Profile of Karl Wells

All articles of Karl Wells

  • Need-to-know facts about a culinary career

    With more and more people attending cooking colleges and pursuing careers in the culinary arts, I thought it might be useful to speak with a ...

  • Spectacular view, fabulous food

    Atlantica Portugal Cove-St. Philip’s Phone 895-1251 Atlantica is located in a perfect setting. Perched on the very edge of a cliff at ...

  • Bonavista bistro a true delight

    Mifflin’s Tea Room21 Church St.BonavistaTelephone 709-468-2636The name of this Bonavista eatery doesn’t convey much information, but I assumed, ...

  • Christopher Gillard Q & A

    Christopher Gillard is only 39 but he’s been a chef in hot restaurant kitchens since he was 16. That’s 23 years of washing dishes, chopping ...

  • Nothing grim about Rumpelstiltskin's

    Rumpelstiltskin’s 2 Hill O’Chips St. John’s Phone 579-6000 The last time I dined at Rumpelstiltskin’s was in 2009. Michel Autexier (who ...

  • A taste of Shanghai — and jellyfish

    Shanghai 210 Water St. Phone 753-2378 It was lunchtime and we’d just settled into what felt like a white cocoon at the Shanghai Restaurant ...

  • N.L. chef gets international recognition

    Chef Jonathan Gushue, a Newfoundlander with many credits to his name, can now say he runs one of the world's best 100 dining rooms. That's ...

  • The blueberry farmer

    Dining out - Jeff Milner has turned approximately 300 acres of leased land in Central Newfoundland into prime blueberry fields. The retired RCMP ...

  • Valentine's most delicious

    Tomorrow is Valentine's Day and among the jewelry, perfume, roses and other gifts given will be plenty of chocolate. One Valentine's couple with ...

  • On Bones and Braising

    After I left home in my early 20s, I began to cook for myself. It was either that or live on whatever a tin might provide: beans, bully beef, ...