Known for their pizza, Nick Geraci and Tim Russo have taken Volturno on Shrewsbury Street in Worcester to a new level with their focus on pasta.
At Evo on Chandler Street in Worcester, Chef Al finds the balance between an everyday menu and an adventure—where he can go, play, and have fun creating.
Niche Hospitality’s Executive Chef de Cuisine, Neil Rogers, is taking the reins of Worcester’s Test Kitchen and exploring limitless culinary possibilities.
Baking naturally leavened bread isn’t always predicable which is why Rob Fecteau, owner of BirchTree Bread Co. on Green Street, calculates and executes.
Food is it is the only art form that requires all five senses; the intuition & process of satisfying all those senses for people is the most fun for me.
With a population full of burger experts, nearly everyone has a place they think has the best burger. Chef Muscarella’s goal is to make The Fix that place.
The local produce is abundant and delicious. And although much of it is seasonal, it doesn’t end with the close of summer. As the winter season begins to settle in, Evangelous says Armsby will move more toward more grains and meats.
Nuovo Restaurant on Shrewsbury Street in Worcester’s success is part science, part art, part culinary school; thanks to Chef and owner Alex Gjonca.
“Fresh” has become cliche, but not for Albanian-born Chef Mehillaj who makes it his mission at Livia’s Dish by removing the microwave and walk-in freezer.
Chef Bill Nemeroff from Ceres Bistro in Worcester sits down with Noah Bombard to discuss the trends, the art, and the passion behind his cooking mastery.