Returning are regulars José Andrés and Anthony Bourdain. José Andrés is an internationally-recognised culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup, while chef, author, and raconteur Anthony Bourdain is best known for travelling the globe on his stomach, daringly consuming some of the world’s most exotic dishes on his hit television shows.
Not bad for a start, eh? Here’s some other names to conjour with …
A native of Switzerland, Daniel Humm is the executive chef of Eleven Madison Park and the NoMad Hotel, where he creates modern, sophisticated French cuisine that emphasises purity, simplicity, and season flavours and ingredients.
David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world.
Top Chef Canada Winner Dale MacKay worked kitchen front lines and opened restaurants for top chefs Gordon Ramsay and Daniel Boulud. At the age of 27, Chef MacKay became the youngest Grand Chef Relais & Chateaux in the world – on of just 160 globally.
Spike opened his first, Good Stuff Eatery in Washington DC, to rave reviews. He opened its second location in Crystal City, Virginia and plans to open the third soon in the Georgetown neighbourhood.
Widely regarded as one of America’s finest pastry chefs, Sherry Yard is the innovator of sweet endings for the Wolfgang Puck empire.
Chef Federico has a passion for what he does, and says the most important element in his style of cooking is his ability to manipulate the freshest ingredients and top quality meats into simplistic dishes abounding with flavour.
With more than 21 years of culinary experience, Chef Fistrovich leads more than 100 culinary professionals and oversees all food and beverage operations and culinary services for ten dining experiences and group banquets at The Ritz-Carlton, Naples and The Ritz-Carlton Golf Resort, Naples.
Fabien Gnemmi brings his passion for cuisine and a unique culinary perspective to his position as executive chef of The Ritz-Carlton, St. Thomas, overseeing the operations for Bleuwater, Great Bay Lounge, Coconut Cove, Sails, banquets, in-room dining, garde manger, pastry, employee cafeteria and all culinary operations for the Residences at The Ritz-Carlton, St. Thomas.
Recently awarded a James Beard nomination (Outstanding Pastry Chef 2012), the executive pastry chef of the Genuine Hospitality Group of restaurants (Michael’s Genuine Food and Drink in Miami and Grand Cayman, Harry’s Pizzeria in Miami) remains one of the most respected professionals in the country.
Maitre Cuisiniers de France and Award-winning Chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. Right at home in La Jolla, Guillas’ affinity for the coastal lifestyle reminded him of his home in Brittany.
And that’s not all, folks – more names to conjour with include Cindy Hutson; Ron Jacobson; Luis Lujan; Dean Max; Frederic Morineau; Niven Patel; Scott Popovic; Michael Schwartz; Xavier Solomon; Stephen Toevs; Rainer Zinngrebe. Enough to make anyone’s mouth water with anticipation, we reckon.
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