df_m_chefs_2_para
100 rows
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| Link | rowid ▼ | first_name | last_name | gender | career_sec | personal_sec | info | seed_first_name | seed_last_name | occupation |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 1 | Hedda | Oteri | m | In 2001, Achatz 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 rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time. In 2005, Achatz went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood with Nick Kokonas. The restaurant is located up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building which bears no external markings beyond its street number. Inside, the restaurant has no bar, no lobby and seats just 64 guests. Achatz serves diners a small-course tasting menu, consisting of approximately 18 courses. After less than two years of operation, the Mobil Travel Guide bestowed its Five Star Award on Alinea, making Alinea one of just 16 restaurants nationwide to rate five stars for 2007. In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on "America's Top 50 Restaurants". In 2007, Restaurant magazine added Alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world. In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked North American restaurant honored. Alinea maintained its top North American Ranking for 2011, while moving up one position overall to 6th best restaurant in the world. In 2012, Alinea came down one spot on the list. Per Se gained the 6th place, thus making Alinea the 2nd best restaurant in the U.S. and 7th overall. In November 2009, Achatz and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from a different restaurant each month to design the menu for that month and tra… | On July 23, 2007, Achatz announced that he had been diagnosed with stage 4 squamous cell carcinoma of the mouth, which may have spread to his lymph nodes. Initially, Achatz was told that only radical surgery was indicated, which would remove part of his mandibular anatomy and large swaths of neck tissue. Later, University of Chicago physicians prescribed a course of chemotherapy and radiation treatments. This led to full remission, albeit with some side effects including a transitory loss of his sense of taste, which eventually returned. On December 18, 2007, Achatz announced that he was cancer-free. He credited an aggressive protocol of chemotherapy and radiation therapy administered at the University of Chicago Medical Center for driving his cancer into full remission. The treatment regimen, administered under the direction of Drs. Vokes, Blair and Haraf at U of C, did not require radical invasive surgery on Achatz' tongue. He has two sons, Kaden and Keller. The latter name was chosen partly in honor of Achatz's mentor Thomas Keller. | In 2001, Oteri 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 Oteri at the helm, Trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time. In 2005, Oteri went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood with Nick Kokonas. The restaurant is located up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building which bears no external markings beyond its street number. Inside, the restaurant has no bar, no lobby and seats just 64 guests. Oteri serves diners a small-course tasting menu, consisting of approximately 18 courses. After less than two years of operation, the Mobil Travel Guide bestowed its Five Star Award on Alinea, making Alinea one of just 16 restaurants nationwide to rate five stars for 2007. In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on "America's Top 50 Restaurants". In 2007, Restaurant magazine added Alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world. In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked North American restaurant honored. Alinea maintained its top North American Ranking for 2011, while moving up one position overall to 6th best restaurant in the world. In 2012, Alinea came down one spot on the list. Per Se gained the 6th place, thus making Alinea the 2nd best restaurant in the U.S. and 7th overall. In November 2009, Oteri and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from a different restaurant each month to design the menu for that month and train th… | Grant | Achatz | chefs |
| 2 | 2 | Toccara | Matlin | f | In 2001, Achatz 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 rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time. In 2005, Achatz went out on his own, opening Alinea in Chicago's Lincoln Park neighborhood with Nick Kokonas. The restaurant is located up the block from the famed Steppenwolf Theatre Company and is housed in a modest gray brick building which bears no external markings beyond its street number. Inside, the restaurant has no bar, no lobby and seats just 64 guests. Achatz serves diners a small-course tasting menu, consisting of approximately 18 courses. After less than two years of operation, the Mobil Travel Guide bestowed its Five Star Award on Alinea, making Alinea one of just 16 restaurants nationwide to rate five stars for 2007. In October 2006, Gourmet magazine named Alinea the best restaurant in America in its feature on "America's Top 50 Restaurants". In 2007, Restaurant magazine added Alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. In 2008, that publication moved Alinea up its list 15 spots, to number 21 in the world. In 2009 Alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked North American restaurant honored. Alinea maintained its top North American Ranking for 2011, while moving up one position overall to 6th best restaurant in the world. In 2012, Alinea came down one spot on the list. Per Se gained the 6th place, thus making Alinea the 2nd best restaurant in the U.S. and 7th overall. In November 2009, Achatz and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from a different restaurant each month to design the menu for that month and tra… | On July 23, 2007, Achatz announced that he had been diagnosed with stage 4 squamous cell carcinoma of the mouth, which may have spread to his lymph nodes. Initially, Achatz was told that only radical surgery was indicated, which would remove part of his mandibular anatomy and large swaths of neck tissue. Later, University of Chicago physicians prescribed a course of chemotherapy and radiation treatments. This led to full remission, albeit with some side effects including a transitory loss of his sense of taste, which eventually returned. On December 18, 2007, Achatz announced that he was cancer-free. He credited an aggressive protocol of chemotherapy and radiation therapy administered at the University of Chicago Medical Center for driving his cancer into full remission. The treatment regimen, administered under the direction of Drs. Vokes, Blair and Haraf at U of C, did not require radical invasive surgery on Achatz' tongue. He has two sons, Kaden and Keller. The latter name was chosen partly in honor of Achatz's mentor Thomas Keller. | in 2001, matlin moved to the chicago area to become the executive chef at trio in evanston, illinois, which at the time of her arrival had a four-star rating from the mobil travel guide. over the next three years, with matlin at the helm, trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from mobil, becoming one of just 13 restaurants so honored at the time. in 2005, matlin went out on her own, opening alinea in chicago's lincoln park neighborhood with nick kokonas. the restaurant is located up the block from the famed steppenwolf theatre company and is housed in a modest gray brick building which bears no external markings beyond its street number. inside, the restaurant has no bar, no lobby and seats just 64 guests. matlin serves diners a small-course tasting menu, consisting of approximately 18 courses. after less than two years of operation, the mobil travel guide bestowed its five star award on alinea, making alinea one of just 16 restaurants nationwide to rate five stars for 2007. in october 2006, gourmet magazine named alinea the best restaurant in america in its feature on "america's top 50 restaurants". in 2007, restaurant magazine added alinea to its list of the 50 best restaurants in the world at number 36, the highest new entry of the year. in 2008, that publication moved alinea up its list 15 spots, to number 21 in the world. in 2009 alinea moved up to number 10 in the world and advanced to number 7 for 2010, when it was also the highest ranked north american restaurant honored. alinea maintained its top north american ranking for 2011, while moving up one position overall to 6th best restaurant in the world. in 2012, alinea came down one spot on the list. per se gained the 6th place, thus making alinea the 2nd best restaurant in the u.s. and 7th overall. in november 2009, matlin and her alinea team designed the menu for ikarus, a restaurant in salzburg, austria which brings in a top chef from a different restaurant each month to design the menu for that month and tra… | Grant | Achatz | chefs |
| 3 | 3 | Yousef | Iglesias | m | He trained under Bernard Constantin at the Hotel Larivoire in Lyon, France, and with Jean Brouilly at Tarare in Brittany, France. He worked at the Harvest Restaurant in Cambridge, Massachusetts. In 1985 he moved to New Orleans, Louisiana to work for Emeril Lagasse at Commander's Palace. In San Francisco he worked for Jeremiah Tower at Stars, Taxi, and as a private chef at music promoter Bill Graham's concert venues. He was opening chef at Miss Pearl's Jam House, a restaurant at the Phoenix Hotel in San Francisco's Tenderloin District. He owned and ran the Wild Hare Restaurant in Menlo Park, California from 1999–2003. Beginning in 2002, Altman was spokesman for Diageo Chateau & Estate Wines. At Food Network, Altman hosted "Appetite for Adventure", which demonstrated outdoor travel cooking, and "Tasting Napa", a travelogue. He was the host of "What's Cooking with Joey Altman" on Shop at Home Network. In 1998 he launched the long-running "Bay Cafe", which features on-location and in-studio cooking demonstrations with guest chefs from around the San Francisco Bay Area. | Altman is a blues guitarist, performing with the all-chef band "Back Burner Blues" for charity events. | He trained under Bernard Constantin at the Hotel Larivoire in Lyon, France, and with Jean Brouilly at Tarare in Brittany, France. He worked at the Harvest Restaurant in Cambridge, Massachusetts. In 1985 he moved to New Orleans, Louisiana to work for Emeril Lagasse at Commander's Palace. In San Francisco he worked for Jeremiah Tower at Stars, Taxi, and as a private chef at music promoter Bill Graham's concert venues. He was opening chef at Miss Pearl's Jam House, a restaurant at the Phoenix Hotel in San Francisco's Tenderloin District. He owned and ran the Wild Hare Restaurant in Menlo Park, California from 1999–2003. Beginning in 2002, Iglesias was spokesman for Diageo Chateau & Estate Wines. At Food Network, Iglesias hosted "Appetite for Adventure", which demonstrated outdoor travel cooking, and "Tasting Napa", a travelogue. He was the host of "What's Cooking with Yousef Iglesias" on Shop at Home Network. In 1998 he launched the long-running "Bay Cafe", which features on-location and in-studio cooking demonstrations with guest chefs from around the San Francisco Bay Area.Iglesias is a blues guitarist, performing with the all-chef band "Back Burner Blues" for charity events. | Joey | Altman | chefs |
