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- SWEET GIG: Matt Varga started at Providence’s Gracie’s in the pastry department in 2007. By 2010 he’d been promoted to executive chef. He views cooking in a professional kitchen as similar to competing in a sport, "constantly trying to get better and better." / PBN PHOTO/RUPERT WHITELEY
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- SECRET SAUCE: Antonio Wormley, Milk Money executive chef, in the kitchen of the Providence eatery. The 25-year-old Philadelphia native sees cooking as a form of self-expression. He particularly enjoys "re-creating classics into something more modern and trendy." / PBN PHOTO/RUPERT WHITELEY
