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At Michela’s in the early 1990s, Chef Jody Adams established a reputation for carefully researched regional menus that combined New England ingredients with Mediterranean culinary traditions. She is now Chef/Co-Owner of a celebrated Boston restaurant, Rialto. Adams has won many awards, including The Perrier-Jouet Best Chef Award: Northeast in 1997.
Chef Jose Andres' culinary skills are deeply rooted in his Mediterranean heritage. For the past seven years he has enchanted diners with countless variations of seasonal tapas and innovative Spanish cuisine at Jaleo. In 1999, Andres was nominated for the James Beard "Rising Star Chef of the Year Award" and featured for his innovative cuisine in Food Arts magazine.
John Ash, nationally renowned culinary figure, is one of this country's most respected authorities on food and wine. His newest cookbook "John Ash, Cooking One On One, Private Lessons from a Master Teacher" won the 2005 James Beard Foundation award for Cooking from a Professional Point of View. He’s an advocate of cuisine based on seasonal products and has been a steadfast supporter of local organic farmers.
Star of the public television series "Lidia's Italian Table," Lidia Matticchio Bastianich is widely regarded as the "first lady" of Italian cuisine in the United States. She is the owner of the award-winning Felidia restaurant and, with her son, runs the popular theater district eatery, Becco. In 1999, Bastianich was named American Express Best Chef, New York City by the James Beard Foundation. She recently opened Lidia's Kansas City.
Chef /Owner Mario Batali divides his time between two Italian hotspots: Po, a casual trattoria and Babbo Ristorante e Enoteca, an upscale dining room, which the James Beard Foundation named “The Best New Restaurant of 1998.” He recently opened a Roman- style trattoria called Lupa. Chef Batali also hosts his own program “Molto Mario” on the Television Food Network and is the author of Simple Italian Food.
Chef/owner of restaurants Frontera Grill and Topolobampo in Chicago, Rick Bayless has been sharing his passion for authentic Mexican food with the nation for more than 10 years. Along with wife and co-owner Deann, Rick has written four books on Mexican cooking and just recently won a James Beard Foundation Award for "Mexico One Plate at a Time". A contributing editor to Saveur magazine, Rick has written for many culinary publications as well as hosted his own cooking series on PBS. He is the chairman of Chefs Collaborative, an organization which supports environmentally sound agricultural practices, and is active in Share Our Strength, the nation's largest hunger advocacy organization.
Native New Yorker Alison Becker Hurt opened Alison on Dominick in 1989. The restaurant is known for its seasonally changing menu from southwest France and Spain and its romantic atmosphere. She followed with Alison by the Beach in 1996. Becker Hurt is also the author of Kitchen Suppers.
Paul Bertolli is Chef and Co-owner of Oliveto restaurant and former Executive Chef of the legendary Chez Panisse restaurant. He’s known internationally for the elegant simplicity of his dishes, his innovative style and his fresh approach to food. “He cooks in an earthy, soulful way that is always satisfying and very often brilliant,” says Chez Panisse founder Alice Waters.
Chef Tom Black’s cuisine is a unique synthesis of Northwest gourmet with French techniques and Pacific Rim influences. Fuller’s is consistently ranked as a top Seattle restaurant. Black gets the inspiration for his innovative menu from his extensive travels. He dazzles diners with a combination of carefully selected local ingredients and intriguing spices from around the world.
The unique gastronomic tradition of Liguria, known as the Italian Riviera, provides the focus for Chef Elizabeth Bright-Mattia’s "cucina creativa" cuisine. At Coppi's, Chef Bright uses a wood-burning oven to create lighter, healthier dishes using classical ingredients of the Northern Mediterranean.
The South and the Chesapeake Bay area inspire the cuisine at Chef Jeffrey Buben’s acclaimed restaurant, Vidalia. Buben was a pioneer in introducing New American Cuisine to the nation’s capital. He has been a mentor to many budding chefs. His imaginative renderings of Southern classics transform the most humble ingredients into downright glamorous fare, including the namesake onions, which turn up in dishes from appetizers through desserts.
