There are some chefs who insist on being called, well, “Chef,” and then there are other kitchen wizards, like Bob Blair, who roll their eyes, shake their heads and politely ask that you don’t address ...

This is part two of Lori Midson’s interview with Bob Wiltshire, exec chef of Morton’s LoDo. To read part one of that interview, click here. Proudest moment as a chef: I was hired as a line cook at Jay ...

Just in time for the Labor Day holiday, Chicago chef Bob Broskey is sharing his recipe for what he calls the "Proper Burger." Broskey, executive chef partner at Gus' Sip & Dip in River North, joined ...