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One of the youngest chefs in European history to achieve the title Master Chef de Cuisine, Marcel Biró is acclaimed for winning several coveted European awards, for his accomplishments in Michelin-starred restaurants, and for his dedication to demystifying classic cuisine.
Marcel was born in the former East Germany in 1973. He began cooking with his chef/restaurateur father at the age of six and entered culinary school and the kitchens of the Deutsche Demokratische Republik, (DDR, or Communist East German Party) at the age of fifteen. By twenty-one, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At twenty-four, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine and had already served as chef to German Chancellor Helmut Kohl. At age thirty, he became the first German citizen to land a national television cooking show deal in the US, and in 2006, at just thirty-two, he was appointed Ambassador of German Cuisine by the CMA on behalf of the German Federal Government.
Marcel is star of the Emmy Award-winning, national PBS reality-cooking series The
Ken Hom OBE (born May 3, 1949 in Tucson, Arizona, United States) with ancestry from Taishan, Guangdong is a notable Chinese American chef, author and British television-show presenter. In 2009 he was appointed honorary Officer of the Order of the British Empire (OBE) for "services to culinary arts".
Hom was born in Tucson, Arizona, and raised in Chicago, Illinois, by his widowed mother, after his father died when Hom was eight months old. He first learned cooking at the age of eleven when he worked in his uncle's Chinese restaurant. He went to California to study History of Art at the University of California, Berkeley.
During this time he taught Italian cooking lessons at weekends to supplement his college fees. This led him on to teach Chinese cookery classes. In 1977 he was invited to join San Francisco's new California Culinary Academy as an instructor.
In 1982, after a 2 year global search, the BBC auditioned him for a Chinese cookery series. The resulting TV series Ken Hom's Chinese Cookery was a huge success and the companion book became one of the best-selling cookery books ever published by BBC Books, selling more than 1.5 million copies. Today after numerous printing it
Jenny Bristow is a Northern Irish cook and cookery writer. She is best known for her cookery television series produced by UTV.
Bristow was brought up on her family's dairy farm near Coleraine. Before her broadcasting career, Bristow worked as a home economics teacher. She has three children.
Bristow made her first television appearance on Ulster Television's Farming Ulster in 1989 demonstrating how to cook with potatoes, which led a producer at the station to offer Bristow her own series.
All of the above series were produced by UTV, and were filmed in a converted barn at Bristow's farm near Cullybackey. Bristow's series have been transmitted in other ITV regions (Border, Central, Grampian, Granada and LWT, and on television stations in the United States and Australia.
Ratings for Bristow's series have peaked at 215,000 viewers in Northern Ireland.
Bristow has so far published twelve cookery books. Books accompanying Bristow's most recent series have been published by Belfast-based publisher Blackstaff Press. Recipes from Bristow's books have appeared in the Belfast Telegraph and Sunday Life newspapers.
As well as her television and writing work, Bristow takes part in cookery
Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. At the end of the 1980s and the start of the 1990s, he appeared on French and American television and wrote an array of cookbooks that became best sellers.
Pépin, the second of three sons, was born in 1935 in Bourg-en-Bresse, near Lyon in France. After World War II, his parents, Jeanne and Jean-Victor Pépin, owned the restaurant, Le Pelican, where Pépin worked and later became known for his love for food. He went on to work in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Pépin was the personal chef to three French heads of state, including Charles de Gaulle. In 1959 Pépin came to the United States to work at the restaurant Le Pavillon. Eight months later, In 1961, Howard Johnson, a regular Le Pavillon customer, hired Pépin to work alongside fellow Frenchman Pierre Franey to develop food lines for his chain of Howard Johnson's restaurants, while Pépin was attending Columbia University. Pépin received his B.A. degree from Columbia’s School of General Studies in 1970 and went on to earn a master’s degree in
Gordon James Ramsay ( /ˈræm.ziː/), OBE (born 8 November 1966) is a British chef, businessman, entrepreneur, television personality and restaurateur. He has been awarded 13 Michelin stars in total and currently holds 12.
Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell's Kitchen, The F Word, Ramsay's Best Restaurant, Ramsay's Kitchen Nightmares, Gordon's Great Escape, Gordon Behind Bars and Gordon Ramsay's Ultimate Cookery Course, along with the American versions of Hell's Kitchen, Kitchen Nightmares, MasterChef and Hotel Hell.
Gordon Ramsay was born in Johnstone, Renfrewshire, Scotland, and raised in Stratford-upon-Avon, Warwickshire, England from the age of 5. Ramsay is the second of four children; he has an older sister, Diane, a younger brother, Ronnie, and a younger sister, Yvonne. Ramsay's father Gordon (died 1997) was, at various times, a swimming pool manager, a welder, and a shopkeeper; his mother, Helen Cosgrove, and Yvonne have been nurses. Ramsay has described his early life as "hopelessly itinerant", as his family moved constantly due to the aspirations and failures of his father, who was violent. In 1976,
Michael Chiarello (born January 26, 1962 in Red Bluff, California, United States) is an American celebrity chef specializing in Italian-influenced California cuisine. He hosts the cooking show, Easy Entertaining with Michael Chiarello, on the Food Network and hosts NapaStyle on the Fine Living Network. Chiraello owns a winery, Chiarello Family Vineyards, Bottega Ristorante in Napa Valley, NapaStyle, a purveyor of food, cookware, and furniture, and a competitor on the fourth season of The Next Iron Chef, where he placed as the second runner up.
Born to an Italian-American family, Chiarello rose to prominence at a young age. After graduating from the Culinary Institute of America in 1982, he studied hospitality management at Florida International University, receiving his bachelors degree in 1984. The next year, he opened The Grand Bay Hotel in Coconut Grove, Florida, and Toby's Bar and Grill. He was honored as 1985's Chef of the Year by Food & Wine Magazine. He is joining Delta Airlines team of food and wine experts in September, 2011.
Later in the 1980s, Chiarello moved back to his home state of California, making his home in the Napa Valley. One of his first endeavors was chef at
Cheong Liew (born Kuala Lumpur, Malaysia) is one of South Australia's best known chefs. He first moved from Malaysia to Melbourne in 1969 to study electrical engineering, but instead became a chef.
He then became the owner of the popular Adelaide restaurant Neddys, where the menu consisted of mostly Malaysian and Chinese dishes. He used ingredients in his cooking not many other chefs dared to use at that time; such as pigs feet, whole ducks, and pigs heads. The restaurant closed in 1988 and Liew went on to become a cookery teacher. In 1995 he opened The Grange restaurant at the prestigious Hilton Hotel in Adelaide. The Grange continued to showcase Cheong's creative cuisine and became one of Adelaide's most successful restaurants. After 14 years it was announced, in November 2009, that the restaurant would close at the end of the year.
Liew has been honoured as "one of the ten hottest chefs alive" by the prestigious American Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards. He was bestowed the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing
Grant Achatz (born April 25, 1974) is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades, and Achatz himself has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003, "Best Chef in the United States" for 2008, and a 2012 "Who's Who Inductee" from the James Beard Foundation.
Achatz's early culinary career included time spent working in his parents' Michigan restaurants as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation, Achatz landed a position at Thomas Keller's highly acclaimed restaurant, The French Laundry, in Yountville, California. Achatz spent four years at The French Laundry, rising to the position of sous chef. In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois, which at the time of his arrival had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared, and in 2004 the restaurant was
Jorge G. Castillo is a Cuban-American chef and television personality. Born in Cayo la Rosa near Bauta, Cuba, Castillo came to the United States in the Mariel Boatlift of 1980). Castillo is a member of the Three Guys From Miami, a group that promotes Cuban culture and cuisine throughout the United States and Canada. The Three Guys From Miami have appeared in "Keith Famie's Adventures", in "Tyler's Ultimate" with Tyler Florence, and in "Christmas in America" with Rachael Ray, all on the Food Network They have also been featured on "The Splendid Table" on National Public Radio, "Sara's Secrets" with Sara Moulton on the Food Network, "Taste of America" with Mark DeCarlo on the Travel Channel, and in a Public Television documentary, "La Cocina Cubana: Secretos de mi Abuela" (The Cuban Kitchen: My Grandmother's Secrets).
The Three Guys From Miami are authors of the books "Three Guys From Miami Cook Cuban" ISBN 1-58685-433-X, and "Three Guys From Miami Celebrate Cuban" ISBN 1-4236-0063-0. Castillo and the Three Guys From Miami promote Cuban culture and the Cuban experience in the United States.
Pat Olivieri was an Italian-American restaurateur. He is credited, along with his brother, Harry Olivieri, as the 1930 co-creator of the Philly Cheesesteak. The brothers opened Pat's King of Steaks in 1930, one of the best known purveyors of steak sandwiches in Philadelphia.
In 1930, Pat opened a hot dog stall with his younger brother Harry Olivieri at the corners of 9th Street, Wharton and Passyunk Avenues. The brothers ran the restaurant while holding down others jobs; Pat made sleds, while Harry worked as a carpenter.
In 1930, as the family relates the story, the brothers invented the steak sandwich. Pat gave the first half of one to a cab driver for free.
By 1933, they rented space to open a restaurant at the same spot that they had their stand. The two brothers worked at the restaurant for 15 to 18 hours a day for the next few decades while the restaurant was open 24 hours a day.
In 1965, Pat retired to southern California after a family dispute. Pat died in 1974. His son Herbert Olivieri disputed ownership of the business with Harry Olivieri and his children. Harry's grandson Frank Jr. now runs the business.
George Crum (born George Speck; c. 1828 – July 22, 1914) is credited by many to be the inventor of potato chips. However, this claim has been widely disputed.
According to a story on August 24, 1853, a customer complained that Crum's french fries were "too thick". This angered Crum, so he purposely cooked the customer the complete opposite of what he wanted by slicing potatoes paper-thin, over-frying them to a crisp, and seasoning them with an excessive amount of salt. He expected the customer to dislike them very much, but he actually loved them. The chips became popular and subsequently known as "Saratoga chips" or "potato crunches". Crum opened his own restaurant in 1860 with the profits he made selling his new chips. They remained a local delicacy until the Prohibition era, when an enterprising salesman named Herman Lay popularized the product throughout the Southeastern United States.
According to urban legend, the hard-to-please customer was prominent railroad magnate Commodore Cornelius Vanderbilt. However, it was more than likely a much more obscure customer. An early source for the story identifies Vanderbilt as a regular customer, but not as the unintentional
Nigella Lucy Lawson (born 6 January 1960) is an English food writer, journalist and broadcaster. Lawson is the daughter of Nigel Lawson, the former Chancellor of the Exchequer, and Vanessa Salmon, whose family owned the J. Lyons and Co. empire. After graduating from Lady Margaret Hall, Oxford University, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines. In 1998, Lawson brought out her first cook book, How to Eat, which sold 300,000 copies and became a bestseller. She went on to write her second book in 2000, How to be a Domestic Goddess, winning her the British Book Award for Author of the Year.
In 1999, she began to host her own cooking show series on Channel 4, Nigella Bites, which was accompanied by another bestselling cook book. The Nigella Bites series won Lawson a Guild of Food Writers Award; her 2005 ITV daytime chat show was met with a negative critical reaction and was cancelled after attracting low ratings. Lawson hosted the Food Network's Nigella Feasts in the United States in 2006
Franz Sacher (1816–1907) was an Austrian-Jewish confectioner, best known as the inventor of the world-famous chocolate cake, the Sachertorte.
In 1832 Austria's minister of foreign affairs, Prince Metternich, ordered his court's kitchen to create a special dessert for a dinner to be attended by high-ranking guests. Dass er mir aber keine Schand' macht, heut' Abend! ("Let there be no shame on me tonight!"), he is reported to have declared. Unfortunately, on the day of the dinner the chief cook of Metternich's household was taken ill, and the task of preparing the dessert had to be passed to Franz Sacher, then in his second year of apprenticeship at the palace. The result was the magnificent chocolate cake devised on the spot by the 16-year-old trainee.
Franz Sacher was born in Vienna and died in Baden bei Wien. In 1876 his son, Eduard, opened the Hotel Sacher, near the State Opera House in Vienna, and the Sachertorte, the (still secret) recipe of which he had inherited, played no small part in spreading the fame of the hotel.
Angela Hartnett, MBE (born 1968 in Kent) is an English Chef. A protégée of Gordon Ramsay who was made famous by her appearances on British television, she was Chef-Patron at The Connaught in London. Currently, she is Chef Patron for Murano restaurant and the York & Albany pub in London.
Angela Hartnett was born in Kent to Patrick Hartnett, an Irish sailor in the Merchant Navy and Giuliana, a Welsh mother whose parents had migrated from Bardi in Italy to the Welsh town of Ferndale. Her father died when she was eight years old. Her mother Giuliana moved the young family (older brother and younger sister) to Upminster to be closer to both sets of grandparents, where they were brought up by their Italian maternal grandmother whilst Giuliana worked long hours as a dinner lady and nanny. At 18 Hartnett went to Italy for a year to work as an au pair before graduating with a degree in History at Cambridge Polytechnic.
Starting relatively late in her chosen career path, she learnt on the job at a hotel in Cambridge, then at the Sandy Lane Hotel restaurant in Barbados.
In 1994, she returned to the UK, and undertook a one day trial at Gordon Ramsay's first restaurant "Aubergine." Alongside
Juan-Carlos Cruz (30 January 1962) is a celebrity chef and the former host of Calorie Commando and Weighing In (formerly titled Take It Off) on the Food Network. Cruz lost 43 pounds on the Discovery Health Channel show Discovery Health Body Challenge, which encouraged him to change directions from being a pastry chef to do low-calorie cooking.
Cruz graduated in 1993 from the California Culinary Academy. In 1994 he started working at the Stanford Park Hotel as a pastry chef. In 1996, he started as pastry sous-chef at the Hotel Bel Air. While at the Bel Air he created pastries for celebrities such as Jack Nicholson, Oprah Winfrey and Julia Roberts.
In 2001, he started the website Pastrydude.com. The site is no longer active and the domain was sold at auction.
On Thursday, May 13, 2010, he was arrested at Cheviot Hills Park in Los Angeles, for having allegedly solicited three homeless persons at the Third Street Promenade to murder his wife, Jennifer Campbell. Cruz was initially held on $5 million bail; however, the bail was reduced to $2 million at the arraignment.
On Tuesday, October 26, 2010, Cruz entered into a plea agreement pursuant to which he pled "no contest" to a charge of
Ron Siegel is an American chef working in San Francisco. In August 2012, it was announced he was joining San Francisco restaurant, Michael Mina, as executive chef. He had been Chef of the Dining Room at the Ritz-Carlton Hotel, taking over for Chef Sylvain Portray in 2004. Siegel is perhaps best known for his 1998 appearance on Iron Chef, becoming the first ever U.S. citizen to win in Kitchen Stadium. His cooking style is known for blending haute French cuisine with subtle Japanese touches.
Moving to San Francisco from New York at the age of seven, Siegel broke into the culinary world as a butcher in Palo Alto, California. Siegel enrolled at the California Culinary Academy in San Francisco and in 1991 went to work as a line cook at Aqua Restaurant, a seafood restaurant in the Bay Area.
In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California as a sous-chef to Thomas Keller.
A rising star in the making, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco in 1996, which specialized in a fusion of French and California cuisine.
In 2001, Siegel left Charles Nob Hill to become
Homaro Cantu is an inventor, entrepreneur, chef, and molecular gastronomer. He owns and operates the Cantu Designs Firm in Chicago, Illinois, United States as well as Moto Restaurant in Chicago.
Cantu was born on September 23, 1976 in Tacoma, Washington.
From when he was six to when he was nine, he lived homeless with his mother Laurie Cantu and sister Angela Cantu. It is this experience that led him to want to fight world hunger and poverty and to become a social entrepreneur.
Cantu graduated from Le Cordon Bleu Culinary Institute in Portland, Oregon.
Chef Cantu graduated from Western Culinary Institute (now a Le Cordon Bleu School). Shortly after graduating Cantu began working for free in nearly 50 top restaurants on the west coast of the United States. He moved to Chicago in 1999 to work for world renowned Chef Charlie Trotter. After leaving Charlie Trotter's in 2004, he was unemployed for one year while waiting for his restaurant Moto to open. During this unemployment period, Cantu spent hundreds of hours researching new technologies that he would patent and eventually integrate into his new restaurant. Chef Cantu has been approached by numerous Fortune 500 companies to assist
Jeffrey L. Smith (January 22, 1939 – July 7, 2004) was the author of a dozen best-selling cookbooks and the host of The Frugal Gourmet, a popular American cooking show which began in Tacoma, Washington around 1973 and aired on PBS from 1983 to 1997 (as produced by member station WTTW Chicago), and numbered 261 episodes.
Jeff Smith was born on January 22, 1939. He graduated from the University of Puget Sound in 1962 and from Drew University in 1965. He started off as a United Methodist minister whose first food-related venture was the Chaplain's Pantry, a deli and kitchen supply store near downtown Tacoma, where he offered cooking classes to the public.
Soon after launching the show in Tacoma, he received a cooking show on a local PBS member station (KCTS) in Seattle. With an appearance on the Phil Donahue show in 1983 and a move to Chicago, his career took off.
Smith wrote many books about food and cooking, including The Frugal Gourmet (1984), The Frugal Gourmet Cooks With Wine (1986), The Frugal Gourmet Cooks American (1987), The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome (1989),The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten
Robert Irvine (born Robert P. Irvine; 24 September 1965 and raised in Wiltshire, England) is a celebrity chef who has appeared on a variety of Food Network programs, including Dinner: Impossible, Worst Cooks in America, and Restaurant: Impossible.
Irvine began his cooking career upon enlisting in the Royal Navy at the age of fifteen. Having completed culinary training, Robert served aboard Her Majesty's Royal Yacht Britannia. He has also been of service to the Naval Mess in the West Wing of the White House and he was briefly the personal chef of actor Jean Claude Van Damme. Upon completion of his 10-year tour of duty, Irvine performed consultant work in Bali, Jakarta, and Ho Chi Minh City before becoming Executive Chef aboard numerous cruise ships, culminating with the five-star MS Crystal Harmony.
Irvine has been involved with the Children Uniting Nations charity that was founded by southern California socialite Daphna Ziman. He was one of a team of celebrity chefs who participated in their fundraising dinner for the 77th Academy Awards in 2005 in addition to serving as Head Chef at their 78th Academy Awards dinner in 2006.
Irvine is currently president and founder of Irvine
Édouard Alexandre de Pomiane, sometimes Édouard Pozerski (20 April 1875 – 26 January 1964) was a French scientist, radio broadcaster and food writer.
His parents emigrated from Poland in 1863, changed their name from Pozerski to de Pomiane, and became French citizens.
De Pomiane worked as a physician at the Institut Pasteur in Paris, where he gave Félix d'Herelle a place to work on bacteriophages.
His best known works to have been translated into English are Cooking in Ten Minutes and Cooking with Pomiane. His writing was remarkable in its time for its directness (he frequently uses a strange second-person voice, telling you—the reader—what you are seeing and smelling as you follow a recipe) and for his general disdain for upper-class elaborate French cuisine. He travelled widely and quite a few of his recipes are from abroad. His recipes often take pains to demystify cooking by explaining the chemical processes at work.
Major John "Johnnie" Whitby Cradock (17 May 1904 Lambeth, London, England – 30 January 1987 Basingstoke, Hampshire, England) was a cook, writer and broadcaster and the fourth husband of television cook and writer Fanny Cradock.
Cradock attended Harrow School and served in the British Army, reaching the rank of Major in the Royal Artillery; he is best remembered as being the long-suffering stooge for his wife in their popular United Kingdom cooking programmes which were shown from the 1950s to the 1970s. Wearing a traditional blazer and sporting a monocle above his trademark handlebar moustache, he would remain around the back of Fanny's studio sets awaiting her imperious commands which, when they came, often resulted in him being berated for being too slow.
With his wife, he wrote a number of popular cookery books. Johnnie and Fanny also wrote the "Bon Viveur" restaurant column for The Daily Telegraph newspaper from 1950 to 1955. This was one of Britain's first restaurant columns and led to their first television series in 1955.
At first they presented the BBC's "Kitchen Magic", but were soon poached by ITV's first cooking programme, which they presented as "Fanny & Johnnie".
Tyler Florence (born Kevin Tyler Florence on March 3, 1971) is a chef and television host of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the university for his culinary success.
Florence hosted Food 911 and How to Boil Water, and currently hosts Tyler's Ultimate and The Great Food Truck Race on the Food Network. He was featured on the ABC TV show Shaq's Big Challenge, which aired on July 17, 2007 and Momma's Boys, a reality show produced by Ryan Seacrest. He has also appeared on The Oprah Winfrey Show in a nationwide Sandwich Showdown. He has appeared a number of times on The Today Show, and was featured on The View in 2008. Florence serves on the board of the national nonprofit Afterschool Alliance, an organization that works to promote and to support quality after-school programs. In 2007, Florence and fellow chef Joey Altman co-hosted a celebrity chef cook-off to benefit Afterschool Alliance. In 2008 Florence was named the Dean of Culinary Education at COPIA: The American Center for Wine, Food and the Arts.
Florence at one
Jerry Traunfeld is an American chef and author who served as the executive chef of The Herbfarm restaurant in Woodinville, Washington from July 1990 to November 2007. Prior to that he was the executive chef of the Alexis Hotel in Seattle and a pastry chef at Jeremiah Tower's Stars in San Francisco.
Traunfeld was the 2000 winner of the James Beard Award for "Best American Chef: Northwest and Hawaii." He is the author of The Herbfarm Cookbook, Simon and Schuster, and The Herbal Kitchen: Cooking with Fragrace and Flavor, Harper Collins. He has appeared on Martha Stewart Living, Better Homes and Gardens, The Splendid Table and other American television and radio programs. Traunfeld is a native of Silver Spring, Maryland and a graduate of the California Culinary Academy.
Traunfeld announced in December 2007 the name of his new restaurant opening in Seattle in the second half of 2008—Poppy Restaurant, named after his mother, Poppy. "Food will still be inspired by herbs, and will delve deep into spices. Rather than the rarefied Herbfarm style, it'll be food we can eat on an everyday basis -- and with Traunfeld's track record of deliciousness, we just might." - Seattle P.I 31 December
Jean-Georges Vongerichten (English pronunciation: /ˌʒɑ̃ː ˌʒɔrʒ vɒn.ɡəˈrɪxtən/) is a French chef. He was born in Alsace, France, March 16, 1957, and resides in New York City. Vongerichten commands restaurants in culinary capitals Las Vegas, London, Paris and Shanghai, as well as New York's Jean Georges restaurant. He is author of five cookbooks, two with Mark Bittman.
Born and raised on the outskirts of Strasbourg in Alsace, France, Vongerichten’s earliest family memories are about food. The Vongerichten home centered around the kitchen, where each day his mother and grandmother would prepare lunch for the almost 50 employees in their family-owned business. His love for food cemented his choice of career at the age of 16, when his parents brought him to the 3-star Michelin-rated Auberge de l’ill for a birthday dinner.
Vongerichten began his training soon after in a work-study program at the Auberge de l'ill as an apprentice to Chef Paul Haeberlin. He went on to work with the top chefs in France, including Paul Bocuse and Louis Outhier at L’Oasis in the south of France. Often working with Outhier, Vongerichten opened 10 restaurants around the world from 1980 to 1985, including the
Ferran Adrià i Acosta (Catalan pronunciation: [fəˈran əðɾiˈa]) is a Spanish chef born on May 14, 1962 in L'Hospitalet de Llobregat. He was the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world.
Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The chef de cuisine at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of El Bulli as a line cook. Eighteen months later he became the head chef.
In 1994, Ferran Adria and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Catalan millionaire and philanthropist and son of the founder of Nenuco) for 120 million Pesetas. This event became a turning point for el Bulli: the money was used to finance to expansion of the kitchen and the relationship with Horta opened the door to new clients, businessmen, and politicians who helped spread the word about the creative experimentation happening at the time in Cala Montjoi.
Along with British chef Heston
Nigel Slater (born 9 April 1958) is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was food writer for Marie Claire for five years. He also serves as art director for his books.
Born in Wolverhampton, West Midlands, Slater attended Woodfield Avenue School, Penn, West Midlands. He moved to Worcestershire as a teenager and attended Chantry High School where he enjoyed writing essays and was one of only two boys to take cookery as an O-Level subject. He used food to compete with his stepmother – the former cleaning lady – for his father's attention. Their biggest battle was over lemon meringue pie – his father's favourite. His stepmother refused to divulge her recipe, so Slater resorted to subterfuge in order to turn out his own version. "I'd count the egg-shells in the bin, to see how many eggs she'd used and write them down. I'd come in at different times, when I knew she was making it. I'd just catch her when she was doing some meringue, building up that recipe slowly over a matter of months, if not years."
He gained an
Hari Nayak is an Indian chef, restaurateur, author, and a renowned Indian food and culinary consultant. Hari's signature style of cooking is distinctly featured in his best seller cookbook "Modern Indian Cooking". Chef Hari has pioneered the next generation of Indian Cooking with his latest cookbook with chef Daniel Bolud. It was named as best of the season by LA times. Haris latest book is My Indian Kitchen: Preparing Delicious Indian Meals without Fear or Fuss by Tuttle Publishing. Hari also pioneered America 's first ice cream patisserie, Halo Fete located in Princeton, New Jersey.
Hari graduated from the Welcomgroup Graduate School of Hotel Administration in Manipal, Karnataka, India.Then after graduating from the Culinary Institute of America in 1998, he then worked in restaurants in New York City and also as an apprentice with Alain Ducasse.
Hari is the co founder of "Cooking for life " which was founded by chef Vikas Khanna. Hari has been the lead organizer for various fund raising culinary events for causes like Tsunami, Gulf Coast, Katrina and the first ever global cooking series at the wonders of the world “The living Pyramids“. The Living Pyramids event which was at
Elizabeth David CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer who, in the mid-20th century, strongly influenced the revitalisation of the art of home cookery with articles and books about European cuisines and traditional British dishes.
Born to an upper-class family, David rebelled against social norms of the day. She studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Greece. They were nearly trapped by the German invasion of Greece in 1940 but escaped to Egypt where they parted. She then worked for the British government, running a library in Cairo. While there she married, but the marriage was not long lived.
After the war, David returned to England, and, dismayed by the gloom and bad food, wrote a series of articles about Mediterranean food that caught the public imagination. Books on French and Italian cuisine followed, and within ten years David was a major influence on British cooking. She was deeply hostile to second-rate cooking and to bogus substitutes for classic dishes and ingredients. She introduced a generation of British cooks to Mediterranean food hitherto barely
Ivan Mikhailovich Kharitonov (Russian: Иван Михайлович Харитонов; 1872 - July 17, 1918, was a cook at the court of Tsar Nicholas II of Russia. He followed the Romanov family into internal exile following the Russian Revolution of 1917 and was executed with them by the Bolsheviks on July 17, 1918 at Ekaterinburg.
Like the Romanovs, Kharitonov was canonized as a passion-bearer of alleged Soviet oppression by the Russian Orthodox Church Outside Russia in 1981.
Kharitonov's wife and daughter followed him into exile at Tobolsk but did not join him when the Bolsheviks moved the prisoners to Ekaterinburg in the spring of 1918.
Kharitonov's grandson attended the funeral held on July 17, 1998 in Peter and Paul Cathedral in Saint Petersburg for his grandfather, the Romanovs, their servants (Anna Demidova and Alexei Trupp), and the other victims who were murdered eighty years before.
Fergus Henderson (born 1963) is an English chef who founded St John restaurant on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French.
Chefs Anthony Bourdain and Mario Batali have both praised Henderson for his dishes, which optimise British food while making full use of the whole animal. A. A. Gill famously retracted his initial hostility to St John in the Sunday Times.
Henderson had no formal training in cooking, and has never worked under any other chef. Before opening the St John restaurant that made his name, he and his wife Margot ran the French House in Soho for some years.
In 1994, Henderson opened St John restaurant in London. The menu changes daily, but always includes Roast Bone Marrow and Parsley Salad. In 2003 he opened St John Bread and Wine in Spitalfields, London.
St John was awarded a Michelin star in 2009.