French-American bistro cooking stars at Chef/Owner Scott Campbell’s warm, casual restaurant, Avenue Bistro. Campbell is an alumnus of several high profile New York City restaurants including Le Cirque, the Oak Room of the Plaza Hotel, Union Square Café and the uptown Sfuzzi. He is a James Beard Foundation Rising Star of American Cuisine and co-chair of its Chefs’ Round Table.
Kathy Cary is the chef/owner of Lilly's, a four-star restaurant celebrated for its eclectic menu that reflects Kathy's French-inspired use of traditional Kentucky ingredients with unexpected, contemporary twists. Kathy has received five invitations to the prestigious James Beard House.
“Urban sophistication” is how Chef /Owner Stephen Cole describes his bistro-style restaurant Café Allegro. The restaurant offers a contemporary, seasonal menu which transcends any one cuisine and incorporates a variety of preparation methods and flavors. Cole uses only locally grown produce. Café Allegro has been ranked number one in Kansas City since 1991 by the Zagat Restaurant Survey.
Ann Cooper was one of the first 50 women to be certified as an Executive Chef by the educational arm of the American Culinary Federation. She is the author of A Woman’s Place is in the Kitchen. Cooper is the Executive Chef of The Ross School in East Hampton, New York. Since the early 1980’s, she has been the Executive Chef at the Telluride Film Festival in Colorado.
As the chef of St. Supery Winery, Sunny Cristadoro combines her two loves, good cooking and fine wine. Sunny grew up amidst the wonderful aromas and flavors of New Orleans, which is reflected in her lively cuisine. Cristadoro also travels throughout the country promoting St. Supery’s culinary programs. She has been a guest chef at the James Beard House in New York, a great honor in the cooking world.
A former troubadour and songwriter, Charles Dale abandoned show business for a highly acclaimed culinary career. He is currently Chef-Owner of Renaissance Restaurant and R Bistro in Aspen. The restaurants offer French haute rustic cuisine in a warm, sophisticated environment. Dale was a James Beard Award Nominee, Best Chef Southwest in 1998 and 1999 and Cooking Light Magazine Chef Competition Winner 1999, among others.
Born in the Piedmont region of Italy, Roberto Donna is now known as the Ambassador of Italian Cuisine. As a James Beard Award winning chef and restaurateur, Roberto believes in pure, simple cuisine using only the freshest ingredients. Patrons of Galileo come from around the world to savor Chef Donna's authentic, sophisticated Italian cuisine, emphasizing the flavors of Northern Italy and the Piedmont region. He recently opened the "Laboratorio" within Galileo, where he conducts cooking classes and special dinners to highlight seasonal produce and his love of exquisite ingredients. With six unique restaurants in Washington, DC, Roberto's fervent mission is promoting authentic Italian cuisine and introducing others to the real flavors of Italy.
Beginning with his acclaimed Seattle Café Sport, Chef Tom Douglas has helped to define the Northwest style, or “Pacific Rim Cuisine”, which borrows from many cultures and uses the best and freshest ingredients of the Pacific Northwest. He continues to make a bold statement with his cuisine at the Dahlia Lounge, Etta’s Seafood and The Palace Kitchen, all Seattle dining landmarks.
Criolla’s Restaurant Executive Chef/Owner Johnny Earles has been a trendsetter in Southern cuisine for the past two decades. He calls Criolla’s cuisine a fusion of New Orleans Creole, Caribbean Creole, and unique finds from other equatorial cusines. In 1990, Criolla’s won the Best Newcomer Restaurant award from Florida Trend Magazine. It received Florida Trend’s Golden Spoon Award, given to the state’s top 20 restaurants, from 1991 through 1999.
Chef Todd English developed his unique style and approach to cooking, drawing on his own Italian heritage, as an apprentice in Italy. His first restaurant was the award-winning Michela's. He followed with Olives, which has drawn national and international applause for its interpretive rustic Mediterranean cuisine. Olives was inducted into Nation's Restaurant News 1999 Fine Dining Hall of Fame. English also has four Figs restaurants, which serve handmade pastas and pizzas.
As Chef at Simi Winery since 1990, Mary Evely has created and developed their Food & Wine program, working with local chefs, food growers and purveyors. She has prepared her wine-friendly California cuisine in such far- flung places as Hong Kong, Tokyo and Singapore.