| 4 | 4 | Celina | DiCaprio | f | He trained under Bernard Constantin at the Hotel Larivoire in Lyon, France, and with Jean Brouilly at Tarare in Brittany, France. He worked at the Harvest Restaurant in Cambridge, Massachusetts. In 1985 he moved to New Orleans, Louisiana to work for Emeril Lagasse at Commander's Palace. In San Francisco he worked for Jeremiah Tower at Stars, Taxi, and as a private chef at music promoter Bill Graham's concert venues. He was opening chef at Miss Pearl's Jam House, a restaurant at the Phoenix Hotel in San Francisco's Tenderloin District. He owned and ran the Wild Hare Restaurant in Menlo Park, California from 1999–2003. Beginning in 2002, Altman was spokesman for Diageo Chateau & Estate Wines. At Food Network, Altman hosted "Appetite for Adventure", which demonstrated outdoor travel cooking, and "Tasting Napa", a travelogue. He was the host of "What's Cooking with Joey Altman" on Shop at Home Network. In 1998 he launched the long-running "Bay Cafe", which features on-location and in-studio cooking demonstrations with guest chefs from around the San Francisco Bay Area. | Altman is a blues guitarist, performing with the all-chef band "Back Burner Blues" for charity events. | he trained under bernard constantin at the hotel larivoire in lyon, france, and with jean brouilly at tarare in brittany, france. sh eworked at the harvest restaurant in cambridge, massachusetts. in 1985 sh emoved to new orleans, louisiana to work for emeril lagasse at commander's palace. in san francisco sh eworked for jeremiah tower at stars, taxi, and as a private chef at music promoter bill graham's concert venues. sh ewas opening chef at miss pearl's jam house, a restaurant at the phoenix hotel in san francisco's tenderloin district. sh eowned and ran the wild hare restaurant in menlo park, california from 1999–2003. beginning in 2002, dicaprio was spokesman for diageo chateau & estate wines. at food network, dicaprio hosted "appetite for adventure", which demonstrated outdoor travel cooking, and "tasting napa", a travelogue. sh ewas the host of "what's cooking with celina dicaprio" on shop at home network. in 1998 sh elaunched the long-running "bay cafe", which features on-location and in-studio cooking demonstrations with guest chefs from around the san francisco bay area.dicaprio is a blues guitarist, performing with the all-chef band "back burner blues" for charity events. | Joey | Altman | chefs |
| 5 | 5 | Harmon | Guarnaschelli | m | At the age of 21, Andrés arrived in New York City with $50 (equivalent to $98 in 2019), to cook in midtown Manhattan at an outpost of a popular Spanish restaurant, Eldorado Petit. During his time in New York, he also staged servings at The Quilted Giraffe. In 1993, he was hired to lead the kitchen at Jaleo, a new tapas restaurant in Washington, D.C. In subsequent years, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel, along with two more Jaleo outposts. In 2003, Andrés started minibar – a restaurant space within a larger restaurant – at a six-seat counter within Cafe Atlantico. minibar is devoted to serving the most creative Andrés plates, and reservations would fill up a month in advance. As his restaurants in America enjoyed success, Andrés became more famous in his native Spain, starring in his own cooking show, "Vamos a Cocinar", which debuted in 2005. He also published his first book, "Tapas: A Taste of Spain in America," in 2005. In 2006, he negotiated with Robert Wilder to form ThinkFoodGroup, making Andrés a co-owner in his restaurants. Together, they opened more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià. In May 2012, Andrés was named dean of Spanish Studies at The International Culinary Center, where he and Colman Andrews developed a curriculum in traditional and modern Spanish cuisine, which debuted in February 2013. On 29 October 2012, he announced he was heading back to the classroom, and would teach his first course on how food shapes civilization at George Washington University. Andrés planned to open a restaurant in the Trump International Hotel in Washington, DC, in 2016. After Donald Trump made disparaging comments about undocumented Mexican immigrants in June 2015, Andrés withdrew from the contract with the Trump Organization, which then sued him. Andrés counter-sued, and the parties reached a settlement in April 2017. And… | Andrés is married to Patricia "Tichi" Fernández de la Cruz and has three daughters; they live in Bethesda, Maryland, United States. He met his wife while they were both living in Washington DC; she is originally from Cadiz in the southwest of Spain. He became a naturalized U.S. citizen in December 2013. | At the age of 21, Guarnaschelli arrived in New York City with $50 (equivalent to $98 in 2019), to cook in midtown Manhattan at an outpost of a popular Spanish restaurant, Eldorado Petit. During his time in New York, he also staged servings at The Quilted Giraffe. In 1993, he was hired to lead the kitchen at Jaleo, a new tapas restaurant in Washington, D.C. In subsequent years, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel, along with two more Jaleo outposts. In 2003, Guarnaschelli started minibar – a restaurant space within a larger restaurant – at a six-seat counter within Cafe Atlantico. minibar is devoted to serving the most creative Guarnaschelli plates, and reservations would fill up a month in advance. As his restaurants in America enjoyed success, Guarnaschelli became more famous in his native Spain, starring in his own cooking show, "Vamos a Cocinar", which debuted in 2005. He also published his first book, "Tapas: A Taste of Spain in America," in 2005. In 2006, he negotiated with Robert Wilder to form ThinkFoodGroup, making Guarnaschelli a co-owner in his restaurants. Together, they opened more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Beginning in the fall of 2010, Guarnaschelli taught a culinary physics course at Harvard University with Ferran Adrià. In May 2012, Guarnaschelli was named dean of Spanish Studies at The International Culinary Center, where he and Colman Andrews developed a curriculum in traditional and modern Spanish cuisine, which debuted in February 2013. On 29 October 2012, he announced he was heading back to the classroom, and would teach his first course on how food shapes civilization at George Washington University. Guarnaschelli planned to open a restaurant in the Trump International Hotel in Washington, DC, in 2016. After Donald Trump made disparaging comments about undocumented Mexican immigrants in June 2015, Guarnaschelli withdrew from the contract with the Trump Organization, which then sued him. Guarnaschelli… | José | Andrés | chefs |
| 6 | 6 | Bérénice | Crocker | f | At the age of 21, Andrés arrived in New York City with $50 (equivalent to $98 in 2019), to cook in midtown Manhattan at an outpost of a popular Spanish restaurant, Eldorado Petit. During his time in New York, he also staged servings at The Quilted Giraffe. In 1993, he was hired to lead the kitchen at Jaleo, a new tapas restaurant in Washington, D.C. In subsequent years, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel, along with two more Jaleo outposts. In 2003, Andrés started minibar – a restaurant space within a larger restaurant – at a six-seat counter within Cafe Atlantico. minibar is devoted to serving the most creative Andrés plates, and reservations would fill up a month in advance. As his restaurants in America enjoyed success, Andrés became more famous in his native Spain, starring in his own cooking show, "Vamos a Cocinar", which debuted in 2005. He also published his first book, "Tapas: A Taste of Spain in America," in 2005. In 2006, he negotiated with Robert Wilder to form ThinkFoodGroup, making Andrés a co-owner in his restaurants. Together, they opened more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Beginning in the fall of 2010, Andrés taught a culinary physics course at Harvard University with Ferran Adrià. In May 2012, Andrés was named dean of Spanish Studies at The International Culinary Center, where he and Colman Andrews developed a curriculum in traditional and modern Spanish cuisine, which debuted in February 2013. On 29 October 2012, he announced he was heading back to the classroom, and would teach his first course on how food shapes civilization at George Washington University. Andrés planned to open a restaurant in the Trump International Hotel in Washington, DC, in 2016. After Donald Trump made disparaging comments about undocumented Mexican immigrants in June 2015, Andrés withdrew from the contract with the Trump Organization, which then sued him. Andrés counter-sued, and the parties reached a settlement in April 2017. And… | Andrés is married to Patricia "Tichi" Fernández de la Cruz and has three daughters; they live in Bethesda, Maryland, United States. He met his wife while they were both living in Washington DC; she is originally from Cadiz in the southwest of Spain. He became a naturalized U.S. citizen in December 2013. | at the age of 21, crocker arrived in new york city with $50 (equivalent to $98 in 2019), to cook in midtown manhattan at an outpost of a popular spanish restaurant, eldorado petit. during her time in new york, sh ealso staged servings at the quilted giraffe. in 1993, sh ewas hired to lead the kitchen at jaleo, a new tapas restaurant in washington, d.c. in subsequent years, sh ehelped the owners of jaleo to open more restaurants: cafe atlantico, zaytinya and oyamel, along with two more jaleo outposts. in 2003, crocker started minibar – a restaurant space within a larger restaurant – at a six-seat counter within cafe atlantico. minibar is devoted to serving the most creative crocker plates, and reservations would fill up a month in advance. as her restaurants in america enjoyed success, crocker became more famous in her native spain, starring in her own cooking show, "vamos a cocinar", which debuted in 2005. sh ealso published her first book, "tapas: a taste of spain in america," in 2005. in 2006, sh enegotiated with robert wilder to form thinkfoodgroup, making crocker a co-owner in her restaurants. together, they opened more restaurants in miami, los angeles, las vegas, and puerto rico. beginning in the fall of 2010, crocker taught a culinary physics course at harvard university with ferran adrià. in may 2012, crocker was named dean of spanish studies at the international culinary center, where sh eand colman andrews developed a curriculum in traditional and modern spanish cuisine, which debuted in february 2013. on 29 october 2012, sh eannounced sh ewas heading back to the classroom, and would teach her first course on how food shapes civilization at george washington university. crocker planned to open a restaurant in the trump international hotel in washington, dc, in 2016. after donald trump made disparaging comments about undocumented mexican immigrants in june 2015, crocker withdrew from the contract with the trump organization, which then sued him. crocker counter-sued, and the parties reached a settlement … | José | Andrés | chefs |
