Read James Mark’s firsthand account of his journey “from washing dishes to slinging on a line to developing desserts for Michelin-starred restaurants to culturing sourdough starters and butchering whole animals.” more

Meet the man behind one of the Hill's most popular eateries more

Behind the bar and below the sidewalk in the Jewelry District more

In the kitchen of a Thayer Street hotspot more

Go in the kitchen at Cranston's temple of fine dining more

Heading Downtown for the flavors of Puebla state more

Food and family in classic Italian style more

Read the interview more

What’s your role at The Fire Brick Oven Pizza and Bar?I’m the Corporate Executive Chef for the Atwells Restaurant Group. I oversee Fire, Providence Prime and Providence Oyster Bar. My job … more

On buying talent and pouring strong drinks more