Korin Chef

Japanese culinary inspiration and know-how for all cuisines
Chef's Interviews
What made you decide to be in the culinary industry and how did you start cooking? I used to watch my mother cook. She would sing while she cooked when I was a little boy and I used to admire her knife skills.  As a child you don’t really think... Read More
Chef's Interviews
Chef Tyson Cole grew up in an average middle class American family in Sarasota, FL, eating what he calls “typical white people food,” meaning burgers, mac and cheese, and sandwiches. His life took an unexpected turn when, while studying physics and art at the University of Texas, Austin, he took... Read More
Chef's Interviews
What made you want to be a chef? Like most chefs i didn’t choose to be a chef, it just happened.. one day I was waiter, next day cutting scallions. However in the sushi bar it became student and master, and I never left since that day. Do you have... Read More
Chef’s Interviews - featured
Kristen Kish discovered her love for cooking at a young age, a passion that was further cultivated as she attended Le Cordon Bleu at her mother’s suggestion. Since graduating in 2006, Kish has worked in many restaurants before joining the Stir team in 2011. She draws inspiration and fulfillment from... Read More
Chef's Interviews
Anthony Ricco was born and raised in Brooklyn. Growing up in an Italian family, his curiosity in cooking was piqued at a young age by his grandmother’s love of cooking. He transitioned from construction work to his first position at China Grill Restaurant, which proved to be the stepping stone... Read More
Chef's Interviews
Paul Liebrandt’s cuisine seamlessly melds classical tradition with a contemporary, graphic style. During his teenage years, Leibrandt worked under Marco Pierre White, Pierre Gagnaire, and Jean-George Vongerichten before travelling to New York to work as Chef de Cuisine at Bouley Bakery. In 2000 he joined Atlas as the Executive Chef,... Read More