The Culinary Issue
The April Culinary issue of VIE is a celebration of flavor, craftsmanship, and the stories behind the tables that bring people together. On the cover, Chef Tim Creehan of Cuvee 30A embodies coastal culinary excellence with a legacy rooted in innovation and Gulf-to-table inspiration. From the vibrant dining scene at The Cove at Atlantis, where experiences at Paranza and Fish by José Andrés showcase global influence and bold creativity, to an elevated caviar tasting at Waterhouse Provisions, this issue explores the art of dining as both experience and expression. We spotlight Chef Enrique Olvera’s thoughtful approach to modern Mexican cuisine, Chef Rawlston Williams’s new Caribbean Cookbook, and the story of Wilco Hospitality’s roots in Birmingham, Alabama, from Otey’s Tavern to Taco Mama, where community and genuine Southern hospitality have fueled lasting success. Together, these stories and more offer a rich and inspiring look at the people, places, and flavors defining how we gather and
