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Helio Castroneves is Back in the Drivers Seat

Fresh off his Indy 500 win, Helio Castroneves talks to Haute Living about the tumultuous events of the past year.
By Laura Schreffler
Cover Story

The Evolution of SBE’s Sam Nazarian

From club kid to a mogul doing billion-dollar deals, Los Angeles' 33-year-old hospitality superstar Sam Nazarian is on the path to world domination.
By Laura Schreffler
Cover Story

The Great Gordon Getty

Gordon Getty's inherent business knowledge and his unmatched eye for sound investments ultimately led to the creation of one of the region's most celebrated wine brands-PlumpJack. The latest venture-CADE Winery-seeks to enhance the area's fine wine legacy while treading lightly on the precious land.
By Laura Schreffler
Cover Story

Haute 100 Miami: Micky Arison, Leonard Abess Jr., S. Daniel Abraham, Cindy Carr

The most influential people in the worlds most magical city.
By Laura Schreffler
Cover Story

What would you do with 40 acres and a mule?

With two films set to debut during the coming Tribeca Film Festival, Spike Lee speaks with Haute Living about his history, his thoughts on the new president, and, of course, his favorite flicks.
By Laura Schreffler
Cover Story

Francis Ford Coppola Presents – Winemaking and Filmmaking

The movie legend is responsible for the resurrection of one of California's most important wine estates: Inglenook. Here, he explains how his quest for a small cottage outside of San Francisco turned into a quest to create one of the country's finest wines.
By Laura Schreffler
Cover Story

California’s Culinary Greats: Nobuyuki Matsuhisa, Wolfgang Puck, Michael Mina

Michael Mina, Nobuyuki Matsuhisa, and Wolfgang Puck have changed the face of Los Angeles' dining scene. Together in a suite at the Beverly Wilshire, the top toques discuss both their histories and their futures.
By Laura Schreffler
Cover Story

Too Many Chefs in the Kitchen? Daniel Boulud, Jean-Georges Vongerichten, and Masaharu Morimoto.

Daniel Boulud, Jean-George Vongerichten, and Masaharu Morimoto prove that there is no such thing as too many chefs in the kitchen
By Laura Schreffler

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