In 1999 Henderson
Rokusaburo Michiba (道場 六三郎, Michiba Rokusaburō, born 3 January 1931) is a Japanese cuisine chef most notable as the first Japanese Iron Chef on the television series Iron Chef. He was on the show from its inception in 1993 until his retirement on his 65th birthday, January 3, 1996. After his retirement as an Iron Chef, he made sporadic appearances on the show, and producers even dedicated a special 1996 tribute episode to him called The Legend of Michiba. Rokusaburo Michiba originally balked at his blue attire (a samue outfit with a flat cap), but was flattered into wearing it.
According to his introduction, Rokusaburo Michiba was once considered a maverick for his philosophy of "there are no borders to ingredients." Although primarily a Japanese chef, Michiba was unafraid of incorporating decidedly non-Japanese elements into his dishes — something that did not sit well with more traditional-minded Japanese cuisine chefs. Indeed, in his first battle against French cuisine-trained Kobayakawa Yousei, Michiba was given a theme ingredient virtually foreign to Japanese cuisine: foie gras. Michiba was declared the winner. In fact, of his outstanding career win-loss record of thirty-two
Henry Antony Cardew Worrall Thompson (born 1 May 1951) is a British celebrity chef, television presenter and radio broadcaster.
Worrall Thompson was born in Stratford upon Avon. His parents were actor Michael Ingham and actress Joanna Duncan, who separated when he was three. He was educated at the King's School, Canterbury, where he sustained facial injuries while playing rugby. He had to wait until he was twenty-one before he could have plastic surgery to correct the disfigurement.
After he left school he studied hotel management at Westminster Kingsway College. Taking his first catering job in Essex, it is rumoured that his grandmother refused to write to him because she couldn't bring herself to write Essex on the envelope. In 1978, he moved to London and became sous-chef at Brinkley's Restaurant in the Fulham Road, becoming head chef one year later. The following year he took a sabbatical in France, eating and working his way around the local cuisine. After this he returned to England and started producing pans with his business partner Hassan.
Worrall Thompson opened his first restaurant - Ménage à Trois - in Knightsbridge in 1981, notable for only serving starters and
Bernard Loiseau (January 13, 1951 – February 24, 2003) was a French chef. He committed suicide by firearm in 2003 when newspaper reports hinted that his restaurant might lose its 3-star status.
Loiseau was born in Chamalières, in the Auvergne region of central France. He decided to become a chef as a teenager, apprenticing at the famous La Maison Troisgros run by the brothers Jean and Pierre Troisgros in Roanne between 1968 and 1971.
In 1972, Loiseau began working for restaurateur Claude Verger at La Barrière de Clichy, and was soon hailed as a prodigy by the Gault Millau guide, a proponent of the nouvelle cuisine style that emphasized lightness and freshness in contrast to the cuisine classique of traditional French gastronomy. When Verger bought the formerly prestigious La Côte d'Or of Saulieu in 1975, he installed Loiseau as chef and soon stood aside to allow him to develop a highly personal style of cuisine. Loiseau bought La Côte d'Or from Verger in 1982, and the well known Michelin Guide bestowed the coveted 3-star rating on his establishment in 1991. His fanatic attention to detail, frenetic work ethic and discerning palate propelled him to the top of his profession and
Paul Bertolli is a chef, writer, and artisan food producer in the San Francisco Bay area of California. Until mid-2005, he was the executive chef of the Oliveto restaurant in Oakland, California. He rose to prominence in the gourmet food world at Chez Panisse in nearby Berkeley, California, eventually becoming executive chef and co-authoring Chez Panisse Cooking with restaurant founder Alice Waters. He is most known for producing handcrafted ingredients like balsamic vinegar and salumi (cured-pork products such as salami and prosciutto). He opened a food supplier, Fra' Mani Handcrafted Salumi, in March 2006 ('Fra Mani' is derived from the Italian for 'between or among hands'; and conveys the message 'from our hands to yours'). In 2003 he also authored "Cooking by Hand"
Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants.
Born at Camp Pendleton in Oceanside, California to Edward, a Marine drill instructor, and Betty Keller, a restaurateur, Thomas was the youngest of five boys. Four years after his parents divorced, the family moved east and settled in Palm Beach, Florida. In his teenage summers, he worked at the Palm Beach Yacht Club starting as a dishwasher and quickly moving up to cook. It was here he discovered his
Tim Love (November 11, 1971) is a Texas chef, best known for his creations of urban western cooking (see Cuisine of the Southwestern United States ), and his restaurant "The Lonesome Dove Western Bistro" (named for the Pulitzer Prize winning novel by Larry McMurtry, "Lonesome Dove") in the historical Fort Worth Stockyards in Texas. Donning a cowboy hat instead of the usual chef's toque, he has become popular with Fort Worth's rising culinary scene and a proponent of enhancing the status of Fort Worth cuisine over its neighbor to the east, Dallas. Love defeated Iron Chef Masaharu Morimoto in a 2006 "Chile Pepper" battle on Iron Chef America. In 2009, he appeared on Top Chef Masters, but came in third in his first heat, thus ending his run on the show.
Born in Denton, Texas, Love’s career as a chef began in a kitchen in Knoxville, Tennessee, where he worked to earn extra money while completing his degree in finance and marketing at the University of Tennessee. Love began volunteering in various kitchens between shifts in an attempt to gain experience and knowledge in the culinary arts. Since running his first kitchen at Kiva Grill, an upscale southwestern restaurant in Knoxville,
Franciszek Trześniewski (Polish pronunciation: [tʂɛɕˈɲiɛvski]; died 1939) was an early 20th century Polish gourmand and cook. Born in Kraków, at that time belonging to Eastern-Galicia (Austro-Hungarian-Monarchy), he is notable for the restaurant-bar he opened in Vienna in 1902, shortly before World War I. His specialite de la maison were open sandwiches made of fresh, local dark bread cut into the typical rectangle-form with various spreads. After his death the bar was run by his daughter, Maria Trześniewska, who sold it in 1978.
Nowadays the Trześniewski restaurant at Dorotheergasse 1, in Vienna, is considered one of the best in town and is one of only three restaurants of the city centre advertised by the official municipal website. In all, there are 8 outlets in the city, each selling more than 20 various types of sandwiches, along with a Pfiff of Beer (a small glass, 1/8l) or Vodka. The official motto of the company is Unspeakably good sandwiches, a reference to the Polish name of the founder, which is said to be unpronounceable to most German speakers.
Jennifer Mary Paterson (3 April 1928 – 10 August 1999) was a British celebrity chef, actress and television personality who appeared on the television programme Two Fat Ladies with Clarissa Dickson Wright.
The pair were famous for their rich traditional meals made from scratch. Paterson was known for her liberal use of butter and cream, remarking on her television show in her usual manner with a shake of the hand, that yoghurt was only fit for vegetarians and those with "a dicky tummy." Their preferred means of transportation was a motorcycle with sidecar, which Paterson drove.
Paterson's life was as unconventional as her on-screen persona suggested. She came from an army family, of which she later wrote, "My mother had no idea of how to cook and no wish to learn, existing on gorgonzola, coffee, and chocolates after the demise of any form of servant. My father, having gone through two world wars, was far too frightened to put on a kettle and my brothers who married young to very good wives...never showed any signs of wanting to whip up something delicious for a treat."
Paterson was expelled from convent school at 15 for being disruptive.
Paterson later became a matron at a girls'
Iain Hewitson (born 4 October 1948 in Otaki), self-styled as "Huey", is a New Zealand-born chef who moved to Australia in 1972. He has a history as restaurateur in Melbourne, but is best known for his television involvement with Network Ten.
Between 1991 and 1999 Hewitson appeared on the Ten lifestyle show Healthy, Wealthy and Wise. Ensuing programs with his participation include Huey’s TV Dinner and Never Trust a Skinny Cook. Since 1997 he has been the host of Huey's Cooking Adventures and since 2010 his new show Huey's Kitchen.
The Lemon Tree, Carlton; Cliche, Collingwood; Fleurie, Toorak; Champagne Charlie's, Toorak; The Last Aussie Fishcaf, South Melbourne; Tolarno Bar & Bistro, St Kilda; Hewitson has co-owned Barney Allen's Bar Diner in St Kilda since 2007.
Masaharu Morimoto (森本 正治, Morimoto Masaharu, born May 26, 1955 in Hiroshima, Japan) is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff, Iron Chef America. He is also known for his unique style of presenting food.
Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by Western cooking styles, he decided to sell his restaurant in 1985 to travel around the United States. His travels further influenced his fusion style of cuisine. He established himself in New York City and worked in some of Manhattan's prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting VIPs, the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.
While at Nobu he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He now has a Morimoto restaurant in Chelsea in New York City, as well as restaurants in Mumbai & New
Edna Lewis (April 13, 1916 — February 13, 2006) was an African-American chef and author best known for her books on traditional Southern cuisine.
Lewis was born in the small farming settlement of Freetown, Orange County, Virginia, the granddaughter of an emancipated slave who helped start the community. She was one of eight children.
She left Freetown at age 16, after her father died, and moved to Washington and eventually to New York City. When she arrived in New York, an acquaintance found her a job in a Brooklyn laundry, where she was assigned to an ironing board. She had never ironed and lasted three hours before she was dismissed. She soon found work as a seamstress, and copied Christian Dior dresses for Dorcas Avedon, then the wife of Richard Avedon. She made a dress for Marilyn Monroe, as well as the African-inspired dresses for which she became well-known. .
She also worked for the communist newspaper The Daily Worker, was involved in political demonstrations, and campaigned for Franklin D. Roosevelt.
In New York City, she married Steve Kingston, a retired merchant seaman and a communist. Shortly afterward, she met John Nicholson, an antiques dealer who in 1949 decided to
Aldo Zilli (born 26 January 1956) is an Italian-born celebrity chef who specialises in Italian cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo. He has been a resident of the UK since moving to England in 1976.
He has appeared on television in One Man and His Hob, Good Food Live as well as in the third series of Celebrity Fit Club, in which he lost 15.5 kilos (2 stone 6 pounds), and impressed the panel so much they made him team captain replacing Julie Goodyear. His team won the series. He owns various restaurants around London, all with Zilli in their title.
He also appeared on Through the Keyhole on 15 March 2006, The X Factor: Battle Of The Stars along with Jean-Christophe Novelli, Paul Rankin and Ross Burden and often makes appearances on Big Brother's Little Brother.
As of 24 February 2009, Zilli holds the world record for the most times a pancake is flipped in 1 minute. He flipped it 117 times in the minute.
Zilli has also been working with various companies and brands, firstly with Thomson Airways by inspiring some creative ideas for airline meals, and then with Kraft Foods by preparing six
Bob Blumer is the host of Food Network's The Surreal Gourmet, Glutton for Punishment, and World's Weirdest Restaurants. He is also a cook book author and illustrator. Blumer was born and raised in Montreal, Quebec, but now calls Los Angeles, California his home. Bob serves as an Ambassador to Second Harvest in Toronto spreading the word about food rescue and hunger relief.
In 1981, Blumer graduated from the HBA program at the Richard Ivey School of Business at the University of Western Ontario. From 1984 to 1993 he was business manager for Canadian singer-songwriter Jane Siberry. Although his official website states he is a chef, Blumer has never worked as a chef in a professionally recognized setting.
Books written by Blumer include:
As part of an episode of Glutton for Punishment shot during the 2008 Calgary Stampede, Blumer set a Guinness World Record on July 10, 2008 by flipping 559 pancakes in one hour. This record has since been broken in 2009 by Steve Hamilton, who flipped a record 956.
Due to Blumer's success in Calgary, the next season of Glutton for Punishment featured attempts to break other world records. On June 12, 2010, Blumer broke the Guinness World Record for
Raymond Blanc OBE (born 19 November 1949) is a French chef, born in Besançon, France. Today he is one of the Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught.
Blanc was born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains. While his two sisters were taught to cook by the influential Maman Blanc, his father taught Blanc and his two brothers to work in the kitchen garden. His father gave him a colander and foraging map for his 10th birthday, and what he collected his mother taught him to cook.
Training as a waiter, he worked at the Michelin-starred Le Palais de la Bière in Besançon. Fired in 1972 for upsetting the head chef (Blanc offered him advice on how to cook), the manager knew of a job in England.
Not speaking English well enough to survive without a notepad, he was dispatched to The Rose Revived in Newbridge, Oxfordshire, arriving three days after landing at Dover in his Renault 5 Gordini. Blanc married the
David Emge is an American actor. He is known for his role as Stephen in George A. Romero's classic film Dawn of the Dead.
Emge (IPA: /'εmgi/) was born in Evansville, Indiana, United States. He earned a Bachelor of Arts degree, majoring in Drama, while a student at the University of Evansville.
One of Emge's classmates and acting partners while in college was Ron Glass, who later became famous as a starring member of the situation comedy Barney Miller. While working as a chef in a New York City restaurant, Emge met George A. Romero, who cast him in the role for which he would be most remembered, as Stephen in Romero's zombie epic, Dawn of the Dead. As of 2007, Emge participates in occasional acting and film conventions.
Ming Tsai (Chinese: 蔡明昊; pinyin: Cài Mínghào; born on March 29, 1964) is an American fusion cuisine chef, restaurateur, and Emmy Award-winning television personality.
Tsai currently hosts Ming's Quest, a cooking show featured on the Fine Living Network, and Simply Ming on American Public Television. He was eliminated in week 7 of the third season of the Food Network's cooking competition, The Next Iron Chef.
Tsai was born in California, but raised in Dayton, Ohio, where he attended The Miami Valley School. He often helped his parents Stephen and Iris with their family restaurant, Mandarin Kitchen. Ming's maternal grandfather is the renowned Chinese conductor Dr. Baochen Li; his paternal grandfather graduated from the Department of Economics at Peking University. Tsai's uncle and brother are mechanical engineers.
His father, Dr. Stephen W. Tsai, born in Beijing and an alumnus of Yale University (B.E. 1952; D. Eng 1961; Mechanical Engineering), is a Professor Research Emeritus, Aeronautics and Astronautics, Stanford University.
Tsai transferred to Phillips Academy and later Yale University where he graduated with a degree in mechanical engineering and was a member of the Phi chapter
Rick Bayless (born November 23, 1953) is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is perhaps best known for his PBS series Mexico: One Plate at a Time.
Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. Having begun his culinary training as a youth, he broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he did doctoral work in Anthropological Linguistics at the University of Michigan and, from 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book Authentic Mexican: Regional Cooking From The Heart of Mexico.
Bayless is the younger brother of sports journalist and television personality Skip Bayless.
After hosting the 26-part PBS television series Cooking Mexican in 1978-1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as "the
Phyllis Nan Sortain Pechey (26 February 1909 – 27 December 1994), better known as Fanny Cradock, was an English restaurant critic, television cook and writer frequently appearing on television, at cookery demonstrations and in print with Major Johnnie Cradock who played the part of a slightly bumbling husband.
Fanny Cradock came to the attention of the public in the dowdy post-war years of the 1950s, championing the aspiring housewife, and an exotic approach to cooking. She famously worked in various ball-gowns without the customary cook’s apron, averring that women should feel cooking was easy and enjoyable, rather than messy and intimidating.
In her early anonymous role as a food critic, working with Major Cradock under the name of ‘Bon Viveur’, Fanny introduced the public to unusual dishes from France and Italy, popularising the pizza in England. She is also credited as the originator of the Prawn Cocktail. She and Johnny worked together on a touring cookery show, sponsored by the Gas Council, to show how gas could be used easily in the kitchen, and as their fame increased, Fanny’s shows transferred to television, where she enjoyed 20 years of success.
In the course of her shows
Lydia Tamasin Day-Lewis, better known as Tamasin Day-Lewis, (born 17 September 1953 in Greenwich, London) is an English television chef, daughter of the poet Cecil Day-Lewis and actress Jill Balcon, and sister of the actor Daniel Day-Lewis.
After attending Bedales School, she went to Cambridge University in 1973 to read English at King's College.
She writes for the Daily Telegraph, Vanity Fair, Vogue and Food Illustrated.
She is currently on the Board of Governors at the Bristol Old Vic Theatre School.
Yutaka Ishinabe (石鍋 裕 Ishinabe Yutaka, born 1948 in Yokohama, Japan) was the first French Chef in the Japanese cooking show Iron Chef. He appeared from the first episode in 1993, sporting a green outfit while holding a bell pepper. Over the years he has earned himself the nickname of "The Artist" for being creative with all his approaches to food. He has the highest winning percentage of any of the Iron Chefs due mainly to the fact he only fought 8 battles: he won 7 and lost 1. He is the only Iron Chef never to tie.
Yutaka Ishinabe ended his Iron Chef career at the end of 1993 due to the stressful nature of the show, the one hour time limit, and the judges. However, he remained involved with the series, competing in one battle as an Iron Chef during the convalescence of Iron Chef Japanese Rokusaburo Michiba and assisting Iron Chef French Hiroyuki Sakai as part of the French team in the "2000th Dish" Special. He also acted as guest commentator and judge on several occasions, most notably when regular commentator Dr. Yukio Hattori competed in a battle.
After being on Iron Chef, Ishinabe opened a chain of restaurants called "Queen Alice". He lives in Paris, France.
Andrew Zimmern (born July 4, 1961) is an American television personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre World. For his work on Bizarre Foods with Andrew Zimmern he was presented the James Beard Foundation Award in 2010. He also hosts the show Dining with Death, which explains some of the foods that could cause death.
Zimmern was born and raised in New York City, to a Jewish family. He began his formal culinary training at the age of 14. He attended the Dalton School and graduated from Vassar College. Contributing to many of New York’s finest restaurants as either executive chef or general manager, he has also lectured on restaurant management and design at The New School for Social Research.
Owing to severe drug and alcohol addiction, Zimmern was homeless for about one year. During this period, he survived by stealing purses from cafes and selling the contents. In 1982 Zimmern moved to Minnesota, where he checked into the Hazelden Treatment Center for drug and alcohol addiction treatment, where he now volunteers. He later gained wide
Cesare Cardini (February 24, 1896 – November 3, 1956) was an Italian American restaurateur, chef, and hotel owner, who is credited with creating the Caesar salad.
He was born in the region of Lago Maggiore and had at least four siblings: Alessandro, Carlotta, Caudencio and Maria. While the sisters stayed in Italy, the three brothers emigrated to America; Alessandro and Caudencio eventually were in the restaurant business in Mexico City. Alessandro, who was called Alex in the USA, is reported to have been Caesar's partner in Tijuana, Mexico.
After having worked in European gastronomy, Caesar went to the United States in his early 20s. He ran a restaurant in Sacramento, then he moved to San Diego where he was in the restaurant business. At the same time he engaged in the same business in Tijuana, where he could avoid the restrictions of prohibition. He married Camille, and had a daughter, Rosa Maria Cardini (1928-2003).
Cardini is credited with having created "Caesar's salad" which became fashionable among Hollywood and other celebrities, especially after he had moved his restaurant a few blocks to the hotel built c. 1929 (nowadays called Hotel Caesar's).
The family moved to Los
Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.
Farmer was born in Boston, Massachusetts, USA, to Mary Watson Merritt and John Franklin Farmer, an editor and printer. Although she was the oldest of four daughters, born in a family that highly valued education and that expected young Fannie to go to college, she suffered a paralytic stroke at the age of 16 while attending Medford High School. Fannie could not continue her formal academic education; for several years, she was unable to walk and remained in her parents' care at home. During this time, Farmer took up cooking, eventually turning her mother's home into a boarding house that developed a reputation for the quality of the meals it served.
At the age of 30, Farmer, now walking (but with a substantial limp that never left her), enrolled in the Boston Cooking School at the suggestion of Mrs. Charles Shaw. Farmer trained at the school until 1889 during the height of the domestic science movement, learning what were then considered the most critical elements of the science, including nutrition and diet for the well,
Peter Hudson (1931–1992) and David Halls (1935–1993) were chefs whose cookery show, Hudson and Halls, ran on New Zealand television from 1976 to 1986 and also gained a cult following when the pair moved to produce their show in the United Kingdom in 1986. The duo were noted for bringing a camp humour, together with an element of slapstick, to the usually staid television cookery genre.
Their long-term professional and personal relationship ended when Hudson died of cancer in 1992; Halls, grief-stricken, committed suicide the following year.
They were the subject of a 2001 documentary, Hudson & Halls - A Love Story.
Karlos Arguiñano Urkiola (born September 6, 1948 in Beasain, Gipuzkoa, Basque Country, Spain) is a chef, popular TV presenter and producer, and Basque pelota businessman.
His devotion to cuisine started when he was a child and helped at home because he was the eldest of four brothers and had a disabled mother.
Before beginning his training in the field of cooking, he worked for CAF, a rail car manufacturer at Beasain. When he was 17 years old, he decided to take part in a course at the Escuela de Hostelería del Hotel Euromar where, over three years, he was taught the main principles of cooking by Luis Irizar. There he met some people who have gone on to achieve great success in the world of cuisine, such as Pedro Subijana and Ramón Roteta.
Arguiñano has had a hotel-restaurant on the beach at Zarautz since 1978.
He was one of the first TV chefs in Spain with his cooking show, La cocina de Karlos Arguiñano , first on Euskal Telebista, later on Televisión Española, Argentine ATC, back in Spain with Telecinco and, since September 2010 on Antena 3. Arguiñano combines recipe preparation with tips, jokes and amateur singing. His catchphrase is Rico, rico y con fundamento ("Tasty, tasty
Hilda Elsie Marguerite Patten, CBE (born 4 November 1915), née Brown, is an English home economist, food writer and broadcaster.
She was born in Bath and grew up in Barnet, Hertfordshire. When she was 13 it fell to her to cook for her mother and younger brother and sister, when her father died and her mother had to return to work as a teacher. After leaving school and taking a cooking course Marguerite was employed as a home economist at the Eastern Electricity Board. She then worked as an actress in repertory theatre for 9 months and for Frigidaire promoting the benefits of the refrigerator as a senior home economist.
She has been an influence on other well-known cooks such as Nigel Slater.
During World War II, she worked for the Ministry of Food suggesting nourishing and inventive recipes using the rationed food that was available. She broadcast her ideas and advice to the nation on a BBC radio programme called the Kitchen Front. When the war ended, she demonstrated kitchen appliances for Harrods.
She was one of the earliest 'celebrity chefs', presenting her first television cookery programme on the BBC in 1947. She has sold 17 million copies of her 170 books, and continues to
Michel Albert Roux (born on 23 May 1960), known as Michel Roux, Jr., is a French-English two-star Michelin chef at the London restaurant, Le Gavroche.
Born in Pembury, Kent, he is the son of fellow Michelin starred chef Albert Roux, and the nephew of Michel Roux. He undertook apprenticeship work with Master Patissier, Hellegouarche in Paris. From summer 1979 through January 1980, he worked as a commis de cuisine at Le Gavroche, under both his father and his uncle. He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rhône-Alpes region near Lyon.
After undertaking basic training with the French Army, from February 1982 to March 1983 he served his military service at the Elysee Palace, working for both Presidents Giscard d'Estaing and François Mitterrand. Having finished his military service, Roux then worked for four months in Paris: two months at Charcuterie Gérard Mothu in St-Mandé; and then two months at Boucherie Lamartine on the Avenue Victor-Hugo.
Returning to London, in August 1983 he learned accountancy at Finlay Robertson, before becoming the Sous Chef at Gavers. He then took the opportunity to work with
Pasquale Carpino (1936 – December 30, 2005) was a popular television chef in Toronto, Canada and an operatic singer.
Born in the southern Italian community of Cosenza, Calabria in 1936, Pasquale immigrated to Toronto in 1958 at the age of 22, arriving alone with only a few dollars in his pocket. He was intensely passionate about music, most specifically Opera. Pasquale met his wife Evelina, a Soprano Singer of Italian descent, in 1964. They had two daughters together, Beatrice and Lisa.
Pasquale began his career in cooking as a dishwasher and prep cook at several restaurants located around the city of Toronto. With his dedication and talent for food, Chef Pasquale eventually became a chef and later a restaurateur. While continuing to progress his cooking career Pasquale studied opera at the Royal Conservatory of Music.
Pasquale's original cooking show was played on Toronto public access television in the late 1970s. Later Pasquale was the host of popular cooking shows in the 1980s and early 1990s by the names of Pasquale's Kitchen and Pasquale's Kitchen Express. His trademark outfit was a blue smock, a white necktie and a red chef's toque. The show was focused around the colourful
Paul A. Young (born 28 July 1973) is an English chocolatier and pattissier.
Young was born in Yorkshire and raised in the small mining town of Trimdon Station, Co. Durham. He studied hotel catering and management at New College, Durham and Leeds Metropolitan University.
Young worked through the ranks in some of Yorkshire's finest restaurants before being poached by Marco Pierre White, which took him to The Criterion Brasserie, London where he worked as Pastry chef in this most demanding of roles. After working through White's ranks and establishments, Young gained the high profile role of head pastry chef at Quo Vadis, Soho.
With a change in direction, Young then worked with Marks and Spencer and Sainsburys to develop some of today's best selling products, and received two nominations for The Award of Excellence for his development work.
Young's TV career has been marked by appearances on BBC2's Food and Drink, ITV's This Morning, Sky One's Taste and the Carlton Food Network. He is a regular guest chef on UK-TV Food's Great Food Live, and gives live demonstrations at various events, including Henrietta Green's food lovers fairs, Covent Garden.
In 2006, Young and his business
Benjamin Christie is a young Australian chef with a rapidly growing international reputation as a television presenter, cookbook author, culinary educator and chef consultant.
His career started at the award-winning Sydney restaurant, The Watermark, under the guidance of Executive Chef Kenneth Leung. After his apprenticeship, Christie moved on to senior positions at properties including Great Keppel Island Resort, The Parkroyal Perth, Angsana Spa Resort and Banyan Tree Resort in Indonesia.
Benjamin is the co-host of the Australian TV cooking show Dining Downunder which can be watched on Joost TV and is represented by Endeavor Talent Agency in Beverly Hills, California.
Also see Vic Cherikoff
Giada Pamela De Laurentiis (Italian pronunciation: [ˈdʒaːda de lauˈrentis]; born August 22, 1970) is an Italian American chef, writer, television personality, and the host of the current Food Network program Giada at Home. She also appears regularly as a contributor and guest co-host on NBC's Today. De Laurentiis is the founder of the catering business GDL Foods.
Giada Pamela De Laurentiis was born in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedetti. De Benedetti was a close associate of Giada's maternal grandfather, film producer Dino De Laurentiis. As a child, Giada often found herself in the family's kitchen and spent a great deal of time at her grandfather's restaurant, DDL Foodshow. Her parents were married in February 1970 but were later divorced. After her parents' divorce, Giada and her siblings moved to Southern California where they took their mother's surname.
Her maternal grandmother was Italian film star Silvana Mangano. Her siblings include sister Eloisa, a makeup artist, and brothers Dino Alexander II (a Hollywood film editor who died of melanoma in 2003) and Igor. Her stepfather is producer Ivan
Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary international cuisine. White has been dubbed the first celebrity chef, the enfant terrible of the UK restaurant scene and the Godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars. He has trained chefs such as Gordon Ramsay and Curtis Stone.
Marco Pierre White was the third of four boys born to Maria-Rosa Gallina, an Italian who had come to Britain to learn English, and chef Frank White, who had struck up a conversation with Maria at the Griffin Hotel in Leeds while he was playing cards.
After marrying in 1954, they lived in a council house in East Leeds, and had sons Graham (1955), Clive (1957) (also a chef) and Marco. Six years later, Maria gave birth to a fourth son, Craig Simon. Two days afterwards, she collapsed and was taken back to St James's University Hospital, Leeds, where she died of a brain haemorrhage at the age of 38.
After leaving Allerton High School in Leeds without any qualifications, White decided to train as a chef. He began his training
Guillaume Tirel, known as Taillevent (French: "slicewind") (born ca. 1310 in Pont-Audemer – 1395) was cook to the Court of France at the time of the first Valois kings and the Hundred Years War. His first position was enfent de cuisine (kitchen boy) to Queen Jeanne d'Évreux. From 1326 he was queux, head chef, to Philip VI. In 1347, he became squire to the Dauphin de Viennois and his queux in 1349. In 1355 he became squire to the Duke of Normandy, in 1359 his queux and in 1361 his sergeant-at-arms. The Duke of Normandy became Charles V in 1368 and Tirel continued in his service. From 1381 he was in service to Charles VI. He is generally considered one of the first truly "professional" master chefs. He died in 1395 at around 80 years of age.