Susan Feniger and partner MarySue Milliken, the TV Food Network’s “Too Hot Tamales”, have had a trailblazing career bringing them many awards including being named “Treasures of Los Angeles” in 1998. Through their restaurants Border Grill and Ciudad in Los Angeles and Border Grill in Las Vegas, TV shows and books, the chefs have developed a sophisticated and lively menu that explores the cooking of South America and Spain.
Born and raised in the South, Blackberry Farm Executive Chef John Fleer uses methods and foods native to the region, as well as inspiration from other “foothills” cultures, like Gascony, Alsace and the Basque region. The “Foothills Cuisine” served at the elegant country inn at the base of the Great Smoky Mountains wanders the line between refined and rugged, borrowing from both haute cuisine and country food.
At her namesake, award- winning restaurant, Chef Susanna Foo’s unique cuisine wows critics and diners alike. Chef Foo reinterprets Chinese classical dishes with French techniques. In her sauces and other dishes, she uses herbs and spices from around the world for lighter, brighter, more velvety and more flavorful versions of classical Chinese sauces.
Verbena Chef/Owner Diane Forley’s contemporary American cuisine is the culmination of her training with chefs here and in France, her extensive travels and her avid interest in nutrition, the history of food and culinary techniques. Her cooking also draws on the rich cultural heritage of her family, whose roots spread from Eastern Europe to the Mediterranean, the Middle East and South America.
Pastry Chef/Partner Gale Gand's extraordinary, artful desserts have consistently received stellar reviews at Tru. In 1994, Gand was named among the Top Ten Best Pastry Chefs by Food and Wine. Gale was the winner of the James Beard Foundation's Dolce Outstanding Pastry Chef Award for 2001. Her first cookbook, American Brasserie, was a finalist for the Julia Child Cookbook Awards. Her second, Butter Sugar Flour Eggs was a James Beard nominee for Best Baking Cookbook and she has a new book, Gale Gand's Just A Bite coming out in October of 2001. Gale also stars every day on the Food Network's show, Sweet Dreams.
Joyce Goldstein is a consultant to the restaurant and food industries. For 12 years she was chef/owner of the ground- breaking, award-winning Mediterranean restaurant SQUARE ONE in San Francisco. Goldstein is the author of many cookbooks, including Back to Square One: Old World Food in a New World Kitchen, winner of both the Julia Child and James Beard Awards for Best General Cookbook of 1992.
Executive Chef Susan Goss opened Zinfandel with her husband, Drew, in 1993. The restaurant celebrates ethnic American cooking and features an all-American wine and spirits list. Zinfandel was chosen one of Chicago’s Top 60 restaurants in 1997 and in 1999 by Chicago Magazine Great Dining. Goss is in demand at California wineries, traveling to the Golden State frequently to match her Ethnic American Cooking with a vintner’s wine.
Todd Gray was the first American-born Executive Chef of Galileo and under his direction the restaurant won the prestigious James Beard award in 1996. In 1999, he opened Equinox, which was quickly recognized as one of Washington’s best Modern American restaurants. Equinox’s elegant dining room is a perfect backdrop for Chef Gray’s simple yet inspired dishes, which revolve around the freshest of seasonal foods.
Mr. Haskell is a native of Beaufort, SC, and has a strong affection for southern cooking and gardening traditions. He is the founder of Friends & Food International, Inc., a culinary travel and cooking company specializing in food and cultural programs in Tuscany, France and Asia.
Mr. Haskell has taught New American, Tuscan, Provencal, and Low-Country cooking classes in Washington, DC, and other locations in the United States & Europe. In addition, he is a chef/creative consultant for Butterfield 9 restaurant, and previously was at New Heights and Red Sage restaurants in DC.
Gabriel, a stylish, intimate restaurant, is the setting for Executive Chef Greggory Hill’s Nuevo Latino Cuisine, a unique fusion of Spanish and Latin American cooking. Gabriel is as legendary for its tapas and Spanish sherries as for its Sunday brunch, which includes a whole roasted suckling pig. Hill has received many honors and has been a nominee for “Chef of the Year” by the Restaurant Association of Metropolitan Washington.
