Behind the One Off Hospitality Group this James Beard award winning chef chef is as comfortable serving tacos with whiskey shots as he is crudo at Nico Osteria.
Who is Paul Kahan?
100
"The Chef of Kings and The King of Chefs" this legendary French chef and author of Le Guide Culinaire is credited with codifying, simplifying and modernize French cuisine.
What Auguste Escoffier?
100
An American chef, author, and television personality, she is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking.
Who is Julia Child?
100
Andy Ricker brought traditional Thai mountain cuisine to popularity at this James Beard award winning restaurant in Portland Oregon before opening a string of these restaurants in New York.
What is Pok Pok?
100
Union Square Cafe, Eleven Madison Park and Shack Shack in New York are all restaurants under the guidance of this St. Louis industry legend.
Who is Danny Meyer?
200
An alumni of the French Laundry and definitely the "Next" big thing this chef has the claim to fame of having the world's finest restaurant here in Chicago
Who is Grant Achatz?
200
The name sake of the world's most prestigious cooking competition this French chef, based in Lyon, is credited for nouvelle cuisine, which is less opulent and calorific than the traditional French cuisine and stresses the importance of fresh ingredients of the highest quality.
Who is Paul Bocuse?
200
An American chef, restaurateur, activist, and author she is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine
Who is Alice Waters?
200
Voted best pastry chefs in American Elisabeth Prueitt and Chad Robertson's iconic bakery in the Mission District in San Francisco spurred a bar and restaurant baring its name down the street.
What is Tartine?
200
Chef-Owner of 7 restaurants in New York City(including his name sake) and 6 in national and international destinations, as well as the Feast & Fêtes catering company this chef mastered the dining scene and is today considered one of America’s leading culinary authorities. Since arriving in the US from Lyon, France in 1982, he has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Who is Daniel Boulud?
300
The force behind the Obama's favorite restaurant this chef has been on Top Chef Masters, opened Bar Toma and now behind the newly opened River Roast.
Who is Tony Mantuano?
300
Anointed the “Dean of American cookery” by the New York Times he laid the groundwork for the food revolution that has put America at the forefront of global gastronomy. Host of the first food program on television in 1946 he was an early champion of local products and markets that define American Cuisine.
Who is James Beard?
300
An American chef and baker who has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States. One of the opening cooks at Spago she is famous for her ground breaking Le Brea Bakery.
Who is Nancy Silverton?
300
The name already speaks a lot about itself. Backed up by the creative geniuses of Jon Shook and Vinny Dotolo, the LA restaurant features innovative and trendsetting culinary cooking with dishes with names like crispy pig head with salsa macho, crema and avocado; oxtail poutine; and kung pao sweetbreads. The place can be considered a paradise by carnivores that want some break from all those trendy vegetarian diet menus.
What is Animal?
300
New York’s internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Chef Eric Ripert has made it a perennial 4 star spot since 1991 as one of the world's great chefs.
What is Le Bernardin?
400
This chef's passion for preserving, pickling and curing first found success at Vie before opening up in Lincoln Park to his restaurant that is "Perennially" popular and part of the Boca Group.
Who is Paul Virant?
400
The only American to hold 3 Michelin stars for 2 restaurants simultaneously at Per Se and the French Laundry this chef consulted on the film Ratatouille.
Who is Thomas Keller?
400
Her love of food eventually lead her not only to cook but also to write about food for the LA Times where she was restaurant editor. The restaurant critic for the New York Times and editor-in-chief of Gourmet this writer is one of our country's foremost food writers.
Who is Ruth Reichl.
400
Nancy Silverton, whose La Brea Bakery changed the game for artisanal bread in America, teams up here with New York-based Italian-food moguls Mario Batali and Joe Bastianich in this LA lively urban restaurant, complete with a mozzarella bar.
What is Osteria Mozza?
400
The menu is limited, the service can be brusque, and unless you have a house account, you have to bring cash. But none of that stops Manhattanites from cabbing to this old-time, wood-paneled steak house on a once-dusty but now rapidly gentrifying Brooklyn block.
What is Peter Lugar?
500
The talent behind arguably Chicago's best restaurant at Grace this chef worked at the French Laundry, Charlie Trotter and Alinea.
Who is Curtis Duffy?
500
Chef of El Bulli, undoubtedly the most controversial and experimental restaurant in the world, he has been routinely referred to as the best chef in the world.
Who is Ferran Andria?
500
James Beard award winner for best chef NYC this British chef's restaurants include The Spotted Pig, The Bresilin and Tosca. She starred alongside Sean Brock in last season's Mind of a Chef
Who is April Bloomfield?
500
This was named the second Best New Restaurant in America by Bon Appetit Magazine and fourth Best New Restaurant in America by GQ Magazine. In 2012 James Beard rising star Danny Bowien brought his Americanized Chinese food to New York City from San Francisco.
What is Mission Chinese?
500
This tiny noodles-and-more joint has been packing people in since day one in 2004. But ever since chef David Chang was nominated for a 2006 James Beard Rising Star Chef Award, lines have been out the door.