Back Our Chefs Network
 

WEST REGION : Featured Chef

Emily Luchetti, executive pastry chef at the San Francisco restaurant Farallon, gained experience and accolades from her time at the restaurant Stars and at her own restaurant, StarBake. Emily appears widely on television and frequently presents her dessert and pastry tips and recipes in national magazines. At the recent James Beard Foundation Awards ceremony, Emily was honored as Best Pastry Chef.

OTHER CHEFS IN THIS REGION

John AshPaul BertolliTom Black
Sunny CristadoroCharles DaleTraci Des Jardins
Tom DouglasMary EvelySusan Feniger
Joyce GoldsteinGerald HirigoyenChristine Keff
Deborah KnightEmily LuchettiMary Sue Milliken
Roland PassotCindy PawlcynBarbara Pool Fenzl
Sylvain PortayThierry RautureauCory Schrieber
RoxSand ScocosSarah ScottNancy Silverton
Annie SomervilleAlice WatersBill Wavrin
Joanne WeirArnold Eric WongSherry Yard


 


John Ash

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.

Recipes from the chef:

  Cranberry Vinaigrette
  Curried Tomato Soup with Riso
  Orange, Olive and Fennel Salad With Cranberry Vinaigrette

TOP OF PAGE



link to website




Paul Bertolli

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.

TOP OF PAGE



Oliveto Restaurant
5655 College Avenue
Oakland, CA
(510) 547-5356
link to website




Tom Black

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.

TOP OF PAGE



Fuller's
Sheraton Hotel and Towers
1400 Sixth Avenue
Seattle, WA
(206) 621-9000




Sunny Cristadoro

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.

Recipes from the chef:

  Basil Chicken Roulade
  Chilean Sea Bass with Tropical Fruit Salsa and Tortillas
  Grilled Salmon with Sun-Dried Tomato Compote

TOP OF PAGE



St. Supery Winery
8440 St. Helena Highway
Rutherford, CA
(800) 942-0809
link to website




Charles Dale

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.

TOP OF PAGE



Range Restaurant
304 East Hopkins
Aspen, CO
(970) 925-2402
link to website

The R Bistro
304 East Hopkins
Aspen, CO



Traci Des Jardins

Raised in a French and Mexican family where food took center stage, Traci Des Jardins grew up with a wonderful mixture of cuisines and began cooking at the age of six. She is now sharing that passion at her restaurant Jardiniere. She seeks to blend “beauty, simplicity, warmth and the most wonderful flavors I can create.”

TOP OF PAGE



Jardiniere
300 Grove Street
San Francisco, CA
(415) 861-5555




Tom Douglas

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.

Recipes from the chef:

  Mom's Crab Dip

TOP OF PAGE



Dahlia Lounge
1904 Fourth Avenue
Seattle, WA
(206) 682-4142
link to website

Etta's Seafood
2020 Western Ave
Seattle, WA
(206) 443-6000
link to website

Palace Kitchen
2030 Fifth Avenue
Seattle, WA
(206) 448-2001
link to website


Mary Evely

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.

TOP OF PAGE







Susan Feniger

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.

Recipes from the chef:

  Tamarind Glazed Salmon
  Mary Sue Milliken and Susan Feniger's Pork Chili Verde with Posole
  Spiced Pineapple Lentils

TOP OF PAGE



Border Grill
1445 4th Street
Santa Monica, CA
(310) 451-1655
link to website

Ciudad
445 South Figueroa Street
Los Angeles, CA
(213) 486-5171
link to website

Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas, NV
(702) 632-7403
link to website


Joyce Goldstein

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.

Recipes from the chef:

  Pasta with Roasted Eggplant and Tomatoes
  Moroccan Carrots
  Tagliarini with Smooshed Broccoli, Toasted Pine Nuts and Pecorino

TOP OF PAGE



Author/Consultant
San Francisco, CA




Gerald Hirigoyen

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.

TOP OF PAGE



Fringale
570 Fourth Street
San Francisco, CA
(415) 543-0573
link to website

Pastis
1015 Battery Street
San Francisco, CA



Christine Keff

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.

Recipes from the chef:

  Cornmeal Pumpkin Cakes with Pecan Praline Topping

TOP OF PAGE



Flying Fish
2234 First Avenue
Seattle, WA
(206) 728-8595
link to website

(206) 441-1188
link to website



Deborah Knight

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.

TOP OF PAGE



Mosaic Restaurant
10600 E. Jomax Road
Scottsdale, AZ
(480) 563-9600
link to website




Emily Luchetti

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.

Recipes from the chef:

  Emily Luchetti's Espresso Granita with Chantilly Cream
  Emily Luchetti's Chantilly Cream

TOP OF PAGE



Farallon
450 Post Street
San Francisco, CA
(415) 956-6969
link to website




Mary Sue Milliken

Mary Sue Milliken and partner Susan Feniger, 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.

