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What I Do: Ben Daugherty, program manager for the Green Dining Alliance

With a background in the restaurant and event industries, Daugherty is well suited to lead the GDA’s efforts to help restaurants increase their sustainability across many areas of their operations.

May 26, 2022

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The chefs of Angad Arts Hotel are Ford Hotel Supply's Chefs of the Month

Every month, Ford Hotel Supply shares their pick for St. Louis Chef of the Month.

May 9, 2022

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What I Do: Phil Billingsley, cheesemonger at Parker’s Table​

Billingsley discusses his approach to putting together a great cheese case, some of his favorite pairings and cheese as a living product.

April 29, 2022

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3 meals that changed James Beard Award semifinalist Elise Mensing's life

Elise Mensing feels pretty lucky to be a pastry chef.

April 19, 2022

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Ericka Frank of The Cakery and The Cup is Ford Hotel Supply's Chef of the Month

Every month, Ford Hotel Supply shares their pick for St. Louis Chef of the Month.

April 14, 2022

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What I Do: Brian Dix, founder of Craft Republic

If you appreciate the selection of craft brews at your local watering hole, you should certainly thank that business’ bar manager; but you should also salute their distributors.

March 31, 2022

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Sauce seeks editorial interns for summer 2022

Sauce Magazine is seeking both remote and in-person editorial interns for summer 2022.

March 31, 2022

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St. Louis mourns Iron Barley owner Tom Coghill

Iron Barley​ co-owner Tom Coghill passed away on March 11 at the age of 58.

March 28, 2022

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Remembering St. Louis restaurateur Rich LoRusso, 1959-2022

The St. Louis restaurant community is mourning the loss of Rich LoRusso, owner of LoRusso’s Cucina​.

March 15, 2022

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Chris Kinast of Perennial on Lockwood is Ford Hotel Supply's Brewmaster of the Month

In honor of our annual Guide to Beer, Ford Hotel Supply shares their pick for St. Louis Brewmaster of the Month.

March 8, 2022

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Taberu brings stunning sushi catering to St. Louis

With Taberu​, Chef Heidi Skye Hamamura​ brings together her fine dining experience, background in the visual arts, and formidable sushi technique.

February 22, 2022

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What I Do: Shimon Otsuka, co-owner and chocolatier of Nomis Chocolates

Driven by a desire to continue building his culinary skill set, Shimon Otsuka has left the pastry world to pursue chocolate-making.

February 18, 2022

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Frazer Cameron of Frazer's Restaurant and Lounge is Ford Hotel Supply's Chef of the Month

Every month, Ford Hotel Supply shares their pick for St. Louis Chef of the Month.

February 3, 2022

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What I Do: Noah Offenkrantz, CEO of Find Your Farmer

Find Your Farmer​ is an online grocery store and delivery service sourcing products from local, ethical farms and artisans.

January 25, 2022

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Ones to Watch 2022 // Cameron Harrison

Cameron Harrison, junior sous chef at The Lucky Accomplice, is cool, calm and quickly climbing the ranks.

January 21, 2022

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Ones to Watch 2022 // Savannah Thomas

Savannah Thomas, general manager of Bowood by Niche, is a front-of-house rockstar.

January 20, 2022

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Ones to Watch 2022 // Dillon Witte

Farmhaus sous chef Dillon Witte has turned the world into a classroom.

January 19, 2022

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Ones to Watch 2022 // Eugene Kolb

Eugene Kolb, line cook and sushi chef at Indo, respects ingredients and cooks with integrity.

January 18, 2022

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Ones to Watch 2022 // Daniel Poss

Juniper's executive sous chef, Daniel Poss, is upping the game for the local Southern food scene.

January 17, 2022