Profile of Karl Wells

All articles of Karl Wells

  • Perseverance pays off for chef Mark McCrowe

    Every year since then, from 2010 to 2013, he has signed on with equal enthusiasm and accepted defeat with the good sportsmanship expected at such ...

  • Go Bigs or stay at home

    Some posited that he must be “trying to get himself canned.” If that day ever comes it won’t be a quiet parting of ways. There’s nothing quiet ...

  • Magic Wok still dazzles

    A server or chef arrives with the dish, pours on the brandy and sets it alight, creating a column of yellow and orange flames. This, invariably, ...

  • Steve Vardy, back with a bang — and 4 stars

    Chef Steve Vardy’s long break is over and the river of his creativity is flowing again. We can now add Vardy’s Adelaide Oyster House on Water ...

  • Portobellos needs a little more focus

    We told her we didn’t and she (looking dubious) then asked a senior server if there was something available. The head server said we’d need to ...

  • Quintana’s still rules the Square

    It was followed by a sister restaurant, Quintana’s, and a healthy trade in off-site Quintana’s brand products at Costco. Those were heady days ...

  • Gold Medal Plates 2014

    Not to mention the philanthropic souls, foodies, friends and fans who usually turn out in large numbers to attend the glittering blockbuster gala ...

  • Over-the-top dining in England

    In the town of Bournemouth’s St. Peter’s Quarter, just down the road from the Mary Shelley pub and across from St. Peter’s Churchyard where ...

  • A little facelift never hurts

    Magnum and Steins, for example, has built a new long bar (that seats eight) in one of its upstairs dining rooms. Behind the bar is something wine ...

  • Saltwater joys … and a few disappointments

    His Saltwater kitchen is upstairs in the restaurant. That’s where we were seated and it afforded me a good view of dishes as they left Gollop’s ...