Editorial Board
Meet our Editorial Board members
Announcing our editorial board members. All the contents are tested, researched, outlined, and written by the writers. Finally checked by the panel of industry experts from our Editorial Board. This is how we ensure well-researched and best-quality kitchen-based content for our readers.
Shad Newton
Position: Reviewer
Shad Newton is a professional chef. Chef Shad Newton’s childhood experiences in Yosemite and his love for nature have greatly influenced his culinary career. His appreciation for the simple things in life has translated into a cooking style that emphasizes simple ingredients prepared with care and attention to detail. This philosophy is evident in the dishes he creates, which showcase the natural flavors and textures of the ingredients he uses.
Having worked in some of the world-renowned restaurants, Chef Shad Newton’s culinary skills are diverse and adaptable. His experience has exposed him to different culinary traditions, allowing him to incorporate various techniques and styles into his cooking. This versatility is evident in his love for BBQ along with the traditional dishes, demonstrating his passion for experimentation and creativity.
Despite his extensive experience in the culinary world, Chef Shad Newton is committed to creating his own restaurant business, where he can express his unique culinary vision and share it with others. His dedication to his craft is apparent in his continued pursuit of excellence and his desire to offer customers a truly exceptional dining experience. Chef Shad Newton’s career trajectory serves as an inspiration to those who aspire to follow their passion and make a career out of their love for food.
Pham Trung Hieu
Position: Reviewer
Trung Hieu Pham is an accomplished electrical engineer who has dedicated his career to researching and designing motors for electrical appliances. He currently serves as an Assistant Professor at Kyungsung University. Pham’s main research interest is in motors for electrical appliances like blenders. He has devoted countless hours to studying the unique requirements of these devices and designing motors that can meet these needs. His work has earned him a reputation as one of the leading experts in this field.
Pham’s research has yielded some impressive results. He has published several papers on the topic, including “Design a High-Speed Segmental Stator Type 4/3 SRM for Blender Application” and “Design of a high-speed 4/2 switched reluctance motor for blender application.” These papers have been widely cited by other researchers and have helped to advance the state of the art in this area.
Richard Gras
Position: Reviewer
Chef Richard Gras, a native of the Hudson Valley region, has come full circle with his latest culinary endeavor at Pier A Harbor House. As the overseeing chef of three different establishments, DINE, Harrison Room, and Commissioner’s Bar, Gras is bringing a taste of home to the Pier with a menu that highlights the region’s bounty.
After completing his studies at Johnson & Wales University in Rhode Island, Gras began his culinary career at Empire in Providence, where he was a part of the opening team. Following this experience, he moved to Florida and worked at The Ritz-Carlton, Amelia Island, starting as a chef de partie before working his way up to sous chef of Café 4750, the resort’s Southern-inspired restaurant. He went on to open the resort’s fine-dining concept, Salt, in 2006.
Gras then moved to California to head the kitchen at Navio at The Ritz-Carlton, Half Moon Bay, where he helped earn a Michelin-recommended rating. After a decade with The Ritz-Carlton Resorts, he became chef de cuisine at the St. Regis Bal Harbour in Florida, leading Jean-Georges Vongerichten’s J&G Grill. Before his current role at Pier A, Gras served as executive chef of Oak, a seasonally inspired restaurant in Dallas, where he brought a fresh perspective to the menu.
Dr.Gabor Farkas DC
Position: Reviewer
Doctor Gabor Farkas is a licensed Doctor of Chiropractic who graduated from Texas Chiropractic College in 2008. He has completed over 300 hours of clinical nutrition from the American Clinical Board of Nutrition, highlighting his expertise in the field. Dr. Farkas grew up in Delaware, where he was heavily involved in sports. A sports injury to his lower back introduced him to the benefits of chiropractic care, which inspired him to pursue a career in the field. At just 16 years old, he set his sights on becoming a chiropractor to help others in the same way his life had been changed.
Today, Dr. Farkas lives in League City, Texas, with his wife and two sons. He comes from a family of athletes, with both he and his wife Melody being professional bodybuilders, and their two boys playing multiple sports. Dr. Farkas enjoys coaching his sons in baseball, spending time with his family, and indulging in activities such as fishing and snuggling with his dogs Gizmo and Bowie.
Dr. Farkas takes a holistic approach to treatment, striving to identify the root cause of his patients’ problems and treating the entire body rather than just individual symptoms. He has a wealth of experience in areas such as clinical nutrition, sports medicine, sports injuries, neck pain, and back pain, among others. His passion for chiropractic care is evident in his commitment to improving his patients’ health and well-being.