Chat Chow TV

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  2. Located in the heart of Los Angeles' Westwood Village, Napa Valley Grille offers local, seasonal ingredients, artisan products, and a vast array of regional wine in a rustic yet refined setting.

    Taylor Boudreaux's culinary career has been defined not only by his talent and passion for what he does, but also its trajectory. To wit, when he was fresh out of culinary school in 2001, he took a job at Mastro's Steakhouse in Arizona before being moved out to Los Angeles to open the Beverly Hills location of the renowned restaurant group at just 26 years of age. As executive chef of Napa Valley Grille, he brings to his current position a belief in quality ingredients to create rustic cuisine in which the elements are perfectly balanced. "In composing a dish, I cook so that each part could stand on its own, but together the dish can be amazing, " he says.

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  3. Michael Schwartz is at it again with his latest culinary destination, The Cypress Room. Part of his ever-growing Genuine Hospitality Group empire, The Cypress Room is an upscale American dining room located in Miami’s Design District serving sophisticated food that channels a 1920s-like elegance.

    Chat Chow TV sat down with The Cypress Room’s Chef de Cuisine Roel Alcudia to learn more about the restaurant over a pot of the restaurant’s “Spring Fling Tea” (yes, tea) a delicious, boozy concoction, found on their late night bar menu.

    Alcudia points out that the food found on The Cypress Room menu plays off of the juxtaposition of the feminine and masculine touches found throughout the restaurant.

    “Our first courses are very light and intricate with a lot more components to it,” he says. “While our main courses are geared towards the more masculine parts of the restaurant with big cuts of protein with strong flavor profiles.”

    It wouldn’t be a Genuine Hospitality Group restaurant without an impressive bar menu, and The Cypress Room certainly doesn’t disappoint. After being inspired by a recent trip to New York City, beverage director Ryan Goodspeed created an elaborate cocktail program that can be found in the pages of the restaurant’s “Beverage Book.”

    The intimate dining room setting also packs a wow-factor, complete with glistening chandeliers, a mint green banquette and even some wall mounted deer heads, that is perfectly complemented by a classic menu filled with rare cuts of meats and unique, hard-to-find vegetables adding to the nostalgic feel.

    “The stuff you don’t see anymore, we’re here to bring it back - and really do it right,” Alcudia notes. “White tablecloths and all.”

    Curious what Alcudia’s favorite menu items are? Or which famous chef really taught him how to cook? Find out all those answers and more in the video above – while you are transported to an elegant time of days gone by.

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  4. Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He went on to graduate from Johnson & Wales, and then spent his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar before moving on to the Ritz-Carlton in San Juan, where he was pastry sous chef for two years. 2001 found Bachour States-bound, in Miami Beach, as pastry chef at Talula. And soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.

    In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel, and particularly Solea. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. Dessert Professional Magazine selected Bachour as one of their “Top 10 Pastry Chefs” for 2011. Now, we're fortunate enough to have Bachour as the executive pastry chef at the new St. Regis Bal Harbour Resort creating desserts for the restaurants Atlantico and J&G Grill, and also for hotel events.

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  5. Thanks to everyone that came out to celebrate with us! Shout-outs to Gramps Bar, Burger Beast, Ms. Cheezious, HipPOPs, 42º Below Vodka, Mandarine Napoleon and Domaine De Canton for make it extra special…

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