About the author

Michalene Busico

Deputy Editor

As the deputy editor, Michalene Busico oversees Robb Report’s coverage of dining and restaurants, art, antiques, and cigars. Before joining the magazine, she was the New York Times’ Dining-section editor, a deputy features editor at the Los Angeles Times, and the executive editor at Entrepreneur magazine. She has directed coverage of travel, cars, food, home, fashion, entertainment, and business, and is the editor of one cookbook, The Chefs of the Times, and a coauthor of another, Gourmet Cooking on a Budget.

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More Stories From Michalene Busico
With a "good little menu" chef Nick Badovinus puts his brand on modern Texas cuisine.
Nicolas Delaroque prepares the "dish of the evening": Duck, Fig, Shallots.
Takazawa puts an artful spin on his ratatouille, crab-and-corn tiramisu, and his rendition of a caprese salad.
This era of the butcher-as-artist has produced a new masterpiece: the tomahawk cut. This monumental hunk of rib eye—about 2 inches thick, with a 12-inch section of bone attached to create the...
Dominique Ansel provides a sweet treat.
The substantial piece is an etching and aquatint Pasmore made in 1985.
In Josef Centeno, Wolfgang Puck sees another Los Angeles chef capturing a pivotal moment in dining.
A teacup. An old photograph. A clock, its workings exposed to create the feeling of time furiously ticking by, and a series of matchsticks used to tediously measure the minutes. Each of these objects...
About 20 years ago, when Meis was beginning to work on the Saitama Super Arena in Tokyo—a giant robot of a stadium that reconfigures itself for different sports—he stopped by a Japanese toy store for...

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