When Art Culinaire Magazine arrived on the culinary scene, many of the most highly revered chefs were just finding their way. Years later, here we are, still affirming their works of art—every crumb, bead, drip, and bubble—through spectacular on-location photography, creative stories spun from in-person interviews, and meticulous recipes. But it’s the contributions of hundreds of talented chefs that have made us exceptional.

Leaf through our pages for an inspiring “who’s who” or “who is that?” dossier. We record the work of leading chefs, and also trust our instincts by scouting lesser-known chefs whose futures we consider bright.

Our one-of-a-kind link to gastronomy’s evolution continues to resonate with the chef and hospitality community. Suppose that’s why we have loyal and long-time subscribers, many who collect our issues.

For most of its life, Art Culinaire lived an hour east of New York City. In 2014, former Art Culinaire executive editor Carol Newman and wine educator and sommelier Lars Ryssdal became the magazine’s second owners and moved the headquarters to Sonoma County, California. Introducing someone new to Art Culinaire never gets old, nor does hearing, “A magazine with a hardcover?” In our minds, there’s no other way to better show off and preserve such original contributions. Even in an era of electronic media, we look forward to delivering a legacy to your mailbox.

Our one-of-a-kind link to gastronomy’s evolution continues to resonate with the chef and hospitality community. Suppose that’s why we have loyal and long-time subscribers, many who collect our issues.

ENTHUSIASM FOR ART CULINAIRE

“I think there is no other magazine like Art Culinaire which really is geared toward professionals and mainly to high end restaurants. It’s where you always can find something interesting from young chefs to exciting dishes from all over the world. I can’t wait to get my Art Culinaire and show some of the beautiful photography to my chefs.”

– WOLFGANG PUCK

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