Background and Training--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. 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 Westbury Hotel then Le Régence at the Hotel Plaza Athenée. From 1986 to 1992, he was Executive Chef at Le Cirque. During his tenure, the restaurant became one of the most highly rated in the country.
Restaurants --Daniel, Bar Boulud, Boulud Sud, Cafe Boulud, DB Bistro moderne
Cookbooks -- Daniel Boulud's Cafe Boulud Cookbook, Daniel: My French Cuisine, My Best: Daniel Boulud, Braise: A Journey Through International Cuisine
Daniel Boulud Signature Dishes -- Spring Pea Soup, Coq Au Vin, Crisp Paupiette of Sea Bass
Background and Training-- Thomas Keller began his culinary career working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. Keller opened his first restaurant Rakel, in New York City in 1986, then moved westward to California to work as the executive chef at the Checkers Hotel in Los Angeles.
Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide.
Restaurants --The French Laundry, Yountsville, Cal., , Per Se and Bouchon Bakery & Cafe in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery at The Venetian Hotel in Las Vegas
Cookbooks -- Ad Hoc at Home, , The French Laundry Cookbook, Bouchon Bakery, Under Pressure: Cooking Sous Vide, and Bouchon
Thoms Keller Signature Dishes -- Smoked Salmon Crisps, Oyster and Pearls, Beets and Leeks
Background and Training-- Jean Georges was raised on the outskirts of Strasbourg in Alsace, France. He began his training in a work-study program at Auberge de l'Ill as an apprentice to Chef Paul Haeberlin, then went on to work under Paul Bocuse and Master Chef Louis Outhier at L'Oasis in southern France. With this impressive three star Michelin background, Jean-Georges traveled to Asia and continued his training at the Oriental Hotel in Bangkok, the Meridien Hotel in Singapore and the Mandarin Hotel in Hong Kong. It was during this time spent working and traveling throughout Asia that Jean-Georges developed his love for the exotic and aromatic flavors of the East.
Restaurants (US)-- Jean George, Nougatine, JoJo, Mercer Kitchen, The Mark, ABC Kitchen, Jean George Steakhouse, The Inn at Pund Ridge.
Cookbooks -- Home Cooking with Jean Georges, Asian Flavors of Jean George, Jean Georges Cooking at Home with a Four Star Chef, Simple to Spectacular.
Style of Cooking and Signature Dishes --Jean George's signature cuisine abandons the traditional use of meat stocks and creams and instead features the intense flavors and textures from vegetable juices, fruit essences, light broths, and herbal vinaigrettes. Signature dishes: Warm Chocolate Cake, Tuna Tartare with Avocado and Ginger Marinade, Seared Scallops with Caper-Raisin Sauce.
Background and Training-- A native of Switzerland, Daniel Humm began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.
Restaurants --Eleven Madison, Nomad
Cookbooks -- Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook .
Jean George Signature Dishes --Lavender and Honey Duck, Roast Chicken -Foie Gras
Background and Training--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.. 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 restaurant. He stayed for two years before moving to New York City in 1991 to work for David Bouley. He stayed just under a year so he didn't break contract by being pursued by Gilbert Le Coze at Le Bernardin.
Restaurants --Le Bernardin
Cookbooks -- Le Bernardin Cookbook, Avec Eric, A Return to Cooking, On the Line, My Best: Eric Ripert.
Eric Rippert Signature Dishes -- Tuna and Foie Gras, Crispy black bass; braised celery and parsnip custard, Kobe beef and Escolar with lemon brown butter sauce and spicy kimchi.
Background and Training--Before opening Noodle Bar in 2004, David Chang worked in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio. he has been honored with awards from Food & Wine and Bon Appétit. David has taken home four James Beard Awards.
Restaurants --Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City,
Cookbooks-- Momofuku, Momofuku Milk Bar
David Chang Signature Dishes -- Momofuku Pork Bun, Momofuku Ramen
Background and Training- 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, Achatzworked at Thomas Keller'sThe 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. Over the next three years, with Achatz at the helm, Trio's reputation soared, and in 2004 the restaurant was rewarded with a fifth star from Mobil. In 2005, Achatz went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood.
Restaurants -- Alinea, Chicago.
Cookbooks - Alinea, Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
Grant Achatz Signature Dishes -- Pheasant, shallots, and cider gel, amid burning oak leaves, Hot Potato, Cold Potato.
Background and Training- Wolfgang 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.
Restaurants - Spago, Chinois on Main, CUT by Wolfgang Puck
Cookbooks -- Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West , Wolfgang Puck Makes It Healthy: Light, Delicious Recipes and Easy Exercises for a Better Life
Wolfgang Puck Signature Dishes -- Smoked Salmon Pizzs with Caviar, Pork Schnitzel
Background and Training--Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. He is the younger brother of sports journalist and sports television personality Skip Bayless. Having begun his culinary training as a youth, Bayless 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.
Restaurants --Fronterra Grill, Topolobampo, Xoco Wicker Park, Tortas Frontera, Frontera Fresco.
Cookbooks -- Authentic Mexican Cusine, More Mexican Everyday, Rick Bayless's Mexican Kitchen
Rick Bayless Signature Dishes -- Carne Asada (grilled marinated steak)with black beans, Skillet Tacos (Tacos del Sartén)