Erika Adams is the former deputy editor of Eater’s Northeast region, where she covered Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry.

The late Gray Kunz, a 1993 F&W Best New Chef, was a Swiss chef and restaurateur known for his work in the 1990s as executive chef of the New York City restaurant Lespinasse. Kunz fused European and ...

Gray Kunz, a world-renowned chef, whose Capital Region association was far too brief when he opened then walked away from the high-end steakhouse Salt & Char in Saratoga Springs after a dispute with ...

Café Gray may be closing shop in the Time Warner Center on June 28, but, via a press release, Gray Kunz assures us he’s “actively seeking a new Manhattan [sic] and other sites for new interpretations ...

Gray Kunz is indisputably a great chef, but I wonder if this restaurant is the best showcase for his talents. Gray Kunz is indisputably a great chef, but I wonder if this restaurant is the best ...

Gray Kunz and Peter Kaminsky’s new book, The Elements of Taste (Little, Brown & Co., $40), focuses on the palate — a word that we food writers love to throw around, but that, for many people, means ...

Gray Kunz is one of the city’s few four-star chefs, and he deserves the distinction, yet in the five years since Lespinasse was shuttered, Kunz has pretty much vanished. There’s been consulting work ...

The celebrated international chef Gray Kunz, introduced with much fanfare as a partner in the Saratoga Springs steakhouse Salt & Char when it opened last summer and as the culinary force of the ...