Chef Profiles FEATURES
A Squirrel, Some Cookies, and a Dream
By Jesse Scaccia
Squirrels Bakery in Virginia Beach is everything that is good about local businesses. (And yummmmy)
PHILLIP CRAIG THOMASON | A Chef’s Tour
By Allison Hurwitz
I went on a trip to Colorado—I thought I’d spend two weeks; it turned into two years. I ended up under a great chef who had come from the Bel Air in Beverly Hills—an incredible person to work under—then decided to go back to Paris to study cooking.

ALVIN WILLIAMS | It was a fried egg
By Marisa A. Marsey
Do you remember the first thing you ever cooked? I do. It was a fried egg. I was hungry and there were eggs in the fridge and I had seen people do them. This is when I lived in England, I was just five or six. I burned it.

The New Originals
By Hannah Serrano
Describe the transition from Relative Theory to The Boot. We were trying to have a better environment for live music. And also we wanted to expand our associations with local vendors, which had started with the little cafe we had at the record store.
RECENT Chef Profiles BLOGS
Ocean View McDonald’s Goes To Great Lengths To Court Gay Customers
By Jesse Scaccia
I knew marketers were trying creative ways to lure customers, but this crosses some line of decency.