He wrote a famous book on cookery and cookery technique, thought to be one of the first professional treatises written in France and upon which the French gastronomic tradition was founded, named Le Viandier. It had an inestimable influence on subsequent books on French cuisine and is important to food historians as a detailed source on the medieval cuisine of northern France. During the reign of Philip VI, Taillevent was a major influence in the
Barbara Smith (born 1949), known as B. Smith, is a restaurateur and television host.
Smith owns three restaurants and was recognized by Elle Décor as one of America’s ten most outstanding non-professional chefs. She opened her first restaurant in 1986. Her restaurants are located on Restaurant Row in New York; in the historic Beaux-Arts Union Station in Washington, D.C.; and in the village of Sag Harbor on Long Island in New York.
Smith’s interest in décor and restaurant design led to the development of her first home collection, which debuted at Bed Bath & Beyond in Spring 2001. The B. Smith with Style Home Collection is the first line from an African-American woman to be sold at the retailer and includes bedding (duvet and comforter sets, coverlets, quilts, coordinated sheets, decorative pillows, window treatments) as well as tabletop, bath ensembles and area rugs, doormats, wall art, candles, bathroom furniture, door mats, and paper products.
She also launched a line of serveware in 2004. In Spring 2007, Smith debuted her first furniture collection with the La-Z-Boy company Clayton Marcus.
Smith accepted a role in the Off Broadway play Love, Loss, and What I Wore for an April 27
Carme Ruscalleda i Serra (Catalan pronunciation: [ˈkaɾmə ruskəˈʎɛðə]) is a renowned Catalan chef of the restaurant Sant Pau in Sant Pol de Mar, near Barcelona. She also owns and manages the restaurant Sant Pau de Tòquio in Japan.
Ruscalleda was raised in a family of farmers and began cooking as a girl. She studied Charcuterie technics, as well as Commerce, and after marrying a grocery owner, Toni Balam in 1975, the couple opened restaurant Sant Pau in 1988. In 1991 it obtained its first Michelin Guide star and in 2006 obtained its third Michelin star. Today her restaurants have five Michelin stars in total: three in her restaurant in Catalonia and two for the Sant Pau in Tokyo, making her the world's only five-Michelin-starred female chef. The restaurant in Sant Pol de Mar also obtained the maximum three suns of the Campsa Guide in 1999.
Her cuisine is strongly based on Catalan tradition though open to world influences, and focuses on quality and seasonal products. She often relates the dishes served to a leitmotif explained in the menu, creating a sort of literary concept.
Since 2000, she has published numerous books on the Mediterranean diet, with an emphasis on modern, easy,
Heinz Winkler (born July 17, 1949 in Brixen, South Tyrol) is an Italian-German two-Michelin star chef.
Heinz Winkler was the youngest ever chef to receive 3 Michelin stars, when, in 1981, he was 32 years old. He also was the first Italian chef to receive 3 Michelin stars.
1. Annual honorings
20 times (1981-1990, 1993-1994, 2000-2007)
3 times (1989-1991)
9 times (1997-2005)
6 times (2000-2005)
7 times (1999–2005)
8 times (1998–2005)
8 times (1998–2005)
Hotel Residenz Heinz Winkler lent from the "American Academy of Hospitality Sciences" 9 times (1997–2005)
2. Additional honorings
"No. 1 in "Gustav Volkenborns restaurant ranking list" published in the magazine "Focus"
""Chef of the year" in the magazine "Die Bunte"
"No. 2 in the magazine "Die Bunte" ""Chef of the year" in the magazine "Die Bunte"
"Bundesverdienstkreuz of Germany, the highest decoration from the President of Germany. The first Chef to receive it "No. 2 in the magazine "Die Bunte"
"No. 2 in the hitlist of the "DM-Journal"
"L´Art de Vivre prize for "Great culinary art and hospitality" ("Große Kochkunst und Gastlichkeit")
""Chef of the year" in the magazine "Der Feinschmecker" ""Grand Prix del Arte de la Cocina" lent
Ina Rosenberg Garten ( /ˈaɪnə/ EYE-nə; born February 2, 1948) is an American author, host of the Food Network program Barefoot Contessa, and former White House nuclear policy analyst. Known for designing recipes with an emphasis on fresh ingredients and time-saving tips, she has been noted by Martha Stewart, Oprah Winfrey, and Patricia Wells for her cooking and home entertaining.
Garten had no formal training; she taught herself culinary techniques, with the aid of French and New England cookbooks. Later, she relied on intuition and feedback from customers and friends to refine her recipes. She was mentored chiefly by Eli Zabar, owner of Eli's Manhattan and Eli's Breads, and food-show host and author Martha Stewart. Among her dishes are cœur à la creme, celery root remoulade, pear clafouti, and a simplified version of beef bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten then expanded her activities to several best-selling cookbooks, magazine columns, self-branded convenience products, and a popular Food Network television show.
Born Ina Rosenberg, in Brooklyn, New York, and raised in Stamford, Connecticut, Garten was one of two children
Alexis Benoist Soyer (4 February 1810 – 5 August 1858) was a French chef who became the most celebrated cook in Victorian England. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine (1845–1849), and improve the food provided to British soldiers in the Crimean War.
Alexis Benoist Soyer was born at Meaux-en-Brie in France. His father had several jobs, one of them as a grocer. In 1821 he was expelled from school and went to live with his elder brother Phillipe in Paris. He became an apprentice at the Grignon restaurant in Paris. Later, in 1826 he moved to Boulevard des Italiens restaurant, where he became a chief cook. By 1830, Soyer was a second cook to Prince Polignac, the French prime minister.
During the “Les Trois Glorieuses” revolution in 1830, Soyer fled to England and joined the London household of Prince Adolphus, Duke of Cambridge, where his brother Philippe was head chef. Later, he worked for various other British notables, including the Duke of Sutherland, the Marquess of Waterford, William Lloyd of Aston Hall and the Marquess of Ailsa at St Margaret’s House, beside the Thames and Priory Gardens in Whitehall.
His wife, Elizabeth Emma Jones,
Charles Elmé Francatelli (1805-10 August 1876), Anglo-Italian cook, was born in London, of Italian extraction, in 1805, and was educated in France, where he studied the art of cookery. Coming to England, he was employed successively by various noblemen, subsequently becoming manager of Crockford's club. He left Crockford's to become chief cook to Queen Victoria, and afterwards he was chef at the Reform Club. He was the author of The Modern Cook (1845); of A Plain Cookery Book for the Working Classes (1852), "The Cook's Guide and Housekeeper's & Butler's Assistant" (1861) and of The Royal English and Foreign Confectionery Book (1862). Francatelli died at Eastbourne. A Plain Cookery Book for the Working Classes was reprinted by Pryor Publications in 1993, complete with the original advertisements and introduction, and has been reprinted almost every year since. ISBN 0-946014-15-9
Clarissa Dickson Wright (born 24 June 1947) is an English celebrity chef, television personality, businesswoman and formerly a barrister, who is best known as one half, along with Jennifer Paterson, of the Two Fat Ladies. Having trained as a lawyer, Dickson Wright is the youngest woman ever to be called to the Bar.
Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Dickson-Wright was born in St John's Wood in London. The youngest of four children, her father, Arthur Dickson Wright, was a surgeon to the Royal Family, and her mother, Molly (née Bath), was an Australian heiress. Her cousin is comedian Alexander Armstrong. Her former brother-in-law is Byron Janis, who was married to Clarissa's elder sister, June, but the marriage ended in divorce.
Born to a wealthy family, she had a Roman Catholic childhood and grew up in a nine-bedroom house in St. John's Wood that was staffed with several servants. Dickson Wright's father was an alcoholic who reportedly subjected his wife and children to verbal and physical abuse. At the age of 11, Clarissa Dickson Wright was sent to Sacred Heart School. After school Clarissa studied for the Bar at Gray's Inn, while
François Pierre de la Varenne (1615 – Dijon 1678), Burgundian by birth, was the author of Le Cuisinier françois (1651), the founding text of modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval French cookery in the 16th century. La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine for the age of Louis XIV. The others were Nicolas Bonnefon, Le Jardinier françois (1651) and Les Délices de la campagne (1654) and François Massialot, Le Cuisinier royal et bourgois, (1691), which was still being edited and modernized in the mid-18th century.
The seventeenth century saw a culinary revolution which transported French gastromomy into the modern era. The heavily spiced flavours inherited from the cuisine of the Middle Ages were abandoned in favour of the natural flavours of foods. Exotic spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon). New vegetables like cauliflower, asparagus, peas, cucumber and artichoke were
Galton Blackiston is an English chef, born in Norfolk. The restaurant of his hotel, Morston Hall, is Michelin starred and has 3 AA rosettes. It is on the north Norfolk coast, two miles from Blakeney. His unusual first name is a tribute to his ancestor Sir Francis Galton.
Blackiston has never trained formally as a chef, instead gleaning experience on the job as he worked his way to head chef in his first job at the Miller Howe country hotel in the Lake District. Of his beginnings, Galton says:
As a cash strapped 17 year old I set up a market stall in Rye selling home made cakes, biscuits and preserves. The range became known by the locals as ‘Galton’s Goodies’, was constantly sold out and I realised cooking was my future!
Blackiston represented the Midlands and East of England in the BBC's Great British Menu, knocking out celebrity chef Antony Worrall Thompson to gain a place in the final. As of 2008, he is working on the television programme Food Poker.
Like his friend, the cookery writer Delia Smith, Blackiston supports Norwich City Football Club. He is married, with two children.
During the summer months, Galton can often be found donning his whites and turning out for local
Graham Kerr (born January 22, 1934 in London) is a cooking personality who is best known for his television cooking show The Galloping Gourmet.
Kerr was born in London, and his parents were established hoteliers. As a result, much of his childhood was spent among some of the most outstanding chefs of Europe. Educated at the independent school Brighton College, he became trainee manager at the Roebuck Hotel in East Sussex, England, when he was just fifteen years old. After five years in the British Army as catering adviser, Graham became General Manager of England's Royal Ascot Hotel.
Kerr moved to New Zealand in 1958, becoming chief chef catering adviser for the Royal New Zealand Air Force. It was there that his media career began in the early 1960s: his recipes were delivered on radio and in magazines, and a related book, Entertaining with Kerr, sold out its first edition in eight days. He moved into television with the emergence of the new medium in New Zealand, after being recruited by NZBC producer Shirley Maddock.
Later The Galloping Gourmet (1969-71), a show named for Kerr's onscreen persona, was taped in Ottawa at CJOH-TV and produced by his wife Treena Kerr. The origin of
James Martin (born 30 June 1972 in Malton, North Yorkshire), is an English cook who first appeared on television in 1996.
Martin's family were farmers on the Castle Howard Estate and he helped his mother in the kitchen, which started his interest in cuisine. He attended Amotherby School in Malton and Malton School, the local comprehensive where he was a member of the school rugby and cricket teams, but did not enjoy academic subjects due to undiagnosed dyslexia. He then studied catering at Scarborough Technical College where he was a star student and upon leaving he was offered jobs by Anthony Worrall Thompson and Brian Turner who were judges for his final exams. He then joined the staff of Worrall Thompson's 'One Ninety Queen's Gate' restaurant in Kensington, London. After three years there he became head chef at the Hotel Du Vin in Winchester.
He first started to appear on television in 1996 with various programmes including "James Martin: Yorkshire's Finest" (set in various Yorkshire locations with an emphasis on Yorkshire cuisine) but came to wider public attention on the BBC 2 programme Ready Steady Cook. In 2005 Martin was partnered with Camilla Dallerup in Strictly Come
James Trevor "Jamie" Oliver, MBE (born 27 May 1975) is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more recently his campaign against the use of processed foods in national schools. He strives to improve unhealthy diets and poor cooking habits in the United Kingdom and the United States. Jamie Oliver's speciality is Italian cuisine, although he has a broad international repertoire.
Jamie Oliver was brought up in Clavering, Essex, England. His parents ran a pub, "The Cricketers", where he used to practice in the kitchen. He was educated at Newport Free Grammar School. In 2009 Oliver stated that he was of partial Sudanese ancestry via his great-great grandfather John, whom he described as "a bit swarthy with curly hair". However, research for the Sunday Express established that John's father James was a hatter from Penzance, and that James' father Richard was also Cornish, leaving little or no possibility of a Sudanese connection. The family legend of Sudanese ancestry may have originated in the 19th century when John Oliver returned from sea, possibly with a tanned complexion after visiting Africa. He left school at
Martin Yan (Chinese: 甄文達; born 22 December 1948) is a Chinese-born American chef and the host of the award-winning cooking show Yan Can Cook.
With ancestral roots in Kaiping, Guangdong, China, Yan was born in Guangzhou, Guangdong, China, to a restaurateur father and a grocer mother, Yan began to cook at 12. He moved to Hong Kong when he was 13, and attended the Munsang College in Kowloon City. During this time in Munsang College, he worked at his uncle's Chinese restaurant and learned about the traditional method of Chinese barbecue there. He received a diploma from the Overseas Institute of Cookery of Hong Kong and later left for Canada for continued study. Ten years after his arrival in North America, Yan received a Master of Science degree in food science from University of California, Davis, in 1975.
Yan began teaching Chinese cooking for a college extension program and appearing on a Canadian, Calgary talk show in 1978 (on CFAC-TV, now CICT-TV). He has hosted over 1,500 episodes of the PBS cooking shows Yan Can Cook since 1982. His shows have been broadcast in over 50 countries. He currently hosts Martin Yan - Quick & Easy. He also hosts Martin Yan's Chinatown Cooking where he
Ojani Noa is a Cuban chef and more recently, a writer, best known for being the first husband of actress/singer, Jennifer Lopez. They were married on February 22, 1997 and divorced in January 1998.
Ojani is a Cuban immigrant and met Jennifer while he was a waiter. He later went on to become Head Chef at Jennifer's restaurant, Madre's, long after they had split. He was fired four months later, and sued Lopez after his termination.
On April 10, 2006, Lopez filed a lawsuit against Noa to prevent details of their life together from appearing in a book he plans to publish. Noa had originally signed a preliminary injunction that prohibited him from criticizing, denigrating, casting in a negative light or otherwise disparaging or causing disparagement to Lopez.
In August 6, 2007, a court-appointed arbitrator has ruled that Noa should pay her nearly $545,000 for his plans to write his tell-all book. The award was revealed Monday when Lopez's attorney, Paul Sorrell, filed court papers asking a Los Angeles Superior Court judge to confirm the decision in a hearing scheduled for Sept. 5.
The decision would put an end to Noa's plans to publish the book, which was to be titled The Unknown Truth:
Paula Wynne Stephens Lambert (born July 5, 1943, in Santa Maria, California) is an American cheesemaker, cookbook author and entrepreneur. In 1982, she founded the Mozzarella Company in Dallas, Texas. She was listed in Who's Who in Food and Wine in Texas in 1988 and received the Roundtable for Women in Foodservice's Pacesetter Award in 1992. In 1998, she was listed in the James Beard Foundation's Who's Who in Food and Beverage in America.
In 2005, she received the Career Achievement Award from Mary Baldwin College in Staunton, Virginia. She has published two cookbooks and teaches cooking classes.
Simone "Simca" Beck (7 July 1904 in Normandy, France – 20 December 1991) was a French cookbook author and cooking teacher who, along with colleagues Julia Child and Louisette Bertholle, played a significant role in the introduction of French cooking technique and recipes into American kitchens.
Except for a few years spent learning bookbinding and a brief career as a sales representative for the family silicate business, through which she met her second husband, Beck's career was devoted to food. As a young girl, she enjoyed helping the family cook, occasionally preparing desserts or even entire meals. In 1933, as her marriage to Jacques Jarlaud was coming to an end, she began to take classes at Le Cordon Bleu in Paris. She married Jean Victor Fischbacher in 1937, retaining her maiden name as a nom de plume and professionally, but using her husband's name socially.
Beck's professional career as a cook and teacher began after World War II, and after she had joined the Cercle des Gourmettes, an exclusive women's culinary club. As her experience and responsibilities as a member of the club increased, Beck found herself increasingly involved in the culinary world. Louisette Bertholle
Hester Sophia Frances Grigson (born 19 June 1959) is an English cookery writer and celebrity chef known as Sophie Grigson. She has followed the same path and career as her mother, Jane Grigson. Her father was the poet and writer Geoffrey Grigson.
Grigson was born in Swindon, Wiltshire in 1959 and attended Oxford High School. From there she went on to study mathematics at UMIST, Manchester. After graduating in 1982 with a Bachelor of Science degree in mathematics (she was Vice President of the UMIST Alumni Association), she worked for a time as a production manager of pop videos for groups including Bonnie Tyler and The Style Council. Having inherited her mother's love of food, she found she also enjoyed writing about it. Her first food article, published in 1983 in the Sunday Express Magazine, was entitled Fifty ways with potatoes. She has since written columns for the Evening Standard, The Independent and The Sunday Times.
Grigson's television debut came in 1993 with the twelve-part series Grow Your Greens, Eat Your Greens on Channel 4. Her more recent television work includes Sophie Grigson in the Orient and Sophie Grigson in the Souk for Travel Channel.
She won the Guild of Food
Amy Finley (born 1973 in San Diego, California) is a cook and writer who was the winner of the third season of The Next Food Network Star and was thus awarded a commitment to host a cooking show on the Food Network. Her program, The Gourmet Next Door, premiered on October 14, 2007 and aired for six episodes before Finley, citing a family crisis, controversially cancelled further episodes and moved with her husband and children to a rural farm in Burgundy, France, an episode she chronicles in a memoir to be released by Random House in April 2011 titled How to Eat a Small Country.
Finley is a married mother of two children, a son named Indiana and a daughter named Scarlett. She attended Valhalla High School in El cajon. She earned a Bachelor of Arts degree in Political Science from UCLA in 1995, after which she worked for the University of California, first at her alma mater, then at UCSD, where she was a science writer for the San Diego Supercomputer Center. She is the former assistant editor of Appellation Wine Country Living and Sun Valley Magazine. She met her husband and graduated from the École Gregoire-Ferrandi in Paris in 2001, worked briefly at the influential Rose Bakery
Rahman "Rock" Harper (born December 17, 1976), was the Season 3 winner of Hell's Kitchen and former Head Chef at Terra Verde Restaurant in the Green Valley Ranch resort and spa. He is a 1996 graduate of the College of Culinary Arts at Johnson & Wales University.
Harper is a repeat guest Chef for KVVU-TV, Fox 5 Las Vegas, where he cooks live for the holidays and other occasions. He was the host of the 4th Annual Bermuda Gourmet Getaway.
As of June 2008, Harper is no longer a day to day chef at Terra Verda but is now responsible for public relations for the restaurant and Green Valley Ranch.
In 2007, Harper recorded a Public Service Announcement for the National Breast Cancer Foundation's Pink Ribbon Challenge at the KWNR radio station in Las Vegas, Nevada. He also participated in the Signature Chefs of Las Vegas Event at The Venetian in support of the March of Dimes.
In December 2007, Harper visited students at Anacostia Senior High School & Ballou Senior High School to talk about overcoming adversity and also spoke to the culinary arts students at T.C. Williams High School.
Delia Smith CBE (born 18 June 1941) is an English cook and television presenter, known for teaching basic cookery skills in a no-nonsense style. She is the UK's best-selling cookery author, with more than 21 million copies sold.
Smith is also famous for her role as joint majority shareholder at Norwich City F.C. Her partner in the shareholding is her husband, Michael Wynn-Jones. Her role at the club has attracted varying media attention, from positive when she "saved" the club from bankruptcy, to negative, when making a controversial on-pitch announcement in 2005.
Already an Officer of the Order of the British Empire (OBE), Smith was appointed Commander of the Order of the British Empire (CBE) in the 2009 Birthday Honours, "in recognition of ... [her] contribution to television cookery and recipe writing".
Born to a Welsh mother in Woking, Surrey, Smith attended Bexleyheath School, leaving at the age of 16 without a single O-level. Her first job was as a hairdresser, and she also worked as a shop assistant and in a travel agency before starting her career in cookery. When Delia was 16, her boyfriend often complimented her, saying how good her food was. This was the nudge forward
Mary Ann Esposito is an American chef and the television host of Ciao Italia with Mary Ann Esposito, which started in 1989 and is the longest-running television cooking program in America. Esposito has published over a dozen cookbooks.
Mary Ann Esposito was raised in Buffalo, New York. Her mother was a dietician. Her grandmothers, both professional chefs, moved to the United States from Italy in the 1890s. Her paternal grandmother owned a butcher shop in Fairport, New York, and her maternal grandmother lived in Buffalo, where she owned a boarding house. The latter grandmother was from Naples, and continued the traditions of her Italian household within the boarding house. The boarding house was the only house in the neighborhood that had a bathtub, and on Friday nights she would offer neighbors a bath and dinner for a quarter. While her grandmothers provided traditional Italian food, Esposito desired to eat standard foods like other children: Wonderbread and iceberg lettuce.
Esposito, who never intended to pursue a career in cooking, learned to cook from her family. Her grandmothers made bread every day, with Esposito helping to make upwards of 20 loaves of bread a day, canning
Ainsley Harriott (born 28 February 1957) is a British celebrity chef and television presenter.
Trained at Westminster College of Catering, Harriott obtained an apprenticeship at Verrey's restaurant in the West End and later worked as a commis (trainee) chef. The son of pianist Chester Harriott, whose cousin was free jazz alto saxophonist Joe Harriott, his talents also lay in comedy and singing as well as cooking and Harriott formed the Calypso Twins with schoolfriend Paul Boross, releasing a hit record in the early 1990s, "World Party". The Calypso Twins went on to be regular performers at The Comedy Store, London and Jongleurs; they also performed in America and on TV and radio shows. Harriott became head chef at Lord's Cricket Ground's Long Room. He was asked to present More Nosh, Less Dosh on BBC Radio 5, and also has appeared as an extra in Hale and Pace including a musical sketch for 'R.Sole Real Estate Agents' where he appeared as a sailor.
Harriott has worked as a chef in London hotels and restaurants including the Dorchester, Brown’s, The Hilton, The Westbury, Café Pelican and Quaglino’s.
He then crossed over to television to become the resident chef on Good Morning with
Catherine "Cat" Cora (born January 1, 1968) is a Greek-American professional chef best known for her featured role as an "Iron Chef" on the Food Network television show Iron Chef America and as co-host of Around the World in 80 Plates on Bravo.
Cora, a Greek American, was born in Jackson, Mississippi, where she was raised in a Greek community. Her grandfather and father were both restaurateurs. When she was 15 years old, she brought a business plan to her father and grandfather, knowing they could help her. Cora's style of cooking was influenced by Julia Child, Barbara Tropp, M.F.K. Fisher and her grandmother, Alma.
After receiving her Bachelor of Science degree in Exercise Physiology and Biology at the University of Southern Mississippi, she enrolled at the Culinary Institute of America in Hyde Park, New York. Cora has appeared on Simplify Your Life. She was also a co-host of the Food Network show Kitchen Accomplished.
In January 2005 Cora co-founded Chefs For Humanity, which describes itself as "a grassroots coalition of chefs and culinary professionals guided by a mission to quickly be able to raise funds and provide resources for important emergency and humanitarian aid,
Chef Anton is the stage name of Anthony S. Riniti (born 1969), a trained chef from the Culinary Institute of America in Hyde Park, New York. He is an award-winning expert with the pool cue, and a noted magician whose performance includes a unique mixture of magic, hustling tricks and billiard trick shots. Because of his unique style, he was the first ever billiard trick shot artist invited to a special evening performance at the noted Magic Castle venue in Hollywood, California. At the Commerce Casino's Legends of 9-Ball Tournament, Chef Anton defeated former world champions and became the first two-time United States Trick Shot Champion of Pool.
Riniti was born in the Bronx, New York, United States, on January 29, 1969, to Anthony and Josephine Riniti. In 1982, when his father retired from the New York City Fire Department, the family moved to southern California. At the age of 13, Riniti started body building, and five years later, won the 1987 Natural Nationals and then took 2nd place in the Natural Internationals.
He has appeared on television in the TNN programs "Crook & Chase", "Prime Time Country", Talk Soup, and ABC's Monday Night Live, and worked as a technical consultant
Daniel Boulud (born 25 March 1955 in Saint-Pierre de Chandieu, France) is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Toronto, London, Beijing, and Singapore. He is best known for Daniel, his eponymous, Michelin 3-star restaurant in New York City.
While raised on a farm outside of Lyon and trained by renowned French chefs, Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His management company, The Dinex Group, currently includes six restaurants and Feast & Fêtes Catering. His restaurants include Daniel, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City. He has also created Café Boulud in Palm Beach and the Michelin-star Daniel Boulud Brasserie in Las Vegas (since closed)
At fifteen, Boulud earned his first professional recognition: He was a finalist in France's competition for Best Culinary Apprentice. Boulud worked in France with Roger Vergé, Georges Blanc and Michel Guérard and later in Copenhagen before becoming the private chef to the European Commission in Washington, D.C..
Moving to New York City, Boulud opened the Polo Lounge at The
Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) is generally credited as the inventor of today's Tokyo-style (Edomae-zushi; 江戸前寿司) nigiri sushi (hand-formed sushi) at the end of Japan's Edo period.
Sushi at his time was made from freshly captured fish from the nearby Tokyo Bay. This ruled out many of today's popular materials such as salmon roe (ikura; イクラ). Even though Tokyo is a coastal city, food safety was still a concern before the invention of refrigeration. To prevent spoilage, Hanaya either slightly cooked or marinated the fish in soy sauce or vinegar. It was quite reasonable for people to dislike the fatty belly meat of tuna because it would decompose very quickly. Hanaya marinated the lean red meat in soy sauce. Then he served the sliced fish on vinegared rice balls that are large by today's standard. His sushi was totally different from today's "raw fish" stereotype.
Hanaya's cookery was a departure from Japanese eating habits of the time. In the early years, a chef only made sushi part-time. Then, slowly, inexpensive sushi stands (yatai; やたい; 屋台) emerged. After the government outlawed these questionable food stands, sushi restaurants (ryōtei; りょうてい; 料亭) became mainstream.
Marie Antoine (Antonin) Carême (pronounced: [maʁi ɑ̃twan kaʁɛm]) (8 June 1784–12 January 1833), known as the "King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs.
Abandoned by his parents in Paris in 1794 at the height of the French Revolution, he worked as a kitchen boy at a cheap Parisian chophouse in exchange for room and board. In 1798, he was formally apprenticed to Sylvain Bailly, a famous pâtissier with a shop near the Palais-Royal. The post-revolutionary Palais Royal was a high profile, fashionable neighborhood filled with vibrant life and bustling crowds. Bailly recognized his talent and ambition. By the time he was prepared to leave Bailly, he could stipulate that he should be free to leave his new employer when a better offer came along. He opened his shop, the Pâtisserie de la rue de la Paix, which he maintained until 1813.
Carême gained fame in Paris for his pièces
Dominick Cerrone was the Director of Culinary Arts at The French Culinary Institute in New York City, one of the top programs in the world. His culinary experience comes from serving as a chef at Le Chantilly, Le Cirque, The Polo, Tavern on the Green and Le Périgord. He also helped to open the famed Le Bernardin, also in New York. He holds a degree in electrical technology and intends to incorporate more technology in the Institute's programs.
Joshua Ploeg (born January 31, 1972), better known by the stage name Joshua Plague, is an influential American musician, zine editor, and vegan chef. Plague was the singer for several early queercore bands. He began using the name "Plague" as a play on mispronunciations of his last name, and it stuck throughout his career with different bands.
Plague was the singer for the queercore/hardcore bands Mukilteo Fairies, Behead the Prophet, No Lord Shall Live, Lords of Lightspeed, and The Special Friend, spanning a period from 1993-2001. Since then he has played drums for the band Kiss Me Kill Me and engaged in various spoken word, noise, and vocal projects. He is currently in the band Warm Streams.