| 7 | 7 | Freddie | Kinison | m | Barber operates Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Around 2009, Barber was involved in developing a miniature butternut squash. Together with Michael Mazourek, they created the honeynut squash. The two later created and operate Row 7 Seed Co., a seed company selling similar gourds and other specially-bred seeds. | He is married to Aria Beth Sloss, a short story writer, novelist and former food writer, with whom he has a daughter born in 2013. | Kinison operates Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Around 2009, Kinison was involved in developing a miniature butternut squash. Together with Michael Mazourek, they created the honeynut squash. The two later created and operate Row 7 Seed Co., a seed company selling similar gourds and other specially-bred seeds.He is married to Aria Beth Sloss, a short story writer, novelist and former food writer, with whom he has a daughter born in 2013. | Dan | Barber | chefs |
| 8 | 8 | Pearl | Hardin | f | Barber operates Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Around 2009, Barber was involved in developing a miniature butternut squash. Together with Michael Mazourek, they created the honeynut squash. The two later created and operate Row 7 Seed Co., a seed company selling similar gourds and other specially-bred seeds. | He is married to Aria Beth Sloss, a short story writer, novelist and former food writer, with whom he has a daughter born in 2013. | hardin operates blue hill in manhattan and blue hill at stone barns in pocantico hills, new york. around 2009, hardin was involved in developing a miniature butternut squash. together with michael mazourek, they created the honeynut squash. the two later created and operate row 7 seed co., a seed company selling similar gourds and other specially-bred seeds.he is married to aria beth sloss, a short story writer, novelist and former food writer, with whom sh ehas a daughter born in 2013. | Dan | Barber | chefs |
| 9 | 9 | Mo | Carver | m | After training as a singer and actor, Beard moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Beard's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Beard's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Beard wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Beard and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the James Beard Foundation website, "In 1955, he established The James Beard Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Beard brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Beard at length in his book, The United States of Arugula) noted that Beard's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Beard's, noting … | Julia Child summed up Beard's personal life: Beard was gay. According to Beard's memoir, "By the time I was seven, I knew that I was gay. I think it's time to talk about that now." Beard came out in 1981, in Delights and Prejudices, a revised version of his memoir. Of Beard’s “most significant romantic attachments” was his “lifetime companion” of thirty years, Gino Cofacci, who was given an apartment in Beard’s townhouse in the will and died in 1989, and Beard’s former cooking school assistant Carl Jerome. John Birdsall, a food writer who won two James Beard Awards, ties Beard’s sexuality to his food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. Beard's also had an admission of having "until I was about forty-five, I guess I had a really violent temper." Mark Bittman described him in a manner similar to Child's description: James Beard died of heart failure on January 21, 1985 at his home in New York City at age 81. He was cremated and his ashes scattered over the beach in Gearhart, Oregon, where he spent summers as a child. In 1995, Love and Kisses and a Halo of Truffles: Letters from Helen Evans Brown was published. It contained excerpts from Beard's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef Helen Evans Brown. The book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | After training as a singer and actor, Carver moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Carver's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Carver's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Carver wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Carver and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the Mo Carver Foundation website, "In 1955, he established The Mo Carver Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Carver brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Carver at length in his book, The United States of Arugula) noted that Carver's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Carver's, no… | James | Beard | chefs |
| 10 | 10 | Fernanda | Ringwald | f | After training as a singer and actor, Beard moved to New York City in 1937. Unlucky in the theater, he and friend Bill Rhodes capitalized on the cocktail party craze by opening Hors d'Oeuvre, Inc., a catering company. This led to lecturing, teaching, writing, and the publication of Beard's first cookbook in 1940: Hors D'Oeuvre and Canapés, a compilation of his catering recipes. According to fellow cooking enthusiast Julia Child, this book put him on the culinary map. World War II rationing ended Beard's catering business. From August 1946 to May 1947, he hosted I Love to Eat, a live television cooking show on NBC, beginning his ascent as an American food authority. According to Child, "Through the years he gradually became not only the leading culinary figure in the country, but 'The Dean of American Cuisine'." In 1952, when Helen Evans Brown published her Helen Brown's West Coast Cook Book, Beard wrote her a letter igniting a friendship that spanned until Brown's death. The two, along with her husband Phillip, developed a friendship which was both professional and personal. Beard and Brown became like siblings, admonishing and encouraging each other, as well as collaborating.According to the James Beard Foundation website, "In 1955, he established The James Beard Cooking School. He continued to teach cooking to men and women for the next thirty years, both at his own schools (in New York City and Seaside, Oregon), and around the country at women's clubs, other cooking schools, and civic groups. He was a tireless traveler, bringing his message of good food, honestly prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage."Beard brought French cooking to the American middle and upper classes during the 1950s, appearing on TV as a cooking personality. David Kamp (who discusses Beard at length in his book, The United States of Arugula) noted that Beard's was the first cooking show on TV. He compares Dione Lucas' cooking show and school with Beard's, noting … | Julia Child summed up Beard's personal life: Beard was gay. According to Beard's memoir, "By the time I was seven, I knew that I was gay. I think it's time to talk about that now." Beard came out in 1981, in Delights and Prejudices, a revised version of his memoir. Of Beard’s “most significant romantic attachments” was his “lifetime companion” of thirty years, Gino Cofacci, who was given an apartment in Beard’s townhouse in the will and died in 1989, and Beard’s former cooking school assistant Carl Jerome. John Birdsall, a food writer who won two James Beard Awards, ties Beard’s sexuality to his food aesthetics, and said in 2016 it’s only recently that people are accepting the connection. Beard's also had an admission of having "until I was about forty-five, I guess I had a really violent temper." Mark Bittman described him in a manner similar to Child's description: James Beard died of heart failure on January 21, 1985 at his home in New York City at age 81. He was cremated and his ashes scattered over the beach in Gearhart, Oregon, where he spent summers as a child. In 1995, Love and Kisses and a Halo of Truffles: Letters from Helen Evans Brown was published. It contained excerpts from Beard's bi-weekly correspondence from 1952 to 1964 with friend and fellow chef Helen Evans Brown. The book gave insight to their relationship as well as the way that they developed ideas for recipes, projects and food. | after training as a singer and actor, ringwald moved to new york city in 1937. unlucky in the theater, sh eand friend bill rhodes capitalized on the cocktail party craze by opening hors d'oeuvre, inc., a catering company. this led to lecturing, teaching, writing, and the publication of ringwald's first cookbook in 1940: hors d'oeuvre and canapés, a compilation of her catering recipes. according to fellow cooking enthusiast julia child, this book put her on the culinary map. world war ii rationing ended ringwald's catering business. from august 1946 to may 1947, sh ehosted i love to eat, a live television cooking show on nbc, beginning her ascent as an american food authority. according to child, "through the years sh egradually became not only the leading culinary figure in the country, but 'the dean of american cuisine'." in 1952, when helen evans brown published her helen brown's west coast cook book, ringwald wrote her a letter igniting a friendship that spanned until brown's death. the two, along with her husband phillip, developed a friendship which was both professional and personal. ringwald and brown became like siblings, admonishing and encouraging each other, as well as collaborating.according to the fernanda ringwald foundation website, "in 1955, sh eestablished the fernanda ringwald cooking school. sh econtinued to teach cooking to men and women for the next thirty years, both at her own schools (in new york city and seaside, oregon), and around the country at women's clubs, other cooking schools, and civic groups. sh ewas a tireless traveler, bringing her message of good food, honestly prepared with fresh, wholesome, american ingredients, to a country just becoming aware of its own culinary heritage."ringwald brought french cooking to the american middle and upper classes during the 1950s, appearing on tv as a cooking personality. david kamp (who discusses ringwald at length in her book, the united states of arugula) noted that ringwald's was the first cooking show on tv. sh ecompares dione lucas' co… | James | Beard | chefs |
