 ...Chefs |
Chef Eric Ripert
 Born in Antibes, France, Chef Eric Ripert began his relationship with food in the most formative of all kitchens, his grandmother's. Watching, tasting and learning at her elbow, Ripert developed the Mediterranean palate that influences his cooking today. When the young chef's family moved to Andorra, just over the Spanish border, he expanded his repertoire to include Spanish flavors and ingredients.
Ripert attended culinary school in Perpignan, and in 1982 moved to Paris to work at La Tour D'Argent, the renowned Parisian establishment that dates back more than 400 years. After two years as a cook, Ripert moved to the Michelin three-star, Jamin, where he soon was promoted to Assistant Chef de Partie. He left to fulfill his military service in 1985, then returned at the request of Jamin chef/owner Joel Robuchon, as Chef Poissonier.
Ripert came to the United States in 1989 to work as sous chef at Jean Louis in the Watergate Hotel in Washington, D.C. In 1991, he moved to New York, where he worked briefly as sous-chef under David Bouley until he was offered to work for Maguy and Gilbert Le Coze as a chef for Le Bernardin.
In 1995, Ripert earned a four star rating from the New York Times and Le Bernardin continues to receive critical acclaim for its food and service, including being recognized by the Zagat Guide as the “Best Food” in New York City for the past four consecutive years. In 1998, the James Beard Foundation named Le Bernardin Outstanding Restaurant of the Year and Eric Ripert Top Chef in New York City, and in 1999 they received the Outstanding Service Award. In 2003 the James Beard Foundation named Ripert Outstanding Chef in the United States.
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Chef Susur Lee
 One could say that internationally acclaimed Super-Chef Susur Lee was born with a spoon in his mouth— but that would be a tasting spoon, not a silver one.
From inauspicious beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to push the phyllo envelope of received culinary knowledge and create unique compositions that blend textures and flavors in sensuous harmony. Juxtaposing the complex food traditions of China with the classical techniques of French cuisine, Chef Lee improvises a daring and original aesthetic.
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Chef Charlie Trotter
Charlie Trotter's is regarded as one of the finest restaurants in the world. For over 23 years, the restaurant has dedicated itself to excellence in the culinary arts. Never willing to rest on its laurels, Charlie Trotter's Restaurant is innovative and progressive in the world of food and wine and has been instrumental in establishing new standards for fine dining.
The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter's was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité . It has also received Five Stars from the Mobil Travel Guide, Five Diamonds by AAA and ten James Beard Foundation awards, including 'Outstanding Restaurant' (2000) and 'Outstanding Chef' (1999). Wine Spectator named the restaurant 'The Best Restaurant in the World for Wine & Food' (1998) and 'America's Best Restaurant' (2000). Chef Trotter is the author of 14 cookbooks, three management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter.
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Chef Rachel Allen
 Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe.
Rachel is the author of four bestselling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. Her charming manner and effortless style make her a delight to watch. Rachel is columnist and contributor to a number of Irish publications, including the The Sunday Tribune magazine, and is often featured in articles and interviews in the media.
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Chef Anthony Bourdain
 Dubbed "the bad boy of cuisine" for his rock-star look and blunt observations about the world of restaurants, chefs and cooking, Anthony Bourdain is not your typical celebrity chef. A 28-year veteran of professional kitchens, Bourdain is currently the executive chef at New York's famed bistro, Les Halles.Bourdain entertains and educates with his exotic tales of travel and lessons learned from the kitchen trenches. He shares his passion on topics ranging from "Great Cuisines: The Common Thread" to the celebrity chef phenomenon and the culture of cooking. He also imparts his drill-sergeant approach to running a kitchen, which he shared with the Harvard Business Review, in "Management by Fire: A Conversation With Chef Anthony Bourdain." "The fantastic mix of order and chaos," he says, "demands a rigid hierarchy and a sacrosanct code of conduct, where punctuality, loyalty, teamwork and discipline are key to producing consistently good food."
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Chef José Andrés
 José Andrés is an internationally recognized culinary innovator best known for bringing both traditional and avant-garde Spanish fare to America.
José is chef/owner of THINKfoodGROUP, the creative team responsible for some of Washington’s favorite dining concepts: Café Atlantico, Jaleo, Zaytinya, Oyamel and José’s critically-acclaimed minibar by josé andrés. His popular Washington DC restaurant Jaleo is one of the first critically and commercially successful tapas restaurants, setting the standard for other Spanish restaurants for the next 15 years.
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Chef Michael Schwartz
 When Michael’s Genuine Food & Drink premiered in the Miami Design District in 2007, it opened to immediate acclaim and standing-room-only crowds. In an unpretentious setting, diners enjoy congenial service, a relaxed yet sophisticated setting and the straightforward, ingredient-driven cuisine of chef/owner Michael Schwartz. With the launch of his eponymous restaurant, Schwartz (46) defined the Miami Design District as Miami’s hot new dining destination, raising his profile from well-respected local culinary personality to a nationally renowned culinary innovator. Recently honored with the prestigious 2010 James Beard Foundation Award for Best Chef South, Schwartz is recognized by his peers and the diners that flock to his restaurant for his culinary chops, as well as his support of local farmers and commitment to sustainability.
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Chef Cindy Hutson
 Cindy Hutson is a self-taught chef who developed a passion for cooking at the age of nine. Inspired and amused by the “Original” television culinary genius of the “Galloping Gourmet” and “Chef Tell”, the would emulate their creations on Saturday afternoons.
In her teen years she was exposed to Italian and Portuguese cuisine through her best friends father, a successful restauranteur from New Jersey. After leaving New Jersey to head for the sunny skies of Miami, she honed her skills as a sport fishing captain and mate on a 36 foot Bertram Yacht. It was over those years of fishing, she procured a touch for handling and preparing many ocean delicacies.
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Chef Dean Max
 "My love of food comes from living in Florence, Italy, my technique from working with French chefs and my understanding of what freshness is all about from growing up on a farm in Virginia.”
You would never have had to meet Chef Dean to feel his passion, sincerity, and respect for what you are about to eat, regardless of the course. I would equate his cooking to the enthusiasm of a child, the wisdom of a professor, and the talent of an artist rolled up in one.
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