All the queercore groups he sang for were noted for DIY ethic, releasing their recordings on independent record label, booking their own tours, and playing all-ages shows. Plague is notable for his intense, often confrontational lyrics about being queer, in songs such as "Closet Check" and "Queer Enough For You?", usually sung in a screechy style, which resulted in these bands being highly regarded by later Screamo aficionados. While popular in their day, appreciation for each of
Julia Child (née McWilliams; August 15, 1912 – August 13, 2004) was 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, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
Child was born Julia Carolyn McWilliams in Pasadena, California, the daughter of John McWilliams, Jr., a Princeton University graduate and prominent land manager, and his wife, the former Julia Carolyn ("Caro") Weston, a paper-company heiress whose father, Byron Curtis Weston, served as lieutenant governor of Massachusetts. The eldest of three children, she had a brother, John III (1914–2002), and a sister, Dorothy Dean (1917–2006).
Child attended Westridge School, Polytechnic School from fourth grade to ninth grade, then the Katherine Branson School in Ross, California, which was at the time a boarding school. At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a child and continued to play sports while attending Smith College, from which she graduated in 1934 with a major in English. A
Roy Yamaguchi (born 1956) is a Japanese-American celebrity chef.
Yamaguchi was born and raised in Tokyo, Japan but now lives in the U.S. State of Hawaii.
After graduating from the Culinary Institute of America in Hyde Park, New York, he spent time in Los Angeles in apprenticeships at L'Escoffier and L'Ermitage under the late master chef Jean Bertanou. He was soon elevated to executive chef status with stints at Le Serene and Le Gourmet. He then opened the Euro-Asian 385 North in West Hollywood, featuring Asian presentations of French classical themes. He then moved to Hawaii, where he opened Roy's in 1988 and, with other local chefs, helped to pioneer the trademark of Hawaii Regional Cuisine. He is Hawaii's first-ever James Beard Award winner. After opening three other Roy's locations throughout the Hawaiian Islands, Roy branched out to the continental U.S. and eventually partnered with Outback Steakhouse, allowing greater expansion to areas including Pebble Beach, California; Scottsdale, Arizona; Chicago; New York City; and more recently, Plano, Texas; Jacksonville Beach, Florida; Philadelphia, Pennsylvania; Atlanta, Georgia; Tampa, Florida; Las Vegas, Nevada; and Maryland.
Charles Ranhofer (November 7, 1836, Saint-Denis, France — October 9, 1899, New York) was the chef at the famous Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean, (1894), an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire.
Ranhofer was sent to Paris at the age of 12 to begin his training by studying pastry-making, and at 16 became the private chef for the prince d'Hénin, comte d'Alsace. In 1856 he moved to New York to become the chef for the Russian consul, and later worked in Washington, D.C. and New Orleans. He returned to France in 1860 for a short time, where he arranged balls for the court of Napoleon III at the Tuileries Palace, but then came back to New York to work at what was then a fashionable location, Maison Dorée. In 1862, Lorenzo Delmonico hired him for Delmonico's, and it was there that Ranhofer made his real fame, though others say that he made the fame of the restaurant as well. At that time, Delmonico's was considered the finest restaurant in the United States. He was the chef at Delmonico's until his retirement in 1896, except for a short hiatus from 1876
Koumei Nakamura (中村 孝明, Nakamura Kōmei, born November 24, 1947 in Shimabara, Nagasaki, Japan), is a celebrity chef. Most famous for being the second Japanese Iron Chef on the show, Iron Chef, he has worked at numerous restaurants such as the Oriental Hotel in Osaka, Nadaman in the Hotel New Otani, and the Nadaman Singapore in the Shangri La Hotel. He later became the manager of Nadaman in the Hotel New Otani. He now has his own restaurant in Tokyo, Ariake. On Iron Chef he wore a purple outfit trimmed with gold in the Japanese style.
In the fall of 1995, Nakamura's predecessor, Rokusaburo Michiba, had fought in the first overtime battle in Kitchen Stadium, a grueling process that led to his retirement at the 1996 Mr. Iron Chef tournament. Michiba's last battle was against fellow Iron Chef Chen Kenichi, and for two months, Kitchen Stadium had only two Iron Chefs while Michiba was tasked to find a successor. During this time, Michiba had repeatedly requested Nakamura to be his successor, but Nakamura repeatedly declined due to two main factors: the first was that, at that time, Michiba's fusion-style Japanese dishes had promoted the stigma among the traditionalist chefs' circle that
Alice Louise Waters (born April 28, 1944, Chatham, New Jersey) is a US 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.
Waters opened the restaurant in 1971. It has consistently ranked among the World's 50 Best Restaurants. Waters has been cited as one of the most influential figures in food in the past 50 years, and has been called the mother of American food. She is currently one of the most visible supporters of the organic food movement, and has been a proponent of organics for over 40 years. Waters believes that eating organic foods, free from herbicides and pesticides, is essential for both taste and the health of the environment and local communities.
In addition to her restaurant, Waters has authored several books on food and cooking, including Chez Panisse Cooking (with Paul Bertolli) and The Art of Simple Food. She is one of the most well-known food activists in the United States and around the world.
She founded the Chez Panisse Foundation in 1996, and created the Edible Schoolyard program at the Martin Luther King Middle
Bruce Paton (born May 2, 1955) is an American chef and writer. Better known as "The Beer Chef", Bruce hosts beer and food pairing events as well as featuring "San Francisco Cuisine" in the Jack Tar Bar and Grill and The Cathedral Hill Hotel's 30,000 square feet (2,800 m) of banquet space where he has worked as Executive Chef since 2001. He has been a writer for The Culinarian Magazine column "The Beer Chef" for over five years.
Chef Bruce has been hosting the "Dinner with the Brewmaster" series since 1995 in three consecutive different venues. He has created special menus for over sixty of these fun events to date and is nationally recognized as an expert at pairing food with beer. Chef Bruce was featured on the cover of The Celebrator Beer News magazine in October 2005 and was also featured on CBS Eye on the Bay"s Bay Area Beer Segment.
Born and raised in San Francisco, Bruce started his career at The California Culinary Academy graduating in 1988 and worked as a cook in several hotels and restaurants before joining The Claremont resort and Spa in Berkeley as Banquet Chef in 1991. After three and a half years there, he became the Executive Chef at Barclay's Restaurant and Pub,
Chen Kenichi (陳建一, Chin Ken'ichi, simplified Chinese: 陈建一; traditional Chinese: 陳建一; pinyin: Chén Jiànyī, born January 5, 1956 in Tokyo, Japan), whose name is often romanized Chin Kenichi in Japanese sources, is a Han Chinese chef best known for his role as the Iron Chef Chinese on the television series Iron Chef. He wears a yellow outfit and rises into Kitchen Stadium holding a cleaver in his hand. He is the only Iron Chef to have held his position throughout the life of the show. He was born in Japan to ethnic Han Chinese parents of Japanese nationality and his formal name is Ken'ichi Azuma (東 建一, Azuma Ken'ichi).
Chen is the son of Chen Kenmin, who is regarded as the father of Sichuan cuisine in Japan. Chen's special dish, "Prawns in Chili Sauce" (Ebi Chili), is an adaptation of a dish that his father had introduced to Japan. As a result, Chen is often compared to his father on the series, with some saying that Iron Chef helped the son exceed the skills of his father.
Chen originally accepted his position on Iron Chef out of the need for a challenge, although the format of the show intrigued him. Even though he is the longest-serving Iron Chef and the only original Iron Chef,
Jane Asher (born 5 April 1946) is an English actress, author and entrepreneur.
Asher was the middle of three children born to Richard Alan John and Margaret Asher, née Eliot, in Willesden, North West London. Her father was a broadcaster and a consultant at the Central Middlesex Hospital and the author of notable medical articles. Asher's mother was a professor at the Guildhall School of Music and Drama. Asher attended Queen's College in Harley Street, London and is the elder sister of Clare Asher, a radio actress and school inspector. Asher's elder brother is record producer Peter Asher, who was "Peter" of Peter and Gordon.
Asher was a child actress and appeared in the 1952 film Mandy and the 1955 science fiction film The Quatermass Xperiment. She also had a title role in a version of Alice in Wonderland (1958) and Through the Looking-Glass for Argo Records. In 1961 she co-starred in The Greengage Summer which was released in the United States as Loss of Innocence. She also appeared in the 1962 film and Disney TV programme, The Prince and the Pauper. British TV appearances included three episodes (1956–1958) of the British TV series The Adventures of Robin Hood and as a panelist on
John Burton Race (born John William Burton-Race on 1 May 1957) is a British michelin starred chef, television personality and celebrity chef, made famous by the Channel 4 series French Leave and its sequel Return of the Chef and I'm A Celebrity, Get Me Out Of Here.
John Burton Race, Official website successful Michelin Star chef, television personality, restaurateur and sometimes controversial media personality was born in Singapore in 1957 to a British diplomat father and spent his formative years travelling the globe, experiencing a multitude of cuisines. His earliest memories of cooking involve watching and helping the family Chef which is where he discovered both his innate talent and profound passion for food and cooking. He came up through the ranks of kitchen life, learning and honing his craft for many years starting as an apprentice at the Wessex Hotel in Winchester and working his way through the tough hierarchy of a kitchen brigade at restaurants such as Quaglino’s - Hotel Meurice London, Chewton Glen, La Sorbonne Oxford (1*Michelin) ending up at one the true edifices of Michelin cuisine in 1983 under the wing of super chef Raymond Blanc at Le Manoir aux Quat’ Saisons
Mark Bittman (born c.1950) is an American food journalist and author. He is a columnist for The New York Times.
Bittman is a graduate of Stuyvesant High School Class of 1967 and of Clark University.
Bittman is a prolific author on the topic of food and cooking. Three of his books, including Cooking at Home with a Four-Star Chef, have been given the IACP/Julia Child and/or James Beard awards.
Bittman published his book Leafy Greens in 1995, How to Cook Everything in 1998, Fish - The Complete Guide to Buying and Cooking in 1999 and Simple to Spectacular in 2000.
In 2005 he published the book, The Best Recipes in the World and Bittman Takes On America's Chefs and hosted the Public Television series Bittman Takes on America's Chefs which won the James Beard Award for best cooking series.
In 2007 he published How to Cook Everything Vegetarian and created the film "What's wrong with what we eat?"
Bittman appeared with Gwyneth Paltrow and Mario Batali, in a PBS series called Spain... on the road Again in 2008.
In 2009 Bittman published the book Food Matters on food related topics such as environmental challenges, lifestyle diseases, overproduction and over consumption of meat and simple
Peter Russell-Clarke (born 1935) is an Australian television personality and author, best known as a television chef. He hosted a five-minute television show called Come and Get It, which aired on the Australian Broadcasting Corporation network for nine years during the 1980s.
He was chef for the Prince of Wales' Silver Jubilee dinner.
He has written and published several cookbooks and books about food. He has also illustrated several books, including works of fiction for children. Russell-Clarke is an accomplished painter, and began his career as a freelance cartoonist.
In the period 1975-1979 Russell-Clarke was the spokesman in several highly successful and much discussed campaigns on behalf of the Victorian Egg Board and the Australian Dairy Corporation. Victorian egg sales rose 5% in three years.
Time Out-Sydney wrote that "Come and Get It aired on the ABC during the mid-80s and was Australia's most popular cooking show, broadcasting over 900 episodes."
He frequently used the catchphrase "G'day" at the start of segments of Come and Get It.
In early 2008, a video surfaced on Youtube showing a compilation of Russell-Clarke's bloopers containing obscene language.
Rob Rainford is a Canadian chef, author of Rob Rainford's Born to Grill (published May 8, 2012 by Appetite by Random House) and former host of Licence to Grill (LTG) on Food Network Canada, Discovery Home in the U.S. and Asian Food Channel across Asia. The format of the show involves Rainford hosting a get-together at his home for one reason or another, and preparing meals on his grills for the occasion. The different "occasions" provide the impetus for the food choices, and allow Rainford the opportunity to demonstrate different techniques. One such "occasion" involved Rainford and his guests watching the movie The Godfather on television. This gave Rainford the opportunity to prepare an Italian meal, and to impersonate Marlon Brando on camera. Another occasion involved a "70's party", which gave Rainford (who is bald) the opportunity to wear a 70's "Afro" wig.
Best known for his role as host of LTG he is unveiling his "Rainford Method". in his new book "Rob Rainford's Born to Grill". Rainford is a proponent of grilling food to give them char marks. Rainford's signature line in nearly every episode of LTG has been "Look at those beautiful char marks!"
Robert also loves to refer to
Tom Douglas is an American chef, restaurateur, and writer who won the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur.
Born in Newark, Delaware, his first restaurant, Dahlia Lounge, opened in 1989. This was followed by Etta's Seafood and Palace Kitchen, which was nominated for Best New Restaurant by the James Beard Foundation in 1996. More recently he opened a Greek restaurant, Lola, and a pizzeria named Serious Pie. He lives in Ballard, Seattle, Washington with his wife and business partner, Jackie Cross, and their daughter.
Douglas is a chef for Teatro ZinZanni and a member of the board of One Reel which produces it. He is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation in 2001, Tom's Big Dinners in 2003, and most recently I Love Crab Cakes!
He defeated Masaharu Morimoto in an episode of Iron Chef America, hosts a talk show on KIRO radio, and has visited Emeril Live. In 2009, Douglas partnered with Amazon.com to create an exclusive line of kitchen and dining products, Tom Douglas by Pinzon, aimed at "building confidence in the kitchen".
Tom's current radio
Wylie Dufresne is the chef and owner of wd~50 restaurant in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food.
Born in 1970 in Providence, Rhode Island, U.S., Dufresne is a graduate of The French Culinary Institute in New York. In 1992, Wylie completed a B.A. in philosophy at Colby College in Waterville, Maine.
From 1994 through 1999, he worked for Jean-Georges Vongerichten, where he was eventually named sous chef at Vongerichten's eponymous Jean Georges. In 1998 he was chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999, he left to become the first chef at 71 Clinton Fresh Food. In April 2003, he opened his 70-seat restaurant, wd~50 (named for the chef's initials and the street address, as well as a pun on WD-40) on Clinton Street on Manhattan's Lower East Side.
Dufresne was a James Beard Foundation nominee for Rising Star Chef of the Year in 2000 and chosen the same year by New York Magazine for their New York Awards. Food & Wine magazine named him one of 2001 America's Ten Best Chefs award and, in 2006, New York Magazine's Adam
Dr. Yukio Hattori (服部 幸應, Hattori Yukio, born December 16, 1945) is best known as an expert commentator on the Japanese television show Iron Chef. Hattori is also the fifth president of the Hattori Nutrition College; the Iron Chef end credits mention that the program is "produced in cooperation with" the College. Hattori received a Ph.D. in medicine from Showa University.
In the English-dubbed version of Iron Chef, shown on the U.S. Food Network and Australia's SBS network, Hattori was often referred to as "Doc" by the show's announcer, Kenji Fukui. After being introduced, Hattori typically responded, "Always a pleasure." While his main role on the show was as a commentator, Hattori took the place of Chairman Takeshi Kaga at least once when the chairman "boycotted" Kitchen Stadium to protest the poor performance of his Iron Chefs. (The boycott was scripted in the show, as Kaga had another taping schedule that night.) Hattori also challenged the Iron Chefs at least twice. His first battle, in 1994, was against Iron Chef Japanese Rokusaburo Michiba; truffles were the theme ingredient. In his second battle, in 1998, he faced off against Iron Chef Japanese Koumei Nakamura over tuna.
Mario Batali (born September 19, 1960) is an American chef, writer, restaurateur and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong and Westport, Connecticut. Batali's signature clothing style includes shorts and orange Crocs.
Batali was born in Seattle, Washington, the son of Marilyn (née LaFramboise) and Armandino Batali. His family moved to Yakima, Washington shortly thereafter. When Batali was about 8, his family moved back to Seattle when his father got a job as an engineer for Boeing. His father worked for Boeing for thirty years, then, after retirement, opened a meat-curing shop, Salumi, in Seattle.
He is of Italian ancestry on his father's side, and French Canadian ancestry on his mother's side.
According to research done by Professor Henry Louis Gates, Jr. (of Harvard University, in 2010 for the PBS series Faces of America), his paternal great-great grandparents opened an Italian foods store in 1903. Batali's family roots are found almost entirely in the Western
Austin Leslie (2 July 1934 – 29 September 2005) was an internationally famous New Orleans chef whose work defined 'Creole Soul'. He died in Atlanta at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98°F heat in the aftermath of the 29 August Hurricane Katrina. He was honored with the first jazz funeral after Katrina on October 9, 2005 in the still largely deserted city. The procession, led by the Hot 8 Brass Band, marched through the flood-ravaged remains of Leslie's old Seventh Ward neighborhood, starting out at Pampy's Creole Kitchen and stopping along the way at the location of the original Chez Helene.
With his trademark captain's cap, lambchop sideburns, and broad smile, he was known as the Godfather of Fried Chicken. His distinctive style was the inspiration for the restaurant imagery of the 1987 television show Frank's Place.
While still in high school, Leslie worked at Portia's Fountain on Rampart Street, first as a delivery boy and later in the kitchen under Chef Bill Turner. One of the featured dishes was a crispy fried chicken garnished with sliced dill pickles, which the owner taught him to cook. This
Jacqui Malouf (born December 12, 1968, in Etobicoke Ontario, Canada) is a television host, cook, and author.
Raised in Canada, she attended the University of Western Ontario, where she was a member of Kappa Alpha Theta, before beginning her career as a stand-up comic. Her first hosting job was on SportsFigures. Malouf then joined the Food Network as Bobby Flay's co-host on Hot Off the Grill with Bobby Flay. She remained in that role until her contract with the Food Network expired.
In December 2003 she released Booty Food: A Date by Date, Nibble by Nibble, Course by Course Guide to Cultivating Love and Passion through Food, published by Bloomsbury.
Malouf has gone on host Bravo's Things I Hate About You and WE's Full Frontal Fashion. She is a contributor to Best Week Ever on VH1 and continues to perform stand-up comedy in New York City.
She has two daughters, Kenna and Georgia, and is married to actor James McCauley.
Raymond Oliver (1909–1990) was chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested the nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony.
Oliver, who was born in Langon in the Bordeaux region of France, was the son and grandson of cooks. His maternal grandmother gave him his first instruction in cooking as a boy, and he began his apprenticeship as a chef under his father at the age of 15.
For more than 35 years, he was the owner of Le Grand Vefour on the Rue de Beaujolais in the Palais-Royal district. His celebrity clientele ranged from statesmen like Winston Churchill and Andre Malraux, to writers including Albert Camus and Georges Simenon, to the industrialists and financiers Henry Ford and David Rockefeller. The Aga Khan, and Prince Rainier and Princess Grace of Monaco were among his appreciative clients, as were Jean Cocteau and Colette.
During World War II, Oliver operated a hotel in the French Alps, organized a Resistance cell, and hid Allied airmen who had been shot down on bombing missions. He sheltered an 11-man American bomber crew until the liberation and was later
Robert Carrier OBE (born Robert Carrier McMahon on November 10, 1923 in Tarrytown, New York – died June 27, 2006 in France) was an American chef, restaurateur and cookery writer, whose success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.
Born Robert Carrier McMahon in Tarrytown, New York, the third son of an Irish descended wealthy property lawyer father, while his mother was the Franco-German daughter of a millionaire. After his parents went bankrupt in the 1930s Great Depression, they maintained their own lifestyle through removing the servants and preparing their own elaborate dinner parties.
Educated in New York City, Robert took part-time art courses, and trained to become an actor. He eventually took a place in the Broadway revue of New Faces, before touring Europe with a rep company, singing the juvenile lead in American musicals. After returning to America, Robert often stayed at weekends with his beloved French grandmother in upstate New York, and she taught him to cook, making biscuits and butter-frying fish caught in a nearby stream.
Carrier volunteered to serve in the United States Army during World War II, as an
Glenn Lindgren grew up in Minneapolis and first came to Miami in 1984, where he began his studies in Cuban and Latin cuisine. Lindgren has also been involved in the food, restaurant, and travel industries through the creation and management of four popular websites and his creation and marketing of the Three Guys From Miami, an entertainment partnership that promotes Cuban food and culture.
Lindgren and the Three Guys From Miami have made several appearances on the Food Network, had a cooking show on Miami Public Television, have appeared on the Travel Channel, and are frequent guests on National Public Radio (All Things Considered). Lindgren is also the author of two popular books: "Three Guys From Miami Cook Cuban" ISBN 1-58685-433-X, and "Three Guys From Miami Celebrate Cuban" ISBN 1-4236-0063-0.
Greg Brooks (born January 29, 1954) is a Canadian chef, Peppermaster, published cookbook author and restaurateur. He is the owner, executive chef and Peppermaster of Brooks Pepperfire Foods Inc., a Canadian Hot Sauce manufacturer.
Brooks got his start as a fledgling Peppermaster at the age of 8 when he made his first hot sauce in Nassau, Bahamas. Brooks graduated from Acadia University, in Wolfville, Nova Scotia, Canada, with a Bachelor of Science Degree in Psychology. During his stint at Acadia University, Brooks was forced to shut down a fast food operation that he had been operating from his dorm room. He later opened the Apple Tree Landing Restaurant in nearby Canning, Nova Scotia. Brooks incorporated his culinary style into the inception of a line of cooking and dessert sauces for Constant Creation Gourmet Cuisine A Specialty Food Manufacturing and online ordering company specializing in condiments, sauces, and glazes ranging from a raspberry ketchup to an award-winning Maple Cream Coulis.
Though he has earned awards from both the Nova Scotia Restaurateur's Association and the Canadian Specialty Foods Association, Brooks has not received any formal culinary education. With a
Roland Mesnier (born July 8 1944) is a French-American pastry chef and culinary writer. His creations during his twenty five years as Executive Pastry Chef (1979-2004) at the White House have earned him the reputation of a creative genius.
Mesnier was born into a family of nine children in the village of Bonnay, France. He first became interested in becoming a chef when he visited his brother's pastry shop in a nearby city and was delighted by the smell of fresh fruit in the kitchen. His mother secured an apprenticeship for him when he was fourteen at a pastry shop in Besançon. He would work from 6am to 8pm six days a week and in exchange received 300 francs a month, plus room and board, in addition to cooking lessons.
Like most young apprentices, Mesnier was only given menial tasks, such as grocery shopping at first to see if he were truly interested in learning the profession. Mesnier stayed on and eventually was taught how to make cakes, croissants, and brioche. He also was first exposed to puff pastry and chocolate molding which laid the groundwork for his future specialties. At 17 he passed his apprenticeship exam and began to look for work that would both enhance his skills
Susur Lee (born 1958) is a celebrated chef based in Toronto, Ontario, Canada. He was born in Hong Kong, the youngest of six children. He served his culinary apprenticeship at Hong Kong's renowned Peninsula Hotel. He immigrated to Canada in 1978, where he worked his way to executive chef status at a number of restaurants. Lee currently owns one restaurant in Toronto, "Lee" located at 601 King St. West. In 2008 he opened "Shang", located in the Thompson Hotel in the Lower East Side of New York City (now closed). In 2009 he opened "Zentan", located at the Donovan House in the Logan Circle area of Washington DC. His eclectic style is described as fusion cuisine.
The internationally acclaimed restaurant Susur opened its doors in 2000, and was designed with aid from his wife, Brenda Bent (Lee's first wife Marilou Covey died in the Korean Air Flight 007 disaster in 1983). Recognized by Gourmet, Restaurant (UK) and Food & Wine, among others, "Susur" has been on various international Top 50 lists, including Restaurant's World's 50 Best Restaurants Awards. Instead of offering a traditional menu, a tasting menu is built each day from whatever inspires Lee at the marketplace that morning.
Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.
He was born to Maria Worth and a butcher, who abandoned her before their child's birth. In 1956, Maria married Josef Puck, who adopted Puck. The marriage produced another son and two daughters.
Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the United States in 1973 at age 24. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant.
Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck and Barbara Lazaroff opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck and Lazaroff opened the award-winning Spago in Beverly
Andrew George Jr. (born November 11, 1963) was in Smithers, British Columbia which is located in north central British Columbia. Andrew grew up in Telkwa, British Columbia.
Andrew is the third eldest of six children; Andrew’s family lived in a very small four room house with no indoor plumbing or running water. Life was simple, Andrew can always remember his parents taking the children out to the traditional territories of the Wet'suwet'en people. In the spring Andrews’s family would harvest trout and set trap lines. In the summer Andrews’s family would harvest salmon and smoke and can them for the winter, later in the summer they would get several different species of berries for home use or for Potlatch ceremony. In the fall they would hunt moose, deer and would dry, can or freeze them for the winter. In the winter Andrew would snare rabbits and assist his father on his trap line and go ice fishing.
Andrew started school at Telkwa Elementary School, and later went to Chandler Park Junior High and eventually to Smithers Senior Secondary School and graduated on June 18, 1982. During his final year of high school Andrew ran the Smithers 26 mile marathon for P.E. 12 and came in
Chef Clyde Serda (born July 3, 1952) is an American chef and writer. Well known in the industry as “Chef Clyde” he has been a writer for The Culinarian Magazine for over thirteen years. He has worked at some of the most successful restaurants in the nation including Commander's Palace, New Orleans and The World Trade Club, San Francisco as well as owned and operated one of the most prestigious catering businesses in the San Francisco, Bay Area Simply Outrageous Catering. Over the years Chef Clyde has written several articles in the culinary field as well as appeared on TV spots and published many recipes. “Chef Clyde” has worked on the Board of Directors for the Chef Association of the Pacific Coast and has served as a past President for two terms. He is currently Chairman for the prestigious Antonin Carême Medal Trustees.
Currently Chef Clyde is working as a Food Consultant / Corporate Chef for Arnabal International. He also works as a private chef instructor and culinary event coordinator. Also “Chef Clyde” is a Certified Master Food Taster. He is a former member of the Culinary Advisement Board and is currently a substitute Chef Instructor for Job Corp Treasure Island, San
Heston Marc Blumenthal, OBE ( /ˈbluːmənθɔːl/; born 27 May 1966) is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire which has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide. In the 2013 edition of The Good Food Guide two of Blumenthal's restaurants, The Fat Duck and Dinner by Heston Blumenthal were voted in the top 20 restaurants in the UK, with The Fat Duck ranked number 1 and Dinner by Heston Blumenthal ranked 19. Additionally, The Fat Duck was voted best restaurant in the world in 2005 by Restaurant magazine. Since that date, The Fat Duck was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010, 5th in 2011 and 12th in 2012. Dinner by Heston Blumenthal was awarded 9th place in 2012.
Born in London into a Jewish family and raised in Buckinghamshire, Heston Blumenthal attended the Latymer Upper School in London for one year before transferring to Lacey Green Church of England School until 12. Blumenthal completed his studies at age 18 at John Hampden Grammar School, High Wycombe.
Blumenthal is entirely self-taught. His first paid job as a chef was when
Jonnie Boer (born January 9, 1965 in Giethoorn) is a Dutch Michelin star winning head chef and co-owner of the restaurant De Librije in Zwolle, Netherlands.
Together with his wife and compagnon Thérèse Boer he runs the 3-starred De Librije (in 16th century monastery library building) and Librije's Winkel (cooking shop) They also own Librije's Zusje (restaurant), Librije's Hotel and Librije's Atelier (cook- and wine school), all located in a former women prison.
In 1989 Boer became head chef at De Librije. In 1992 he and his wife bought the restaurant.Michelin awarded the first star in 1993. Five years later Michelin awarded Jonnie Boer his second star. In 2004 Boer was awarded his third star.
Jonnie Boer uses nature as his source of inspiration to develop new dishes, but also as basis of his cooking.
In February 2011 the local paper De Stentor reported that Jonnie Boer was in financial trouble. Fact was that the Librije Group was hit by the economic recession and had to cut costs. The firebrand sale at order from the banks of restaurant Koperen Kees was nonsense, according to Jonnie Boer. Boer claimed that the sale of Koperen Kees was one of priorities, the theater-formula not
Keith Famie (born February 11, 1960) is a director/producer of human-interest films. He is probably best known for being a contestant on the CBS reality television series, Survivor: The Australian Outback. He was the 14th person to be voted off. Despite his experience as a chef, he was depicted as having difficulty preparing rice properly with the more primitive equipment available at their outback campsite. Keith is the Survivor that lasted the most days (41) when not winning and playing the game only once.