| 11 | 11 | Latonius | Kowalik | m | Ben-Israel started a dance career at age 21, right after leaving the army. He specialized in modern dance. He danced with the Israeli dance companies Batsheva and Bat-Dor over a period of some 15 years, and toured internationally. Near the end of his dancing career, he moved to the United States.In 1993, while living in New York City, Ben-Israel retired from dancing, in part due to having developed arthritis. He started a new career in cooking, doing temporary jobs making cakes and designing shop windows. In 1996, he fell in love with baking. He was discovered and mentored by Betty Van Nostrand and Martha Stewart who saw one of his cakes in a window. Ben-Israel's confectionery pieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are part of events at other New York hotels including the St. Regis, the Pierre, and the New York Palace. Modern Bride, Town & Country, Martha Stewart Weddings, InStyle, The New York Times, and Vogue have commissioned his cake designs. His television appearances include Martha Stewart, the Bravo Network, The Oprah Winfrey Show, the Food Network, and the Late Show with David Letterman. From 2011 to 2013, Ben-Israel was the host and judge of the Food Network competition show Sweet Genius. Ben-Israel is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He teaches the Classic Pastry Arts class and the Cake Techniques & Design class his approach to sugar paste. Ben-Israel appeared as a guest judge on Season 2 of the Netflix Baking-parody show Nailed It!. He has also appeared as a guest judge on Season 3 of Netflix's Sugar Rush. | Ben-Israel is gay. | Kowalik started a dance career at age 21, right after leaving the army. He specialized in modern dance. He danced with the Israeli dance companies Batsheva and Bat-Dor over a period of some 15 years, and toured internationally. Near the end of his dancing career, he moved to the United States.In 1993, while living in New York City, Kowalik retired from dancing, in part due to having developed arthritis. He started a new career in cooking, doing temporary jobs making cakes and designing shop windows. In 1996, he fell in love with baking. He was discovered and mentored by Betty Van Nostrand and Martha Stewart who saw one of his cakes in a window. Kowalik's confectionery pieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are part of events at other New York hotels including the St. Regis, the Pierre, and the New York Palace. Modern Bride, Town & Country, Martha Stewart Weddings, InStyle, The New York Times, and Vogue have commissioned his cake designs. His television appearances include Martha Stewart, the Bravo Network, The Oprah Winfrey Show, the Food Network, and the Late Show with David Letterman. From 2011 to 2013, Kowalik was the host and judge of the Food Network competition show Sweet Genius. Kowalik is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He teaches the Classic Pastry Arts class and the Cake Techniques & Design class his approach to sugar paste. Kowalik appeared as a guest judge on Season 2 of the Netflix Baking-parody show Nailed It!. He has also appeared as a guest judge on Season 3 of Netflix's Sugar Rush.Kowalik is gay. | Ron | Ben-Israel | chefs |
| 12 | 12 | Charli | Donahue | f | Ben-Israel started a dance career at age 21, right after leaving the army. He specialized in modern dance. He danced with the Israeli dance companies Batsheva and Bat-Dor over a period of some 15 years, and toured internationally. Near the end of his dancing career, he moved to the United States.In 1993, while living in New York City, Ben-Israel retired from dancing, in part due to having developed arthritis. He started a new career in cooking, doing temporary jobs making cakes and designing shop windows. In 1996, he fell in love with baking. He was discovered and mentored by Betty Van Nostrand and Martha Stewart who saw one of his cakes in a window. Ben-Israel's confectionery pieces have been featured at the openings of the Mandarin Oriental, New York and The Ritz-Carlton and are part of events at other New York hotels including the St. Regis, the Pierre, and the New York Palace. Modern Bride, Town & Country, Martha Stewart Weddings, InStyle, The New York Times, and Vogue have commissioned his cake designs. His television appearances include Martha Stewart, the Bravo Network, The Oprah Winfrey Show, the Food Network, and the Late Show with David Letterman. From 2011 to 2013, Ben-Israel was the host and judge of the Food Network competition show Sweet Genius. Ben-Israel is a Visiting Master Pastry-Instructor at The International Culinary Center in New York City. He teaches the Classic Pastry Arts class and the Cake Techniques & Design class his approach to sugar paste. Ben-Israel appeared as a guest judge on Season 2 of the Netflix Baking-parody show Nailed It!. He has also appeared as a guest judge on Season 3 of Netflix's Sugar Rush. | Ben-Israel is gay. | donahue started a dance career at age 21, right after leaving the army. sh especialized in modern dance. sh edanced with the israeli dance companies batsheva and bat-dor over a period of some 15 years, and toured internationally. near the end of her dancing career, sh emoved to the united states.in 1993, while living in new york city, donahue retired from dancing, in part due to having developed arthritis. sh estarted a new career in cooking, doing temporary jobs making cakes and designing shop windows. in 1996, sh efell in love with baking. sh ewas discovered and mentored by betty van nostrand and martha stewart who saw one of her cakes in a window. donahue's confectionery pieces have been featured at the openings of the mandarin oriental, new york and the ritz-carlton and are part of events at other new york hotels including the st. regis, the pierre, and the new york palace. modern bride, town & country, martha stewart weddings, instyle, the new york times, and vogue have commissioned her cake designs. her television appearances include martha stewart, the bravo network, the oprah winfrey show, the food network, and the late show with david letterman. from 2011 to 2013, donahue was the host and judge of the food network competition show sweet genius. donahue is a visiting master pastry-instructor at the international culinary center in new york city. sh eteaches the classic pastry arts class and the cake techniques & design class her approach to sugar paste. donahue appeared as a guest judge on season 2 of the netflix baking-parody show nailed it!. sh ehas also appeared as a guest judge on season 3 of netflix's sugar rush.donahue is gay. | Ron | Ben-Israel | chefs |
| 13 | 13 | Kamran | Gavigan | m | Beran was the executive chef at Next, which is co-owned by Grant Achatz and Nick Kokonas. He announced his departure from Next Restaurant on April 14, 2016, citing his desires to start his own restaurant in Los Angeles. He owns and operates two restaurants in the Santa Monica neighborhood of Los Angeles: Dialogue (one michelin star) and Pasjoli. | Beran lives in Los Angeles with his wife, Jamie Schneiter, and two French Bulldogs. Chef Dave Beran is an avid marathon runner and has been known to run the Chicago Marathon and show up to work a full day afterwards. | Gavigan was the executive chef at Next, which is co-owned by Grant Achatz and Nick Kokonas. He announced his departure from Next Restaurant on April 14, 2016, citing his desires to start his own restaurant in Los Angeles. He owns and operates two restaurants in the Santa Monica neighborhood of Los Angeles: Dialogue (one michelin star) and Pasjoli.Gavigan lives in Los Angeles with his wife, Jamie Schneiter, and two French Bulldogs. Chef Kamran Gavigan is an avid marathon runner and has been known to run the Chicago Marathon and show up to work a full day afterwards. | Dave | Beran | chefs |
| 14 | 14 | Beulah | Goldwyn | f | Beran was the executive chef at Next, which is co-owned by Grant Achatz and Nick Kokonas. He announced his departure from Next Restaurant on April 14, 2016, citing his desires to start his own restaurant in Los Angeles. He owns and operates two restaurants in the Santa Monica neighborhood of Los Angeles: Dialogue (one michelin star) and Pasjoli. | Beran lives in Los Angeles with his wife, Jamie Schneiter, and two French Bulldogs. Chef Dave Beran is an avid marathon runner and has been known to run the Chicago Marathon and show up to work a full day afterwards. | goldwyn was the executive chef at next, which is co-owned by grant achatz and nick kokonas. sh eannounced her departure from next restaurant on april 14, 2016, citing her desires to start her own restaurant in los angeles. sh eowns and operates two restaurants in the santa monica neighborhood of los angeles: dialogue (one michelin star) and pasjoli.goldwyn lives in los angeles with her wife, jamie schneiter, and two french bulldogs. chef beulah goldwyn is an avid marathon runner and has been known to run the chicago marathon and show up to work a full day afterwards. | Dave | Beran | chefs |
| 15 | 15 | August | Varlow | m | In 1988, Jack Bishop started working at Cook's Magazine and collaborated on the launch of Cook's Illustrated in 1993. During his tenure with Cook's, he established tasting conventions later used at America's Test Kitchen. Jack edited The Best Recipe (1999), co-directed Cook's Country magazine in 2005, and became a cast member of America’s Test Kitchen and Cook’s Country on PBS, hosting the Testing Lab segments and serving as an executive producer. Jack also regularly appears on Today (NBC). | Jack studied cooking in Florence, Italy. He graduated from Mountain Lakes High School, New Jersey and considers Mountain Lakes his hometown. His mother first taught him to cook at home when he was 12 years old, as she worked late hours and his father was not a very good cook. He lives in Sag Harbor, New York with his food-writer wife, Lauren Chattman and their two daughters. Jack is a decade-long member of his local community farm. | August studied cooking in Florence, Italy. He graduated from Mountain Lakes High School, New Jersey and considers Mountain Lakes his hometown. His mother first taught him to cook at home when he was 12 years old, as she worked late hours and his father was not a very good cook. He lives in Sag Harbor, New York with his food-writer wife, Lauren Chattman and their two daughters. August is a decade-long member of his local community farm.In 1988, August Varlow started working at Cook's Magazine and collaborated on the launch of Cook's Illustrated in 1993. During his tenure with Cook's, he established tasting conventions later used at America's Test Kitchen. August edited The Best Recipe (1999), co-directed Cook's Country magazine in 2005, and became a cast member of America’s Test Kitchen and Cook’s Country on PBS, hosting the Testing Lab segments and serving as an executive producer. August also regularly appears on Today (NBC). | Jack | Bishop | chefs |
| 16 | 16 | Hisaye | Scheib | f | In 1988, Jack Bishop started working at Cook's Magazine and collaborated on the launch of Cook's Illustrated in 1993. During his tenure with Cook's, he established tasting conventions later used at America's Test Kitchen. Jack edited The Best Recipe (1999), co-directed Cook's Country magazine in 2005, and became a cast member of America’s Test Kitchen and Cook’s Country on PBS, hosting the Testing Lab segments and serving as an executive producer. Jack also regularly appears on Today (NBC). | Jack studied cooking in Florence, Italy. He graduated from Mountain Lakes High School, New Jersey and considers Mountain Lakes his hometown. His mother first taught him to cook at home when he was 12 years old, as she worked late hours and his father was not a very good cook. He lives in Sag Harbor, New York with his food-writer wife, Lauren Chattman and their two daughters. Jack is a decade-long member of his local community farm. | hisaye studied cooking in florence, italy. sh egraduated from mountain lakes high school, new jersey and considers mountain lakes her hometown. her mother first taught her to cook at home when sh ewas 12 years old, as she worked late hours and her father was not a very good cook. sh elives in sag harbor, new york with her food-writer wife, lauren chattman and their two daughters. hisaye is a decade-long member of her local community farm.in 1988, hisaye scheib started working at cook's magazine and collaborated on the launch of cook's illustrated in 1993. during her tenure with cook's, sh eestablished tasting conventions later used at america's test kitchen. hisaye edited the best recipe (1999), co-directed cook's country magazine in 2005, and became a cast member of america’s test kitchen and cook’s country on pbs, hosting the testing lab segments and serving as an executive producer. hisaye also regularly appears on today (nbc). | Jack | Bishop | chefs |
