Nation's Restaurant News

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Articles in Jan 27, 2003 issue of Nation's Restaurant News

• Steve Ells: 'wrong' approach to quick service works out right for Chipotle Mexican Grill founder
  by Bret Thorn
• Roland Henin: accidental master chef shares love of cooking with 'young bucks' at Delaware North Park Services
  by Paul King
• Doug Martinides: student of food business makes the grade, goes to the head of the class at Aramark Campus Services
  by Paul King
• Jean-Georges Vongerichten: all 'Thai-ed' up, groundbreaking chef makes next move into the world of Chinese cuisine
  by Amanda Mosle Friedman
• Mario Batali: chef-restaurateur brings 'the Italian table to where we live'
  by James Peters
• Andre Fuehr: turning up the heat at Friendly's to develop different foods and scoop the competition
  by Erika Friday
• Bob Karisny: Boston Market's R&D VP is at home on the range—outdoors and in the kitchen, too
  by Bonnie Brewer Cavanaugh
• Paul Muller: creating a stir and frying up a storm at P.F. Chang's China Bistro
  by Bret Thorn
• Salli Setta: mining the gems of Italy and polishing them into the cornerstones of Olive Garden's authentic-style cuisine
  by Wade Daniels
• Martin Yan: celebrity chef shows the world that he really can cook!
  by Mary Caldwell
• Rosario Del Nero: finding the journey more exciting than the destination by taking a classic, lyrical approach to life
  by Pamelas Parseghian
• Calvin Harris: Arby's executive chef beefs up Market Fresh sandwich line with new breads and sauces
  by Carol Tice
• Johnny Law: making no secret of taking the Colonel's recipe and helping to turn the brand into something bigger and better
  by Bonnie Brewer Cavanaugh
• Kim Salahie: former history major keeps Compass Group on course by 'leading with the food'
  by Paul King
• Philippe Villain: giving the fans of Planet Hollywood something to clap about
  by Lori Lohmeyer
• Anne Albertine: thinking outside the bun, Taco Bell's 'manager of innovation' puts her chips in one big creative basket
  by Whit Smyth
• Claudia Fleming: former pastry chef dances to a different beat, raising expectations and the bar at Pret A Manger
  by Paul Frumkin
• Billy Jacob: Louisiana native heats up Popeyes Chicken & Biscuits with a return to Cajun roots
  by Jack Hayes
• Bob Merullo: a well-done menu and beefed-up operations send sales soaring at Red Robin
  by Dina Berta
• Peter Serantoni: bringing a global zest to Chevys' menu while keeping the bill of fare 'Fresh Mex'
  by Carol Tice
• Roy Yamaguchi: the king of Roy's Restaurants rules by serving regional Hawaiian cuisine to subjects around the globe
  by Lisa C. Peterson
• Rick Crossland: cruising along as Caribbean cuisine's sales reflect mainstream acceptance
  by Bonnie Brewer Cavanaugh
• Dieter Hannig: having traveled thousands of miles, Disney R&D VP finds making guests happy is no small feat in this world
  by Mary Caldwell
• Emeril Lagasse: the man who added Bam! to the English lexicon seeks new ways to kick things up a notch
  by James Gordon
• Frank Ruffino: tracking trends and teaching basic skills keep this contract foodservice player on top of his game
  by Paul King
• Richard Vellante: turning Legal Sea Foods into the catch of the day
  by Robin Lee Allen
• Letter from the publisher
• Letter from the editor
• Leah Evans: cooking up success personally and professionally with a saucy balance of love and science
  by Bonnie Brewer Cavanaugh
• Morgan Hull: Tony Roma's new food-and-beverage VP plans to spice up the 30-year-old chain that's famous for ribs
  by Whit Smyth
• Chris Martone: sandwiching commerce and creativity executive chef rolls out new ideas at Subway
  by Lori Lohmeyer
• Andrew Selvaggio: McDonald's chef creates varied concepts for a fast-food nation—in hopes of seeing you smile
  by Carolyn Walkup
• Jasper White: Seafood expert's fun 'Summer Crab Shack' concept baits families to come back for more
  by Naomi R. Kooker
• Kenny Bowers: Rockfish Grill's food dude' attracts guests with alluring seafood dishes
  by Shari Weiss
• Tim Gannon: outback's menu 'gatekeeper' makes a meaty impact on the casual steakhouse segment
  by Whit Smyth
• Keith Keogh: Red Lobster culinary VP flavors career with passion for innovation and culinary education
  by Elissa Elan
• Robert Okura: having his cake while baking and eating it, too, at The Cheesecake Factory
  by Dina Berta
• Oona Settembre: Dave & Buster's executive chef makes sure that serving good food is a virtual reality
  by Erika Friday
• Kurt Hankins: Applebee's culinary chief is anything but casual in quest to get guests 'eating good in the neighborhood'
  by Carolyn Walkup
• Brian Kolodziej: leading a culinary 'dream team' on a mission to spice up Chili's Grill & Bar
  by Ron Ruggless
• Kathy Ruiz: 'trying to stay on the cutting edge without going over it'
  by Shari Weiss
• Joachim Splichal: Patina Group founder creates new concepts, from fine dining to bistros, with elegant flair
  by Mary Caldwell
• David Burke: Smith & Wollensky Group's 'day-dream believer' uses his imagination to discover a real world of possibilities
  by Naomi R. Kooker
• Peter Gibbons: 'hot burner' gives BK menu creativity that works for customers, system
  by Amy Zuber
• Kulsoom Klavon: combining a passion for food with an understanding of marketing and business
  by Whit Smyth
• Wolfgang Puck: trendsetting chef parlays his name and fame into an international brand
  by Wade Daniels
• David Sonzogni: meeting the challenge of delivering exceptional food and drink to Bennigan's guests every day
  by Shari Weiss
• Dan Coudreaut: actor-turned-chef finally finds right role in the back-of-the-house
  by Shari Weiss
• Andre Halston: still excited about cooking, Champps' champion fights to win over customers with a mix of fun and flavors
  by Milford Prewitt
• John Koch: enthusiastic chef brings dishes to life as Hops' menu developer and French bistro owner
  by Kerri Conan
• Robin Rosenberg: serving anything from chicken wings to beluga caviar, Levy caters to the very rich and the regular Joe
  by Carolyn Walkup
• Tim Soufan: keeping Denny's fare family-friendly while upscaling the ingredients and presentation
  by Mary Caldwell