Swoonin’ Over SD: Breea & Mai

Since we work in the hospitality industry, it’s safe to say we love food. And while we’re constantly traveling to try the newest restaurant or coolest bar, it’s our hometown of San Diego that really makes us swoon. To celebrate our awesome hometown and Chef Works’ HQ, we tapped our two favorite foodies, Mai andFIND OUT MORE |

Fodder for Thought: Week 35

While you’re busy running service, we’re scouring the internet in search of the latest and greatest stories. This week, James Beard looks back at the year in review, Bon Appetit announces a Bob’s Burgers pop-up to benefit the LA Fire Department, and Eater explores the science behind going viral. James Beard Foundation JBF Impact NewsFIND OUT MORE |

Chef of the Month: Alex Raij — USA

    A love letter to the Basque region in Spain, Txikito is nestled in the heart of New York City, where owner and chef Alex Raij crafts delicate tapas from traditional Iberian flavors. Focusing on humble ingredients served in experiential ways, Chef Raij transports diners to her husband’s family’s dining room in the BasqueFIND OUT MORE |

Chef Works CYBER FLASH SALE 2017

Cyber Monday is in full swing on chefworks.com, where we’re taking up to 35% off your purchases — today only! With the clock ticking, here’s how to cash in on this epic deal, before it’s too late! Details — 24 HOUR FLASH SALE! 35% Off Any Purchase of $100 or more + Free Shipping withFIND OUT MORE |

Chef Works CYBER SALE 2017

Your turkey may still be defrosting and you still have to pick your parents up from the airport, but that doesn’t mean you shouldn’t start planning for the after party: CYBER MONDAY! Kick off your season with some new gear from your favorite culinary supply company, offered with some special perks for those email subscribers.FIND OUT MORE |

Chef of Chef Works: Nathan Lingle

Chef Nathan Lingle knows a thing or two about food, cooking and running a hotel kitchen. At the exclusive L’Auberge Del Mar hotel, Chef Nathan utilizes San Diego’s bounty of seasonal produce to craft winning menus for guests and locals alike. His pedigree includes a diploma from the prestigious Culinary Institute of America, and afterFIND OUT MORE |