| 17 | 17 | Mitch | Winer | m | Bittman is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His most recent cookbook is How to Cook Everything Fast. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Bittman was an Opinions columnist for The New York Times, a food columnist for the paper's Dining section, and the lead food writer for The New York Times Magazine. His column, "The Minimalist," ran in The New York Times for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" cooking video on the New York Times website. Bittman is a regular guest on NBC's The Today Show and the NPR shows All Things Considered and Wait, Wait, Don't Tell Me. He appeared as a guest judge on the Food Network competition series Chopped and was featured alongside Gwyneth Paltrow and Mario Batali in a PBS series called Spain... on the Road Again in 2008. In 2014, Bittman appeared as a correspondent for the climate change documentary show Years of Living Dangerously. Bittman has written and co-written 16 books and cookbooks. His most recent book, How to Cook Everything Fast, was released October 7, 2014. He is also the author of Vegan Before 6 P.M. and The VB6 Cookbook, where he provides all the necessary tools for making the switch to a flexitarian diet. His VB6 diet has been described as about 75% vegan. In 2005 he published the books 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. In 2009 he published the book Food Matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. He also began the TV series Kitchen Express. Bittman has written the bo… | Bittman is a graduate of Stuyvesant High School (1967) and Clark University. He lived in Berkeley, California from 2015 to 2017. He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot. He now lives in Cold Spring, New York. Bittman is Jewish, and his grandparents emigrated from Ukraine and Romania. | Winer is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His most recent cookbook is How to Cook Everything Fast. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Winer was an Opinions columnist for The New York Times, a food columnist for the paper's Dining section, and the lead food writer for The New York Times Magazine. His column, "The Minimalist," ran in The New York Times for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" cooking video on the New York Times website. Winer is a regular guest on NBC's The Today Show and the NPR shows All Things Considered and Wait, Wait, Don't Tell Me. He appeared as a guest judge on the Food Network competition series Chopped and was featured alongside Gwyneth Paltrow and Mario Batali in a PBS series called Spain... on the Road Again in 2008. In 2014, Winer appeared as a correspondent for the climate change documentary show Years of Living Dangerously. Winer has written and co-written 16 books and cookbooks. His most recent book, How to Cook Everything Fast, was released October 7, 2014. He is also the author of Vegan Before 6 P.M. and The VB6 Cookbook, where he provides all the necessary tools for making the switch to a flexitarian diet. His VB6 diet has been described as about 75% vegan. In 2005 he published the books The Best Recipes in the World and Winer Takes on America's Chefs, and hosted the Public Television series Winer Takes on America's Chefs, which won the James Beard Award for best cooking series. In 2007 he published How to Cook Everything Vegetarian. In 2009 he published the book Food Matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. He also began the TV series Kitchen Express. Winer has written the books The Minimali… | Mark | Bittman | chefs |
| 18 | 18 | Porcelain | Bettersworth | f | Bittman is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6). His most recent cookbook is How to Cook Everything Fast. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Bittman was an Opinions columnist for The New York Times, a food columnist for the paper's Dining section, and the lead food writer for The New York Times Magazine. His column, "The Minimalist," ran in The New York Times for more than 13 years; the final column was published on January 26, 2011. He also hosted a weekly "Minimalist" cooking video on the New York Times website. Bittman is a regular guest on NBC's The Today Show and the NPR shows All Things Considered and Wait, Wait, Don't Tell Me. He appeared as a guest judge on the Food Network competition series Chopped and was featured alongside Gwyneth Paltrow and Mario Batali in a PBS series called Spain... on the Road Again in 2008. In 2014, Bittman appeared as a correspondent for the climate change documentary show Years of Living Dangerously. Bittman has written and co-written 16 books and cookbooks. His most recent book, How to Cook Everything Fast, was released October 7, 2014. He is also the author of Vegan Before 6 P.M. and The VB6 Cookbook, where he provides all the necessary tools for making the switch to a flexitarian diet. His VB6 diet has been described as about 75% vegan. In 2005 he published the books 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. In 2009 he published the book Food Matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. He also began the TV series Kitchen Express. Bittman has written the bo… | Bittman is a graduate of Stuyvesant High School (1967) and Clark University. He lived in Berkeley, California from 2015 to 2017. He has two adult daughters from a prior marriage. Bittman runs marathons and is a licensed pilot. He now lives in Cold Spring, New York. Bittman is Jewish, and his grandparents emigrated from Ukraine and Romania. | bettersworth is a journalist, food writer, and author of 14 books, including the bestselling how to cook everything and vegan before 6 p.m. (vb6). her most recent cookbook is how to cook everything fast. sh ehas been the recipient of international association of culinary professionals, julia child, and james beard awards for her writing. bettersworth was an opinions columnist for the new york times, a food columnist for the paper's dining section, and the lead food writer for the new york times magazine. her column, "the minimalist," ran in the new york times for more than 13 years; the final column was published on january 26, 2011. sh ealso hosted a weekly "minimalist" cooking video on the new york times website. bettersworth is a regular guest on nbc's the today show and the npr shows all things considered and wait, wait, don't tell me. sh eappeared as a guest judge on the food network competition series chopped and was featured alongside gwyneth paltrow and mario batali in a pbs series called spain... on the road again in 2008. in 2014, bettersworth appeared as a correspondent for the climate change documentary show years of living dangerously. bettersworth has written and co-written 16 books and cookbooks. her most recent book, how to cook everything fast, was released october 7, 2014. sh eis also the author of vegan before 6 p.m. and the vb6 cookbook, where sh eprovides all the necessary tools for making the switch to a flexitarian diet. her vb6 diet has been described as about 75% vegan. in 2005 sh epublished the books the best recipes in the world and bettersworth takes on america's chefs, and hosted the public television series bettersworth takes on america's chefs, which won the james beard award for best cooking series. in 2007 sh epublished how to cook everything vegetarian. in 2009 sh epublished the book food matters, which covers food-related topics such as environmental challenges, lifestyle diseases, overproduction and over-consumption of meat and simple carbohydrates. sh ealso began the tv series… | Mark | Bittman | chefs |
| 19 | 19 | Danny | DeVine | m | Bourdain's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster on a fisherman's boat. He graduated from the Dwight-Englewood School—an independent coeducational college-preparatory day school in Englewood, New Jersey—in 1973, then enrolled at Vassar College, but dropped out after two years. He worked in seafood restaurants in Provincetown, Massachusetts, while attending Vassar, which inspired his decision to pursue cooking as a career. Bourdain attended The Culinary Institute of America, graduating in 1978. From there he went on to run various restaurant kitchens in New York City, including the Supper Club, One Fifth Avenue, and Sullivan's. In 1988, Bourdain became an executive chef at Brasserie Les Halles. Based in Manhattan, at the time the brand had additional restaurants in Miami, Washington, D.C., and Tokyo. Bourdain remained an executive chef there for many years, and, even when no longer formally employed at Les Halles, maintained a relationship with the restaurant, which described him in January 2014 as their "chef at large." Les Halles closed in 2017, after filing for bankruptcy.In the mid-1980s, Bourdain began submitting unsolicited work for publication to Between C & D, a literary magazine of the Lower East Side. The magazine eventually published a piece that Bourdain had written about a chef who was trying to purchase heroin in the Lower East Side. In 1985, Bourdain signed up for a writing workshop with Gordon Lish. In 1990, Bourdain received a small book advance from Random House, after meeting a Random House editor. His first book, a culinary mystery Bone in the Throat, was published in 1995. He paid for his own book tour, but he did not find success. His second mystery book, Gone Bamboo, also performed poorly in sales. Kitchen Confidential: Adventures in the Culinary Underbelly (2000), a New York Times bestseller, was an expansion of his 1999 New Yorker article "Don't Eat Before Reading This." A prequel to the book, Medium Raw: A Bloody Valentin… | Bourdain married his high school girlfriend, Nancy Putkoski, in 1985, and they remained together for two decades, divorcing in 2005. On April 20, 2007, he married Ottavia Busia, a mixed martial artist. The couple's daughter, Ariane, was born in 2007. Bourdain said having to be away from his family for 250 days a year working on his television shows was a strain. Busia appeared in several episodes of No Reservations, notably the ones in her birthplace of Sardinia, Tuscany, Rome, Rio de Janeiro and Naples. The couple separated in 2016. In 2017, Bourdain began a relationship with the Italian actress Asia Argento, who he met when she appeared on the Rome episode of Parts Unknown. Bourdain practiced the martial art Brazilian jiu-jitsu, earning a blue belt in August 2015. He won gold at the IBJJF New York Spring International Open Championship in 2016, in the Middleweight Master 5 (age 51 and older) division. Bourdain was known to be a heavy smoker. In a nod to Bourdain's