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OP: Art Culinaire #67

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Four times a year, Art Culinaire magazine profiles the work of leading chefs and food and drink professionals with an eye to keeping other pros up-to-date on creativity within the industry.

Chefs featured in this issue include:

  • Myung Ja Kwak and Jenny Kwak of Do Hwa in New York
  • En-Ming Hsu of The Ritz-Carlton in Chicago
  • Gabriel Kreuther of Atelier and The Ritz-Carlton in New York
  • Sandro Gamba of NoMI Garden in Chicago
  • Matthew Reguin of 71 Clinton Fresh Food in New York

Hardcover. Color photographs throughout.

Please note that early issues of Art Culinaire, though unused, may be subject to more shelfware.

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