BALEENsandiego's executive chef, Megan Reichman, adds new excitement to crab cakes and scallops with the use of exotic spices. Published March 30 2010
Executive Chef Megan Reichman traveled the world aboard luxury yachts with her whisk and pans. While in port, she discovered exotic spices and cuisines. She brings those to her cooking at BALEENsandiego. Published March 29 2010
Executive Chef Todd Allison now leads his own brigade after cooking under some stellar mentors–Chefs James Boyce and Michael Mina. Published March 15 2010
Chef/owner Gilberto Cetina shared some of his authentic Yucatecan recipes. Published March 9 2010
The food of the Yucatan peninsula is not what most people understand to be Mexican. At Chichen Itza in Los Angeles the flavors are surprising, scrumptious and based on tradition. Published March 8 2010
Chef Azmin Ghrahreman is ably assisted by Corporate Chef Tin Vuong in the kitchen and menu development. Published March 2 2010
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...Read More
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