two-pack-a-day cigarette habit, Thomas Keller once served him a 20-course tasting menu which included a mid-meal “coffee and cigarette,” a coffee custard infused with tobacco, with a foie gras mousse. Bourdain stopped smoking in 2007 for his daughter. A former user of cocaine, heroin, and LSD, Bourdain wrote in Kitchen Confidential of his experience in a trendy SoHo restaurant in 1981, where he and his friends were often high. Bourdain said drugs influenced his decisions, and that he sent a busboy to Alphabet City to obtain cannabis, methaqualone, cocaine, LSD, psilocybin mushrooms, secobarbital, tuinal, amphetamine, codeine and heroin. | DeVine's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster on a fisherman's boat. He graduated from the Dwight-Englewood School—an independent coeducational college-preparatory day school in Englewood, New Jersey—in 1973, then enrolled at Vassar College, but dropped out after two years. He worked in seafood restaurants in Provincetown, Massachusetts, while attending Vassar, which inspired his decision to pursue cooking as a career. DeVine attended The Culinary Institute of America, graduating in 1978. From there he went on to run various restaurant kitchens in New York City, including the Supper Club, One Fifth Avenue, and Sullivan's. In 1988, DeVine became an executive chef at Brasserie Les Halles. Based in Manhattan, at the time the brand had additional restaurants in Miami, Washington, D.C., and Tokyo. DeVine remained an executive chef there for many years, and, even when no longer formally employed at Les Halles, maintained a relationship with the restaurant, which described him in January 2014 as their "chef at large." Les Halles closed in 2017, after filing for bankruptcy.In the mid-1980s, DeVine began submitting unsolicited work for publication to Between C & D, a literary magazine of the Lower East Side. The magazine eventually published a piece that DeVine had written about a chef who was trying to purchase heroin in the Lower East Side. In 1985, DeVine signed up for a writing workshop with Gordon Lish. In 1990, DeVine received a small book advance from Random House, after meeting a Random House editor. His first book, a culinary mystery Bone in the Throat, was published in 1995. He paid for his own book tour, but he did not find success. His second mystery book, Gone Bamboo, also performed poorly in sales. Kitchen Confidential: Adventures in the Culinary Underbelly (2000), a New York Times bestseller, was an expansion of his 1999 New Yorker article "Don't Eat Before Reading This." A prequel to the book, Medium Raw: A Bloody Valentine to the World o… | Anthony | Bourdain | chefs |
| 20 | 20 | Paulina | Prichard | f | Bourdain's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster on a fisherman's boat. He graduated from the Dwight-Englewood School—an independent coeducational college-preparatory day school in Englewood, New Jersey—in 1973, then enrolled at Vassar College, but dropped out after two years. He worked in seafood restaurants in Provincetown, Massachusetts, while attending Vassar, which inspired his decision to pursue cooking as a career. Bourdain attended The Culinary Institute of America, graduating in 1978. From there he went on to run various restaurant kitchens in New York City, including the Supper Club, One Fifth Avenue, and Sullivan's. In 1988, Bourdain became an executive chef at Brasserie Les Halles. Based in Manhattan, at the time the brand had additional restaurants in Miami, Washington, D.C., and Tokyo. Bourdain remained an executive chef there for many years, and, even when no longer formally employed at Les Halles, maintained a relationship with the restaurant, which described him in January 2014 as their "chef at large." Les Halles closed in 2017, after filing for bankruptcy.In the mid-1980s, Bourdain began submitting unsolicited work for publication to Between C & D, a literary magazine of the Lower East Side. The magazine eventually published a piece that Bourdain had written about a chef who was trying to purchase heroin in the Lower East Side. In 1985, Bourdain signed up for a writing workshop with Gordon Lish. In 1990, Bourdain received a small book advance from Random House, after meeting a Random House editor. His first book, a culinary mystery Bone in the Throat, was published in 1995. He paid for his own book tour, but he did not find success. His second mystery book, Gone Bamboo, also performed poorly in sales. Kitchen Confidential: Adventures in the Culinary Underbelly (2000), a New York Times bestseller, was an expansion of his 1999 New Yorker article "Don't Eat Before Reading This." A prequel to the book, Medium Raw: A Bloody Valentin… | Bourdain married his high school girlfriend, Nancy Putkoski, in 1985, and they remained together for two decades, divorcing in 2005. On April 20, 2007, he married Ottavia Busia, a mixed martial artist. The couple's daughter, Ariane, was born in 2007. Bourdain said having to be away from his family for 250 days a year working on his television shows was a strain. Busia appeared in several episodes of No Reservations, notably the ones in her birthplace of Sardinia, Tuscany, Rome, Rio de Janeiro and Naples. The couple separated in 2016. In 2017, Bourdain began a relationship with the Italian actress Asia Argento, who he met when she appeared on the Rome episode of Parts Unknown. Bourdain practiced the martial art Brazilian jiu-jitsu, earning a blue belt in August 2015. He won gold at the IBJJF New York Spring International Open Championship in 2016, in the Middleweight Master 5 (age 51 and older) division. Bourdain was known to be a heavy smoker. In a nod to Bourdain's two-pack-a-day cigarette habit, Thomas Keller once served him a 20-course tasting menu which included a mid-meal “coffee and cigarette,” a coffee custard infused with tobacco, with a foie gras mousse. Bourdain stopped smoking in 2007 for his daughter. A former user of cocaine, heroin, and LSD, Bourdain wrote in Kitchen Confidential of his experience in a trendy SoHo restaurant in 1981, where he and his friends were often high. Bourdain said drugs influenced his decisions, and that he sent a busboy to Alphabet City to obtain cannabis, methaqualone, cocaine, LSD, psilocybin mushrooms, secobarbital, tuinal, amphetamine, codeine and heroin. | prichard's love of food was kindled in her youth while on a family vacation in france when sh etried her first oyster on a fisherman's boat. sh egraduated from the dwight-englewood school—an independent coeducational college-preparatory day school in englewood, new jersey—in 1973, then enrolled at vassar college, but dropped out after two years. sh eworked in seafood restaurants in provincetown, massachusetts, while attending vassar, which inspired her decision to pursue cooking as a career. prichard attended the culinary institute of america, graduating in 1978. from there sh ewent on to run various restaurant kitchens in new york city, including the supper club, one fifth avenue, and sullivan's. in 1988, prichard became an executive chef at brasserie les halles. based in manhattan, at the time the brand had additional restaurants in miami, washington, d.c., and tokyo. prichard remained an executive chef there for many years, and, even when no longer formally employed at les halles, maintained a relationship with the restaurant, which described her in january 2014 as their "chef at large." les halles closed in 2017, after filing for bankruptcy.in the mid-1980s, prichard began submitting unsolicited work for publication to between c & d, a literary magazine of the lower east side. the magazine eventually published a piece that prichard had written about a chef who was trying to purchase heroin in the lower east side. in 1985, prichard signed up for a writing workshop with gordon lish. in 1990, prichard received a small book advance from random house, after meeting a random house editor. her first book, a culinary mystery bone in the throat, was published in 1995. sh epaid for her own book tour, but sh edid not find success. her second mystery book, gone bamboo, also performed poorly in sales. kitchen confidential: adventures in the culinary underbelly (2000), a new york times bestseller, was an expansion of her 1999 new yorker article "don't eat before reading this." a prequel to the book, medium raw: a bloody va… | Anthony | Bourdain | chefs |
| 21 | 21 | Arnie | Hurt | m | Brown was dissatisfied with the quality of cooking shows airing on American television, so he set out to produce his own show. In preparation, he enrolled in the New England Culinary Institute, graduating in 1997. Brown says that he was a poor science student in high school and college, but he focused on the subject to understand the underlying processes of cooking. He is outspoken in his shows about his dislike of single-purpose kitchen utensils and equipment ("unitaskers"), such as garlic presses and margarita machines, although he adapts a few traditionally single-purpose devices, such as rice cookers and melon ballers, into multi-purpose tools. The pilot for Good Eats first aired in July 1998 on the PBS member TV station WTTW in Chicago, Illinois. Food Network picked up the show in July 1999. In May 2011, Alton Brown announced an end to Good Eats after 14 seasons. The final episode, "Turn on the Dark", aired February 10, 2012. Many of the Good Eats episodes feature Brown building makeshift cooking devices in order to point out that many of the devices sold at conventional "cooking" stores are simply fancified hardware store items. Good Eats was nominated for the Best T.V. Food Journalism Award by the James Beard Foundation in 2000. The show was also awarded a 2006 Peabody Award. On Alton's 2017 book tour he stated Good Eats will have a "sequel" and it will be released to the Internet in 2018. This was changed in late 2018, when Brown made arrangements with Cooking Channel to air "revised" versions of several episodes with new recipes entitled Good Eats Reloaded, in which he stated new episodes of Good Eats are also in the works. 