Tien Ho, formerly of Má Pêche, is working for Whole Foods.
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Yes, that is a coq au vin for two with egg noodles, bacon, and Hen of the Woods mushrooms, why'd you ask?
The French restaurant in Chelsea is taking a new direction with a new chef.
Gabriel Stulman has built an impressive dining empire in a short time by doing things the traditional way.
Forget Restaurant Week, it's Fashion Week for chefs.
Tien Ho is back, and he's bringing gaufrettes and tartare.
He's bringing classic French back.
Thirty Acres’ Kevin Pemoulie isn’t the only alum to achieve great things after graduating from that prolific talent incubator.
Hopefully, all of the servers will look like Amélie.
McDuffee, Toscana, Tran, Brunet-Benkritly, Ho.
Gabe Stulman takes it to the next level.
The currently free-floating chefs are testing dishes at City Grit.
Both big-name chefs are moving on.
Pair your your Oc Sen Sauvage with a Scarlet Thread at the newest Momofuku restaurant.
"No tablecloths, no tuxedos, no formality," promises chef Tien Ho. But there will be a burger!
David Chang will open a French Vietnamese restaurant in the Chambers Hotel.
A whole hog will be put to fine use in Momofuku Ssam's private dining room.