At Chef Gerald Hirigoyen’s Fringale the menu is clearly inspired by his Basque heritage, with flavors that are straightforward, resonant and bright. Hirigoyen was born in Biarritz, the Basque region in France. His second restaurant Pastis serves Southern French Brasserie fare.
At Tremont 647,Chef/Owner Andy Husbands serves boldly flavored American cuisine, with inventive global influences. He has earned a reputation as one of the country’s most exciting young chefs. Husband’s commitment to locally grown ingredients is reflected in the restaurant’s eight-season cycle – the menu is changed bi-monthly to take advantage of what’s fresh in the market.
The Carlyle Grand Café has been wowing diners since Chef Bill Jackson opened the doors in 1988. The restaurant offers an imaginative menu that runs the gamut from French to Italian to Asian flavors, in a festive, casual atmosphere. The bread comes from the restaurant’s bakery, the Best Buns Bread Company, next door. Chef Jackson was voted Chef of the Year in 1995 by the Restaurant Association of Metropolitan Washington.
Kate Jansen is Pastry Chef and founder of Firehook Bakery, which has five locations in the Washington area. Chef Jansen's desserts are prepared with the finest European and American ingredients for mouth-watering cakes, tarts and cookies, as well as stunning wedding cakes. She was the pastry chef for Galileo prior to opening Firehook.
The son of an Air Force commander turned farmer, Thomas grew up infatuated with the food traditions of Kerala, his southern Indian homeland. Thomas attended Punjab University and the Oberoi School of Hotel Management. He was offered the position of sous chef at The Oberoi, the undisputed king of Delhi hotels. There, his recipes and food styling became the basis for the hotel's Food of India cookbook. At MANTRA, Thomas harmoniously blends the familiar with the exotic, the delicate with the robust. His classical European training shows up in sophisticated French dishes that are given a flavor boost by the subtle addition of Indian herbs and spices.
Chef Christine Keff opened Flying Fish in 1995. The “seafood bistro” has been honored by publications across the country and received the highest rating given by the Seattle Post-Intelligencer, one of only two restaurants in Seattle to receive the honor.
Chef Bob Kinkead’s namesake restaurant is one of only two four star restaurants in the nation’s capital. American brassiere-style Kinkead’s and new Colvin Run Tavern feature fresh seafood and innovative preparations. Chef Kinkead is a four-time James Beard nominee. Kinkead’s was recently inducted into the Nation’s Restaurant News Fine Dining Hall of Fame.
Deborah Knight attended The California Culinary Academy in San Francisco. Following graduation she joined the team at Miraval Health and Wellness Spa in Tucson where she was immersed in all aspects of food service. Deborah is now the owner and chef of Mosaic restaurant in Scottsdale, Arizona. She was named one of Food and Wine's Best New Chefs of 2002. After traveling around the world, Deborah has gained insight and interest in the global flavors that are found on the Mosaic menu. Chef Knight describes her food as, "Eclectic and very adventurous. It's like playtime in the kitchen." Constantly updated, the menu uses only the freshest ingredients and combines a variety of flavors and cultures.
John Koltisko grew up in a household with a combined Slovakian and Italian heritage, where food was extremely important. As the youngest of four children, he could often be found tugging on his grandmother’s apron as she spent hours preparing Sunday dinner. He uses the skills he learned from family cooking in his position as corporate chef for the award-winning restaurants, The Caucus Room and Sam & Harry’s. During his tenure with the restaurants, Chef Koltisko has developed several new signature dishes and can take credit for the implementation of an innovative seafood program that has made the restaurants well known.
Renowned chef and restaurateur Michael Kornick opened mk in November 1998 to rave reviews. Conde Nast Traveler selected it as one of “Hottest Restaurants in the World” and Esquire called mk one of the “top restaurants to open in 1999.” Kornick’s innovative contemporary American menu reflects his philosophy of using the freshest ingredients to create dishes that offer subtle flavors and new perspectives on classical preparations.
Chef/Owner Donna Leahy and her husband Bob have created a romantic hideaway featuring sophisticated contemporary cuisine rooted in farmhouse tradition. The circa 1850 manor house shaded by a pair of linden trees is located in scenic Pennsylvania Dutch Country. Chef Leahy is also the author of the inn cookbook, Morning Glories.
