Born in London's working-class neighborhood of Bethnal Green, McNally came to the restaurant business late in life, starting out in the film and theater industries at the tender age of 16.

WSJ: Keith McNally | Tracked

Much of the food that Mr. Mattos makes at his Brooklyn restaurant Isa, such as a dish of scallops with green strawberries, yuzu and rhubarb shoots, is lighter than your typical dining-out fare.

WSJ: Ignacio Mattos's Asparagus Salad With Grated Horseradish | Slow Food Fast

School dinners will never be the same again with much-lauded Austrian chef Siegfried Danler-Heinemann overseeing the menu at new restaurant Pauly Saal, where Venetian chandeliers and bottle-green banquettes add a touch of 1920s decadence to the former gymnasium.

BBC: Art in Berlin goes back to school

By 1983 he had expanded Zen Center's holdings to include a dozen buildings in and around San Francisco, a 115-acre organic farm in Marin called Green Gulch and two popular and profitable enterprises, the Tassajara Bread Bakery and Greens vegetarian restaurant.

FORBES: Zen and the Art of BMW Maintenance