General

Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to …

BRODY OLIVE PERDIDO BEACH RESORT Chef Brody Olive heads the culinary team at Perdido Beach Resort as the Executive Chef. In this role, he leads the culinary team encompassing all food and beverage operations throughout the hotel’s four restaurants …

MONTE SHEFFIELD PALMER’S RESTAURANT BAR & COURTYARD * ASPA CHEF OF THE YEAR 2020 * As a born and raised Texan, Chef Monte Sheffield’s passion for cooking and serving others dates back to his early childhood years when he would help his …

RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands …

Wild American Shrimp thrive in the nutrient-rich waters of the Gulf of Mexico and the South Atlantic Ocean. So, is it any wonder they can grow this quickly: about one inch every seven to ten days? They’re in an ideal environment to not only …

It’s October 20th, which means that today we at Wild American Shrimp are celebrating International Chefs Day! As detailed by the official website, ever since being founded in 2004 by the late Chef Dr. Bill Gallagher, International Chefs Day has been …

DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland and has worked in a variety of capacities in several Hyde Park Group concepts over the …

RYAN PREWITT PÊCHE Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le …

Peeling and deveining raw shrimp is easier than you might think! The only things you’ll need are your hands and a paring knife. You’ll also need a receptacle for discards and, of course, some flavorful wild-caught American shrimp from one of …