Former Chef/Director for the Windows on the World complex in the World Trade Center, Michael Lomonaco is known as one of the country's brightest culinary talents. His menus underscore his conviction that food should be fueled by "The American Spirit": confident, creative and filled with the best local products. He avidly supports area greenmarkets. Lomonaco is also host of the Food Network program "Epicurious TV".
Farallon Executive Pastry Chef Emily Luchetti believes that desserts should taste wonderful and, at the same time, require absolutely nothing of the diner. Before joining Farallon, she worked at Stars restaurant in San Francisco and opened and ran StarBake, a retail bakery. In 2004, Luchetti won the prestigious James Beard Award for best pastry chef of the year. She has appeared widely on television, and her recipes and tips on pastries and desserts often appear in national magazines.
Brian McBride, Executive Chef at Melrose in the Park Hyatt Washington creates a menu that celebrates worldwide cuisine. His cooking features the freshest ingredients and puts an emphasis on simple, flavorful combinations prepared with health in mind. For example, McBride uses little butter or cream, instead concentrating on essences and reductions. Melrose has earned the reputation as one of the city’s best restaurants.
Susan Lindeborg has cooked professionally for more than twenty years beginning in Santa Fe, New Mexico. In 1990, she brought her Western sensibilities and culinary magic to the Morrison Clark Inn, the nation’s capital’s only historic inn. Always recognized as one of the city’s finest chefs, Susan will open The Majestic Café in nearby historic Alexandria in Fall 2000.
Owner/Chef Patrick O’Connell’s inspired cuisine is fueled by his imagination and his world travels. Located an hour from the nation’s capitol, the Inn at Little Washington is a picture-book hideaway where Chef O’Connell concocts his daily menus from the best local produce. The Inn is considered amongst the finest in the country, renowned for its cuisine, wine, service and romantic character. It is a member of Relais & Chateaux and has received many other honors.
Chef Roland Passot honed his reputation at Chicago's famed Le Francais, Dallas' Adolphus and San Francisco's Le Castel. In 1998 he opened La Folie and has been reaping accolades ever since. His Left Bank restaurants are casual brasseries that feature "Grand-mere" cuisine.
As Chef/Owner of Mustards Grill, Cindy Pawlycn has influenced California cuisine with her emphasis on freshness and seasonality. She plans to open a new restaurant Miramonte at the end of this year.
Chef/Owner of Le Bec-Fin Georges Perrier has been the toast of Philadelphia for over 25 years. Not only has the restaurant been lavished with praise, the street out front was renamed “Georges Perrier Place” by the mayor. Chef Perrier has created what is often called the most elegant restaurant in the country. It has been rated five-stars by the Mobil Travel Guide for 20 years.
Chef/Proprietor Odessa Piper opened the doors of her fine dining establishment L’Etoile in 1976. Its seasonal menus are inspired by the Midwest region, rendered with a French influence and made with local ingredients from a network of small-scale farmers. Piper is a passionate advocate of sustainable thinking and devotes time to community work and teaching. She is on the board of Chefs Collaborative 2000.
Barbara Pool Fenzl is owner of Le Gourmettes Cooking School, which she began in 1983. Pool Fenzl is also a former magazine food editor, writer and food stylist, a Certified Culinary Professional and represents the Southwest on the distinguished Restaurant Awards Committee of the James Beard foundation. She was inducted into the Culinary Hall of Fame in 1999.
Before joining The Dining Room at the Ritz-Carlton in 1996, Sylvain Portay was the chef at New York’s famed Le Cirque restaurant. The Dining Room serves a classically French menu and has captured AAA’s Five-Diamond Award for the fourth consecutive year. Portay was named “1999 U.S. Hotel Chef of the Year” by the National Chefs’ Board of the American Tasting Institute.
Nora Pouillon is Chef/Owner of two popular Washington restaurants and a pioneer in the use of organic food. For two decades, her internationally- known restaurant, Nora, has been praised for its multi-ethnic, organic cuisine. In April 1999, it became the first certified organic restaurant in the country. Her second restaurant, Asia Nora, serves uniquely interpreted dishes from across Asia.
