Korin Chef

Japanese culinary inspiration and know-how for all cuisines
Chef’s Interviews - featured
Marc Forgione joined his culinary legend father Larry Forgione in the industry at the young age of 16. When asked why he decided to immerse himself in the culinary industry he explains, “Most kids don’t want to do what dad did when they grow up. I wanted to do something... Read More
Chef's Interviews
  Nils Noren is both a world renowned chef and culinary educator. After graduating from culinary school in his hometown of Gävle, Sweden, he spent many years working at some of the most esteemed restaurants in Stockholm before moving to Aquavit in New York. In 2006, he was appointed Vice... Read More
Chef’s Interviews - featured
Danny Bowien began his career with a brief stint at culinary school in San Francisco, but remained torn between cooking and music until he discovered the art of slicing fish. The young Bowien negotiated a deal with Mike Selvera of Bar Crudo, slicing fish for free in the mornings before... Read More
Chef's Interviews
Carlo Mirarchi is the co-owner and executive chef of Blanca and Roberta’s in Bushwick, Brooklyn. Mirarchi is a self-taught chef and his culinary prowess has won the acclaim of publications including New York Times and Bon Appétit, as well as earning him a Michelin Star and a place as one... Read More
Chef's Interviews
Dan Kluger is the Executive Chef of ABC Kitchen and ABC Cocina in New York. He majored in Nutrition and Hospitality Management at Syracuse University, spending his externship in the dining room of Danny Meyer’s Union Square Cafe where he developed a passion for seasonal cooking. In 1999 he became... Read More
Chef's Interviews
Ben Pollinger leads New York City’s Oceana as the executive chef with his brilliant direction and extensive knowledge. His unique style of cooking that beautifully blends the freshest seafood with the highest quality ingredients has received outstanding reviews by acclaimed critics and has maintained the restaurant’s Michelin star since 2006.... Read More