Pokeworks CEO Regina Cheung has left the company and co-founders Mike Chen, Peter Yang and Kasper Hsu have decided to take on “more active, hands-on roles” at the Hawaiian-inspired restaurant brand.
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Plant-based proteins were everywhere at the National Restaurant Association Show in Chicago, including as part of Succotash Chef Edward Lee's cooking demo May 23. "It feels like a movement," Lee said while using plant-based steak in his dishes.
Diego Comparin brings a sweet bite of Texas (literally) back home to Italy, where he grew up in the family gelato shop.
Diego Comparin, flanked by his father and his sister, at a recent gelato pop-up in his home country of Italy.
A few of Diego Comparin’s many creations. The "mad scientist of gelato" has been remaking many classic gelato flavors with fewer preservatives…
Diego Comparin
Anthony Russo’s family recipes reflect his Italian heritage at Russo’s New York Pizzeria, which he’s grown to 50 franchise locations.
Classic ingredients such as prosciutto and mozzarella are prominent on Russo’s menu.
Anthony Russo
After seeing him compete on "Top Chef," Pokéworks connected with Chef Sheldon Simeon and he’s now a chef-collaborator for the franchise.