Keith was born and raised in Farmington Hills, Michigan, United States. His father was the legendary former Key West mayor, Captain Tony Tarracino. He resides in Novi, Michigan, and is the father of two children, Josh and Alicia. While attending high school, he began working in restaurant kitchens and after graduation, had traveled the world working in hotels located in such places such as Brussels, Monte Carlo and New York.
Famie opened his own restaurant in 1988, which was called Les Auteurs: an American Bistro, and in the same year was recognized in Food & Wine magazine as one of the "10 Best New Chefs". Les Auteurs was featured in Esquire Magazine's "Best New Restaurants of
Kylie Kwong (born 1969 in Australia), is an Australian television chef, author, television presenter and restaurateur.
Kwong attended Epping North Public School and Cheltenham Girls High School. As a fifth generation Chinese Australian, she learned the fundamentals of Cantonese cooking by her mother's side. She undertook much of her apprenticeship at Neil Perry's Rockpool and Wokpool, and later at Restaurant Manfredi.
In 1999, Kwong opened her first restaurant, Billy Kwong, in the Sydney suburb of Surry Hills. 'Billy' in the restaurant's name derives, not from the name of a family member, but from the partnership with Sydney celebrity chef Bill Granger under which the restaurant was founded. Kwong has since become the sole owner of the restaurant, which retains its original name.
The restaurant made a commitment to use organic and biodynamic food: "We now use only organic and biodynamic fruit and vegetables, poultry, meat and noodles. All the soy sauces, sugar, vinegar and oils we flavour our food with are organic, and we serve Fair Trade tea, coffee and chocolate." The restaurant made this transition in 2005.
Kwong is quoted as saying "I wanted my work and social life to reflect
Marcus Wareing (born 1970), is an English celebrity chef, currently Chef Patron of Marcus Wareing at The Berkeley in Knightsbridge, and formerly Pétrus in the same location. He also oversees The Gilbert Scott at the St. Pancras Renaissance London Hotel and has lent a menu to the Aalto at the Hotel La Tour in Birmingham. Wareing has previously been head chef at L’Oranger and the Grill Room at the Savoy Hotel.
He has had a long standing partnership and rivalry with Gordon Ramsay; the pair first met at Le Gavroche under Albert Roux. The partnership would dissolve during publicised disagreement in 2008 when the Berkeley Hotel decided to work directly with Wareing rather than through Ramsay's holding company and the following legal arrangement resulted in Ramsay retaining the rights to the Pétrus name while Wareing went on to open his restaurant in the location. Waring won the dessert course of the 2006 series of the BBC's Great British Menu, and would appear as a judge in later series of the show, although his first television appearance was in the Ramsay based show Boiling Point.
Wareing was born in Southport, Lancashire, in 1970. His father was a fruit and potato merchant who had
Richard Blais (born February 19, 1972 in Uniondale, New York) is an American chef. He currently resides with his wife Jazmin in Atlanta, Georgia, and has two children, Riley Maddox and Embry Lotus. He received an AOS in culinary arts from The Culinary Institute of America and has studied under chefs Thomas Keller, Daniel Boulud, and Ferran Adrià. Blais has also studied in numerous famed restaurants, including Chez Panisse. He has been profiled in many publications, including Sports Illustrated, The New York Times, and Food & Wine Magazine. His cooking is known for its innovative and personal take on classical cuisine, incorporating global ingredients, modern cooking methods, and a sense of humor. While using modern techniques in his cooking, Blais believes they should only complement good food: "Hopefully, molecular gastronomy is an extension of great simple ingredients, not a replacement for them."
Beginning in 2001, Blais opened BLAIS restaurant to critical national acclaim. In 2005, he led One Midtown Kitchen and helped them receive a four-star review in The Atlanta Journal-Constitution. His company TrailBlais is a partner in a modern hamburger restaurant, FLIP Burger Boutique.
Traci Des Jardins is an American chef and restaurateur who owns Jardinière, a French influenced California fine-dining restaurant in the Hayes Valley neighborhood of San Francisco, California; chef/partner of Public House, a sports pub serving local, sustainable classic pub food near AT&T Park; chef/owner of Mijita, a taquería located in the Ferry Building and at AT&T Park; and chef/partner of Manzanita in the Ritz-Carlton, Lake Tahoe.
Des Jardins was raised on a farm in Firebaugh, California, near Fresno. Her father is of French Acadian descent, and her mother’s family is from the Mexican state of Sonora. Her maternal grandparents, Angela and Miguel Salazar, lived in a small house nearby, and Des Jardins has many strong childhood memories of her grandmother’s preparing flour tortillas. The Des Jardins' dinner table featured produce from the garden and game from the land in dishes which reflected her family's Mexican and Louisianan-French Acadian heritage.
Des Jardins apprenticed at several three-star French restaurants, including La Maison Troisgros, and was executive chef at Joachim Splichal’s Patina in Los Angeles. Later, she worked at notable San Francisco restaurants Aqua,
Alfred Portale (born July 5, 1954 in Buffalo, NY) is an American chef, author and restaurateur known as a pioneer in the New American cuisine movement.
After graduating top of his class from the Culinary Institute of America in 1981, Portale became the chef at Gotham Bar and Grill in 1985 and took it to new heights with his beautiful plating and insistence on high quality ingredients.
Portale's first sous-chef at Gotham was Tom Valenti, while other notable chefs who have worked under Chef Portale include Bill Telepan, Wylie Dufresne, Tom Colicchio, Christopher Lee, and Jason Hall. The current chef de cuisine of Gotham Bar and Grill is Adam Longworth.
In October 2008, Portale opened Gotham Steak at the Fountainebleau Miami in Miami, Florida and has since stated in relation to the opening and the current economy that, "You don’t want to open a molecular cuisine place now, but I would open a steakhouse again in another city, even in this climate".
Portale is the author of three cookbooks in collaboration with others and alone: Gotham Bar and Grill Cookbook (1997), and Twelve Seasons Cookbook : A Month-by-Month Guide to the Best There is to Eat (2000) and Simple Pleasures : Home
Clemens Wilmenrod (July 24, 1906 – April 12, 1967) was the first German television cook. His pseudonym was derived from the municipality Willmenrod in the Westerwald region, where he was born as Karl Clemens Hahn. Wilmenrod is considered the inventor of Toast Hawaii, "Arabian riders' meat" and "stuffed strawberry". He is also credited with making Rumtopf popular in Southern and Western Germany, and with introducing turkey as a typical Christmas dinner.
From February 20, 1953, to May 16, 1964, he starred in Bitte in zehn Minuten zu Tisch on the WDR, assisted by his wife Erika, and provided his audience with suggestions for creative cooking in 185 broadcasts. Wilmenrod, also known as "Don Clemente", wore a trademark apron with a caricature by Mirko Szewczuk.
The dishes presented were characterized by the general scarcity of the post-war period, and Wilmenrod was not ashamed to use canned vegetables, instant sauces, and even ketchup. While this may not measure up to the current state of the culinary art, he had a great influence on the post-war generation in Germany: his programmes and cookbooks were blockbusters, and when he presented a cod recipe, for instance, cod would be sold out
James Barber (1923 – November 29, 2007) was a Canadian cookbook author and host of The Urban Peasant, a CBC cooking show.
Born in the United Kingdom, Barber worked as an engineer before becoming a food critic for The Vancouver Sun. His lifelong interest in food and writing and his increased knowledge in these areas naturally led him to become a cookbook author. Following his retirement, he spent his remaining years on his farm in British Columbia's Cowichan Valley on Vancouver Island. An energetic and passionate man with a large personality, Barber strove to empower others to do things for themselves.
Barber was married twice and fathered five children; 3 sons and 2 daughters. Perhaps fittingly, Barber died peacefully on November 29, 2007 at his farm of natural causes while sitting at the dining room table reading a cookbook with a pot of chicken soup simmering on the stove. He was 84 years old and is survived by his wife and five children.
Jenny Morris, also known as "The Giggling Gourmet", is a celebrity chef and radio personality from South Africa. Having run a cooking school since 1997, and appearing on television and radio in South Africa, she has signed to appear on the Food Network, becoming the first South African to host her own show on the channel.
Morris opened "Cook's Playground" in 1997, operating it as a cooking school and catering company. She has written three cookbooks, "Rude Food, Nude Food, Good Food" in 2004, "More Rude Food" in 2006 and "Cooking with Jenny Morris" in 2012, as well as contributing to magazines and writing a weekly column for an entertainment guide in South Africa. She is also a presented on radio station Cape Talk, where she discusses both food and romance.
She has appeared in a show for the Food Network entitled Jenny Morris Cooks Morocco, having signed for the network in August 2011. It was the first occasion that a South African chef has appeared on their own show on the channel, and was filmed over the course of five weeks. She has lent her name to a range of condiments.
She lives with her family in Cape Town.
Paul Bocuse (pronounced: [pɔl bokyz]) (11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
Bocuse made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. One of his students was Austrian Eckart Witzigmann, one of four Chefs of the Century and the first German-speaking and the third non-French-speaking chef to receive three Michelin stars. Since 1987, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. Paul Bocuse has received numerous
Stephan Pyles is a world-class chef, cookbook author, philanthropist, and educator. Pyles is also one of the founding fathers of Southwestern cuisine. His creative dishes blend elements of Southern homestyle cooking, sophisticated Southwestern fare, Mexican food and Tex-Mex food, as well as Cajun cuisine and Creole cookery. Pyles' ingenuity, along with the talents of colleagues, Dean Fearing, Robert Del Grande, and Anne Lindsay Greer contributed to revolutionary changes in the cuisine of the U.S. states of Texas, New Mexico, and Arizona. Pyles spent more than 25 years in the Dallas’ restaurant circuit, and was further the main creator of New Texas Cuisine. His first two restaurants were the business casual Routh Street Cafe which was founded in 1983 as well as a miniature version of said restaurant called Baby Routh. These restaurants are known for being the flagship of the Southwestern Cuisine explosion of the 1980s and 1990s. Since opening Routh Street Cafe, Pyles has opened some 15 restaurants, including Samar in the fall of 2009.
Pyles, a fifth-generation Texan, has received numerous awards as well as nationwide recognition. Bon Appétit credited Pyles with almost
Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.
Escoffier published Le Guide Culinaire, which is still used as a major reference
Bethenny Frankel (born November 4, 1970) is an American TV personality, author, entrepreneur, and natural foods chef. She has appeared on The Apprentice: Martha Stewart, The Real Housewives of New York City and was the subject of the TV shows Bethenny Getting Married? and Bethenny Ever After. She is the founder of Skinnygirl Cocktails, the author of four self-help books and the host of the TV series, Bethenny.
Frankel is the only child of horse trainer Robert J. Frankel and Bernadette Burke. Her father was Jewish and her mother converted to Judaism. Her father left her mother when Frankel was four years old and when she was five, her mother married another horse trainer, John Parisella. She describes her childhood as difficult. Her biological father stopped supporting the family and her mother, Frankel says, "was always drinking" and often argued violently with her stepfather.
Frankel attended The Saint Agnes School and graduated in 1988 from the Pine Crest School in Fort Lauderdale, Florida where she lived on campus. She attended the National Gourmet Institute for Healthy and Culinary Arts in New York City, New York University and Boston University.
Frankel began her TV and film
Anthony Michael "Tony" Bourdain (born June 25, 1956) is an American chef, author and television personality. He is well known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover.
A 1978 graduate of the Culinary Institute of America and a veteran of numerous professional kitchens, Bourdain is currently a chef-at-large, whose home base is Brasserie Les Halles, New York where he was executive chef for many years.
Anthony Bourdain was born in New York City to Pierre (d.1987) and Gladys Bourdain, and grew up in Leonia, New Jersey. Bourdain has French ancestry on his father's side; his paternal grandfather emigrated from France to New York following World War I. Bourdain's mother worked for the New York Times as a staff editor. Bourdain was a student at Englewood School for Boys, graduating in 1973. He attended Vassar College before dropping out after two years, and graduated from the Culinary Institute of America in 1978.
Bourdain married his high-school girlfriend, Nancy Putkoski, in the 1980s, remaining together for two decades
Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. His origins had been the subject of speculation, but a recent research shows that he came from the town of Dumenza in Lombardy, according to the inscription on a stone plaque in the church of Luino. Prior to this, the first known fact in his life had been that in April 1536, he organized a banquet while he was in the service of Cardinal Lorenzo Campeggio. He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V.
He acquired fame in 1570 when his monumental cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. He declared parmesan to be the best cheese on earth, and noted that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds", indicating that Jews of the time were practicing the overfeeding needed to produce foie gras. Reprints of Opera were continually published from 1570
Justin E. Wilson (April 24, 1914 - September 5, 2001) was a southern American chef and humorist known for his brand of Cajun cuisine-inspired cooking and humor. He was a self-styled "raconteur" and a staunch political conservative.
Wilson was born in Roseland near Amite, the seat of Tangipahoa Parish, one of the "Florida Parishes" of southeastern Louisiana. He began his career as a safety engineer while he traveled throughout Acadiana. His safety lectures that he made to refinery workers prompted him on the road to becoming a Cajun storyteller. He remembered it this way on the back cover of The Justin Wilson Cook Book:
Wilson later recorded several comedy albums, beginning with The Humorous World of Justin Wilson on Ember Records. He also recorded several albums for Jewel Records on the Paula label and a few for Capitol Records. He later appeared as a guest on the popular CBS series The Ed Sullivan Show. He was known for the catchphrase, "I gar-on-tee!".
Wilson as a comedian was enormously popular in Louisiana, and to a lesser degree in neighboring states, but his humor may have been a little too specifically regional to enjoy the wider popularity of a Jerry Clower or Archie
Najmieh Batmanglij (Persian: نجمیه خلیلی باتمانقلیج, Nəcmie Xəlili Batmanqlic) is an Iranian-American chef and food writer.
Hailed as “the guru of Persian cuisine” by The Washington Post, Najmieh Batmanglij has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her book Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.
Her sons are Rostam Batmanglij of the band Vampire Weekend, and Zal Batmanglij, director of the 2011 Sundance selected film Sound of My Voice.
Daniel Robert Boome, born in February 1976, grew up in Cambridgeshire, England and began his career as a professional ice hockey player. He became Captain of England at the age of 16 and capped over 20 times for Great Britain.
Danny Boome followed an intense apprenticeship to become a top chef, beginning in Switzerland and later moving on to Canada where he worked at the West Wind Inn, before finally completing his training at the UK Cookery School, The Grange. He then moved on to the trendy St Martins Lane Hotel in London in the Asia de Cuba restaurant.
Boome moved into the freelance chef circuit working for a diverse clientele from executive families to international event companies and even the Sultan of Oman.
He has also won the national modeling competition "The Face of Wella" and other credits include fronting an anti-drug advertising campaign for the National Police Authority, several continuity adverts for Sky TV and TV advertising for Hellman's. He presented "Wild and Fresh" in 2003, a travel cookery documentary filmed in Canada, and followed this up in 2004 by a series called Norfolk Riviera for Anglia Television and UK Food Channel. More recently, he has teamed up with
Gary Rhodes OBE (born 22 April 1960) is an English restaurateur, cookery writer, and chef, known for his love of British cuisine and distinctive spiked hair style (which has since been shaved off).
He has fronted shows such as MasterChef, MasterChef USA, Hell's Kitchen, and his own series, Rhodes Around Britain. In 2006 he competed to represent the South of England in the BBC's Great British Menu, but lost to Atul Kochhar.
As well as owning four restaurants, Rhodes also has his own line of cookware and bread mixes.
Rhodes can now be seen on the new ITV1 programme Saturday Cooks, as well as the UKTV Food show Local Food Hero and in television adverts for Flora margarine, some of which featured him "driving a van topped with a giant styrofoam crumpet" which were banned.
Born in south London in 1960, his family moved to Gillingham where he went to The Howard School for Boys in Rainham, Kent. He then went on to catering college in Thanet where he met his wife Jennie.
His first job was at the Amsterdam Hilton Hotel. He was hit by a transit van in Amsterdam leaving him with serious injuries. He then toured Europe in various jobs before becoming sous chef at the Reform Club, Pall Mall and
Nicholas John 'Nick' Baker is a British citizen who was convicted of smuggling cocaine and ecstasy into Japan. He was arrested at Narita Airport, on April 13, 2002, and found guilty by the Chiba Prefecture District Court in June 2003. He was sentenced to 14 years jail with forced labour and fined ¥5,000,000. At his trial Baker claimed that he was tricked by his travelling companion, James Prunier, into carrying the drugs through customs in a false-bottomed suitcase. Baker also claimed that during his initial detention he was mistreated by Japanese authorities with sleep deprivation, no access to legal counsel, and that he was forced to sign a confession written in poor and inaccurate English. Baker's conviction was upheld on appeal but Baker's sentence was reduced to 11 years in prison and the fine to ¥3,000,000. Baker was transferred back to England in the Spring of 2008 to serve the remainder of his sentence. After spending six-months at London's Wandsworth prison, Baker was released on licence in October, 2008.
Baker, a trained chef and former sandwich-shop manager, ran a fencing business in his home town of Stroud, Gloucestershire, where he lived with his fiancée and their baby
Rachael Domenica Ray (born August 25, 1968) is an American television personality, businesswoman, celebrity chef and author. She hosts the syndicated talk and lifestyle program Rachael Ray, and three Food Network series, (30 Minute Meals, Rachael Ray's Tasty Travels and $40 a Day). Ray wrote cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006. Ray's television shows have won two Daytime Emmy Awards.
Rachael Ray was born in Glens Falls, New York. Her parents are Elsa Scuderi, an Italian (Sicilian) American, and James Ray, who is of French, Scottish and Welsh descent. She moved to Cape Cod, Massachusetts where her family owned four restaurants. When Ray was 8, her family moved to Lake George, New York. Her mother managed restaurants in upstate New York.
In 1995 Ray moved to New York City. One of her first jobs there was at the candy counter at Macy's, where she eventually managed the fresh foods department. She later helped open a New York City market. Moving back to upstate New York, Ray managed Mister Brown's Pub at The Sagamore, a hotel on Lake George. From there, she became a buyer at Cowan & Lobel, a gourmet market in
Bengt Wedholm (July 20, 1919 – October 31, 2001) was a Swedish chef. Inspired by a visit to Paris, he introduced the pizza in Scandinavia at his Stockholm restaurant Östergök in 1968. Since then, he has been working with more upmarket establishments. He ran the fish restaurant Wedholms Fisk, one of seven Stockholm restaurants with a Michelin 2004 Red Guide star.
Hubert Keller is a noted French chef, who is known for his signature restaurants, Fleur de Lys in San Francisco and Las Vegas.
Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Verge before coming to San Francisco in 1982 to revitalize the now-defunct Sutter 500.
In 1986 he became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles. Shortly thereafter he opened a second Fleur de Lys, at Mandalay Bay. Chef Keller also opened a French influenced steakhouse in Downtown St. Louis called SLEEK, which is regarded as the best steak house in St. Louis. He was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California. He is the author of The Cuisine of Hubert
Leah Chase (born January 6, 1923) is a New Orleans chef, author and television personality.
Known as the Queen of Creole Cuisine, Chase promoted African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights movement; and, her restaurant was known as a gallery due to its extensive African-American art collection.
Chase has been the recipient of a multitude of awards and honors. In her 2002 biography, Chase's awards and honors occupy over two pages. Chase was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2010. She was honored with a lifetime achievement award from the Southern Foodways Alliance in 2000. Chase received honorary degrees from Tulane University, Dillard University, Our Lady of Holy Cross College, Madonna College, Loyola University New Orleans, and Johnson & Wales University. She was awarded Times-Picayune Loving Cup Award in 1997. The Southern Food and Beverage Museum in New Orleans, Louisiana named a permanent gallery in Chase's honor in 2009.
Leah Chase was born to Creole parents in Madisonville, Louisiana, United States. When
Masahiko Kobe (神戸 勝彦, Kōbe Masahiko, born 1969 in Yamanashi Prefecture, Japan) is a chef specializing in Italian cuisine, most notable as the "Iron Chef Italian" on the television series Iron Chef, where he appeared wearing a chef's uniform decorated like the Italian Flag (Red, White, & Green) and holding a tomato. (In some episodes, an apple.)
According to the Iron Chef storylines, Kobe was slated to be an Iron Chef in 1993, but was considered too young and immature. To fix this issue, he moved to Italy for about 4 years to train, becoming the fourth Iron Chef upon his arrival home. In reality, Kobe had little to do with the show before he moved to Italy (although he was aware of the show's existence), and was asked to be on Iron Chef near the end of the four years.
Originally believing that he would be a challenger, Kobe found out that he was to be an Iron Chef mere days before his departure from Italy. Because of his quick turnaround from culinary apprentice to Iron Chef, Kobe is often considered to be a "junior Iron Chef", having little experience compared to the other Iron Chefs.
Kobe, unlike his three fellow chefs, typically rises alone in Kitchen Stadium, many times
Pierre Wynants (born 5 March 1939, in Brussels) is a Belgian chef. He owned and led the Comme chez Soi restaurant in Brussels, one of the finest and most famous restaurants in Belgium.
Under his ownership, the restaurant held three Michelin stars from 1979 until 2006.
In 2004, he created the menu of the Ostend Queen establishment. This restaurant received a rather good review in the 2005 Benelux edition Michelin restaurant guide (or Benelux Michelin Guide), although the restaurant had not opened at the time of publication of the guide. This breach of the renowned guide's rules created quite a stir in the Belgian press, particularly in Le Soir. Shortly after this scandal, the managers of the France-based restaurant guide recalled all fifty thousand copies of the newly published guide.
In 2007 he passed over control of Comme chez Soi to his son-in-law Lionel Rigolet.
Christopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia, owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written or presented a number cookery books and television programmes.
Of German descent, Stein was born in Oxfordshire to Eric and Dorothy Stein, and attended Uppingham School and studied English at New College, Oxford. Later, he moved to Padstow, Cornwall where he had spent many childhood holidays.
Stein opened his first business in Padstow in 1974, and now specialises in fish cookery. His business operates four restaurants, a bistro, a cafe, a seafood delicatessen, patisserie shop, a gift shop and a cookery school. His impact on the local economy of Padstow is such that it has been nicknamed "Padstein" despite the phrase being openly disputed by Rick himself.
In 2009 Stein made his first acquisition in the nearby trading village of St Merryn, which is 3.5 miles from Padstow. When taking over the Cornish Arms public house, which is located on the outskirts of St
Victor Scargle is an American chef currently working at COPIA in Napa, California. COPIA is a non-profit museum where people can observe the confluence of wine, food and the arts. Scargle was appointed Executive Chef of Julia’s Kitchen in February 2003. He was named a San Francisco Chronicle Rising Star Chef in 2000. His specialties are French-inspired, California dishes.
Scargle has a lengthy resume. Heeding advice to travel and to learn from the best, he did so. He has worked at the Aqua, Grande Cafe (Executive Chef) and Jardinière (Chef de Cuisine), in San Francisco. In New York City, Scargle has worked at the TriBeCa Grill, Aureole, Patria, Gramercy Tavern, Park Avenue Cafe and Lespinasse. In Miami, Florida he was at the Colony Bistro. Scargle was the opening chef of Pisces in Burlingame, California.
Raised in Aptos, California, Chef Scargle started his culinary career at Fess Parker’s Red Lion Resort in Santa Barbara, California.
Alton Crawford Brown (born July 30, 1962) is a James Beard Award-winning American television personality, celebrity chef, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.
He brings a knowledge and enthusiasm for the science of cooking and food and a humorous approach to his shows. Bon Appétit magazine named him "Cooking Teacher of the Year" in 2004. He was named "Best Food Guru" by Atlanta magazine in 2005. In 2011, he won the James Beard Award for Best TV Food Personality.
Brown was born in Los Angeles, California, United States. He was in the Boy Scouts. He received a degree in drama from the University of Georgia. He began his career in cinematography and film production.
In the late 1980s and early 1990s, he was the cinematographer for several music videos, including The One I Love by R.E.M..
Brown notes that he was dissatisfied with the quality of cooking shows airing on American television, so he set out to produce his own show. In preparation, he
Alain Sailhac, born in Millau, France is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel.
Sailhac, born in France, began his culinary career at age 14, working as an apprentice at the Capion restaurant in his small hometown of Millau, France. He worked in Paris, Corfu, Rhodes and Guadeloupe before becoming sous chef at the Michelin Guide two-star Château de Larraldia. In New York City beginning in 1965, Sailhac established himself as chef de cuisine at Le Mistral and Le Manoir. Stints at several Paris hotels and restaurants and as executive chef at l’Hôtel Royal in New Caledonia and at Le Perroquet in Chicago followed.
In 1974, Sailhac worked at Le Cygne, which during his tenure, in 1977, received the coveted four stars from The New York Times. He served as executive chef from 1978 through 1986 at the legendary Le Cirque restaurant on Manhattan’s Upper West Side, earning three stars in 1984
Carol Truax (3 October 1899 – June 1986) was an American music administrator and an author of many cookbooks. She was noted both for her time as Executive Director of Fine Arts at Colorado College (1945–1951), and also as consultant in Fine Arts to the State University of New York. As author, Miss Truax’s most famous publications include Liberace Cooks (1970). She was the sister of author Rhoda Truax.
Born and raised in New York to Justice Charles Henry Truax of the New York State Supreme Court and his wife, Caroline Sanders, Carol Truax came to Colorado in 1920 to improve her health and for many years operated a prominent bookstore in Colorado Springs. In 1940 she became manager of the Colorado College Bookstore.
On the occasion of the Stokowski Youth Orchestra concert in June 1941 (at Colorado College), she was called upon to handle all promotional details. This led to her becoming first Promotional Secretary of the college, then Executive Secretary (1945) and finally Executive Director (1947) of the Fine Arts Departments - Music, Dance and Drama.
During her affiliation with the college she served on the Board of Directors of the Civic Players, the Colorado Springs Symphony
Charles Tjessem (born 5 May 1971, Sandnes) is a Norwegian chef, and winner of the 2003 Bocuse d'Or. The victory was achieved over the French chef Frank Putelat by the smallest margin of points to date in the competition.
Tjessem is currently a chef and owner of the restaurant Charles & De in Sandnes. He was coached for the Bocuse d'Or by Odd Ivar Solvold, and had previously trained under Bent Stiansen, and Eyvind Hellstrøm during two years at Bagatelle, worked as a daily manager for Gastronomisk Institutt in Stavanger, as a chef for the petroleum company Statoil, and was captain of the Norwegian national chef team in the period 2000 to 2004. Tjessem ended his competitive career with parting criticism aimed at the arrangers of the International Exhibition of Culinary Art.
Tjessem published the book Rett skal være rett in 2006.
Dione Lucas (1909–1971) was an English chef, and the first female graduate of Le Cordon Bleu. Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She worked as a hotel chef in Hamburg before World War II and wrote of preparing stuffed squab for Adolf Hitler. She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s.
Dione Lucas was the first woman featured in a cooking show on television. In one of her New York restaurants, The Gingerman, Lucas helped to introduce the omelette to the American palate. She can be seen as a predecessor and influence to Julia Child. Dione Lucas authored several cookbooks on French cuisine.
Eckart Witzigmann is an Austrian chef.
After his chef-apprenticeship in the Hotel Straubinger in Bad Gastein (1957–1960), Witzigmann moved on to numerous positions in prestigious restaurants around the world, among others as a student of Paul Bocuse in Lyon, France.
His work in Germany began in 1971 at the Munich restaurant Tantris designed by the architect Justus Dahinden.
On 19 November 1979, he became the first German-speaking chef (and the third, outside of France) to receive the esteemed three stars from the French Michelin Guide for his Munich restaurant Aubergine which he had opened one year previously.
In 1993, because of a cocaine scandal he lost the permit for Aubergine, but the next year he received the rare award chef of the century from the Gault Millau guide. Only three other chefs have been awarded this title:Paul Bocuse, Joël Robuchon and Frédy Girardet.
Since then, Witzigmann has published many cooking books.
