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
We first tasted Burton’s Maplewood Farm Barrel-Aged Maple Syrup at Little Goat restaurant in Chicago.
A snapshot of Hawaii’s best food festivals.
The Son of a fundamentalist preacher, Kermit Lynch found his calling in the pursuit of pleasure—and inspired a cult following of his own. Starting with a small wine shop in Berkeley, Calif., Lynch...
A new massage at San Diego’s Grand del Mar helps boost performance on the links as well as soothe golf-specific muscles.
When The Dalmore distillery asked Daniel Boulud to create his ideal single-malt Scotch whisky, the renowned French chef had a distinct idea in mind. “I wanted wine-like flavors,” he says, “a whisky...
When chef Thomas Keller, America’s high priest of haute cuisine, raises an eyebrow over an item on a menu, most young chefs scurry to change it. Last summer in Southern California, Keller’s eyebrow...
Justin Smillie of Il Buco Alimentari & Vineria, New York City Nominating Chef Nancy Silverton Location The Ritz-Carlton New York, Central Park, an uptown address for Smillie’s downtown style. The...
A weekend trip for six to Reims, France, for the ultimate Champagne brunch, served at Krug’s Clos du Mesnil vineyard, prepared by the Michelin two-star chef Arnaud Lallement, and paired with Krug...
One of the most opulent spaces in New York City—the gilded Villard Mansion on Madison Avenue—has embarked on a glittering new chapter as part of a $140 million renovation of the New York Palace Hotel...
The farm-to-table movement is a relatively recent arrival to Cape Town, but it has been embraced with fervor…

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