Recipes from the chef:

  Tamarind Glazed Salmon
  Mary Sue Milliken and Susan Feniger's Pork Chili Verde with Posole
  Pescado Veracruzana

TOP OF PAGE



Border Grill
1445 4th Street
Santa Monica, CA
(310) 451-1655
link to website

Ciudad
445 South Figueroa Street
Los Angeles, CA
(213) 486-5171
link to website

Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Boulevard South
Las Vegas, NV
(702) 632-7403
link to website


Roland Passot

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.

Check out all five of Roland Passot's locations on the Left Bank website.

TOP OF PAGE



La Folie
2316 Polk Street
San Francisco, CA
(415) 776-5577
link to website

Left Bank
507 Magnolia Ave
Lakespur, CA
link to website

Left Bank
635 Santa Cruz Ave.
Menlo Park, CA
link to website


Cindy Pawlcyn

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.

TOP OF PAGE



Mustards Grill
7399 St. Helena Highway
Yountville, CA
(707) 944-2424

Cindy's Backstreet Kitchen
1327 Railroad Ave
St. Helena, CA
(707) 963-1200
link to website



Barbara Pool Fenzl

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.

Recipes from the chef:

  Cornmeal Crusted Sea Bass with Corn and Tomatillo Salsa
  Corn and Tomatillo Salsa

TOP OF PAGE



Les Gourmettes Cooking School
6610 North Central Avenue
Phoenix, AZ
(602) 266-2706




Sylvain Portay

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.

TOP OF PAGE



The Dining Room at the Ritz-Carlton
600 Stockton Street
San Francisco, CA
(415) 773-6198
link to website




Thierry Rautureau

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.

TOP OF PAGE



Rover's
2808 E. Madison Street
Seattle, WA
(206) 325-7442
link to website




Cory Schrieber

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.

Recipes from the chef:

  Roasted Pork Loin with Lambert Cherry Compote

TOP OF PAGE



Wildwood
1221 NW 21st Ave
Portland, OR
(503) 248-9663
link to website




RoxSand Scocos

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.

TOP OF PAGE



RoxSand
2594 East Camelback Road
Phoenix, AZ
(602) 381-0444
link to website




Sarah Scott

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.

TOP OF PAGE



Robert Mondavi Winery
Highway 29
Oakville, CA
(888) RMONDAVI
link to website




Nancy Silverton

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.

Recipes from the chef:

  Nancy Silverton's Banana and Cocoa Small Cake

TOP OF PAGE



Campanile
624 S. La Brea Ave
Los Angeles, CA
(323) 938-1447
link to website

La Brea Bakery
624 South La Brea Avenue
Los Angeles, CA
(323) 939-6813
link to website



Annie Somerville

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.

Recipes from the chef:

  Annie Somerville's Summer Beans with Cherry Tomatoes and Tarragon

TOP OF PAGE



Greens Restaurant
Fort Mason Center, Building A
San Francisco, CA
(415) 771-3472
link to website




Alice Waters

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.

Recipes from the chef:

  Alice Waters' Rainbow Tomato Pizza
  Caramelized Turnips
  Garlicky Kale

For great prices on Alice Waters cookbooks, click here!

TOP OF PAGE



Chez Panisse
1517 Shattuck Ave
Berkeley, CA
(510) 548-5525
link to website

Cafe Fanny
1603 San Pablo Avenue
Berkeley, CA
(510) 526-7664
link to website



Bill Wavrin

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.

Recipes from the chef:

  Wild Mushroom Purses
  Georgia Peach Cooler
  Greens and Figs with Blue Cheese

TOP OF PAGE



Miraval Resort and Spa
5000 E. Via Estancia Miraval
Catalina, AZ
(800) 232-3969
link to website




Joanne Weir

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.

Recipes from the chef:

  Red Wine-Braised Chicken with Tomatoes and Olives
  Crostini with Herbed Goat Cheese and Wilted Spinach
  Semolina Custard with Riesling-Poached Fruits and Honey

TOP OF PAGE



Weir Cooking in the Wine Country
link to website




Arnold Eric Wong

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.

TOP OF PAGE



Eos Restaurant and Wine Bar
901 Cole Street
San Francisco, CA
(415) 566-3063
link to website




Sherry Yard

Spago Beverly Hills Pastry Chef Sherry Yard is known for her innovative desserts that use the finest fruits, spices, honey and herbs in season. She has created desserts for star-studded events such as the Emmy and Grammy Awards. Yard has received the Southern California Restaurant Writers Association Pastry Chef of the Year Award and is a two-time nominee for the James Beard Foundation Outstanding Pastry Chef of the Year.

TOP OF PAGE



Spago Beverly Hills
176 North Canon Drive
West Hollywood, CA
(310) 777-3716
link to website




Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!


privacy policy Submit




 



FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use