François Vatel (French pronunciation: [fʁɑ̃swa vatɛl]) (1631, Paris – April 24, 1671, Chantilly) was the maître d'hôtel of Nicolas Fouquet and prince Louis II de Bourbon-Condé.
He is widely credited with creating crème Chantilly (Chantilly cream), a sweet, vanilla-flavoured whipped cream, but there is no contemporary documentation for this claim.
Vatel served Louis XIV's superintendent Nicolas Fouquet in the splendid inauguration fête at the Château de Vaux-le-Vicomte that took place on 17 August 1661, the occasion of Fouquet's downfall.
Vatel was responsible for an extravagant banquet for 2,000 people hosted in honour of Louis XIV by Louis, the great Condé in April 1671 at the Château de Chantilly. According to a letter by Madame de Sévigné, Vatel was so distraught about the lateness of the seafood delivery and about other mishaps that he committed suicide by running himself through with a sword. His body was discovered when someone came to tell him of the arrival of the fish.
His story was depicted in the 2000 film Vatel by Roland Joffé, with Gérard Depardieu playing the role of Vatel. According to the film, Vatel committed suicide when he realized he was nothing more than
Gabriel Gaté (born 1955 in Loire Valley) is a French chef living in Australia. He has appeared on a number of Australian television shows and in 2000, Gaté received the La Croix de Chevalier dans L’Ordre du Merite Agricole.
Gabriel was born in the Loire Valley in France in 1955 in a small village where the family grew their own vegetables and made their own wine. His grandmother taught him to cook. Later he served his chef's apprenticeship under Master Chef, Albert Augereau, at the "Jeanne de Laval" restaurant in western France. Then he worked in Paris at the renowned fish restaurant, Prunier, at the Berkeley Hotel in London and under Alain Senderens at L'Archestrate, a three-star restaurant in Paris.
He met his Australian wife Angie when she was studying French at the Sorbonne and the couple moved to Australia to live in 1977.
Gabriel has authored 18 cookbooks, all have been national best sellers; several have won international awards and he has total sales of over 1,000,000 copies. His first book was French Cuisine for Australians. His second, Family Food, was published by Anne O'Donovan in association with the Anti-Cancer Council, as were his next two books, Smart Food and Good
Jean-Christophe Novelli ([ʒɑ̃ kʁis.tɔf nɔ.vɛ.li]; born 22 February 1961) is a French celebrity chef.
Born in Arras, Northern France, in 1961, in a family with Italian roots, Jean-Christophe Novelli left school at age 14 and worked in a bakery before, at the age of 20, becoming a personal chef to the Rothschild family.
He moved to Britain in 1983, to run Keith Floyd's Maltster's Arms restaurant in Totnes, Devon. He won the first of two Michelin stars at Le Provence in Lymington before becoming head chef at the Four Seasons Hotel on Hyde Park Corner.
In 1996 he founded his restaurant, Maison Novelli, in Clerkenwell, Central London. He has opened further restaurants in London, France and South Africa and continues to expand his activities, acting a chef patron or consultant to various establishments and moving into the gastro-pub market, the first of which was "The White Horse", in Harpenden, this has now been sold and is no longer part of Jean-Christophes' portfolio. He appeared in the first series of The Games in 2003 and also became a head chef on Hell's Kitchen in 2005. In the same year he opened a cooking school called the Novelli Academy at his Hertfordshire farmhouse near
Laurent Manrique (born March 30, 1966) is an internationally celebrated restaurateur and Michelin-starred chef. Currently overseeing projects in New York and San Francisco, Laurent has extensive professional experience in both locales. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. For several years, he has overseen popular, bustling Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as two wine bars: Blanc et Rouge and Rouge and Blanc. In New York, he recently opened Millesime, a seafood brasserie in the Carlton Hotel that has attracted impressive critical attention and dedicated patronage. He is lauded for his culinary business savvy and his modern interpretation of his native Gascon cuisine.
Manrique discovered his culinary passion during childhood while cooking with his grandmother Aurélie in the Gascon village of Roques. Following an apprenticeship several years later with master chef Roger Duffour,
Manju Malhi is a British-born chef and food writer, specialising in Anglo-Indian cuisine. She was raised in North West London where she grew up surrounded by Indian culture, traditions and lifestyles. However, she spent several years of her childhood in India where she explored and experienced the vast and varied cuisines of the country. Malhi has come up with her own self-styled "Brit-Indi" style of food, which mixes Indian and Western influences.
Malhi came to prominence in 1999 when she won a competition to find a guest chef for the BBC's Food and Drink programme and cooked with Antony Worrall Thompson on the show. She was later invited back for a second appearance.
Manju’s Simply Indian series was aired on the Taste Network in early 2001, and this was followed by her award winning debut book Brit Spice, published in 2002 by Penguin Books. She has also made guest appearances on several other programmes, on ITV’s This Morning, Channel Five’s Open House and The Terry and Gaby Show, Sky One, UKTV Food’s Great Food Live and the BBC’s Saturday Kitchen.
In 2004 Malhi published a second book, entitled India with Passion, which covers regional Indian home cuisine, and a third, Easy
Hiroyuki Sakai (坂井 宏行, Sakai Hiroyuki, born April 2, 1942) is a well-known Japanese chef who specializes in French cuisine. Sakai is most famous for being the second, and last, Iron Chef French on the Japanese television show Iron Chef, first appearing at the beginning of 1994 (after Yutaka Ishinabe retired) and continued his appearance in shows over nine seasons. Sakai has the third best winning percentage of the Iron Chefs, trailing only his Iron Chef French predecessor, Yutaka Ishinabe and the first Iron Chef Japanese Rokusaburo Michiba. His stature as the top chef on the show was formalized when he was named the "King of Iron Chefs" after emerging victorious from the show's grand finale, a tournament involving all the active Iron Chefs. He went on to defeat the top chef in the world, Alain Passard, in the grand finale Long-Gang Chicken battle prior to the closure of the Iron Chef series. His record on Iron Chef is 70-15-1.
Over the course of the series, Sakai became famous for being a ladies man; his smooth personality and friendly attitude certainly helped in this regard. His television trademark is a red French chef's costume; he rises into Kitchen Stadium holding a nashi
Chris Cosentino is an American chef noted for his specialty, offal dishes, now considered haute cuisine by many, and his eco-consciousness. He is chef-partner at Incanto in San Francisco. He was a winner of Top Chef Masters, a competitor on The Next Iron Chef and has appeared on Iron Chef America. As of September 2009, he is writing a book on offal cookery, and he maintains an offal-themed website, Offal Good. Forbes Traveler calls Incanto "perhaps America’s most adventurous nose-to-tail restaurant … On offer are lamb’s necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta."
Chris was raised in Rhode Island and is a 1994 graduate of Johnson & Wales University. Raised in an Italian American community, he has stated that he hated offal as a child, especially the tripe his Italian grandmother prepared. Since becoming a chef himself, however, he has embraced a "whole-animal" ethic. He explains, "What I try to do is make people understand a whole-animal ethic. When people realize that this is a whole animal, that there is more than just the skeletal meats, sometimes that makes people step back, and they might
Michael Andrew Caines, MBE (born 1969) is an English chef, born in Exeter, Devon.
He is currently head chef of Gidleigh Park in Devon, the Royal Clarence in Exeter, and developing the Abode hotels concept with Andrew Brownsword.
Born in Exeter in 1969, he was adopted into a family where his mother nurtured his love of cooking. He attended Exeter Catering College, earning him the accolade ‘Student of the Year’ in 1987. His first job as a chef was at the Michelin starred Grosvenor House Hotel in Exeter. He subsequently spent an influential three years under mentor Raymond Blanc at Le Manoir aux Quat' Saisons in Oxfordshire, before moving to France to learn under Bernard Loiseau in Saulieu and Joël Robuchon in Paris.
He became the Head Chef at Gidleigh Park in 1994, but he lost his right arm in a car accident soon afterwards. In 1999, Gidleigh Park was awarded a second Michelin Star, and in 2001 Caines won Chef of the Year at The Catey Awards.
Michael Caines Restaurants Ltd was founded in 1999, and the Michael Caines Restaurant opened at the Bristol Marriott Royal in July 2003. However, meeting with Andrew Brownsword in early 2000 resulted in a partnership and the purchase of the
Philip Vickery (born 2 May 1961) is an English celebrity chef.
Vickery followed Gary Rhodes as Head Chef of the Castle Hotel, Taunton, which at the time held a Michelin Star. It lost its Michelin status under Vickery, but retained its 4 AA rosettes, while he gained the AA Chef of the Year. Vickery regained the Michelin star, re-awarded for four consecutive years from 1994-1997. Vickery has written ten books. The first, "Just Food", was published by Headline in 1999. He appeared in BBC's Ready Steady Cook over 200 times between 1996 and 2010 until the show's retirement.
He currently appears on the television programme This Morning as a part of "This Morning Cook In!".
In September 2008, Vickery began advertising food products and promoting special offers for supermarket chain Aldi, after signing a two year deal with the chain. He is also the current spokesperson for Unilever's Stork brand margarine. He was appointed Food Ambassador in March 2010 by Coeliac UK.
Parents Teresa Vickery and father Robert Vickery initially brought him and his brothers up in Folkestone which is where they were all born. They later moved to Densole in Hawkinge near Folkestone. He has two brothers: Michael
Sanjeev Kapoor is an Indian chef and entrepreneur. Kapoor stars in the TV show Khana Khazana, which is the longest running show of its kind in Asia; it broadcasts in 120 countries and in 2010 had more than 500 million viewers. He launched his "Food Food channel", in January 2011.
He was born in Haryana and spent most of his childhood in Delhi.Sanjeev started in the hospitality industry in 1984 with a Diploma in Hotel Management from the Institute of Hotel Management (IHM) Pusa, Catering Technology & Applied Nutrition.
He started his career in the India Tourism Development Corporation under their kitchen management scheme. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai. He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its "International Culinary Panel".He is the most celebrated face of Indian Cuisine.He is not only a Chef but also a host, an author of cookbooks and a restaurant consultant.
In 2010 Kapoor launched Sanjeev Kapoor's Khana Khazana which is his line of ready-to-cook meals. He also lends
Yisrael Aharoni (Hebrew: ישראל אהרוני) (born: January 1, 1953) is an Israeli celebrity chef. He was a pioneer of high quality cuisine in Israel and a prominent figure in the development of its culinary culture.
Aharoni, the son of Bukharian Jews, grew up in Haifa. He discovered Chinese cuisine while studying art in Amsterdam.
Aharoni is an international chef, television show developer and host, journalist and cookbook author.
Aharoni travelled to the Far East to master the secrets of Chinese cookery and apprenticed at some of the finest restaurants in France. Upon his return to Israel, Aharoni opened his first restaurant, "Yin-Yang," on Rothschild Boulevard in Tel-Aviv. Later, he opened another restaurant in Tel Aviv, "Tai-Chi" in Gan HaIr. In the late 1990s, he opened "Tapuach Hazahav" (The Golden Apple), a French gourmet restaurant.
He has hosted a number of television shows in Israel over the last several years. He developed and hosted a 32 episode series on the foods of Israel's different ethnic groups. The show was purchased by the Italian Television Authority. A follow up series was filmed in different countries worldwide and focuses on their national cuisines. He also
Alain Ducasse (pronounced: [alɛ̃ dykas]) (born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard’s restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known. He currently holding 21 michelin stars.
Ducasse's first position as chef came in 1980 when he took over the kitchens at L’amandier in Mougins. One year later, he assumed the position of head chef at La Terrasse in the Hôtel Juana in Juan-les-Pins. In 1984, he was awarded two stars in the Michelin Red Guide. In that same year,
Albert Roux OBE (born October 8, 1935) is a French-born restaurateur and chef working in Britain. He and his brother Michel operated Le Gavroche, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr. continues to run Le Gavroche.
Roux, the son of a charcutier, was born at 67 Grande Rue, Semur-en-Brionnais, Saône-et-Loire. Upon leaving school, he initially decided to train as a priest at the age of 14, however he decided that the role was not suited for him and sought other employment and instead trained as a chef. His godfather worked as a chef for Wallis, Duchess of Windsor, and arranged for Albert, at the age of 18, to be employed working for Nancy Astor, Viscountess Astor.
In one notable incident whilst employed by the Viscountess, Albert managed to jam oeufs en cocotte in a dumb waiter which were due to go to Harold Macmillan, then Prime Minister of the United Kingdom. Otherwise, his apprenticeship at Cliveden went without problems. He moved on to work at the French embassy in London and became a private chef for Sir Charles Clore. He was then called up by the French Armed
Andreas Viestad (born April 5, 1973, Oslo) is a Norwegian food columnist and TV chef. He has hosted five seasons of New Scandinavian Cooking broadcast in the U.S., China, Germany, Italy, Finland and on BBC Food in over fifty countries, and has a monthly column in The Washington Post titled "The Gastronomer". Viestad has been called "Norway’s most exciting food writer", and "Norway’s culinary ambassador".
Viestad has a cand.mag. degree from the University of Oslo, As his academic background is studies in history, political science and media science, his stated culinary qualification is an all-consuming preoccupation with food, where research is as likely to be conducted in a library as a laboratory or a kitchen. He frequently emphasises that he is not a trained chef.
From 1995 to 1997, Viestad wrote for Morgenbladet, between 1997 to 1998 for Dagsavisen, and has been with Dagbladet since 1998. His weekly column in the Dagbladet weekend supplement Magasinet titled "Det beste jeg vet" began in 1999, initiating his collaboration with the photographer Mette Randem of critical acclaim.
Viestad has been involved with the "molecular gastronomy" movement since 1999, working especially with
Frank L. White (c. 1867 – February 15, 1938) was an African American chef best known as the model featured on Cream of Wheat breakfast cereal boxes. White was born in Barbados in 1867 before immigrating to the U.S. in 1875 and becoming a citizen in 1890. White lived much of his life in Leslie, Michigan, and was working as a master chef at a Chicago restaurant at the time he was photographed for the cereal box in 1900. White died on February 15, 1938, and is buried at Woodlawn Cemetery in Leslie. In June 2007, his grave, which was previously unmarked, received a headstone.
Guy Fieri ( /ˈɡaɪ fiːˈɛri/; born January 22, 1968) is a United States restaurateur, author, television personality, and game show host. He co-owns five restaurants in California and is widely known for his television series on the Food Network.
By mid-2010, the Food Network had made Fieri the "face of the network." In 2010, the New York Times reported that Fieri brought an "element of rowdy, mass-market culture to American food television," and that his "prime-time shows attract more male viewers than any others on the network."
Although Fieri has no training as a chef, he worked at various restaurants during high school, and then went on to manage and own restaurants. After graduation in 1987, he went to work for Stouffer's, developing restaurant concepts in Southern California and managing their flagship restaurant in Long Beach, California. After three years, he became District Manager of Louise's Trattoria, managing six locations along with recruiting and training for the restaurants. Fieri attended the University of Nevada, Las Vegas and graduated with a Bachelor of Science in Hotel Management in 1990.
In the fall of 1996, Fieri and business partner Steve Gruber opened Johnny
Isabella Mary Beeton (née Mayson) (12 March 1836 – 6 February 1865), universally known as Mrs Beeton, was the English author of Mrs Beeton's Book of Household Management, and is one of the most famous cookery writers.
Isabella was born at 24 Milk Street, Cheapside, London, England. Her father, Benjamin Mayson, died when she was young and her mother, Elizabeth Jerram, later married Henry Dorling, who was a widower and had four children of his own. They lived in Epsom, Surrey where Henry was Clerk of Epsom Racecourse. Isabella was sent to school in Heidelberg, Germany, for two years where she became an accomplished pianist and afterwards returned to Epsom.
Her nephew was Ulster Unionist Party MP Sir Walter Smiles, her great-niece being Patricia Ford, Lady Fisher, also a UUP MP.
Isabella's husband, Samuel Orchart Beeton, was also born in Milk Street. Even after the move to Epsom their two mothers had kept in touch. On a visit to London, Isabella was introduced to Samuel Beeton, who had become a publisher of books and popular magazines. They were married on 10 July 1856 at St Martin's Parish Church, Epsom. In August of that year they moved into their first home, a large Italianate
Nobuyuki "Nobu" Matsuhisa (松久 信幸 Matsuhisa Nobuyuki; born March 10, 1949) is a celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian) ingredients. His signature dish is black cod in miso.
Nobu was born in Saitama, Japan. When he was just seven years old, his father died in a traffic accident and he and his two older brothers were raised by his mother. After graduating from high school, he worked at the restaurant Matsue Sushi in Shinjuku, Tokyo for seven years, and was invited by a regular customer who was a Peruvian entrepreneur of Japanese descent to open a Japanese restaurant in Peru. In 1973 at age 24, he moved to Peru (Lima) and opened a restaurant with the same name of Matsuei in partnership with his sponsor. Nobu was unable to find many of the ingredients he took for granted in Japan and had to improvise, and it was here that he developed his unique style of cuisine that incorporated Southern American ingredients into Japanese dishes.
He later moved to Alaska, USA and opened his own restaurant, which failed almost immediately due to a fire that destroyed the restaurant.
In 1977, he moved to Los Angeles
Thomas Patrick "Tom" Colicchio ( /kɵˈliːkjoʊ/; born August 15, 1962) is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants. Colicchio is the recipient of five James Beard Foundation Medals for cooking accomplishments.
He has been the head judge on every season of the Bravo reality TV show Top Chef. Colicchio has been a featured chef on Great Chefs Television.
Colicchio was born in Elizabeth, New Jersey. He is Italian-American on both parents' sides. He has been married to filmmaker Lori Silverbush since 2001. He has three sons, Dante (1993) from a previous relationship, and Luka Bodhi (2009) and Mateo Lev (2011) with current wife Lori.
In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. He sold his interest in 2006 and is no longer affiliated with the restaurant.
In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. A year later,
Wilo Benet is a Puerto Rican celebrity chef. He is the chef owner of the Pikayo, Varita and Payá restaurants as well as the president and owner of Museum Restaurant Group.
Benet was introduced to the restaurant business when his father decided he should pursue the career he wanted. After trying photography at FIT in Miami he told his father he will do cooking and requested not to send any money to help with the expenses as he wanted to do it on his own effort. He first worked as a dishwasher at the Foxfire restaurant in Florida. After returning to Puerto Rico he started in the kitchens of the Caribe Hilton Hotel without any pay for a year. He was later a trainee at the same restaurant, where he learned how to make salads, peel shrimp and perform other simple kitchen chores. With the help of the Hilton executives and his father he was enrolled at the Culinary Institute of America in New York City which he graduated from in 1985.
After graduating, Benet worked as patissier at Le Bernardin and as poissonier at The Water Club in New York. He also worked at Maurice Restaurant in New York. He was later chosen as Chef de Cuisine at the Governors Mansion in Puerto Rico.
In 1990, Benet
David Carmichael is an American chef, specializing in pastry. Born and raised in New York, he has run several pastry kitchens in many of Manhattan’s finest restaurants. He currently works at Gilt restaurant, situated in the New York Palace Hotel
Born in Bay Shore, New York, and raised in East Hampton, New York, David Carmichael began his culinary career by working at Ina Garten’s Barefoot Contessa speciality food store. While attending East Hampton High School, Carmichael worked his way to the pastry chef position at the store before graduating school in 1988. Following on from high school, he made his decision to commit to a career in pastry and attended the Culinary Institute of America, graduating in 1990.
Immediately following graduation at the Culinary Institute, Carmichael began his restaurant career at Manhattan’s Le Bernardin in 1990. There he worked as a Pastry Sous Chef for three years. It was here that Carmichael experienced the influence of Francois Payard which “opened up the world of French technique and pastry to me”.
In 1993 he moved from Le Bernardin to Daniel Boulud’s first restaurant, Daniel, at the Surrey Hotel. Eli Zabar’s Vinegar Factory followed in 1994 where
Diana Kennedy is an author and authority on Mexican cooking. A native of the United Kingdom, she moved to Mexico in 1957 with her husband, Paul Kennedy, who was a correspondent for the New York Times. She has been called the "Julia Child of Mexican Cuisine" and has spent 45 years traveling through Mexico researching cooking techniques and the history of Mexican cuisine. Her first cookbook was published in 1972. She currently resides in the state of Michoacán.
Ms. Kennedy was awarded the Order Of The Aztec Eagle, by the Government of the Republic of Mexico for her contributions to the documentation of regional Mexican cuisine. The Aztec Eagle is the Mexican equivalent of a knighthood for non-Mexicans.
Articles in the following magazines: Gastronome, Cooking, Clipper, Conde Nast Traveller, Sabor, Mexican Food Magazine, Amistad (American Chamber of Commerce in Mexico), Intercambio (British Chamber of Commerce in México), México Desconocido (a series of illustrated articles on little-known recipes), CIDAP, Artes de Mexico, Food & Wine.
Elizabeth "Eliza" Acton (17 April 1799 – 13 February 1859) was an English poet and cook who produced one of the country's first cookbooks aimed at the domestic reader rather than the professional cook or chef, Modern Cookery for Private Families. In this book she introduced the now-universal practice of listing the ingredients and suggested cooking times with each recipe. It included the first recipe for Brussels sprouts. Isabella Beeton's bestselling Mrs Beeton's Book of Household Management (1861) was closely modeled on it. Contemporary chef Delia Smith is quoted as having called Acton "the best writer of recipes in the English language." Modern Cookery long survived her, remaining in print until 1914 and available more recently in facsimile reprint. Her recipes are still in wide circulation.
Acton was born in Battle, Sussex, the eldest of the five children of Elizabeth Mercer and John Acton, a brewer. The family returned to Suffolk shortly after her birth, and there she was raised. At the age of seventeen she and another woman opened a school for girls in Claydon, near Ipswich, which remained open for four years. Her health was precarious and she apparently spent some time in
Pierre Gagnaire (9 April 1950 in Apinac, Loire) is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website Pierre Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' ("tourné vers demain mais soucieux d'hier").
The restaurant specializes in modern French cuisine, and has garnered three Michelin stars. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third in 2006 and 2007.
In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise, a position as
Ruth Graves Wakefield (June 17, 1903 – January 10, 1977) was the inventor of the Toll House Cookie, the first chocolate chip cookie.
Wakefield was educated at Framingham State Normal School Department of Household Arts in 1924. Then, she worked as a dietitian and lectured about foods. In 1930, she and her husband Kenneth Donald Wakefield (1897-1997) bought a tourist lodge (toll house) in the town of Whitman, Massachusetts in Plymouth County. Located about halfway between Boston and New Bedford, it was a place where passengers had historically paid a toll, changed horses and ate home-cooked meals. When the Wakefields opened their business, they named the establishment the Toll House Inn. Ruth cooked and served all the food and soon gained local fame for her desserts. The restaurant had many visitors, including Massachusetts' Senator John F. Kennedy. Her chocolate chip cookies soon became very popular. Ruth contacted Nestlé and they struck a deal: The company would print her recipe on the cover of all their semi-sweet chocolate bars, and she would get a lifetime supply of chocolate. Nestlé began marketing chocolate chips to be used especially for cookies. Ruth wrote a cookbook, Toll
Cristeta Pasia Comerford (born 1962) is a Filipino American chef who has been the White House Executive Chef since 2005. She is the first woman to be selected for the post, and also the first of Asian American descent.
Cristeta Comerford was born as Cristeta Pasia in the Philippines and grew up at Sampaloc, Manila. She completed her secondary education at the Manila Science High School. She attended the University of the Philippines, Diliman in Quezon City, majoring in food technology. However, she left school before completing the degree when she immigrated to the United States at the age of 23.
Comerford's first job was at the Sheraton Hotel near O'Hare International Airport. She also worked at the Hyatt Regency hotel. After Chicago, she moved to Washington, D.C., and worked as a chef at two restaurants. She additionally spent six months in Vienna as a rotating chef. Comerford was recruited by White House executive chef Walter Scheib III in 1995 to work in the Clinton White House.
After Scheib resigned in February 2005, Comerford was appointed White House executive chef by First Lady Laura Bush on August 14, 2005. Comerford is the first female White House executive chef and the
Hiromi Yamada (山田 宏巳, Yamada Hiromi, born 1953-01-27 in Asakusa, Tokyo) is a Japanese chef, specializing in Italian cuisine. He was a top chef in Japan until, in a 1991 car accident, he killed two people and injured several others. The accident propelled him into financial ruin and disgrace. Out of the limelight, he worked in relative obscurity for several years. In 1994, he began a public comeback on an episode of the popular Japanese cooking show, Iron Chef, where he won the "Battle of the Cabbage" against Chen Kenichi.
Michel Roux, OBE (born 19 April 1941), also known as Michel Roux Snr. is a French-born chef and restaurateur working in Britain. Along with his brother Albert, he opened Le Gavroche, later to become the first three Michelin starred restaurant in Britain, and The Waterside Inn, which was the first restaurant outside France to hold three stars for a period of 25 years.
Michel followed his brother into becoming a pastry chef, and again to England in order to open their first restaurant. Together they have been described as the "godfathers of modern restaurant cuisine in the UK", and Michel has been inducted into several French orders, and has received two lifetime achievement awards from different publications. He was decorated during a period of National Service for France during the 1960s.
He found the Roux Brothers Scholarship along with Albert in 1984, and has worked as a consultant for companies such as British Airways and Celebrity Cruises over the years. After he and his brother split the business in 1986, Michel took the Waterside Inn, which he handed over to his son, Alain, in 2002. He remains an active food writer and has appeared on television shows such as Saturday
Tina Nordström (born 6 August 1973 in Välluv, Skåne County) is a Swedish celebrity chef, television personality, and pitch lady from Helsingborg, Sweden.
She hosted the second season of New Scandinavian Cooking on PBS stations on American television, replacing Andreas Viestad as host of the show; she was succeeded by Claus Meyer. She also appeared in a subsequent series featuring the same cast in rotation called "Perfect Day", produced by Tellusworks/Anagram Produktion and directed by Andreas Lindergard.
Besides the cookery show Mat ("Food"), which she made together with Tomas Tengby, she has written cookbooks—Tinas mat ("Tina's food"), Tina and Jättegott Tina.
Nordström won the Swedish Let's Dance television show in 2008.
In 2009, she produced Tinas cookalong, with Gordon Ramsay as a guest cook.
Tom Pemberton (born 1969) is an English chef who cofounded the Hereford Road restaurant off Westbourne Grove, London. He was previously Head Chef at the celebrated St John Bread and Wine in Spitalfields, which is most notable for its use of offal and often neglected cuts of meat. Most of his dishes are traditional British cuisine or variants of such.
Celebrity chefs Anthony Bourdain and Mario Batali both praise St John for its dishes which optimise British food whilst also making full use of the whole animal.
Pemberton trained under Fergus Henderson at the original St John in St John Street in Smithfields, and has also cooked at the Chelsea Arts Club and the Anglesea Arms gastro pub in Hammersmith.
Paul Prudhomme (born July 13, 1940), also known as Gene Autry Prudhomme, is an American celebrity chef whose specialty is Cajun cuisine, and has been credited with popularising the cuisine. He is the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and has previously owned and run several other restaurants. He has lent his name to a number of products, including hot sauce and seasoning mixes, and has written a number of cookbooks.
The youngest of thirteen children, Prudhomme was raised on a farm near Opelousas, the seat of St. Landry Parish, Louisiana. His father Eli Prudhomme Jr., was a farmer, but the family struggled to make ends met during Prudhomme's childhood. Prudhomme was named Paul on his birth certificate as a priest thought he should have the same name as a saint, but he instead went by the name Gene Autry Prudhomme during his youth.
He opened his first restaurant in Opelousas in 1957, a hamburger restaurant called Big Daddy O's Patio. The restaurant went out of business in nine months, which also saw the end of his first marriage. He became a magazine seller initially in New Orleans, and afterwards a number of restaurant jobs took him around the country.
Alex García is a Cuban American chef who helped popularize a version of Cuban food at several New York City restaurants and on the Food Network. Born in Havana, García attended Northeastern University in Massachusetts where he earned a degree in hotel and restaurant management. García later attended the Culinary Institute of America, and Florida International University. He worked alongside chef Douglas Rodriguez for four years at Yuca restaurant in Miami. García's work in New York has included stints on the Food Network in Soho, Babalu, Patria, and Calle Ocho.
