{"id":5322,"date":"2023-04-11T20:56:34","date_gmt":"2023-04-11T20:56:34","guid":{"rendered":"https:\/\/www.southernsmoke.org\/?post_type=chef&#038;p=5322"},"modified":"2023-05-08T17:11:11","modified_gmt":"2023-05-08T17:11:11","slug":"andy-ticer-michael-hudman","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/es\/chef\/andy-ticer-michael-hudman\/","title":{"rendered":"Andy Ticer y Michael Hudman"},"content":{"rendered":"<p>Andy Ticer y Michael Hudman se formaron en la Universidad Johnson and Wales en Charleston, Carolina del Sur, y en el Instituto Culinario Italiano en Calabria, Italia. Abrieron Andrew Michael Italian Kitchen en 2008, que presenta una cocina italiana innovadora arraigada en la tradici\u00f3n sure\u00f1a, luego lleg\u00f3 Hog &amp; Hominy, un restaurante de vecindario a le\u00f1a nombrado uno de los mejores restaurantes nuevos por GQ, Southern LIving y Bon Appetit. Luego vino Josephine Estelle en el Ace Hotel New Orleans en 2016, y conceptos en Memphis, incluidos Catherine &amp; Mary&#039;s, The Grey Canary, Bishop y Little Bettie Pizzeria. Ticer y Hudman han sido nominados a nueve premios de la Fundaci\u00f3n James Beard desde 2012.<\/p>","protected":false},"featured_media":5324,"template":"","class_list":["post-5322","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef\/5322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media\/5324"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/es\/wp-json\/wp\/v2\/media?parent=5322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}