai Tai ($15), is made with Appleton Estate Rum, Hamilton Rum, Clement Agricole Rhum, Orgeat, Lime, and Orange Curacao. It was delicious and complex, fruity and lightly sweet, with a noticeable amount of alcohol, although it wasn't overpowering. Certainly a much higher quality than the Mai Tai you get at many other Asian spots.

Favorite Junmai Sake: The Mana 1751 "True Vision" Yamahai Tokubetsu Junmai Muroka Genshu ($45.99) may be a mouthful to say, but the Sake itself is very naturally produced. As a Junmai, it's a pure rice Sake, made from only four ingredients: rice, water, yeast and koji-kin. And as a Tokubetsu, it's specially brewed in some manner, and one of those reasons is that the rice has been polished down to 60%, which is usually the Ginjo grade. The rice variety is Gohyakumangoku, grown in the brewery's region. The Sake was also produced by the Yamahai method, an older method of production (but riskier process) which does not add commercial lactic acid. In addition, Yamahai Sake is known for producing a more umami-rich Sake. The Sake also uses local yeast. In addition, this Sake is a Muroka, meaning it was unfiltered, not undergoing the usual charcoal filtration process of many other Sakes. It is also a Genshu, meaning it was not diluted by water, although most Sake is diluted as such. Despite not being diluted with water, the Sake still only has a 16.5% ABV, and not closer to 20% as many other Genshu Sakes. Plus, this Sake is Gluten Free and Vegan. This is certainly a unique Sake, providing a a more natural taste. On the nose, this Sake has intriguing notes of steamed rice and savoriness. And on the palate, it's complex and rich, with prominent umami and a compelling melange of flavors, including touches of mushroom and melon, pepper and banana, as well as a touch of smokiness. With each sip, you seem to find hints of other different flavors, and it's a great Sake to slowly sip, enjoying the evolving tastes. It possesses a lengthy finish and will delight with its fine balance. Pure deliciousness which certainly impressed me. This would be an excellent food Sake, especially due to its prominent umami. 

Favorite Honjozo Sake: The Akashi-Tai Daiginjo Genshu Sake is an iconic Sake, but it hasn't been available for retail in the U.S. since 2019. So, now it's available in the U.S., but only at Karma Asian Fusion, available by the glass for $17, or in a 300ml bottle for $55. It's a Honjozo Sake, meaning it's brewed from only 5 ingredients: rice, water, yeast, koji-kin mold, and brewer's alcohol. The brewer's alcohol is used to bring out certain flavors and aromas, and does not make the Sake more alcoholic. It's also made from Yamadanishiki rice, the King of Sake Rice, which has been milled down to only 38%. This Sake is a Daiginjo, the highest quality grade, which requires the rice to be polished down to at least 50%, so this Sake has been polished even more. It's also a Genshu, meaning it hasn't been diluted down by water, but has a 17% ABV, which is actually lower than many other Genshu, which can be around 20% ABV. I found this Sake to have an appealing fruity aroma (especially stone fruit), with a touch of floral notes. On the palate, it was absolutely delicious, complex and fruity, with subtle hints of floral elements. It was dry, with a medium-body, and a lengthy finish. It has a taste profile which should appeal to many people, even those new to Sake, or even those who claim they dislike Sake. This Sake could easily be enjoyed on its own, sipping with good friends, but it also would pair well with a variety of foods.

Favorite Sake Rant: I previously ranted How Do You Mainstream Sake?, advice primarily for Restaurants. Sake remains a niche beverage that hasn't yet made a major breakthrough with American consumers. We may now consume more Sake than ever in our history, but it's still such a tiny amount when compared to beer, wine and whiskey. For a number of years, I've believed that the greatest impact, the best way to make Sake more mainstream, is by getting more non-Asian restaurants to place Sake on their menus. Currently, Sake is nearly always found only at Asian restaurants, so the average consumer equates it only with Asian cuisine, from sushi to katsu. That misconception prevents Sake from becoming more mainstream, relegating it only to a certain type of cuisine, ensuring it remains more of a niche beverage. We need non-Asian restaurants to have the courage to place Sake on their drink menus, to show consumers that Sake pairs well with a diverse selection of cuisines and foods. I want to see Sake served with burgers, pizza, pasta dishes, fried clams, lobster rolls, and much more. 

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) il Casale (Locations in Belmont + Lexington) is an intimate, rustic-Italian farmhouse restaurant offering equal parts traditional Italian cuisine and exclusive family classics. The menu is structured to resemble the courses of a traditional Italian meal and are helmed by co-owner & executive chef Dante deMagistris, who co-owns with his two brothers and takes inspiration from his Grandmother’s family recipes, travels to his family's hometown in Italy, and techniques he learned under years of guidance by Michelin-Starred Chef Don Alfonso in the Sorrento Peninsula.  

