Chef Steve Zobel Going from a 160-seat high-end oceanfront resort bistro to a cozy 60-seat eatery may seem like a step down for some chefs, but for newly-appointed d.b.a. Executive Chef Steve Zobel, it's a dream come true. "It reminds me of the places you find at home," Zobel, a Manhattan nati ... More >>
Today, we continue our interview with John Paul Kline of John Paul Custom Cuisine, whose food- and winetasting series at the Museum of Art has been selling out. So what did you do after culinary school?
I attended Johnson and Wales in
Providence when I was 25 or so. I worked at the Back Eddy in ... More >>