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
For four years, Robb Report has asked the most celebrated chefs in the world a single question: Who is the up-and-coming chef you admire most? Their answers become the nominees in our annual Culinary...
Norman Van Aken was impressed with Phillip Bryant’s intensity and intellect and promoted him to run the kitchens at Van Aken establishments in Florida.
Beverly Hills traffic may have been purring just beyond the kitchen doors, but Devillier was steeped in the South as he prepared his Robb Report Culinary Masters Competition dinner at the Beverly...
Originally published in the December issue of Robb Report Collection as “ No Crumbling, No Grumbling ” If corks aged as well as the wine they protect, Mark Taylor never would have invented the Durand...
Originally published in the December issue of Robb Report Collection as “ Going Native ” When Kelli A. White arrived in Napa Valley in 2010, fresh from a stint at Veritas restaurant in New York City...
Dining en route to a destination tends to be a cheerless matter of relieving hunger or boredom. Michael C. Fina aims to make those meals a more memorable part of the journey with a new line of...
Originally published in the December issue of Robb Report Collection as “ Minding the Score ” In February, sports fans will gather to watch the most hyped game on the planet: the 50th-anniversary...
Mexico City’s exuberant dining scene has an elegant new addition: La Table Krug. For food lovers in Mexico City, these are heady days. Mexican chefs who made their mark abroad are returning home to...
❄ It is the kind of service only elite chefs enjoy: A top purveyor sources the best sustainably farmed meat, personally curates a selection at regular intervals, and custom dry-ages the most prized...
Originally published in the December issue of Robb Report as “ Bubbling Over ” Mexico City’s exuberant dining scene has an elegant new addition: La Table Krug. For food lovers in Mexico City, these...

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