2017 Fine Dining Influencer 
Modern Restaurant Management
FEBRUARY 27, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.
EATER
NOVEMBER 21, 2024
The Liver King, a carnivorous diet influencer with millions of followers, takes inspiration from our mythical ancestors, who he believes stayed healthy and fit through a diet of unprocessed raw meat. Seed oil criticism is often espoused by influencers and channels who hold other reactionary beliefs. We must have them.
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EATER
MAY 2, 2024
Building on decades of Korean Mexican cuisine in the city’s Pequeño Seúl, restaurants are crafting menus with global influences and attracting new customers The smells of Korean barbecue and Mexican street food mingle in the air of Zona Rosa, a central neighborhood of Mexico City. The Mexican influence is natural. The bathroom at Xeul.
EATER
JUNE 4, 2024
Oxte Immigrant chefs are shaking up Paris’s fine dining scene with Michelin-starred restaurants, venues in five-star hotels, and Lebanese, Mexican, and Korean flavors not traditionally found in haute French cuisine When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. Prepping a dish at Oxte.
EATER
SEPTEMBER 6, 2022
He felt strange cooking “authentic” Indian food as someone who was born in America, and he recognized he had other influences growing up in California that felt just as important to him as those of his family’s heritage. “I always wanted to cook Indian food, but I want to do it my way,” he says. And half the time they’re basically pranks.
EATER
SEPTEMBER 29, 2021
While many reviewers have foresworn star ratings at restaurants still reckoning with the effects of the pandemic, Michelin had no such compunctions this year, releasing the guides for the first time since 2019 on a dining world that remains undeniably changed. How does that translate into the dining landscapes of major cities in the U.S.?
EATER
APRIL 21, 2021
He trained as a professional chef and worked in hotels and fine dining restaurants, but when he wanted to open his own spot, a gourmet burger concept called Ashes Burnnit, he chose to do so in an open stall inside a local hawker center. Not everyone sees it that way, of course — most notably the hawkerpreneurs.
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