{"id":687,"date":"2022-06-21T13:21:23","date_gmt":"2022-06-21T13:21:23","guid":{"rendered":"https:\/\/southernsmoke.kudos.nyc\/?post_type=chef&#038;p=687"},"modified":"2025-05-09T21:21:54","modified_gmt":"2025-05-09T21:21:54","slug":"lyle-bento","status":"publish","type":"chef","link":"https:\/\/southernsmoke.org\/zh_tw\/chef\/lyle-bento\/","title":{"rendered":"Martin Stayer"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Houston native Martin Stayer trained at the former Western Culinary Institute in Portland, Oregon, before starting his cooking career back in H-Town, under chef Scott Tycer at Aries. He then headed to Chicago, where he worked with the late chef Homaro Cantu at the Michelin Star-awarded Moto. Upon returning to Houston, he and wife Sara opened Nobie\u2019s, a neighborhood restaurant inspired by his grandmother and featuring locally grown and raised fare. His newest restaurant, Nonno\u2019s Family Pizza Tavern, was named the Pizza Joint of the Year by <em>\u300a\u6642\u5c1a\u5148\u751f\u300b<\/em>.\u00a0<\/span><\/p>\n<p><em>Generously supported by Vanessa &amp; Chuck Ames<\/em><\/p>","protected":false},"featured_media":1374,"template":"","class_list":["post-687","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef\/687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media\/1374"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media?parent=687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}