About Chef Standards
Chef Standards helps American home cooks and food lovers answer two everyday questions: what should I cook, and where is it worth eating? We have been publishing since 2022, and today our small team covers everything from safe food storage to the best roadside diners in all 50 states.
What We Cover
Most of what we publish is about where to eat in America: state-by-state restaurant guides to diners, BBQ joints, bakeries and the local favorites that rarely make national lists. Alongside them, we answer the practical kitchen questions home cooks run into every day, from food safety and storage to ingredient substitutes and simple recipes.
Meet the Founders
Aiden Riley – Co-Founder & Editor
Aiden started Chef Standards in 2022 with a simple frustration: most cooking answers online were buried under endless scrolling. He wanted a place where a quick kitchen question got a quick, correct answer. Today he oversees our cooking tips, substitutes and food FAQs, and edits articles across the site before they go live.
On the restaurant side, Aiden writes many of our Midwest and Southern guides, from Council Bluffs restaurants to underrated South Carolina pizzerias. His rule for every piece is the same: if a reader can’t use it tonight, it isn’t finished.
Zoey Wallace – Co-Founder & Restaurant Guides Lead
Zoey co-founded Chef Standards with Aiden and leads our restaurant recommendations. She believes the best meals in America are often found in places without a marketing budget: the corner sandwich shop, the breakfast counter with the same regulars every morning, the family bakery that’s been open for decades.
Zoey also sets the standards our writers follow when choosing and checking every place we recommend.
Aiden and Zoey work with a wider team of contributing writers, and every article on the site carries its author’s name.
Who Owns Chef Standards
Chef Standards is an independent website owned and operated by Alviral, a digital publishing company based in Mostar, Bosnia and Herzegovina. We are not affiliated with any restaurant, food brand or culinary school.
How We Create Our Content
- Research first. We start from primary sources: official restaurant websites and menus, government food-safety guidance, manufacturer information and reputable culinary references.
- Fact-check the details. Addresses, opening status, prices and safety temperatures are checked before publishing. Our food-safety content follows guidance from the USDA and FoodSafety.gov.
- Edit for usefulness. An editor reviews every piece for accuracy, clarity and whether it actually answers the reader’s question.
- Keep it current. Restaurants close and menus change. We review and update older guides and show the last-updated date on every article.
How We Choose Restaurants
Our restaurant guides are built from public information: local press coverage, long-running reputations, consistently strong guest reviews and the restaurants’ own menus. No restaurant pays to be included, and we never accept free meals in exchange for coverage. Because hours and menus change, we always recommend checking directly with the restaurant before you go.
A Note on Food Safety
Our food-safety and storage articles are general information, not professional or medical advice. When in doubt, follow the guidance of the USDA, the FDA or your local health department – and when in doubt, throw it out.
How We Keep the Lights On
Chef Standards is free to read and is supported by advertising. Advertisers have no influence over what we write or recommend.
Corrections and Feedback
Spotted a closed restaurant, a wrong address or a mistake in a recipe? We want to know. Email us at [email protected] or use our contact page. We read every message and correct confirmed errors promptly.
Contact
Alviral
Bisce polje bb
88000 Mostar
Bosnia and Herzegovina
Email: [email protected]