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
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...
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has been curing artisanal meats since the 1600s, chubs of salami might be redolent with Barolo or white truffles.“In Italy, we...
Seven of the world’s most influential chefs—each with a Michelin three-star restaurant and a spot on the World’s 50 Best Restaurants list—are making surprising moves around the globe and shaking up...
When chef Curtis Stone opened his first restaurant this year, it was not the sort of place one would have expected from the host of television’s Top Chef Masters.
The search for artisanal mezcal begins and ends in Oaxaca.
A snapshot of Hawaii’s best food festivals.
We first tasted Burton’s Maplewood Farm Barrel-Aged Maple Syrup at Little Goat restaurant in Chicago.
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...

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