Christmas Eve Feast of the Seven Fishes: Both il Casale locations will be open for Christmas Eve (5pm-9pm) offering an Italian-Style Christmas Eve Feast of the Seven Fishes four-course menu. For $95/person, il Casale is recreating century-old dishes using the deMagistris family’s closely guarded Nonna’s recipes. Highlights will include a Gran Antipasto di Mare featuring pesto grilled shrimp, fried calamari, clam oreganata, octopus salad, baccalà salad; Capelli d’Angelo “Aglio e Olio” featuring angel hair pasta, garlic, EVOO, anchovy, capers, pine nuts & golden raisins; Spigola (Grilled Striped Bass) with mushroom ragu, stuffed escarole, chive pesto; and Zeppole Di San Giuseppe which is an orange pastry cream-filled profiterole topped with amarena cherries. This Feast of the Seven Fishes menu will be offered alongside the regular a la carte and kid’s menus. The full menu can be found here. Reservations can be made via Resy (Belmont) and Resy (Lexington).

New Year's Eve 4-Course Prix Fixe Dinner: Both il Casale locations will be open on New Year’s Eve (5-9:30pm) offering a special four-course prix fixe menu with choices for $95/person. First Course highlights include Barbabietole featuring roasted beets, arugula, mozzarella, walnut crumble, honey balsamic vinaigrette (V/GF) and Hamachi Crudo featuring bomba pugliese, crispy capers, salsifi chips, lemon, organic evoo (AGF); Second Course highlights include Gnocchi Sardi with creamy calabrian chili sauce, spinach, lemon crumbs (AGF) and as an Italian tradition which promotes good fortune in the New Year Cotechino e Lenticchie featuring imported sausage from italy, lentils, broccoli rabe (GF); Third Course highlights include Bistecca featuring grilled sliced sirloin steak, black truffle potato gratinata, gremolata, onion strings (AGF) and Pollo Picata featuring chicken scallopine, lemon-caper sauce, spinach (AGF); and Fourth Course highlights include Sfogliatella which is shell shaped pastry with orange ricotta filling & chocolate crema and Panna Cotta with fresh vanilla bean, apple cider pomegranate caramel & cinnamon crumbs (GF). The full menu can be found here. Reservations can be made via Resy (Belmont) and Resy (Lexington).

2) The Wellington is located in Belmont’s center, and offers everyday yet eclectic American cuisine, craft cocktails, and a unique selection of local and imported beers and wines. The Wellington offers a casual yet refined setting in which to enjoy lunch, dinner and weekly happenings including Tuesday $1 oysters, Welly Wednesdays, Friday night live band music, Saturday night live music, and Sunday live jazz brunch.

New Year’s Eve Prix Fixe Dinner w/ Live Music: The Wellington will be open on New Year’s Eve (5-10pm) serving a four course prix fixe menu with choices alongside live jazz music by Ethan K. Trio from 7-10pm. First Course highlights include Asian Pear Salad featuring roasted cabbage, tahini vinaigrette, walnut crumble, greek yogurt (GF) and Hamachi Carpaccio featuring seville orange, aji amarillo chili, crispy rice (GF); Second Course highlights include Rotolo featuring pasta sheets rolled with roasted peppers, prosciutto, bechamel, mozzarella, agro e dolce; Third Course highlights include Duck Breast featuring flageolet bean stew, bacon, roasted root vegetables, cranberry (GF) and Cauliflower Steak featuring romanesco sauce, green onion pesto, almonds, green beans (V); and Fourth Course options include Baked Alaska (chocolate gelato, meringue, white chocolate curls, graham cracker crumble, fudge). The full menu can be found here. Reservations can be made via Resy.

New Year’s Day Live Jazz Brunch & Dinner: The Wellington is serving a live jazz brunch (11:30am-3pm) on New Year’s Day featuring live jazz from the Lefteris Kordis & Faith Haloulakou Trio with plates from its brunch menu such the Grilled Lemon Olive Oil Cake with a banana rum sauce, white chocolate shavings candied pecans, whipped cream; Fried Chicken Sandwich featuring house fried chicken thigh, napa slaw, chili glaze, buttermilk ranch, pickles on a kaiser bun with a side of fries, home fries or salad); and Berry Belgian Waffle which is The Wellington’s famous waffle recipe, topped with fresh berries, berry sauce, whipped cream & vermont maple syrup; as well as brunch cocktails, loose teas, coffee and juices. The Wellington will also be offering its regular a la carte dinner menu (4:30-9:30pm). Reservations can be made via Resy.

3) XOXO Sushi Bar will ring in the New Year in Chestnut Hill by dazzling diners with lavish multi-course jukusei omakase New Year’s Eve tasting menus. Utilizing XOXO’s advanced in-house dry-ager and jukusei technique – “aging” in Japanese, where fish used in sushi is salted or soaked in vinegar then matured for several days – Chef Kegan Stritchko has designed a pair of menus that feature local and rare sea treasures designed with luxe and intriguing flavor profiles.

