Pivoting Wasn’t Part of This Chef’s Plan, but It Saved Everything, June 2025
Why Some Chefs Say Their Staff Comes Before the Customer, June 2025
American Truffles Are Right Under Your Nose and They’re About to Be Everywhere, Food and Wine, May 2024
Who Owns a Condiment — a Company or a Culture?, Food and Wine, April 2024
Here’s the follow up: Short of Going on ‘Shark Tank’, How in the World Do You Get Your Product Into Stores? Food and Wine, January 2025
There Is Something Primal About Our Love for Cups, Food and Wine, February 2024
Here’s the Difference Between Hawai’i’s Local Food and Hawaiian Food, Plus How Spam Fits Into All of It, Food and Wine, November 2022 (this one won the MFK Fisher Prize from Les Dames d’Escoffier Intl 2023)
How to Help Hawaiian Islanders Affected By Maui’s Wildfires, Food and Wine, August 2023
There are Additives in Most Tequilas, But That’s Not Necessarily a Bad Thing, Food and Wine, December 2022
The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser, Food and Wine, May 2022
Secrets of a Professional Palate, Food and Wine, October 2021
Butter Mochi Will Help You Win Every Potluck, Food and Wine, October 2021
Snack Like a Chef, Food and Wine, October 2021
How to Integrate High-End Design into Your Kitchen, Food and Wine, October 2021
How It Feels to Close Your Restaurant For Good, Food and Wine, August 2020 (this one is a finalist for a James Beard Media Award 2022)
Food and Wine Pro Articles
The Private Chef Life Seems So Glam on the Surface, but Here’s What Really Happens When You Hire One, Food and Wine, September 2023
What to do When You’re Running Late for a Restaurant Reservation, Food and Wine, November 2022
How to Bring Back Food from a Vacation and Become Extremely Popular: Omiyage tips from experts, expats, and the perpetually homesick, Food and Wine, September 2022
How to BYOB and Not Be a Jerk About It, Food and Wine, August 2022
How to Share Food with Other People in the Least Gross Way Possible, According to an Expert, Food and Wine, August 2022
The Fine Art of Leaving a Tasting Menu Early, According to a Chef, Food and Wine, August 2022
The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser, Food and Wine, May 2022
The Fine Art of a First Date at a Bar or Restaurant, Food and Wine, April 2022
The Fine Art of Splitting the Check, Food and Wine, March 2022
Gamechangers
Farm-Raised Hawaiian Kanpachi is at the Frontier of Sustainability, Game Changers | Food and Wine, June 2024