Executive Chef

Happy National Taco Day!

Ahead of the gourmet chili cook-off at Chicago Gourmet, Diana Davila, executive chef and owner of Mi Tocaya Antojeria, stopped by to show off her unique take on chili recipes.

Andrew Zimmerman, executive chef of Sepia and Proxi, stopped by Cafe 5 to showcase his Hamachi Crudo recipe with grapefruit, coconut, red curry rice and green chili.

In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet’s ticket launch happening this week.

In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet’s ticket launch happening this week.

In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet’s ticket launch happening this week.

In this segment of Cafe 5, Chef Johnny Anderes of Bar Biscay shares his recipe for sausage stuffed peppers in honor of Chicago Gourmet’s ticket launch happening this week.

In this segment of Cafe 5, Chef Jose Torres, the executive chef of The Village, shares the recipe for “Rigatoni Di Franco” in celebration of Italian Village’s annual Ferrari Fest, set to take place Sunday.

A lucky diner says he happened upon a pearl while eating an oyster dish at a famous New York City restaurant.

Canadians are known as friendly folks, but these crabby brutes migrating from Canadian waters are better suited for the hockey rink. Green crabs from Nova Scotia are the same species as their cousins that already inhabit Maine waters, but are ornerier and angrier, threatening to accelerate harm to the coastal ecosystem by gobbling up soft-shell clams and destroying native eel...

In this segment of Cafe 5, Chef Jose Torres, the executive chef of The Village, shares the recipe for “Rigatoni Di Franco” in celebration of Italian Village’s annual Ferrari Fest, set to take place Sunday.

In this segment of Cafe 5, Chef Takashi Yagihashi, Executive Chef of Take Home Takashi, Tabo Noodles, and Slurping Turtle, showcases his Beef Short Ribs.

In this segment of Cafe 5, Chef Tony Priolo, executive chef of Maillard Tavern, Piccolo Sogno and Nonnina, shows off his Maillard Burger.

Anthony Bourdain’s culinary passions went far beyond the cuisine he put on a plate. He also was committed to the immigrant workers who toil in his and other kitchens throughout the restaurant industry. Bourdain, who died Friday in France in an apparent suicide at age 61, was an outspoken critic of President Donald Trump’s immigration policies and a fierce defender...

Tickets for Chicago’s annual “concert of culinary delights” are available now.

Chef Joe Flamm, executive chef of Spiaggia and Café Spiaggia and the reigning “Top Chef” champion, shared with NBC 5 his Tonno Vitelatto, the dish he prepared in the final episode of the hit cooking show that earned him the winning title.

One of the trendiest places to ring in the New Year, the Commons Club Virgin Hotels Chicago, is offering food, drinks and live performances as NBC 5 broadcasts there live on New Year’s Eve. Executive chef Moosah Reaume joins Alex Maragos to talk about the menu.

A two-Michelin-star steakhouse in Chicago received recognition from Thrillist as one of the top steak restaurants in the country.