Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


Kris Morningstar

Kris Morningstar

Executive Chef
Blue Velvet
Los Angeles

Innovative young chef Kris Morningstar comes with an impressive Southern California résumé. His time spent in the kitchens of some of Los Angeles’s well-known, talented chefs has served him well, culminating in his present position as executive chef at Blue Velvet in downtown Los Angeles at just 28 years of age. After earning a degree in marketing from The University of Maryland, Morningstar began his career at the Cordon Bleu-affiliated California School of Culinary Arts in Pasadena, where he graduated with honors. He began cooking at One Pico at Shutters on the Beach and moved on to train under Suzanne Goin at A.O.C., Jason Travi at Opaline, and Neal Fraser at Grace. But it was his time working at Patina and with chef Eric Greenspan at Meson G that would have the biggest influence on his cooking and his commitment to culinary excellence. At Blue Velvet, Morningstar flexes his creativity on an ever-evolving menu, conceiving globally-influenced dishes that display interestingly paired flavors and French techniques, like crispy sweetbreads with bacon-date puree, black lentils and red wine vinaigrette; elk with harissa, quinoa, mashed plantains and dried olives; and crispy yogurt with spinach-almond puree, his take on saag paneer.

Blue Velvet
Blue Velvet

Gayot's Annual Restaurant Issue features the Top 40 Restaurants in the U.S.



GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.


The charm of Provence right on your table.

Read the article and see photos.

Whisky Fudge RecipeA Whisky Fudge Recipe for a (very) sweet moment and treat.

Get the recipe.