Chef Fred Przyborowski divides his time between Ardeo and its new sister wine bar, Bardeo. Born in Buffalo, NY, Chef Fred grew up in sunny southern Florida. Fred began his DC career at Restaurant Nora, moving on to Ardeo, where he has been the chef for four years. Fred focuses on fresh, seasonal and local ingredients. Though he has a strong traditional French base, his cooking style is influenced by Asian, Mediterranean and American cuisine. With the addition of Bardeo, Chef Fred hopes to continue impressing customers with his fantastic presentation and unique recipes.
Chef Stephan Pyles is one of the founding fathers of Southwestern cuisine and was the first Texan inducted into Who’s Who of Food and Wine in America. Pyles has received the AAA Five Diamond Award and the James Beard Foundation’s inaugural award for Best Chef in the America-Southwest. He was one of five chefs invited to prepare dinner for Jimmy Carter’s 70th birthday.
Anne Quatrano and her partner, Clifford Harrison, are chef/owners of Bacchanalia, Floataway Café and Star Provisions, all in Atlanta, Georgia. Their food philosophy is "simplicity with subtle complexities". Anne and Clifford pride themselves on using locally grown seasonal and organic produce—much from their own organic gardens. Both Anne and Clifford received the James Beard Foundation's Discovery Chef Award in 1995 and in 2000, were nominated by the James Beard Foundation for the American Express Best Chef: Southeast Award. Bacchanalia has consistently been rated among Atlanta's top ten restaurants in both the Atlanta Journal-Constitution and number one in Zagat's Guide for several years in a row. Anne and Clifford have been featured on CNN, The Food Network and the Discovery Channel.
Award winning Chef/Owner Thierry Rautureau of Rover’s restaurant. hails from the Muscadet region of France. His cooking is Northwest contemporary with a French accent, yet it also reflects Mediterranean overtones and distinct Asian touches.
Maison Robert is a family affair, joining the respected culinary talents of Chef Jacky Robert with his cousin, Chef Andree Robert, who is the daughter of the restaurant’s legendary owner, Lucien Robert. Located in the historic Old City Hall, Maison Robert is acclaimed for its innovative French food, including award-winning desserts, and its exceptional wine list.
Chef/Partner Michael Romano’s American-Italian bistro fare has consistently won rave reviews and earned the restaurant many awards. Union Square Café was the Number One Most Popular Restaurant in 1997 –1999 in the New York City Zagat Survey. Chef Romano has traveled the world to acquire culinary expertise and create his own style. He is co-author of the Union Square Cookbook.
Chef/Owner Maury Rubin’s casual, chic bakery produces beautiful baked goods and, depending on the season, stellar hot chocolate that has inspired its own annual Hot Chocolate Festival. The bakery was the definition of cutting edge design when it opened almost 10 years ago. Today, it continues to be one of the best places to stop in for a quick bite near the Union Square Greenmarket.
Amy Scherber is known nationally for her commitment to making hand-made, traditional breads. Her bakery has oft been called one of the best in New York. She is author of the cookbook, Amy’s Bread and teaches at the Culinary Institute of America. Last year, Amy was selected by the National Association of Women Business Owners as New York Woman of the Year.
Chef/Proprietor Jimmy Schmidt’s The Rattlesnake Club is a spacious, contemporary restaurant on the river that accents his fresh, seasonal fare. In addition to creating an ever changing, sophisticated menu, Schmidt writes a weekly newspaper column, contributes to Food Arts magazine and sits on the Board of Overseers for Chefs Collaborative 2000. He is also author of several cookbooks, including Cooking for All Seasons.
For over a hundred years, the Schrieber family has been involved in the Pacific Northwest oyster business, most notably through its Dan & Louis’ Oyster Bar, a Portland institution. Following in his family’s footsteps, Cory Schrieber opened Wildwood in 1994, an innovative restaurant where the emphasis is on dishes that celebrate the freshness and beauty of regional foods.
