This is part one of my interview with Hunter Pritchett, exec chef of Luca d’Italia. Part two of my chat with Pritchett will run in this space tomorrow. Hunter Pritchett and his kitchen crew are ...
Hunter Pritchett’s first job on the line, at fourteen, was slinging fried fish at a Long John Silver’s, a gig that certainly could have persuaded him to go in a very different direction from cooking.
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