García's first cookbook, In a Cuban Kitchen (ISBN 0-7624-1541-X ), was published in September 2004 in the United States and in England. His career suffered a setback in 2003 when he was indicted in federal district court in Brooklyn and charged with conspiracy and money laundering. García was found guilty of money laundering, but served no time. In 2007 García was the consulting chef at a new restaurant called Carniceria on Smith Street, Brooklyn, as well as the Gaucho Steak Company, a themed South American fast food outlet in Hells Kitchen.
Currently Chef Alex Garcia is the Director of Culinary Operations for Barrio Foods
Christine Cushing (born Athens, Greece) - a Canadian celebrity chef, host of the television programmes Christine Cushing Live, and Dish it Out on Food Network Canada - presently hosts "Fearless in the Kitchen" on W and Viva networks in Canada.
She studied linguistics at the University of Toronto, graduating from the Food and Beverage Management program at George Brown College in Toronto in 1986.
Cushing has said that the kitchen tool she could not live without was a mandolin.
She has written three cookbooks and introduced a line of food products.
Christine has endorsed Cook For the Cure, a charity which supports Breast Cancer research.
John Besh is chef, TV personality, philanthropist, restaurateur and author of two cookbooks: My New Orleans and My Family Table. Besh is the owner and executive chef at Restaurant August in New Orleans, Louisiana (twice on Gourmet Magazine’s list of Best Restaurants), and nine other restaurants including La Provence, The American Sector, Lüke (New Orleans and San Antonio), Besh Steak (located in Harrah's New Orleans Casino), Domenica in the Roosevelt Hotel and newest addition Borgne located in the Hyatt Regency Hotel. Besh's first solo-authored cookbook, My New Orleans: The Cookbook: 200 of My Favorite Recipes & Stories from My Hometown was published in 2009, and second published in 2011, "My Family Table: A Passionate Plea for Home Cooking."
Besh was born in Meridian, Mississippi, and raised in south Louisiana. He loved to hunt and also fish. In 1986, John graduated from St. Stanislaus College High School (Bay St Louis, MS), and enlisted in the United States Marine Corps as a reservist. He also attended Louisiana State University in Baton Rouge and was a member of Alpha Tau Omega fraternity. He studied at the Culinary Institute of America, graduating in 1992. Called to active duty
Loyd Daniel Gilman Grossman, OBE, FSA (born 16 September 1950) is an American-British television presenter, gastronome and musician who has mainly worked in the United Kingdom.
Grossman was born in Marblehead, Massachusetts on 16 September 1950, the son of David K. Grossman and Helen Katherine (née Gilman). His father was Jewish and worked as an antiques dealer. His initial education was at the General John Glover School in Marblehead, and then at Marblehead High School. He graduated from Boston University (B.A. History) before going to the United Kingdom in 1975 to study at the London School of Economics (M.Sc.EconHist).
Grossman had a short-lived career as a singer with punk band Jet Bronx And The Forbidden, who reached number 49 in the UK singles chart in December 1977 with "Ain't Doin' Nothing". He relived this period of his life in 2008. Following a guest appearance playing "Ain't Doin Nothin" with the Pork Dukes at the Vienna Rebellion punk festival on 27 April 2008, he played with his new band Jet Bronx and the New Forbidden at the 2008 Rebellion Festival in Blackpool, UK.
Grossman went on to become a restaurant reviewer for Harpers & Queen and The Sunday Times.
Marcus 'Joar' Samuelsson (born Kassahun 'Joar' Tsegie; January 25, 1970) is an Ethiopian-born, Swedish-raised chef and owner of Red Rooster Harlem in New York City and three other restaurants.
After their birth mother died in a tuberculosis epidemic when he was three years old, Kassahun Tsegie and his elder sister, Fantaye, were adopted by Ann Marie and Lennart Samuelsson, a homemaker and a geologist, who lived in Gothenburg, Sweden. The siblings' names were changed to Marcus and Linda Samuelsson. They also have an adopted sister, Anna Samuelsson. Samuelsson's biological father, Tsegie, is a priest and father of eight of the chef's half-siblings; he still lives in the Ethiopian village where Samuelsson was born.
After becoming interested in cooking through his maternal grandmother in Sweden, Samuelsson studied at the Culinary Institute in Gothenburg, where he grew up, apprenticed in Switzerland and Austria, and came to the United States in 1991 as an apprentice at Restaurant Aquavit. At 24, Marcus became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from The New York Times. In 2003 he was named "Best Chef: New York
Mirza Michael John Bukht OBE (10 September 1941 – 4 August 2011) was a British commercial radio executive. Under the pseudonym Michael Barry, he was a chef and television personality who was a regular co-presenter on the BBC2 television show Food and Drink.
Barry was educated at Haberdashers' Aske's Boys' School and at King's College London (BA). His father was a Pakistani diplomat while his mother was from South Wales.
From 1973 to 1997 he was the Programme controller for Capital Radio, GWR Group Radio, Classic FM, Jamaica Broadcasting and the Principal of the National Broadcasting School. The first programme controller of Capital Radio and of Classic FM, he had also worked for Kent's Invicta FM.
He spent time during the early 80s on the Wild Coast of the now defunct Republic of Transkei, setting up the now defunct Capital Radio 604, where he moonlighted as the Capital Crafty Cook. He was regarded by those South African broadcasters who worked under his tutelage as having mentored a generation of highly professional radio presenters. Inane patter was his nemesis. His mantra: "If you've nothing to say, segway!" (see segue)
He was perhaps best known by the general public as a
Rocco DiSpirito (born November 19, 1966) is an American chef based in New York City.
DiSpirito was born in Queens, New York City, New York. He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor's degree in business. DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking.
DiSpirito is best known as a celebrity chef and a cookbook author. He is known for his involvement in Union Pacific, a restaurant he opened in 1997 in the Gramercy Park section of Manhattan. A year later, New York Times reviewer Ruth Reichl, in an ecstatic three-star review, reported that a woman at the next table was moaning in uncontrollable ecstasy as she ate, but it was impossible to determine what dish had provoked that reaction, since just about every entree was worthy of such moans. He left Union Pacific in 2004.
From 2003 to 2004, DiSpirito starred in the NBC reality television show The Restaurant, which followed the launch and operation of a new Manhattan restaurant called Rocco's on 22nd. The show was canceled and DiSpritio was successfully sued by the restaurant's financier Jeffrey Chodorow to
Walter S. Scheib III (born May 3, 1954) was the White House executive chef from 1994 until 2005. Scheib is known for his creation of a distinctly American cuisine for the White House. He was responsible in this role for preparing everything from simple First Family dinners to very formal State Dinners. His creations were served to many world leaders, including Tony Blair, Jacques Chirac, Vicente Fox, Václav Havel, Nelson Mandela and Boris Yeltsin.
Walter S. Scheib III was born on May 3, 1954 in Oakland, California, but he and his family moved to Bethesda, Maryland. He attended Walter Johnson High School and then the University of Maryland, College Park. He then graduated from The Culinary Institute of America in Hyde Park, New York in August 1979.
He then began working as a cook in Washington, D.C. He was promoted within three years to executive chef. In 1994, then-First Lady Hillary Clinton was impressed by Scheib's work at the Greenbrier Resort and asked him to serve as executive chef at the White House. Clinton felt that it was important to showcase the best of American cuisine at the nation's First House, and Chef Scheib delivered to high renown. After eleven years there,
Anne W. Burrell (born September 21, 1969) is an American chef, TV personality, and was an instructor at the Institute of Culinary Education in New York City until 2007. She is the host of the Food Network show Secrets Of a Restaurant Chef and co-host of Worst Cooks in America, where she is currently undefeated. She is also one of Iron Chef Mario Batali's sous chefs in the Iron Chef America series and appears on other programs on the network such as The Best Thing I Ever Ate. She was a contestant on the fourth season of The Food Network competition show, The Next Iron Chef Super Chefs being eliminated in episode 6. She was also a contestant on the first season of Chopped All-Stars Tournament, winning the "Food Network Personalities" preliminary round to advance to the final round, where she placed second runner up to Nate Appleman (winner) and Aaron Sanchez. Anne is openly lesbian.
Burrell was born September 21 of 1969 in Cazenovia, New York. She attended Canisius College in Buffalo and graduated with a Bachelor of Arts (BA) degree in English and communication in 1991.
A year later, Burrell enrolled at the Culinary Institute of America, eventually graduating in 1996 with an
Hugh Fearnley-Whittingstall (born 14 January 1965) is a British celebrity chef, television personality, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy. He is best known for being the lead personality in the River Cottage series on UK's Channel 4, which focuses on his efforts to become a self-reliant downshifted farmer in rural England and feed himself, family and friends with locally produced and sourced fruits, vegetables, fish, eggs and meat.
Born in London to gardener and writer Jane Fearnley-Whittingstall and Robert Fearnley-Whittingstall, Hugh was brought up in Devon. He was educated at Eton College and St Peter's College, Oxford, where he read philosophy and psychology.
After graduating from university, he began a career in conservation work in Africa. He then spent a brief period as a sous-chef at River Café. Fearnley-Whittingstall says "being messy" and "lacking discipline" made him unsuited to working in the River Café kitchen. He regards it as an event that helped shape his current career.
He became a freelance journalist, published in Punch, the Evening Standard and The Sunday Times. In 1994, Macmillan published his Cuisine
Ian Richard Parmenter OAM is a London-born Australian celebrity chef, winemaker and author who presented 450 five-minute programs of the cookery show Consuming Passions on the Australian ABC television network. The programme was also broadcast in many other countries.
Parmenter was a Fleet Street, London journalist before moving to Australia in 1971. He joined the national broadcaster in Perth and qualified as a TV producer in 1974. He has developed a culinary flair in private life, confessing to having no trade or professional or experience in foodservice.
He has also written several recipe collections and two books, listed below.
On 26 January 2011, Parmenter was awarded the Medal of the Order of Australia for service to the food and tourism industries as an event director, author, journalist and broadcaster.
Keith Floyd (28 December 1943 – 14 September 2009) was a British celebrity chef, television personality and restaurateur, who hosted cooking shows for the BBC and published many books combining cookery and travel. On television, his eccentric style of presentation endeared him to millions of viewers worldwide.
Floyd was born at Folly Farm near Reading, Berkshire on 28 December 1943 to working-class parents Sydney and Winnifred Floyd. He was brought up in a council house in the village of Wiveliscombe in Somerset. His family made financial sacrifices to enable him to be educated privately at Wellington School, Somerset.
Floyd became a cub reporter on the Bristol Evening Post and after watching the film Zulu decided to join the British Army, attaining the rank of Second Lieutenant in the Royal Tank Regiment, where he pestered the mess cook to produce gourmet dinners.
After three years, finding that he and the Army were "mutually incompatible", Floyd found employment in several catering-related jobs including barman, dishwasher and vegetable peeler.
By 1971, Floyd had acquired three restaurants in Bristol, Floyd's Bistro in Princess Victoria Street in Clifton, Floyd's Restaurant in
Aarón Sanchez (born February 12, 1976) is an American chef, the executive chef and part-owner of the restaurant Centrico. He has appeared on Iron Chef America, and is one of the few chefs whose battles have ended in a draw, tying with Masaharu Morimoto in "Battle Black Bass" in Season 2. He was a contestant on The Next Iron Chef, eliminated in the sixth test, "Creativity Under Pressure". He currently appears on the show Heat Seekers with Roger Mooking, and is a recurring guest judge on the show Chopped on Food Network. He has also been featured on Chefs vs. City with Chris Cosentino.
Aarón and his twin brother Rodrigo, an attorney in New York City, were born in 1976, in El Paso, Texas, the sons of Zarela Martinez, a restaurateur and the author of several cookbooks and the late Adolfo Sanchez. He began cooking at an early age, helping his mother prepare traditional Mexican foods for her catering business. In 1984, the family moved to New York, and his mother launched the acclaimed Café Marimba, and Sanchez began to cook in a professional kitchen. At age 16, Sanchez was cooking at a level that earned him a place in a Masterclass with chef Paul Prudhomme. In 1994, Sanchez graduated
Alfons Schuhbeck born on May 2, 1949 in Traunstein, Upper Bavaria, Germany is one of Germany’s top chefs, as well as being a restaurateur, celebrity chef, author and businessman.
Born Alfons Karg, he trained as a telecommunications technician, but soon became disenchanted with this profession. While playing with his band in the Bavarian holiday resort of Waging am See, he ran into the restaurateur Sebastian Schuhbeck. This man committed Alfons in a career in the hospitality business and became his mentor. Sebastian Schubeck later adopted Alfons and made him his heir.
He studied at the College of Hotel Management Bad Reichenhall in Bavaria. After that he went through practical training in Salzburg, Geneva, Paris, London and Munich (in Eckart Witzigmanns three stars awarded Aubergine). He finally took the Kurhausstüberl from his mentor in 1980.
Alfons was the driving force in Sebastian Schuhbeck's business. His chef skills impressed the guests of the Kurhausstüberl in a way, that this former village inn became a favourite restaurant for the upper society of Munich and Salzburg.
In 1983 he was awarded with one star in the French Michelin Guide, as the third chef outside France at this
David Chang (Korean language: 장석호, Chang Seok-ho, born August 5, 1977) is a noted Korean-American chef. He is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō. In 2009 Ko was awarded 2 Michelin stars, which it still maintains. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI).
As a child, Chang was a competitive golfer who participated in a number of junior tournaments, several of which Tiger Woods was also a participant in. After graduating college with no particular plan, Chang pursued a variety of jobs, including teaching English in Japan, then bussing tables and holding finance positions in New York City. He worked at Mercer Kitchen in Manhattan and in the year 2000, got a job answering phones at Tom Colicchio's Craft restaurant. Chang stayed at Craft for two years and then moved back to Japan to work at a small soba shop, followed by a restaurant in
Judy Ann Santos ( /ˈdʒʊdɪ ˈæn ˈsæntoʊs/ ǰUDI-æn-SAHN-TOS, born Judy Anne Lumagui Santos; May 11, 1978) is a Filipino film and television actress, product endorser, recording artist, and film producer.
She began as a child actress and made her professional television debut in Kaming Mga Ulila (1986) before her screen debut in the film Silang Mga Sisiw Sa Lansangan (1988) where she appeared as part of the ensemble playing a supporting role. Her first leading role in a television series was in Ula, Ang Batang Gubat (1988), but she received media recognition in her breakthrough television series Mara Clara (1992). She has since spawned highly-rated television series, amongst these are Esperanza (1996), Basta't Kasama Kita (2003), Sa Piling Mo (2006) and Ysabella (2007).
Santos starred in commercially successful films in the early 1990s following motion picture adaptations of Mara Clara (1996) and Esperanza (1999). She further achieved television and film success with pairings opposite Wowie de Guzman, Rico Yan and Piolo Pascual.
Santos’ performance in the film Sabel (2004) received critical acclaim and earned her the Gawad Urian for Best Actress. In 2006, her film Kasal, Kasali, Kasalo
Prosper Montagné (pronounced: [pʁɔs.pɛʁ mɔ̃taɲe]) (14 November 1865, Carcassonne, Aude – 22 April 1948) was a French chef and author of many books and articles on food, cooking, and gastronomy, notably the Larousse Gastronomique.
Upon leaving the Lycée de Carcassonne, he wished to become an architect, but this proved impossible. His father acquired l'Hotel des Quatre-Saisons in Toulouse, with his son as a chef – the beginning of an illustrious career.
He apprenticed at the Grand Hôtel of Paris and the Hotel d'Angleterre of Cauterets, then worked at various restaurants in Paris and San Remo, and the Hôtel de Paris of Monte Carlo. In 1900, he returned to Paris and was chef of the Pavillon d'Armenonville, the Pavillon Ledoyen, and finally the Grand Hotel where he stayed for 10 years. Later, he had his own restaurant, the Montagné, and was a consultant to La Reine Pédauque.
He wrote many books on cooking, including Le grand livre de cuisine—considered his masterpiece, La grande cuisine illustrée, and Larousse Gastronomique with Prosper Salles; Bonne chère, pas chère, La cuisine diétique, Les délices de la table, Le livres des cuisines militaires, Mon menu, and Le festin occitan. He
Sandra Lee (born Sandra Lee Christiansen on July 3, 1966) is an American television cook and author. She is known for her "Semi-Homemade" cooking concept, which allegedly involves 70 percent pre-packaged products with 30 percent fresh items.
Lee and her sister Cindy lived with their paternal grandmother, Lorraine. By 1972, her parents had divorced; her mother remarried, moving them to Sumner, Washington. When Lee was 11, her mother divorced for a second time. Lee then took on the role of mother for her four younger siblings. Her responsibilities included buying groceries, preparing the meals, and handling the family finances. She graduated from Onalaska High School in Onalaska, Wisconsin. Lee attended the University of Wisconsin-La Crosse. She later attended Le Cordon Bleu in Ottawa, Canada for one week.
In the early 1990s, Lee created a product called "Sandra Lee Kraft Kurtains", a home decorating tool that used a wire rack and sheets or other fabric samples to create decorative drapery. The product was sold via infomercials and cable shopping networks. Home-shopping network QVC hired her as on-air talent; in her first 18 months on the network, Lee sold $20 million worth of
Susan Spaull is a cookery writer, teacher and chef. She trained at Leiths School of Food and Wine in London and went on to become one of their senior teachers. She has written several cookery books for Leiths including Leiths Techniques Bible which won a Gourmond Book Award for the "Best Book in the World for Food Professionals" in 2003. She also does food photography, demonstrations and recipe development.
Co-authored with Lucinda Bruce-Gardyne
The book has won two major awards since publication:
Co-authored with Fiona Burrell
Tom Valenti is the Executive Chef and co-owner of Ouest Restaurant on the Upper West Side of Manhattan, in New York City. The recipient of many awards for his comfortable cooking style, Valenti is best known for his salmon gravlax and slow-cooked meats, particularly braised lamb shanks. On October 28, 2008, he opened a new restaurant, named The West Branch, just a few blocks south of his flagship location. Additionally, Valenti released his third cookbook, You Don't Have to be Diabetic to Love This Cookbook, in June 2009, dedicated to recipes for diabetic diets. Valenti was the driving force behind the establishment of the Windows of Hope Family Relief Fund, established to benefit the surviving family members of foodservice-related victims of the September 11, 2001 attacks.
After graduating from high school, Valenti took a job working pastry at a local Ithaca French restaurant, l'Auberge du Cochon Rouge. Exposure to the traditional Escoffier style of French cooking led him to relocate to Rye, New York where he accepted a job as a private chef to a wealthy family. He was free to design the menu as he pleased with the stipulation that the same meal not be repeated for at least 200
Rosemary Shrager is an English chef, best known for being a haute cuisine teacher on the reality television programme Ladette to Lady, and as a judge on Soapstar Superchef.
Other TV projects have included Kitchen Showdown with Rosemary Shrager, where she weaned unhealthy fast-food families onto nutritious cuisine.
Shrager is an accomplished chef and has worked with fellow Soapstar Superchef judge Jean-Christophe Novelli.
Currently she is hosting her latest TV series Rosemary Shrager's School for Cooks, where ten contestants compete for the opportunity to work in a Michelin star restaurant.
Shrager played the part of a strict, no-nonsense headmistress on the MTV reality show, The Girls of Hedsor Hall. She the food historian and author Ivan Day recreated dishes cooked for Queen Victoria on the 2011 BBC series Royal Upstairs Downstairs.
Shrager was born 21 January 1952, in London, England and is of Jewish parentage. She is now known for cooking daily on The Alan Titchmarsh Show.
Alan Yau (Chinese: 丘德威; Cantonese Yale: Yau1 Dak1 Wai1), OBE (born 1962, Hong Kong) is a London-based restaurateur who is best known for founding the Wagamama food chain in the United Kingdom. He was born in Sha Tau Kok, Hong Kong and moved to King's Lynn, Norfolk at the age of 12 with his family, barely able to speak a word of English.
Alan Yau was awarded the OBE in the 2006 New Year Honour's List for services to the restaurant industry.
Alan Yau is also the man behind the leading London Chinese restaurants Hakkasan and more recently Yauatcha, which have each been awarded a Michelin Star.
In April 2008, the British magazine Restaurant unveiled its sixth annual global ranking of the 50 Best Restaurants in which Hakkasan was rated 18th.
Alan Yau is also a director of Thai restaurant Busaba Eathai, which has five branches in central London. His latest restaurant is a Chinese noodle bar named Cha Cha Moon, which opened in mid-2008.
In April 2009, Yau made his U.S. debut with the opening of Hakkasan in the Fontainebleau in Miami Beach, Florida.
Yau had previously tried to make his U.S. debut in 2006 at New York's Gramercy Park Hotel, Park Chinois, but didn't due to external
James Koskiniemi (born February 16, 1977) is an American chef who is the recipient of the San Francisco Chefs Association 2010 Chef of the Year. James worked as the Executive Chef of The Bellevue Club in Oakland, California and as of 2011 owns and operates Chef James SF - Bay Area Culinary Services. He is a writer for the Culinarian Magazine, and is serving a third term as President of the Board of Directors of the San Francisco Chefs Association - Chefs Association of the Pacific Coast ACF. He appeared on the cover of the February 2008 issue of the Culinarian Magazine.
When Chef James was six years old he won first place in a men's cooking competition and a culinary award from Alice Waters. At an early age he was introduced to Traditional French cooking by his father Ken who studied under Master Chef Ken Wolfe, and baking and pastry from his mother Peggy.
Chef James has an Associate of Occupational Studies in Le Cordon Bleu degree from the California Culinary Academy in San Francisco, California, and was the only one to graduate with full honors at the top of his class out of almost 700 students. In June 2007 Chef James was invited by the Adopt a Ship Program as a Chef Instructor
James Tanner (born 28 November 1976) in Maidstone, Kent is a British chef and television personality. He currently appears on the BBC cookery programme Ready Steady Cook.
Tanner began his catering career, preparing salads and starters, in "Brookers Oast" a Whitbread Brewers Fayre in Kent in the early 1990s After studying hotel management he worked in the kitchens of several restaurants, often with his older brother, fellow celebrity chef Chris Tanner. He worked his way up through the ranks until he was invited by the Roux brothers, Michel and Albert, to move to the US and work in upstate New York, where he was Chef de partie at the Lake Placid Lodge. Within four months he was promoted to junior Sous-chef.
He worked his way up the ranks and on returning to England took a job under Martin Blunos at the two Michelin-starred restaurant Lettonie in Bath before a Head Chef role at Right on the Green in Kent.
In 1999, aged 23, Tanner and his brother opened "Tanners Restaurant" in Plymouth.
In Spring 2006 Tanner and his brother opened a second restaurant in Plymouth. The Barbican Kitchen is a brasserie sited within the Plymouth Gin Distillery, a 500 year old building in the heart of
Jehane Benoît, OC (née Patenaude) (March 21, 1904 – November 24, 1987) was a Canadian culinary author, speaker, commentator, journalist, and broadcaster. After studying at the Sorbonne and the Cordon Bleu cooking school in Paris, she started her own cooking school, Fumet de la Vieille France, in Montreal. She also opened one of Canada's first vegetarian restaurants, The Salad Bar, in 1935.
Best known as "Madame Benoît," she wrote 30 books during her career, including the Encyclopedia of Canadian Cuisine. She appeared rebularly on CBC Television's Take 30 and later became a proponent of microwave cookery, writing several books on the subject as well as appearing in television commercials for Panasonic microwaves.
In 1973, she was made an Officer of the Order of Canada "for her contribution to this art in Canada".
Sam Choy is a chef, restaurateur, and television personality known as a founding contributor of "Pacific rim cuisine". Choy is an alumnus of the Kapiolani Community College Culinary Arts program. One of his first jobs as a chef was at The Waldorf-Astoria Hotel in New York City. He would then return to Hawaii, where he eventually opened a chain of restaurants.
In 1991, Choy founded the Poke Festival and Recipe Contest.
In 2004, Choy was awarded the James Beard Foundation Award for Sam Choy's Kaloko in Kailua-Kona, on the Big Island of Hawaii.
Choy has appeared in several Food TV programs, including Ready.. Set... Cook! and Iron Chef America. He is good friends with Emeril Lagasse, who has appeared on Choy's TV show Sam Choy's Kitchen on KHNL. Lagasse has also mentioned Choy by name several times in his TV shows; one of those times he was making Poke on his live TV show, and added peanut butter to the Poke - Choy's secret ingredient. Choy has also very recently designed special Hawaiian inspired dishes for American Airlines first class passengers to and from Hawaii.
Choy is the son of a Chinese father, Hung Sam Choy, and a Hawaiian–German mother, Clairemoana. He is married to Carol,
Curtis Stone (born 4 November 1975) is an Australian celebrity chef, author and television personality, nicknamed "The Quiet Terminator" by fans following his performance on The Celebrity Apprentice 3.
He was born in Melbourne, Australia. Stone began cooking with his grandmother at the age of five. He attended Penleigh and Essendon Grammar School. His father, Bryan Stone, is an accountant.
Stone studied for a Bachelor of Business degree before deciding to pursue a career as a chef. He worked at some top Australian restaurants before leaving to work at various restaurants in London. In Australia, he debuted his cooking career at age 18 at the Savoy Hotel. On completing his qualifications as a chef, Stone began cooking in London under Marco Pierre White at the Café Royal and Mirabelle. He went on to become head chef at White's Quo Vadis.
Stone returned briefly to Australia to make the travelling cooking show Surfing the Menu (on ABC TV) with another chef, Ben O'Donoghue.
Stone had appeared on a number of cooking programmes in the UK, including Dinner in a Box, Good Food Live and Saturday Kitchen. He also hosted the first season of My Restaurant Rules in Australia. Beginning in May
Éric Ripert (rih-pair) (born 1965 in Antibes) is a French chef, author and television personality specializing in modern French cuisine and renowned for his work with seafood.
Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants". It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide.
Eric Ripert was born in France and learned to cook at a young age from his grandmother. When he was young, his family moved to Andorra, where he was raised. He later returned to France and attended culinary school in Perpignan.
At the age of 17 in 1982 he moved to Paris where he worked for two years at La Tour d'Argent, a famous restaurant more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted to Assistant Chef de Partie. In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier.
In 1989, Ripert moved to the United States and was hired as a sous chef in the Watergate Hotel's Jean Louis Palladin
Jason Atherton (born 6 September 1971 in Sheffield, South Yorkshire), is an English chef. He was the Executive Chef at Gordon Ramsay's Michelin starred Maze in London until 30 April 2010.
The son of a Skegness hotelier and her joiner husband, Atherton ran away to London when his parents were on holiday aged 16. After training at Boston College, Lincolnshire, he spent six weeks training with the Army Catering Corps, which he hated.
After working as commis chef at Skegness’ County hotel, he returned to London as commis chef under Boyd Gilmour, and then under Pierre Koffmann (at La Tante Claire) and Nico Ladenis. He then joined Marco Pierre White at Harvey’s, before joining Restaurant Marco Pierre White at the Hyde Park Hotel.
Atherton then served as sous chef at Stephen Terry’s Coast, before becoming head chef at Oliver Peyton’s Mash & Air in Manchester. In 1998 Atherton backpacked to Spain, and became the first British chef to complete a stage at Ferran Adrià’s three-Michelin-star El Bulli restaurant after initially agreeing to work unpaid.
Atherton returned to London to work alongside Stephen Terry at Claudio Pulze’s Frith Street restaurant, winning Caterer and Hotelkeeper Acorn
Lars "Kuprik" Bäckman is a chef who lives in Leksand, Sweden.
Bäckman was brought up in the Swedish town of Rättvik, where, as a child, he helped out in his parents' hotel. His interest for food led him to attend restaurant training, after which he worked in numerous restaurants around Sweden.
When he was 21 years old, he left for the United States to help his friend start a restaurant called "Viking Horn" and known informally as "the horny Viking". It was situated in the outskirts of Beverly Hills. After the "Viking Horn" he became head chef of a Holiday Inn hotel and later, head chef at 20th Century Fox.