Kelly Schwarz is the young, talented and self-taught executive chef of V. Mertz, Omaha's premier continental restaurant and wine bar. He received the "People's Choice Award" in South Dakota's 2002 "Taste of the Nation" competition. Kelly's enthusiasm for education and innovation in the kitchen is his greatest motivation. Espousing a modern, healthier, lighter cooking style in place of rich classical cuisine, Kelly eagerly incorporates elements of Mediterranean, Asian and continental European fare to create a unique dining experience for V. Mertz guests.
RoxSand Scocos’ restaurant RoxSand has been on the cutting edge of American cuisine since it opened 12 years ago. Scocos is dedicated to using organic produce in her fusion cuisine. She is one of the original members of the Chefs Collaborative 2000 and was nominated for the James Beard Foundation’s Best American Chef for the Southwest Region in 1995-1998.
As the Executive Chef of the Robert Mondavi Winery, Sarah Scott is responsible for the winery's culinary events. Her approach to food is fresh and elegant, focusing on the finest seasonal ingredients. Her menus reflect a California wine country style with attention to flavors, texture and bringing out the best in a wine by pairing it with a dish which complements its essence.
Commander’s Palace Executive Chef Jamie Shannon's extensive knowledge of fresh seafood and produce has helped to make Commander’s kitchen a self-sufficient entity, making its own Worcestershire sauce, cheeses and sausage. His creativity and leadership have propelled the restaurant into the new century with a fresh outlook and new ideas for its already famous Haute Creole cuisine.
Nancy Silverton is pastry chef and owner of Campanile and La Brea Bakery. Since opening in 1989, Campanile and La Brea Bakery have received numerous awards, including "Nation's Restaurant News Restaurant of North America." Nancy has written two cookbooks: Desserts and Nancy Silverton's Breads from the La Brea Bakery. Recently, La Brea Bakery opened a second location in the Bellagio Hotel in Las Vegas.
Annie Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. At her famed Greens restaurant, Somerville emphasizes seasonal dishes that are influenced by the cuisines of the Mediterranean, Mexico and the American Southwest. Annie shares her enthusiasm for creative vegetarian cuisine as a popular cooking teacher.
Chef/Owner Katy Sparks’ contemporary American restaurant offers cuisine that is as varied and changing as the seasons. Quilty’s is a small, neighborhood restaurant. Chef Sparks was named ”One of the Ten Best New Chefs” of 1998 by Food and Wine magazine and a “Rising Star Chef “ by The Wine Spectator and Restaurant Hospitality.
Bayona Executive Chef/Co-Owner Susan Spicer features flavors of the Mediterranean as well as Alsace, Asia, India and the Southwest into her menu. Spicer and Bayonna, which is in a romantic, 200-year-old Creole cottage in the French quarter, have received numerous awards over the past decade. Among them, the James Beard Award for Best Chef, Southwest Region 1993 and New Orleans Top Five Restaurants by Zagat 1995-1999.
Chef Frank Stitt has developed a cuisine influenced by Mediterranean flavors, French techniques and the seasonal flavors of the South – that is the south of France as well as the American South. At Highlands, Frank’s fondness for humble southern ingredients and genuine commitment to seasonal foods and flavors finds its balance with rustic Provencal cooking. Bottega and Café Bottega focus on the heartwarming foods of the Mediterranean.
The New York Times has called Chef Allen Susser, “The Ponce de Leon of New Florida Cuisine.” His restaurant Chef Allen’s, which opened in 1986, showcases Allen’s New World Cuisine – a blend of regional , cultural influences and the flavors of the Caribbean, Latin America and Europe. Susser has received numerous awards and has created a brand of critically- acclaimed New World Foods.
Award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. For nearly 20 years, Elizabeth on 37th has garnered rave reviews for its ambience and its food. Her dedication to 18th and 19th century cooking, combined with a modern interest in fresh, health-conscious menus has earned Terry a reputation as an innovator and leader in the cuisine of the “New South.”
Geoff Tracy has spent his career alternating between kitchen and dining room. His titles over the years have included fry cook, waiter, host, maître d', sauté cook, busboy, general manager, and sous chef. He graduated from Georgetown University in 1995 with a degree in theology. He then went on to graduate first in his class at the Culinary Institute of America in Hyde Park, NY. The original Chef Geoff's opened in June of 2000. Two years later, Geoff opened Chef Geoff's Downtown. Geoff oversees both kitchen and dining room operations as well as managing the concept, marketing, accounting, and finances of Chef Geoff's.
