We asked Alan Wong, who founded the HFWF with Roy Yamaguchi, which chef he would pick to interview, and what five questions he’d ask.
“If I were making a list of pioneering chefs, Nancy Oakes would be at the top,” writes San Francisco dining critic Michael Bauer.
Some pastry chefs, after a day of working with sugar, crave salt. Not Johnny Iuzzini, a self-proclaimed sugar freak.
“I’m kind of over fine dining,” he says. “It’s not what I like to eat when I go out.”