About
A food publication with a directory underneath it.
ChefListed covers how the Tri-State eats — the chefs people hire, the rooms worth the drive, and the practical business of feeding people well at home. It is published by Level-Up Growth from the New York area.
Most directories are a list with advertising on top. This one starts from the other end: the reporting comes first, and the directory exists because you cannot write seriously about who is cooking in Westchester or Hoboken without keeping track of them.
What we will not do
These are constraints on the product, not aspirations. Several are enforced in the code.
- No ratings, stars or reviews. We run no rating system, so we publish no scores — and there is no field in our database to hold one. Nothing on this site emits review or rating markup to search engines either, because that would be a claim we cannot support.
- No invented facts. Biographies, prices, awards, service areas, cuisines, contact details and ownership are recorded only where a source states them. Where we cannot verify a detail, the page simply does not show it. An incomplete profile is more honest than a padded one.
- No paid placement. Listings are free and editorial. Nobody has paid to appear here, and nothing on the site sorts or ranks by commercial status.
- No borrowed photography. We publish an image only where we own it, licensed it, or were given it for publication. "It was on the internet" is not a licence. Where a chef has no approved photograph yet, the profile says so rather than taking one.
- No empty geography. A place page exists only when a chef, a restaurant or a story resolves to it. We will not publish a hundred town pages to catch searches for towns we do not cover.
How listings work
Every entry currently on ChefListed is an editorial listing: we compiled it from published sources, usually the chef's or restaurant's own site. That is stated plainly on each profile. It is not an endorsement, the subject has not paid for it, and in most cases they have not yet been involved at all.
Each listing carries its sources internally, with the date we last checked them. Profiles show that date so you can judge how current the details are.
Claiming a profile
If a profile is yours, you can claim it — correct what is wrong, add what is missing, and supply photography we are allowed to publish. Claiming is free.
Email hello@cheflisted.com from an address connected to the business, tell us which listing, and what needs to change.
If you cook in New York, Connecticut or New Jersey and are not listed at all, the same address works. Tell us where you work and what you cook, and we will check it.
Corrections
If something here is wrong, we want to know, and we would rather hear it from you than leave it standing. Email hello@cheflisted.com with the page and the error. Corrections to a published article are noted on the article with the date it was updated.
Who writes this
Mark Raymundo edits ChefListed — more of his writing is at markraymundo.com. Pieces are written from researched facts and first-hand reporting, and every article lists what it drew on. Where a story features a chef or a restaurant, that connection is shown on both the article and the profile.
What ChefListed will become
In time, chefs will be able to claim and then subscribe to enhanced profiles, and ChefListed will route enquiries to them. None of that exists yet, and none of it is quietly running in the background — there is no subscription state in the system today, and nothing on the site behaves differently for one listing over another. When that changes, this page will say so before it ships, and paid placement will be labelled wherever it appears.
Contact
hello@cheflisted.com reaches the editor directly.