In 1995, Chef Rick Tramonto and Pastry Chef Gale Gand opened Brasserie T to stellar reviews. The culinary team followed with high style Tru in 1999. The pair was nominated for the 1998 James Beard Award for Best Chefs in the Midwest. Their first cookbook, American Brasserie, was a finalist for the Julia Child Cookbook Awards and their second, Butter Sugar Flour Eggs was a James Beard nominee for Best Baking Cookbook.
Chef Charlie Trotter is one of the most recognizable names in the culinary world and his namesake restaurant Charlie Trotter’s has established itself as one of the finest. Naturally raised meats, game birds and organic produce form the heart of Trotter’s cooking. The highest quality ingredients, European techniques and Asian minimalism are combined for a cuisine that is light and elegant. Trotter is the author of six cookbooks.
Norman Van Aken is considered the father of New World Cuisine and has consulted, written and lectured on it all over the globe. His celebrated restaurant, Norman’s, serves as home base for his inspired menus. He is the author of three cookbooks, including the IACP/Julia Child nominated cookbook Norman’s New World Cuisine. Van Aken is currently a Co-Chair on the Star Chefs Advisory Board.
From the casual charm of his bistro JoJo, to the Thai-inspired French cuisine at his Vong restaurants across the globe, to the formal, four-star dining room of Jean-Georges, Chef Vongerichten is renowned for his innovative cuisine. His new restaurant, the Mercer Kitchen, features an American-Provençal menu and seating in the kitchen. He also recently opened Prime in Las Vegas, a European take on the American steakhouse.
A native of Maryland's Eastern Shore, Chef Wabeck received his classical training at the Culinary Institute of America (CIA) in Hyde Park, NY. A veteran of the DC restaurant scene, Chef Wabeck is back east after spending time in California's wine country as executive chef at Brix in Yountville. Within a year of returning to Washington, DC, to open the bar and lounge for Hotel Rouge and Topaz Hotel, Executive Chef John Wabeck was tapped to open Firefly, an American bistro in the heart of Dupont Circle. At Firefly, Wabeck has the distinct pleasure of not only designing the menu but also handpicking the eclectic wine list to pair with his cuisine. Wabeck calls Firefly, "A neighborhood place for people to enjoy great food and wine every day." The menu draws on classic American favorites and features fresh, seasonal ingredients inspired by the cuisines of the world.
Both the Restaurant Association of Metropolitan Washington and STARCHEFS.COM have named Chef Wabeck a "Rising Culinary Star".
Alice Waters has been blazing trails in American cuisine since the 1970s by relying on seasonal, local, organic produce for her restaurants, including the renowned Chez Panisse. She has received numerous awards, including being named one of the 10 best chefs in the world by Cuisine et Vins du France. Her current passion is developing an edible garden at a Berkeley middle school to serve as a model for schools across the country.
The former Executive Chef at Rancho La Puerta, Chef Bill Wavrin has now taken the reigns at Miraval Resort and Spa. Chef Wavrin always starts with the freshest local ingredients to create his famed, low fat, high-flavor, vegetarian cuisine. The spa has been voted one of the world's finest resorts. Chef Wavrin is currently working on his own show, "Healthy Weight Loss with Chef Bill Wavrin". He is also the author of The Rancho La Puerta Cookbook.
Joanne Weir is a San Francisco-based award-winning cookbook author, cooking teacher, chef and television personality. She hosts her second 26-part television series called "Weir Cooking in the Wine Country," which is shot entirely on location in Napa Valley, and airs nationally on Public Television. Joanne was awarded the inaugural IACP Cooking Teacher Award of Excellence and has been nominated for James Beard Cookbook Awards. Her professional experience includes five years at Chez Panisse restaurant in Berkeley, California.
At EOS Restaurant and Wine Bar, named for the Greek goddess of the dawn, Executive Chef Arnold Eric Wong’s cuisine is a fusion of European and Californian cooking, with a distinctive Asian flair. EOS has garnered acclaim from numerous national and international publications, including The New York Times and Gourmet.
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