Bäckman was asked to do a commercial for Swedish food in a show that was later to become Good Morning America. It was to be a live show, where he cooked and explained his cooking to a program host who was supposed to ask questions and guide the process along. However, the host never showed up and Bäckman had to attempt the taping on his own. In his words:
Currently, Bäckman is travelling around Sweden while cooking, telling jokes and singing in shopping malls, at company parties and similar arrangements. He is also recording TV-commercials for Siljan Food, and working on his own
Nick Nairn (born 12 January 1959, Stirling) is a Scottish celebrity chef. He became the youngest Scottish chef to win a Michelin star in the early 1990s.
Nairn was born in January 1959 and grew up in the village of Port of Menteith in Stirlingshire. He attended McLaren High School in Callander before joining the merchant navy at the age of 17 in 1976, serving until 1983.
Despite a lack of formal training, he opened his first restaurant, Braeval near Aberfoyle, in 1986. The restaurant won a Michelin star in 1991, making Nairn the youngest Scottish chef to win a star.
Nairn went on to open Nairns restaurant in Glasgow in 1998 and a cook school in 2000 at Lake of Menteith. In 2003, he sold his restaurant in Glasgow to concentrate on the cookery school, although he also undertakes a range of corporate work.
Nairn was a regular chef on BBC's popular Ready Steady Cook from 1995 and presented the Wild Harvest and Island Harvest television programmes in the 1996 and 1997. He has written a number of books and columns for newspapers and magazines and has appeared on a range of television programmes, including a stint as the main presenter on the BBC Scotland programme Landward from 2007 to
Raúl Musibay (b. in Cayo la Rosa, near Bauta in the province of Havana, Cuba) is a chef and Internet entrepreneur.
Musibay is a member of the Three Guys From Miami and is known for his elaborate Cuban-style pigroasts and has taught this art to hundreds of people all over the world. With his two brothers-in-law, he runs the Cuban website, The Internet Cuban. The three chefs and authors have made several appearances on the cable television channel Food Network. The Three Guys From Miami are authors of the books "Three Guys From Miami Cook Cuban" ISBN 1-58685-433-X, and "Three Guys From Miami Celebrate Cuban" ISBN 1-4236-0063-0.
Sara Moulton (born February 19, 1952) is an American chef, cookbook author and television personality.
She is a food editor for Good Morning America, a morning news-and-talk show broadcast on the ABC television network. For twenty years, she was the chef of the executive dining room at Gourmet until the magazine's publisher, Condé Nast Publications, announced on October 5, 2009, that the magazine was ceasing publication.
Since 2008, Moulton is the host of Sara's Weeknight Meals, a cooking show on PBS, a public-television network.
Between 1996 and 2005, she hosted Cooking Live (1997–2003), Cooking Live Primetime (1999) and Sara's Secrets (2002–2005) cooking shows on the Food Network, becoming one of the original stars of that cable- and satellite-television channel during its first decade.
Moulton is the author of several cookbooks and videos including Sara Moulton Cooks at Home (2002), Sara's Secrets for Weeknight Meals (2005) and Sara Moulton's Everyday Family Dinners (2010).
She was one of the founders, in 1982, of the New York Women's Culinary Alliance.
Moulton was born in New York City, New York, and attended The Brearley School in New York City's Manhattan borough.
The idea of
Teresita Román de Zurek is a Colombian writer and chef. She was born in Cartagena, Colombia on December 29, 1925.
Teresita Román began working at the Colombian Red Cross in the Department of Bolivar in the mid 1960s. She founded the association "Damas Grises" and was its regional president from 1992 to 2000. After that she was named Honorary National President.
In 1963, she published the first edition of Cartagena de Indias en la Olla, her very first cookbook which has since been published in 45 editions, both in Spanish and English. Cartagena de Indias en la Olla has been recognized with numerous awards all over Colombia and in the United States. In 1998 she published Mis Postres, a small cookbook entirely dedicated to desserts, almost entirely to chocolate. In 2004, she received a distinction from the Popayan Cooking Festival for her work to preserve the native cuisine of Cartagena. Teresita Román de Zurek also belongs to the internationally renowned Chaîne des Rôtisseurs.
Throughout her life she has been awarded numerous prizes, both for her enormous contribution to Colombian culture and its preservation, as well as for her active public life which has been dedicated to those
William Todd English (born August 29, 1960) is a celebrity chef, restaurateur, author, entrepreneur, and television personality based in Boston, Massachusetts, United States. He is best known for his restaurant, Olives, located in both Boston and Las Vegas, plus his TV cooking show, Food Trip with Todd English, on PBS. In 2005 he was a judge on the PBS show Cooking Under Fire.
His life and career received a chapter in Super Chef by Juliette Rossant who had written previously about English for Forbes magazine's Celebrity 100 list.
Todd English also works as lead chef for Delta Air Lines (US).
English was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. He matriculated at Guilford College in North Carolina on a baseball scholarship, but quit and entered the Culinary Institute of America in 1978 and graduated in 1982.
He worked under Jean-Jacques Rachou at New York’s La Cote Basque, and then moved to Italy to work at several restaurants there.
He returned to the United States at age 25 and served as the Executive Chef of the Italian restaurant Michela’s in Cambridge, Massachusetts for three years before opening the original Olives restaurant
Dave Lieberman (born in Philadelphia, Pennsylvania) is the host of the Food Network series Good Deal with Dave Lieberman.
Lieberman attended The Shipley School. Campus Cuisine, his first cooking show at Yale University, was a public-access show that combined "sophisticated and accessible cooking with crazy college adventures."
Lieberman's first book, Young & Hungry, was published in 2005. Soon after, he made People magazine's 50 Hottest Bachelors (June 27 issue). In 2006, Lieberman told Heeb Magazine that he does not cook in his off-hours, including on dates. In October 2006, he published a second cookbook; Dave's Dinners: A Fresh Approach to Home-Cooked Meals.
On November 21, 2006, the Food Network premiered their first web-exclusive series, called Eat This with Dave Lieberman. Lieberman visits five United States cities uncovering trends and crazes in cuisine, including specialty meats, flavored salts, dessert bars and more.
In 2007, Lieberman moved to Los Angeles.
Katherine Rebekah "Katie" Lee (born September 14, 1981) is a television food critic and chef.
Lee is from Milton, West Virginia. She is a graduate of Miami University in Oxford, Ohio, with a Bachelor's degree in English and Journalism. While there she was a member of Kappa Alpha Theta. She spent a semester abroad in Florence, Italy at The British Institute.
She met Billy Joel when she was 22 years old, working as a restaurant correspondent for George Hirsch: Living it Up! on PBS in 2003. After dating for a year, she and Joel married at his home in Oyster Bay, Long Island, on October 2, 2004. Alexa Ray Joel, Billy Joel's daughter from his marriage to Christie Brinkley, served as maid of honor.
After nearly five years of marriage, Billy and Katie Lee separated in June 2009. The separation came after months of rumors that Lee was having an affair with Israeli fashion designer Yigal Azrouel.
Since graduating, Lee was a TV restaurant critic for PBS's healthy lifestyles and cooking TV series George Hirsch: Living It UP!
Lee has worked in several restaurants and gourmet food and wine stores. In 2003, she helped to open Jeff and Eddy’s Restaurant where she served as the house
Paula Hiers Deen (born January 19, 1947) is an American cook, cooking show host, restaurateur, author, actress and Emmy Award-winning television personality. Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen. She has published five cookbooks. Though married in 2004 to Michael Groover, she uses the surname Deen, from her first marriage.
Deen was born Paula Hiers in Albany, Georgia, the daughter of Corrie A. (née Paul) and Earl Wayne Hiers, Sr. Her parents died before she was 23, and an early marriage ended in divorce. In her 20s, Deen suffered from panic attacks and agoraphobia. She then focused on cooking for her family as something she could do without leaving her house. Her grandmother Irene Paul had taught her the hand-me-down art of Southern cooking; one of the only places she felt safe was at her own stove, making thousands of pots of chicken and dumplings. She later moved to Savannah, Georgia, with her sons. In 1989, she divorced her husband, Jimmy Deen, to whom she had been married since 1965. She was left with only $200 and money was tight raising both her kids and her younger brother, Earl
The Three Guys From Miami--Raul Musibay, Glenn Lindgren, and Jorge Castillo--are chefs and food writers. They provide Cuban cooking tips and advice for professional and amateur chefs all over the world. Their recipes have been included in several cookbooks, newspapers, and national magazines.
The Three Guys From Miami were featured in a Public Television documentary, "La Cocina Cubana: Secretos de mi Abuela".
They also have made several appearances on the Food Network, had a cooking show on Miami Public Television, have appeared on the Travel Channel, and are frequent guests on National Public Radio (All Things Considered). They are authors of the books Three Guys From Miami Cook Cuban and Three Guys From Miami Celebrate Cuban.
Their website iCuban.com debuted in 1996 and has logged more than 5 million visitors in its 15-year existence.
Raúl Musibay went to the United States via Spain in 1980. A full-time Miami resident, Musibay is a proponent of traditional Cuban cuisine and an advocate of preserving Cuban culture in the United States.
Glenn Lindgren grew up in Minneapolis and first went to Miami in 1984, where he began his studies in Cuban and Latin cuisine. Lindgren is the
Alain Passard (French pronunciation: [alɛ̃ pasaʁ]; born 4 August 1956 at La Guerche-de-Bretagne, France) is a French chef and owner of the three star restaurant L'Arpège in Paris.
The son of musicians, Passard is also passionate about music, playing the saxophone.
Alain Passard makes his debut at Le Lion d’Or of Liffré from 1971 to 1975 under Michel Kéréver, one of the rare “starred” Bretons of his time. During this time, technique is on the menu. He is exposed not only to the fundamentals of classic cuisine, but also banquet service, and takes advantage of the occasion to elaborate his own research involving the chaud-froid of poultry, Bellevue-prepared rock lobster, cream puff cakes and demi-deuil-style hen. The following year from 1975 to 1976, he makes his entrance at La Chaumière under the command of Gaston Boyer, triple Michelin macaroon-holder. Gaston Boyer’s cuisine reflects an unyielding allegiance to culinary classicism, a lasting souvenir for Alain of a “fine dining establishment.” The encounter with Alain Senderens of L’Archestrate in 1977 takes on another dimension. There, an unprecedented ambiance reigns. In the throes of a small kitchen is the team led by
Robert William "Bobby" Flay (born December 10, 1964) is an American celebrity chef, restaurateur and reality television personality. He is the owner and executive chef of 12 restaurants: Mesa Grill in Las Vegas, New York City, and the Bahamas (Atlantis Paradise Island, Nassau); Bar Americain in New York City and Uncasville, Connecticut; Bobby Flay Steak in Atlantic City; and Bobby's Burger Palace in Lake Grove, New York, East Garden City, New York, Princeton, New Jersey, Paramus, New Jersey, Eatontown, New Jersey, Uncasville, Connecticut, Philadelphia, Pennsylvania, Washington D.C., College Park, MD and Cherry Hill, New Jersey.
Flay has hosted seven Food Network television programs and appeared regularly on an eighth. He has appeared as a guest on other Food Network shows and hosted a number of specials on the network. Flay is featured on the Great Chefs television series.
Bobby Flay was born in New York to Bill and Dorothy Flay, where he was raised and continues to live. He is a fourth generation Irish American.
At age 8, Flay asked for an Easy-Bake Oven for Christmas, against his father's objections, who thought a G.I. Joe would be more gender-appropriate. He ended up getting
Charlie Trotter (born September 8, 1959(1959-09-08) in Chicago, Illinois) is a chef and restaurateur.
A graduate of New Trier High School, Trotter started cooking professionally in 1982 after earning a degree in political science from the University of Wisconsin–Madison. For the next 5 years, he worked and studied in Chicago, San Francisco at the California Culinary Academy, Florida and Europe. In February 2010, Trotter married longtime girlfriend Rochelle Smith. who is now also his publicist; his first marriage, which ended in divorce, produced a son, Dylan.
Charlie Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter in which he details his recipes and cooking techniques. He likens cooking to an improvisational jazz session in that as two riffs will never be the same, so too with food. He has also written 14 cookbooks, three management books and has a line of organic and all natural gourmet foods distributed nationally.
Trotter is involved with his philanthropic Charlie Trotter Culinary Education Foundation and other causes. He was awarded the Humanitarian of the Year award in 2005 by the International Association of Culinary Professionals.
Chen Kenmin (simplified Chinese: 陈建民; traditional Chinese: 陳建民; pinyin: Chén Jiànmín; Japanese: Chin Kenmin; June 27, 1912 – May 12, 1990) was a Japanese chef of Chinese origin, also known as the father of Chen Kenichi, the Iron Chef Chinese on the television show Iron Chef.
Born in Yibin, Sichuan, China, Chen emigrated to Japan in 1952, and became a Japanese citizen in 1954. Chen had originally specialized in Chinese imperial cuisine. However in 1958, upon opening the Shisen Hanten (四川飯店) Restaurant in Japan, Chen arranged his dishes to cater to the tastes of his Japanese clients. Chen introduced Shanghai-style Sichuan cuisine to the Japanese people through the Shisen Hanten Restaurant as well as through nationwide TV shows, particularly NHK's TV show, Kyō no ryōri ("Today's Cuisine" in English). Chen came to be known as the "father of Chinese Sichuan cooking" in Japan.
Among the many Shanghai-style Japanese Chinese dishes Chen popularized in Japan include:
Conrad Gallagher (born 12 March 1971) is an award-winning Irish chef from Letterkenny, County Donegal, Ireland. He was educated at Scoil Colmcille and Saint Eunan's College.
Gallagher was raised in Hawthorn Heights, Letterkenny. He was educated at Scoil Colmcille and St Eunan's College in the town. In his autobiography he told of the abuse he received at both institutions. He discussed how the Christian Brothers would feel him up and attempt to interfere with him. During his time in St. Eunan's College, He joined a school punk band called "Kakistocracy". He was inspired by his grandmother's and mother's home cooking which led to him leaving St Eunan's College and training as a chef at Killybegs Catering College.
After training in Ireland from the age of twelve, he went on to win 4 gold medals at Hotel Olympia and Chef Ireland. He trained with some of Ireland's top chefs before moving to New York to take on his dream of becoming a chef. In New York he joined the Plaza Hotel. The Waldorf Astoria's Peacock Alley later recruited him where he spent two years as Sous Chef under Laurent Manrique. While living in New York he went on to work in Restaurant Daniel and Park Avenue Café.
Emeril John Lagasse (pronounced /ˈɛmərəl ləˈɡɑːsi/ EM-ər-əl lə-GAH-see; born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “Bam!” The "Emeril Empire" of media, products and restaurants generates an estimated US$150 million annually in revenue.
Lagasse was born on October 15, 1959, in Fall River, Massachusetts to a Canadian Québécois father, John, and Portuguese mother, Hilda. He worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. His talents as a percussionist earned him a scholarship to the New England Conservatory of Music but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. He met his first wife, Elizabeth Kief, while working at a restaurant called "Venus De Milo" to pay his way through school. He attended Johnson and Wales in 1978 and the school later awarded him a
Fernand Point (1897, Louhans, Saône-et-Loire – 1955) was a French restaurateur and is considered to be the father of modern French cuisine.
From his restaurant "La Pyramide" in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs: Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre, the Brothers Troisgros. He had received his training with Foyot in Paris.
The restaurant was founded shortly after World War I. From its kitchen came the modern lightly thickened sauces, baby vegetables and other aspects of nouvelle cuisine. During the regime of Vichy France, Point served refugees fleeing the Nazi invasion of France. When German officers began patronising his establishment, he stopped serving dinner. When they demanded tables for lunch, he closed his restaurant altogether.
The ovens in the restaurant were coal powered up until the 1970s, and feature the flat top that is heated from below by the coal and provides a gradient of heat (known as a "piano"). The cooking was done with copper pans. One of the regular customers was the Aga Khan III who used to eat an immense amount of food. The
Geir Skeie (born July 2, 1980, Fitjar) is a Norwegian chef, winner of the 2008 Bocuse d'Or Europe, and the 2009 Bocuse d'Or world final.
Skeie is a chef de cuisine at Mathuset Midtåsen Solvold in Sandefjord, owned by 1997 Bocuse d'Or bronze medallist Odd Ivar Solvold, and has previously worked at restaurants Le Canard, Solsiden and Palace Grill in Oslo and at Skarsnuten hotel in Hemsedal.
Skeie made the decision to pursue the Bocuse d'Or in 1993 when watching Bent Stiansen appear on the television program of Ingrid Espelid Hovig having become the first Norwegian to win the contest, and subsequently worked towards this goal for fifteen years, spending the last two years perfecting the winning recipe. In contrast to his fellow candidates in the 2009 finals who had lodgings in Lyon for making last preparations, Skeie rented a large semi-trailer truck with an installed training kitchen. He was coached by previous bronze Bocuse d'Or medallist Odd Ivar Solvold and then assisted by commis Adrian Løvold, having used Ørjan Johannessen as commis when he won the 2008 Bocuse d'Or Europe.
After the contest, Skeie stated he was 90% satisfied with his performance. The gold medal was won with a
Geoff Jansz (born 1958) is a Sri Lankan-born Australian chef and television presenter.
Formerly a pharmacist, graduating with a Bachelor of Pharmacy from the University of Sydney in 1984, Jansz instead turned to things epicureal and opened a restaurant in Picton, New South Wales. Although working with the Australian Broadcasting Corporation in 1992, Jansz's first notable television role came in 1992 as a presenter on the Nine Network's What's Cooking, which he hosted from 1993 until its conclusion in 1999. In 1995 he débuted on the Burke's Backyard, in which he made a guest appearance, then presented a regular weekly segment until its end in 2004. He also hosted the daytime cooking programme Fresh with the Australian Women's Weekly.
Jansz was a regular contributor to the Australian Gourmet Traveller between 1987 and 1992 and has written three books: Taking The Freshest Approach, Favourite Recipes and Geoff Jansz Desserts.
In 2007 Jansz was a Host Chef at the Great Barrier Feast Culinary Masterclass event on Hamilton Island which was hosted by Curtis Stone and featured other notable Australian chefs, Shannon Bennett, Justin North.
Isa Chandra Moskowitz is an American author, magazine columnist, and former host of community access cooking show Post Punk Kitchen. She has authored several best-selling cookbooks, including Vegan with a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, Vegan Brunch,Vegan Cookies Invade Your Cookie Jar and Appetite for Reduction.
Raised in Brooklyn, New York, and having dropped out of The High School of Music & Art where she majored in fine art, Moskowitz found herself drawn toward the punk rock scene of the Lower East Side of Manhattan in the late 1980s, embracing first a vegetarian diet, then veganism. The experimentation and adaptation required for her new diet led to developing her skills as a cook and as an inventor of her own recipes. She volunteered with Food Not Bombs, an anarchist and punk-rock centered organization that provides free vegan meals to the homeless and needy.
The inspiration to create her own cooking show came while watching the Food Network and wondering to herself why there were no vegan shows. According to Moskowitz the show used the title The Post Punk Kitchen to signify the feeling of being "older and facing the conundrum of growing up and
James Andrew Beard (May 5, 1903 – January 21, 1985) was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. His legacy lives on in twenty books, numerous writings, his own foundation, and his foundation's annual Beard awards in various culinary genres.
Beard was born in Portland, Oregon, to Elizabeth and John Beard. His mother operated the Gladstone Hotel and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon. There, Beard was exposed to the unique local foods of the Pacific Northwest, including seafood and wild berries.
Beard's earliest memory of food was the Lewis and Clark Exposition of 1905, when he was just two years old. Beard in his memoir recalled:
"I was taken to the exposition two or three times. The thing that remained in my mind above all others—I think it marked my life—was watching Triscuits and shredded wheat biscuits being made. Isn't that crazy? At two years old that memory was made. It intrigued the hell out of me."
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Taipei, and Tokyo, with a total of 28 Michelin Guide stars among them – the most of any chef in the world.
Robuchon was born in Poitiers, France, one of four children. He worked as a cook in the Mauléon-sur-Sèvre seminary in the Deux-Sèvres. At the age of 15, he became an apprentice chef at the Relais of Poitiers hotel, starting off as a pastry chef. In 1966, Robuchon became the official chef of Le Tour de France namely "Compagnon du Tour de France", enabling him to travel throughout the country, learning a variety of diverse regional techniques. At 28, he was appointed as head chef at the hotel Harmony-Lafayette. In 1989, he
Lidia Matticchio Bastianich (born on February 21, 1947, in Pula, Croatia (then part of Italy)), is an American chef, television host, author, and restaurateur.
Specializing in Italian and Italian-American cuisine, Lidia has been a regular contributor to public television cooking show lineups since 1998. In 2011, she launched her fourth TV series, Lidia's Italy in America. She also owns several Italian restaurants in the U.S. in partnership with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich, including Felidia (founded with her ex-husband, Felice), Del Posto, Esca, and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.
Lidia Matticchio Bastianich was born on February 21, 1947, in Pula, now a city in Croatia, then part of Italy, but made a part of Yugoslavia after September 15, 1947 according to Paris Peace Treaties. Living nine years under Marshal Tito's Communist regime in Yugoslavia, her father, Vittorio, in 1956 sent his wife and their two children to visit relatives in Trieste, Italy, while he remained in Istria to comply with the government's mandate that one member of a family remain in
Michael Allemeier CCC is an Instructor of Culinary Arts at SAIT Polytechnic and former Winery Chef at Mission Hill Family Estate in Westbank, British Columbia Canada. Allemeier has served in his current position since August 2009. He provides instruction to over 500 students in the School of Hospitality and Tourism at SAIT. While at Mission Hill, Allemeier oversaw all food operations at the winery including the Terrace Restaurant, Private Dining, Banquets, Culinary Workshops and a product line of winery made preserves. Allemeier is a guest Chef on Food Network's Cook Like a Chef. In 2001, Allemeier was awarded the title of Certified Chef de Cuisine (CCC), Canada's highest professional culinary accreditation designation. He describes his style of cooking as "Cuisine de Terroir."
Allemeier was born in Johannesburg South Africa in 1967. He lived most of his youth outside of Canada in places including Hong Kong where he developed an appreciation for diverse culinary styles.
Allemeier came to prominence as a chef during his 7 year's at Vancouver's Bishop’s restaurant. For his last 4 year's, Allemeier served as Executive Chef.
After leaving Bishop's, Allemeier spent a year running the
Neil Arthur Perry (born 29 June 1957) is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting and has a food brand sold under his name, available at Woolworths Supermarkets.
Perry co-owns and is executive chef of restaurants in Australia. In Sydney his current stable consists of three restaurants located in the city's CBD: his flagship fine-diner Rockpool, modern Chinese restaurant Spice Temple, and factory-job steakhouse Rockpool Bar & Grill. The original incarnation of Rockpool Bar & Grill meanwhile is located in Melbourne. Former restaurants operated by Perry include Wockpool and XO, both which have since closed.
Perry was born in Sydney and attended Newington College and Drummoyne High School. At Newington he wasn't allowed to have long hair and so he used to grow his hair in the holidays and roll it up in combs when he went back to school. The school sergeant recognised what he was doing and sent him to the barber to have it cut off. In Year 10 he rang his mother and said; "I'm leaving school." So he left and went to Drummoyne High and didn't cut his hair for two years.
Paul Rankin (born 1 October 1959) is a celebrity chef from Ballywalter, County Down, Northern Ireland. Born in Glasgow, Scotland his parents moved back to Ballywater, where he grew up. This was stated when he was the subject of an episode of a short programme named Proud Parents on Channel 4, made in 2006. On the episode of Ready Steady Cook first broadcast on Tuesday 26 February 2008, he himself stated he was born in Scotland.
In 1989 Paul Rankin changed the face of culinary Northern Ireland when he opened Roscoff, the restaurant that was to become the first to win a Michelin Star in the country. Soon after opening, it became the favourite meeting place for the Belfast business and arts community, and people travelled from Dublin simply to experience what was considered to be the best cooking in Northern Ireland at the time. The influence of Paul and Jeanne Rankin on Irish cuisine continues today, with many of the chefs in restaurants in Belfast and the rest of Northern Ireland having started their careers in the kitchen of Roscoff.
His first foray into television was in the series Gourmet Ireland, produced by Irish company Waddell Productions, and shown on both BBC and RTE. Both
Robert Feenie is a Canadian chef based in Vancouver, British Columbia.
His interest in cooking began during a high school exchange program in Europe. He attended Dubrulle Culinary Institute (now part of The Art Institute of Vancouver). After graduation, Feenie worked as a sous chef at various restaurants, including The Rim Rock Café and Oyster Bar in Whistler, British Columbia and The Cherrystone Cove and Le Crocodile in Vancouver. While at Le Crocodile, Feenie worked stages in France and the United States. Later, Feenie opened Accolade Restaurant in the Crowne Plaza Hotel in Toronto.
Rob Feenie was the founder, co-owner and executive chef of Lumière and Feenie's in Vancouver. Those restaurants garnered critical and public success, including being awarded the prestigious Relais Gourmand designation, four stars from the Mobil Travel Guide and the AAA Diamond Award. In late 2007, Feenie was involved in a dispute with his then business partners. Ultimately, Feenie severed ties with them and left Lumière and Feenie's. On February 5, 2008, Feenie joined casual dining chain Cactus Club Cafe as a "Food Concept Architect".
Feenie is also a chef-consultant, who restructured Le Regence in
Rosa Lewis, née Ovenden (1867 – 1952) was a British chef and owner of The Cavendish Hotel in London, located at the intersection of Jermyn Street and Duke Street,St. James. Known as the "Queen of Cooks", her culinary skills were highly prized by Edward VII, with whom she was rumoured to have had an affair in the 1890s. She was also called "The Duchess of Jermyn Street."
She was born in Leyton, the fifth of nine children. Her father was a watchmaker and later an undertaker.
She left school at 12 to go into domestic service, working her way up to cook. She claimed that the great chef Auguste Escoffier, then at the Carlton Hotel, taught her about cooking. It was he who named her the "Queen of Cooks". One of her employers was Lady Randolph Churchill. One day, Rosa chased Lady Churchill's then ten-year-old, red-haired son Winston out of her kitchen, shouting "Hop it, copper knob."
She married butler Chiney Lewis in 1893. However, she did not think much of her husband. "My family said that if I did not marry Mr. Lewis they would shoot me. ... So we were married and I threw the ring at him at the church door and left him flat."
There are several versions describing how she met Edward
Stephen Yan (born in Hong Kong) was the host of the successful Canadian television cooking show Wok with Yan.
The Vancouver-based chef moved to Canada in the 1960s and owned two Chinese restaurants in Vancouver. His hit show was originally produced at CBOT in Ottawa from 1980 to 1995 and was syndicated in the United States and Asia. For over 15 years Stephen produced over 500 episodes of Wok with Yan.
Stephen also has produced travel and variety shows called Wok's Up? for CBC, Yan's Wokking for BCTV, and several half-hour travel specials on Thailand, Hong Kong, Japan, Walt Disney World, Malaysia, Singapore, and Fiji.
On May 14,1986, Yan also released a 60-minute show on video cassette titled, "Wok On The Wild Side, Wok With Yan Volume 2", where he showed how to prepare and cook the following menu: prawns in a nest, egg rolls, sweet and sour fish, gold coin beef, hot and sour soup, ginger lobster, and chicken with pineapple.
Yan's charismatic personality on his television show can be attributed to his spontaneous humour that included one-liners spoken with his trademark Cantonese accent or him playing with his food or cookware. He has appeared on Late Night with David Letterman,
Vikas Khanna (Punjabi: ਵਿਕਾਸ ਖੰਨਾ; born November 14, 1971) is an award winning Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India (season 2). He is based in New York City. In 2011, People magazine named Khanna in the list of "Sexiest Man Alive"
Born in Amritsar, India to Davinder and Bindu Khanna is the second child. He has one older brother Nishant Khanna, who lives with his family in Amritsar, India and one younger sister Radhika Khanna who lives in Manhattan. Vikas Khanna began his culinary experience as a helper in his grandmother's kitchen, and learned the art of cooking and the use of spices from her. At the age of 12, he was supplying kitchenware to Amritsar Club.
He began developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 17. He graduated from the Welcomgroup Graduate School of Hotel Administration in 1991, and established SAANCH, a cultural festival gala, to bring together various foods and traditions from different parts of India. This festival has been an important event in the college's calendar. He has worked for the Taj,