Hirsch and Kerrigan have crafted a winning formula that capitalizes on customer loyalty and innovation to deliver successful results.

Timely deliveries and consummate precision extend the definition of a la minute.

Arrows celebrates 20 years of rustic elegance.

At Chicago's Moto, Chef Homaro Cantu's high-tech methods invigorate the menu and streamline management.

Chef Glenn "Gator" Thompson's "neo-soul" cuisine is a healthy spin on traditional southern dishes.

Mark Grossich has built a cocktail lounge empire on the principles of exceptional setting, drinks, and service.

Chef-owners Colby and Megan Garrelts of Kansas City's bluestem (Santé's 2007 Culinary Hospitality Restaurant of the Year) succeed by fortitude and faith in concept.

In part two we talk with Sean about his philosophy on people, service and motivation; advice for culinary school students; recruiting and hiring; the numbers; favorite aspects of the biz and more.

RunningRestaurants.com chats with Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach.

Q&A session covering challenges and successes from 2007 as well as ideas for 2008.

A special internship offers chefs a break from their kitchen to gather new ideas and enthusiasm.

Chef Loretta Barrett Oden speaks the language of Native American cooking.

Master mixologist Alex Ott has traveled all over the world, learned from the best in the industry and created cocktail lists for revered restaurants and bars around the globe. Our journey with Alex turned up some delicious insights.

Four years after opening restaurant Stella! in the New Orleans French Quarter, Chef/Owner Scott Boswell shut down the thriving business for a quick renovation. One week later, Hurricane Katrina slammed the city, and Boswell’s plans took a sharp detour. “I sat at my sister’s house for a week staring in shock,” says Boswell. Two weeks later, the chef recalls that he was certain of only one thing: “I had to go back in.”

In a little more than two years, Michael Psilakis has created an impact on New York City that diners have not seen since a young Mario Batali. Michael's journey is a very interesting one as his success as a recognized culinary talent was not exactly anticipated. (This article is available as pay-per-view)