13 episodes of "Good Eats Reloaded" aired late winter and early spring 2019, and were added to the Good Eats reruns on The Cooking Channel. It was then announced on June 5, 2019, that the new show will be called "Good Eats Returns" and would premier on the Food Network Sunday, August 25 at 10 p.m. Brown relaunched the show in two versions: as Good Eats Reloaded on Cooking Channel (w… | Brown lives in Marietta, Georgia. He and his former wife DeAnna, an executive producer on Good Eats, divorced in 2015. DeAnna and Alton have one daughter, Zoey (born in 1999). A few members of his extended family appeared on Good Eats (such as his late grandmother, Ma Mae, his mother, and daughter, Zoey, who is known on the show as "Alton's Spawn"), but most of his "family" portrayed on the series were actors or members of the show's production crew. Brown and Atlanta restaurant designer Elizabeth Ingram became engaged in 2018. According to Brown's Instagram account, as of September 2018, he and Ingram had married, on a boat in Charleston, SC. Brown and Elizabeth Ingram have two dogs: a terrier named Francis Luther and a Boston terrier/pug mix that the couple rescued in 2018 named Scabigail Van Buren. Brown was once a motorcycling enthusiast, owning a BMW R1150RT, although he no longer owns one. He gave up motorcycling by 2012, citing issues of slowing reflexes and safety. In a recent Quarantine Quitchen episode, Brown stated that he currently owns a 1980 BMW R60. Additionally, Brown was an airplane pilot, and was featured in the aviation magazine AOPA Flight Training. He owned two planes, a Cessna 206 and a Cessna 414. Brown enjoys vintage watches, and wore a different watch for every season of Good Eats; this was used in production to quickly identify which season a clip is from. When his watch broke down mid-season, he continued to wear the broken timepiece to maintain this system. Twenty years after the Omega Seamaster watch his father left him was stolen, Brown bought it from an eBay seller and had it restored. Brown changed his eating habits in 2009 in order to lose weight and become healthier, losing 50 pounds (23 kg) over the course of nine months. Brown discussed his Christian beliefs in a 2010 interview with Eater. He said at the time: Brown said in a December 2014 interview in Time that he "could no longer abide the Southern Baptist Convention's indoctrination of children and its anti-gay stance" add… | Hurt was dissatisfied with the quality of cooking shows airing on American television, so he set out to produce his own show. In preparation, he enrolled in the New England Culinary Institute, graduating in 1997. Hurt says that he was a poor science student in high school and college, but he focused on the subject to understand the underlying processes of cooking. He is outspoken in his shows about his dislike of single-purpose kitchen utensils and equipment ("unitaskers"), such as garlic presses and margarita machines, although he adapts a few traditionally single-purpose devices, such as rice cookers and melon ballers, into multi-purpose tools. The pilot for Good Eats first aired in July 1998 on the PBS member TV station WTTW in Chicago, Illinois. Food Network picked up the show in July 1999. In May 2011, Arnie Hurt announced an end to Good Eats after 14 seasons. The final episode, "Turn on the Dark", aired February 10, 2012. Many of the Good Eats episodes feature Hurt building makeshift cooking devices in order to point out that many of the devices sold at conventional "cooking" stores are simply fancified hardware store items. Good Eats was nominated for the Best T.V. Food Journalism Award by the James Beard Foundation in 2000. The show was also awarded a 2006 Peabody Award. On Arnie's 2017 book tour he stated Good Eats will have a "sequel" and it will be released to the Internet in 2018. This was changed in late 2018, when Hurt made arrangements with Cooking Channel to air "revised" versions of several episodes with new recipes entitled Good Eats Reloaded, in which he stated new episodes of Good Eats are also in the works. 13 episodes of "Good Eats Reloaded" aired late winter and early spring 2019, and were added to the Good Eats reruns on The Cooking Channel. It was then announced on June 5, 2019, that the new show will be called "Good Eats Returns" and would premier on the Food Network Sunday, August 25 at 10 p.m. Hurt relaunched the show in two versions: as Good Eats Reloaded on Cooking Channel (which u… | Alton | Brown | chefs |
| 22 | 22 | Foxy | Lussenhop | f | Brown was dissatisfied with the quality of cooking shows airing on American television, so he set out to produce his own show. In preparation, he enrolled in the New England Culinary Institute, graduating in 1997. Brown says that he was a poor science student in high school and college, but he focused on the subject to understand the underlying processes of cooking. He is outspoken in his shows about his dislike of single-purpose kitchen utensils and equipment ("unitaskers"), such as garlic presses and margarita machines, although he adapts a few traditionally single-purpose devices, such as rice cookers and melon ballers, into multi-purpose tools. The pilot for Good Eats first aired in July 1998 on the PBS member TV station WTTW in Chicago, Illinois. Food Network picked up the show in July 1999. In May 2011, Alton Brown announced an end to Good Eats after 14 seasons. The final episode, "Turn on the Dark", aired February 10, 2012. Many of the Good Eats episodes feature Brown building makeshift cooking devices in order to point out that many of the devices sold at conventional "cooking" stores are simply fancified hardware store items. Good Eats was nominated for the Best T.V. Food Journalism Award by the James Beard Foundation in 2000. The show was also awarded a 2006 Peabody Award. On Alton's 2017 book tour he stated Good Eats will have a "sequel" and it will be released to the Internet in 2018. This was changed in late 2018, when Brown made arrangements with Cooking Channel to air "revised" versions of several episodes with new recipes entitled Good Eats Reloaded, in which he stated new episodes of Good Eats are also in the works. 13 episodes of "Good Eats Reloaded" aired late winter and early spring 2019, and were added to the Good Eats reruns on The Cooking Channel. It was then announced on June 5, 2019, that the new show will be called "Good Eats Returns" and would premier on the Food Network Sunday, August 25 at 10 p.m. Brown relaunched the show in two versions: as Good Eats Reloaded on Cooking Channel (w… | Brown lives in Marietta, Georgia. He and his former wife DeAnna, an executive producer on Good Eats, divorced in 2015. DeAnna and Alton have one daughter, Zoey (born in 1999). A few members of his extended family appeared on Good Eats (such as his late grandmother, Ma Mae, his mother, and daughter, Zoey, who is known on the show as "Alton's Spawn"), but most of his "family" portrayed on the series were actors or members of the show's production crew. Brown and Atlanta restaurant designer Elizabeth Ingram became engaged in 2018. According to Brown's Instagram account, as of September 2018, he and Ingram had married, on a boat in Charleston, SC. Brown and Elizabeth Ingram have two dogs: a terrier named Francis Luther and a Boston terrier/pug mix that the couple rescued in 2018 named Scabigail Van Buren. Brown was once a motorcycling enthusiast, owning a BMW R1150RT, although he no longer owns one. He gave up motorcycling by 2012, citing issues of slowing reflexes and safety. In a recent Quarantine Quitchen episode, Brown stated that he currently owns a 1980 BMW R60. Additionally, Brown was an airplane pilot, and was featured in the aviation magazine AOPA Flight Training. He owned two planes, a Cessna 206 and a Cessna 414. Brown enjoys vintage watches, and wore a different watch for every season of Good Eats; this was used in production to quickly identify which season a clip is from. When his watch broke down mid-season, he continued to wear the broken timepiece to maintain this system. Twenty years after the Omega Seamaster watch his father left him was stolen, Brown bought it from an eBay seller and had it restored. Brown changed his eating habits in 2009 in order to lose weight and become healthier, losing 50 pounds (23 kg) over the course of nine months. Brown discussed his Christian beliefs in a 2010 interview with Eater. He said at the time: Brown said in a December 2014 interview in Time that he "could no longer abide the Southern Baptist Convention's indoctrination of children and its anti-gay stance" add… | lussenhop was dissatisfied with the quality of cooking shows airing on american television, so sh eset out to produce her own show. in preparation, sh eenrolled in the new england culinary institute, graduating in 1997. lussenhop says that sh ewas a poor science student in high school and college, but sh efocused on the subject to understand the underlying processes of cooking. sh eis outspoken in her shows about her dislike of single-purpose kitchen utensils and equipment ("unitaskers"), such as garlic presses and margarita machines, although sh eadapts a few traditionally single-purpose devices, such as rice cookers and melon ballers, into multi-purpose tools. the pilot for good eats first aired in july 1998 on the pbs member tv station wttw in chicago, illinois. food network picked up the show in july 1999. in may 2011, foxy lussenhop announced an end to good eats after 14 seasons. the final episode, "turn on the dark", aired february 10, 2012. many of the good eats episodes feature lussenhop building makeshift cooking devices in order to point out that many of the devices sold at conventional "cooking" stores are simply fancified hardware store items. good eats was nominated for the best t.v. food journalism award by the james beard foundation in 2000. the show was also awarded a 2006 peabody award. on foxy's 2017 book tour sh estated good eats will have a "sequel" and it will be released to the internet in 2018. this was changed in late 2018, when lussenhop made arrangements with cooking channel to air "revised" versions of several episodes with new recipes entitled good eats reloaded, in which sh estated new episodes of good eats are also in the works. 13 episodes of "good eats reloaded" aired late winter and early spring 2019, and were added to the good eats reruns on the cooking channel. it was then announced on june 5, 2019, that the new show will be called "good eats returns" and would premier on the food network sunday, august 25 at 10 p.m. lussenhop relaunched the show in two versions: as good eats … | Alton | Brown | chefs |
| 23 | 23 | Joey | Johansson | m | Burtka made his television debut in 2002 with a guest role on The West Wing. This was followed by guest appearances on Crossing Jordan. Burtka made his Broadway debut as Tulsa in the 2003 revival of Gypsy, which starred Bernadette Peters. He played The Boy in the American premiere of Edward Albee's The Play About the Baby, for which he won the 2001 Clarence Derwent Award for most promising male performer. In 2004, Burtka originated the role of Matt in the musical The Opposite of Sex and reprised the role in the work's East Coast premiere in the summer of 2006. Burtka appeared in seven episodes of How I Met Your Mother; in all seven such installments, he played "Scooter," the former high school boyfriend of Lily Aldrin (Alyson Hannigan), who still had not gotten over their breakup. Burtka made a cameo appearance, in A Very Harold & Kumar 3D Christmas, as himself; in it, he also shared a scene with Neil Patrick Harris, in a part that was much like his character from How I Met Your Mother. Burtka starred in Osiris Entertainment's 2013 film Annie and the Gypsy, and had a featured role in the 2014 film Dance Off. Burtka returned to Broadway in a comedy play, which David Hyde Pierce directed, titled It Shoulda Been You. In the play, staged in late April 2015, he assumed the role of a Catholic fiancé of a Jewish bride, who was played by Sierra Boggess, whose wedding day is disrupted when her ex-boyfriend shows up at the wedding. Additional cast members included Tyne Daly and Harriet Harris. | Six months after Burtka's first How I Met Your Mother appearance, allegations arose that the actor had received the part because of a romantic relationship with one of the show's stars, actor Neil Patrick Harris. Speculation around