In the abbreviated jukusei omakase offering, there are 11 courses ($195 per guest): an Island Creek oyster with leche de tigre and dill; hirame usuzukuri with yuzu dashi, candied quinoa and lemon zest; madai and shima aji nigiri; chef’s choice of five pieces of sashimi; hiramasa and Ora King salmon nigiri; chawanmushi with savory egg custard, snow grab and ikura; bluefin tuna and akamutsu nigiri; a negitoro handroll with bluefin tuna belly, scallion and miso; grilled langoustine with miso butter, kimchi and chili oil; A5 wagyu beef tartare with black garlic, caviar and taro root; and a dessert of Thai chili chocolate ice cream with chocolate ganache and cranberry gel. Guests can opt for an expanded menu with five additional courses, bringing the grand experience to 16 courses ($250 per person): a personal 1oz jar of caviar paired with purple potato chips; Hokkaido uni nigiri; king crab nigiri; dry aged otoro; and A5 wagyu ribeye carpaccio with caviar, lemon miso butter and negidare.

For an additional infusion of New Year’s Eve glitz, there is a champagne and caviar tasting ($125 per guest) complete with 1oz of Polish caviar with a personal-sized bottle of A. Margaine champagne.

Reservations are recommended via OpenTable.

4) Kyuramen, a Japanese ramen brand with locations across major U.S. cities, is launching a limited-time Endless Ramen promotion from December 22–28, designed for anyone looking for an affordable and cozy winter meal. There are Massachusetts locations in Brookline and Winchester. For one week only, guests can enjoy unlimited noodle refills with any ramen order (dine-in only). The only rule: save some soup in your bowl, and noodles are on the house. It’s a playful, comfort-food-forward special perfect for the holiday season. Please note: Unfinished refills will be charged $2. It's also not combinable with other promotions

Culinary Creativity: The New Edition

What is the wellspring of inspiration, the source of creativity?

As a writer, I have some understanding of the creative process, but creativity is not for writers alone as it exists in all professions. Each person derives inspiration from a variety of sources as well as undertaking their own unique processes. Their backgrounds and experience often affect these matters. If we better understand someone's creative process, I think that can make us more appreciative of the work of such individuals.

Chefs can be very creative individuals, concocting new recipes and dishes, or cleverly altering an existing recipe. However, there are restaurants where the menu never seems to change. A chef at such a place will make the same dishes, day in and day out, and the act of cooking becomes repetitive and routine. But I believe that the truly passionate chefs will not be not satisfied working in such restaurants. They will want to be inventive, to expand their own culinary horizons. They will constantly be seeking to better themselves, to improve their dishes. They will relish the challenge and their patrons will benefit. Their menus will constantly change, with new dishes continually being added.

I greatly appreciate and admire the culinary creativity of such chefs and desire to gain a better understanding of their creative process. I want to delve into their methods of crafting new dishes and to seek out their inspirations. I hope to gain even more admiration for their profession through analyzing their creative process.

Sixteen years ago, in 2009, I began such an endeavor, to enhance my comprehension of such matters and to share my findings with my readers. Over the course of nine years, I interviewed nineteen chefs, who were different in many ways. This allowed me to obtain a better overall perspective on culinary creativity. However, I haven't added to this series in seven years, and feel its time to resurrect it for 2026, to interview more chefs, to add to our understanding of culinary creativity. 

Here are the basic questions I ask each chef, noting that the chefs don't have to answer any specific question if they did not want to do so. They are also free to expand into related areas that I might not have asked about. 

• How important is culinary creativity to you? Why is it important?
• What are your most significant inspirations for your culinary creativity? What makes those matters so inspiring?
• Where do you get your ideas for new recipes/dishes?
• What is your process of creating a new recipe or dish?
• Do other members of your staff assist with creating ideas for new recipes/dishes?
• How do you test new recipes/dishes?
• What is the most difficult part of culinary creativity?
• Do you ever experience “writer’s block,” an inability to be creative, and if so, how do you deal with it?
• Relate an unusual or interesting anecdote about the creation of one of your dishes.

I will be contacting some local chefs, hoping to find some who are willing to participate in this process. And if you're a chef interested in participating, feel free to contact me as well. There are no specific deadlines so please don't feel rushed. Besides answering the questions, I'll also request a photo for the article, as well as a brief bio. 

For those chefs who choose to participate, I will then highlight each chef and their inspirational answers. I hope my readers find their answers to be both interesting and informative. If you enjoy this series, or even if you don't, please post your comments here. With your feedback, I can hopefully make this project even better.

I should also give much thanks to the chefs who previously agreed to participate in this endeavor!

Chef Interviews:
Chef Peter Ungár: Part 1 & Part 2 of his Answers
Chef Matthew Barros: Part 1 & Part 2 of his Answers
Chef Vittorio Ettore: Answers
Chef Marisa Iocco: Answers
Chef Jacky Robert: Answers
Chef Shingara "Peppino" Singh: Answers
Chef Rebecca Newell: Part 1 & Part 2 of her Answers
Chef Evan Percoco: Answers
Chef Jacob Zachow: Answers
Chef Denise Baron: Answers
Chef Scott Hebert: Answers
Chef Anthony Caturano: Answers
Chef Susheela Raghavan: Answers
Chef Chris Chung: Answers
Chef Franck Iglesias: Answers
Chef Keith Pooler: Answers
Chef Matt Louis: Answers
Chef Steve Zimei: Answers
Chef Brian Poe: Answers