Art Culinaire is published quarterly as a hard cover celebration of artfully crafted foods and culinary talent. Issue 111 dedicates ten pages of full-color photographs and recipes to Chef Varga’s dishes. Even though Varga says he is “not that interesting of a person,” his use of local and vibrant ingredients contradicts his modesty.

photo courtesy of Art Culinaire

The recipes in this edition highlight Varga’s appreciation for local ingredients, including Nantucket Bay Scallops, Narragansett Littleneck Clams, Blackbird Farm Eggs, and flowers and vegetables from Gracie’s rooftop garden.

Chef Varga and his team bring this international acclaim to Providence every Tuesday through Saturday at Gracie’s in Downcity Providence.

Photo courtesy of Art Culinaire

The post Art Culinaire first appeared on Gracie's Providence.

The post Art Culinaire appeared first on Gracie's Providence.

Photo by JWessel Photography

What is your name?

Cameron Heins

What is your job at Gracie’s, and how long have you worked here?

I currently work on the fish station prepping & plating.

What do you like the most about working here?

Learning something new everyday! The people are amazing and fun to be around.

What do you like to do outside of work?

Outside of work I like to run, play guitar, and participate in other outdoor activities such as rock climbing or camping.

Anything else fabulous, funny, or interesting you’d like to add?

I have a golden retriever named Tess.

I currently am studying Culinary Arts at Johnson & Wales University.

My favorite thing to make at Gracie’s is the homemade pasta.

The post Meet the Gracie’s Team: Cameron first appeared on Gracie's Providence.

The post Meet the Gracie’s Team: Cameron appeared first on Gracie's Providence.