• Chef Q&A: Antoine Anthony

    Antoine Anthony is originally from New Orleans, La., where he began his career in the food industry at age 16. After gaining experience at the “garde manger” section at the Fairmont Hotel in Dallas, Texas, Anthony went on to work as a chef’s assistant at “The Grape.” After moving to Hattiesburg in 2000, Anthony has served as executive chef at Canebrake Golf Club and Cotton Blues. Now serving as executive chef at the Hattiesburg Country Club, he creates a personalized dining experience for members and their guests.

  • Chef Q&A: Michael Petitto

    Michael Petitto, 54, is originally from Amite, La., where he owned and operated his family's restaurant, Spitale's, from 2002-2012. Spitale's was originally opened in 1921, by Sam Spitale, Michael's grandfather.  Michael is the son of the late Frank and Frances Petitto. He is married to Lori Petitto of Amite, La., and they have a total of six children combined. Michael has four adult children – Michael, Chris, Andy and Kasey. Lori has two adult daughters, Christine and Mikki. They have four grandchildren, Peyton, Cameron, Ty, and Olivia.

  • Top Chef: Carlos Molina & Isabel Laguna

    Isabel Laguna is originally from Guanajuato Mexico. She learned all of her cooking skills, like most Mexican chefs, from family traditions. Carlos Molina is originally from Rio Grande City , Texas. Similarly, he was trained by family traditions, but passion for food and work experience all joined to help him create new mixed recipes. Both chefs work side by side to bring traditional and new flavors to Hattiesburg. Through food, they both feel they create unity not only with customers, but in the community.

  • Signature Magazine's Top Chef: Will Taylor

     

    What’s one ingredient that you can't live without? Greek yogurt

    What’s your favorite type of music to listen to when cooking? JJ Grey & Mofro or Widespread Panic either or is alright by me.

    If you could cook for anyone, dead or alive, who would it be?  John Daly – I feel like he’d love a Pepperjack Gyro and the stories would be great!

    What’s your favorite ethnic cuisine? Mediterranean

  • Top Chef: Martha Mixon

    Martha Mixon, right, is a native of the Sanford/Union Church communities just up Hwy. 49 North. She and her husband, Tommy, have two children, six grandchildren and one great-grandchild, but they consider their entire staff as family. They started the business in 1984 and with the exception of one five-year hiatus, they’ve been keeping customers happy on the side of Hwy. 49 for a long time.

    What’s one ingredient that you can't live without?
    Salt 
     
    What’s your favorite type of music to listen to when cooking?
    Soft

  • Top Chef: Alex Tardy of Tabella

     

    What’s one ingredient that you can't live without?
    Salt and Pepper

    What’s your favorite type of music to listen to when cooking?
    I listen to rock music while cooking, something able to match the cooking conditions.

    If you could cook for anyone, dead or alive, who would it be?
    My family.

    What’s your favorite ethnic cuisine?
    Thai or Indian

  • Signature Magazine's Top Chef

    What’s one ingredient that you can't live without?
    Garlic
     
    What’s your favorite type of music to listen to when cooking?
    Blues and Jazz
     
    What’s your favorite ethnic cuisine?
    Cajun
     
    What’s the strangest request you’ve ever had from a diner?
    Burger cooked for 5 seconds on each side.
     
    What’s the best part about being a cook? 
    Enjoying people’s reaction to food.
     

  • TOP CHEF: scott martin

    Scott Martin is the owner of Bop’s Frozen Custard & The Lawn Ranger Landscape, Lawn & Irrigation. Scott is a Jones Junior College and Mississippi State graduate. He is married to wife Jamie and has two children, James Harris and Mary Ann.

    What’s one ingredient that you can't live without?
    Onions

    What’s your favorite type of music to listen to when cooking?
    Shuffle on Pandora or iTunes

    If you could cook for anyone, dead or alive, who would it be?
    My Grandmother, Christine Pridgen

  • Top Chef: Wayne McQueen

    60 seconds with Chef Wayne McQueen of Half Shell Oyster House

     

    Wayne McQueen, Managing Partner/Head Chef, 37, USM  BS Hospitality Management, Marriage to Amy McQueen, 2 children (Valerie 8, David 2)

     

     

    What’s one ingredient that you can't live without? Cheese!

    What’s your favorite type of music to listen to when cooking? Classic rock

    If you could cook for anyone, dead or alive, who would it be? My Grandmother

    What’s your favorite ethnic cuisine? Mexican

  • Signature Top Chef: Tom White

    What’s one ingredient that you can't live without? Passion

    What’s your favorite type of music to listen to when cooking?  Americana

    If you could cook for anyone, dead or alive, who would it be?   My family

    What’s your favorite ethnic cuisine? Italian

    What’s the strangest request you’ve ever had from a diner? A no egg omelette

    What’s the best part about being a chef? Eating your work

    What’s the most challenging part of being a chef? It's a young man's game

  • Pages