Skip To Main Content
A Chef on Muck Rack

A Chef

As seen in: The Atlantic, Allrecipes, NDTV, Eater, Showbiz Cheat Sheet, Delish, NextShark, Tasting Table, The Daily Meal, InsideHook and
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with A

Contact A, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

This Charming Idaho Brasserie Was Opened By A Michelin-Starred Chef

|
By A Chef, Decor Hint
| Blogarama
A Michelin-starred background behind the stove can make a regular dinner reservation feel instantly more exciting. In Idaho, this stylish brasserie blends French-inspired cooking, local ingredients, thoughtful technique, and a restored historic setting with plenty of warmth. Handmade pasta, seafood, slow-cooked dishes, and carefully built sauces give the menu real range. Soft lighting and classic woodwork keep the room polished without feeling stiff.
Open in Who Shared Issue with article?

Inside The Hospital Kitchen Run By A Michelin-Starred Chef

|
By A Chef
| Massive News
Hospitals are notorious for bad food. When patients eat poorly, it can increase the price of their stay by 30%, and malnourishment costs the US healthcare system billions each year. But offering good food isn’t easy. Many hospitals operate on negative margins. Some have a budget of as little as $4 per patient meal according to US Foods. Now, one New York City medical network is changing the cliche thanks to an unexpected character: a Michelin-starred chef.
Open in Who Shared Issue with article?

This Cozy Oregon Joint Was Recently Opened By A Michelin-Starred Chef

|
By A Chef
| My Family Travels Verified
You’ve heard of chefs with impressive resumes, but this is different. The person behind this cozy Oregon joint didn’t just train at Michelin-starred kitchens – they earned two of them in New York City before bringing that vision back home. The menu is a four-course prix-fixe, an approach that feels refined yet far more approachable than the towering tasting menus you might expect. It’s designed to be a “farm and kitchen” experience, a philosophy deeply rooted in the surrounding Willamette Valley.
Open in Who Shared Issue with article?
See all 254 articles