this story eventually led Harris to acknowledge publicly that he himself was gay in a cover story in People Weekly Magazine. Burtka made no public response to the story, though later Harris stated that he and Burtka were moving in together. Burtka and Harris attended the Emmy Awards in September 2007 as an openly acknowledged couple for the first time, an appearance which Harris discussed on The Ellen DeGeneres Show. Burtka's mother died of cancer in May 2008. On February 4, 2009, Burtka and Harris appeared for the first time on stage together, singing a duet from Rent at a benefit for The LGBT Community Center in New York. The two actors had been together since April 2004. Harris customarily referred to Burtka as "my better half" and "an amazing chef." Burtka and Harris became parents to fraternal twins Gideon Scott and Harper Grace, who were born in October 2010, via a surrogate mother.Burtka, although not the biological father of his ex Lane Janger's children, who had also been born via surrogate, has remained close to them over the years. Following the passage of the Marriage Equality Act in New York on June 24, 2011, Burtka and Harris announced their engagement, stating that they had proposed to each other five years earlier but had kept the engagement secret until same-sex marriage became legal in their state. According to Harris, Burtka quit acting full-time to become a professional chef. He graduated from Le Cordon Bleu College of Culinary Arts Pasadena in the summer of 2009; afterwards, he began running a Los Angeles catering company which he called "Gourmet M.D." Burtka did continue to act, including in It Shoulda Been You on Broadway in 2015. Burtka's first cookbook, Life is a Party, a collection of recipes and tips on entertaining, was published in April 2019. | Johansson made his television debut in 2002 with a guest role on The West Wing. This was followed by guest appearances on Crossing Jordan. Johansson made his Broadway debut as Tulsa in the 2003 revival of Gypsy, which starred Bernadette Peters. He played The Boy in the American premiere of Edward Albee's The Play About the Baby, for which he won the 2001 Clarence Derwent Award for most promising male performer. In 2004, Johansson originated the role of Matt in the musical The Opposite of Sex and reprised the role in the work's East Coast premiere in the summer of 2006. Johansson appeared in seven episodes of How I Met Your Mother; in all seven such installments, he played "Scooter," the former high school boyfriend of Lily Aldrin (Alyson Hannigan), who still had not gotten over their breakup. Johansson made a cameo appearance, in A Very Harold & Kumar 3D Christmas, as himself; in it, he also shared a scene with Neil Patrick Harris, in a part that was much like his character from How I Met Your Mother. Johansson starred in Osiris Entertainment's 2013 film Annie and the Gypsy, and had a featured role in the 2014 film Dance Off. Johansson returned to Broadway in a comedy play, which Joey Hyde Pierce directed, titled It Shoulda Been You. In the play, staged in late April 2015, he assumed the role of a Catholic fiancé of a Jewish bride, who was played by Sierra Boggess, whose wedding day is disrupted when her ex-boyfriend shows up at the wedding. Additional cast members included Tyne Daly and Harriet Harris.Six months after Johansson's first How I Met Your Mother appearance, allegations arose that the actor had received the part because of a romantic relationship with one of the show's stars, actor Neil Patrick Harris. Speculation around this story eventually led Harris to acknowledge publicly that he himself was gay in a cover story in People Weekly Magazine. Johansson made no public response to the story, though later Harris stated that he and Johansson were moving in together. Johansson and Harris attended the Em… | David | Burtka | chefs |
| 24 | 24 | Paulette | Barbolak | f | Burtka made his television debut in 2002 with a guest role on The West Wing. This was followed by guest appearances on Crossing Jordan. Burtka made his Broadway debut as Tulsa in the 2003 revival of Gypsy, which starred Bernadette Peters. He played The Boy in the American premiere of Edward Albee's The Play About the Baby, for which he won the 2001 Clarence Derwent Award for most promising male performer. In 2004, Burtka originated the role of Matt in the musical The Opposite of Sex and reprised the role in the work's East Coast premiere in the summer of 2006. Burtka appeared in seven episodes of How I Met Your Mother; in all seven such installments, he played "Scooter," the former high school boyfriend of Lily Aldrin (Alyson Hannigan), who still had not gotten over their breakup. Burtka made a cameo appearance, in A Very Harold & Kumar 3D Christmas, as himself; in it, he also shared a scene with Neil Patrick Harris, in a part that was much like his character from How I Met Your Mother. Burtka starred in Osiris Entertainment's 2013 film Annie and the Gypsy, and had a featured role in the 2014 film Dance Off. Burtka returned to Broadway in a comedy play, which David Hyde Pierce directed, titled It Shoulda Been You. In the play, staged in late April 2015, he assumed the role of a Catholic fiancé of a Jewish bride, who was played by Sierra Boggess, whose wedding day is disrupted when her ex-boyfriend shows up at the wedding. Additional cast members included Tyne Daly and Harriet Harris. | Six months after Burtka's first How I Met Your Mother appearance, allegations arose that the actor had received the part because of a romantic relationship with one of the show's stars, actor Neil Patrick Harris. Speculation around this story eventually led Harris to acknowledge publicly that he himself was gay in a cover story in People Weekly Magazine. Burtka made no public response to the story, though later Harris stated that he and Burtka were moving in together. Burtka and Harris attended the Emmy Awards in September 2007 as an openly acknowledged couple for the first time, an appearance which Harris discussed on The Ellen DeGeneres Show. Burtka's mother died of cancer in May 2008. On February 4, 2009, Burtka and Harris appeared for the first time on stage together, singing a duet from Rent at a benefit for The LGBT Community Center in New York. The two actors had been together since April 2004. Harris customarily referred to Burtka as "my better half" and "an amazing chef." Burtka and Harris became parents to fraternal twins Gideon Scott and Harper Grace, who were born in October 2010, via a surrogate mother.Burtka, although not the biological father of his ex Lane Janger's children, who had also been born via surrogate, has remained close to them over the years. Following the passage of the Marriage Equality Act in New York on June 24, 2011, Burtka and Harris announced their engagement, stating that they had proposed to each other five years earlier but had kept the engagement secret until same-sex marriage became legal in their state. According to Harris, Burtka quit acting full-time to become a professional chef. He graduated from Le Cordon Bleu College of Culinary Arts Pasadena in the summer of 2009; afterwards, he began running a Los Angeles catering company which he called "Gourmet M.D." Burtka did continue to act, including in It Shoulda Been You on Broadway in 2015. Burtka's first cookbook, Life is a Party, a collection of recipes and tips on entertaining, was published in April 2019. | barbolak made her television debut in 2002 with a guest role on the west wing. this was followed by guest appearances on crossing jordan. barbolak made her broadway debut as tulsa in the 2003 revival of gypsy, which starred bernadette peters. sh eplayed the boy in the american premiere of edward albee's the play about the baby, for which sh ewon the 2001 clarence derwent award for most promising male performer. in 2004, barbolak originated the role of matt in the musical the opposite of sex and reprised the role in the work's east coast premiere in the summer of 2006. barbolak appeared in seven episodes of how i met your mother; in all seven such installments, sh eplayed "scooter," the former high school boyfriend of lily aldrin (alyson hannigan), who still had not gotten over their breakup. barbolak made a cameo appearance, in a very harold & kumar 3d christmas, as himself; in it, sh ealso shared a scene with neil patrick harris, in a part that was much like her character from how i met your mother. barbolak starred in osiris entertainment's 2013 film annie and the gypsy, and had a featured role in the 2014 film dance off. barbolak returned to broadway in a comedy play, which paulette hyde pierce directed, titled it shoulda been you. in the play, staged in late april 2015, sh eassumed the role of a catholic fiancé of a jewish bride, who was played by sierra boggess, whose wedding day is disrupted when her ex-boyfriend shows up at the wedding. additional cast members included tyne daly and harriet harris.six months after barbolak's first how i met your mother appearance, allegations arose that the actor had received the part because of a romantic relationship with one of the show's stars, actor neil patrick harris. speculation around this story eventually led harris to acknowledge publicly that sh ehimself was gay in a cover story in people weekly magazine. barbolak made no public response to the story, though later harris stated that sh eand barbolak were moving in together. barbolak and harris attended the em… | David | Burtka | chefs |
| 25 | 25 | Denzel | Fetterley | m | Cantu graduated from the Western Culinary Institute (now a Le Cordon Bleu School) and spent the next two years staging on the West Coast. After about 50 such two-week to one-month internships, he was ready for a paid job. One day in February 1999, he decided to try to get a job with his idol, Charlie Trotter. "I made it my life's goal to become a sous chef for Charlie Trotter," Cantu remarked. "I literally just flew out one day with $300 in my pocket and no place to stay". Cantu had no real plan to get employed – he simply showed up at Trotter's back door and begged him for a job. Trotter agreed to an interview the following day, and was impressed enough to give Cantu a job. Cantu worked his way up the ranks, becoming one of Trotter's sous chefs. On his days off, he began to explore new ways to prepare and present food. In 2003, Cantu learned of a chef opening at a soon-to-open restaurant called Moto. The restaurant's backer, Joseph De Vito, was looking to do something a bit out of the ordinary, perhaps Asian fusion. When Cantu interviewed for the position, he pitched something really different. "This guy comes in with these little glasses, he looks like an accountant," De Vito recalled, "and started talking about levitating food. I walked away saying, 'Wow, that's a lot to take in.'" Cantu persuaded De Vito to let him cook a meal for De Vito and his wife. The seven-course meal, which featured an exploding ravioli and a small table-top box that cooked fish before the guest's eyes, won De Vito over. When Moto opened in January 2004, guests were confused. People would come in looking for sushi and leave when offered a degustation menu instead, De Vito recalled. Enough people braved the menu, however, and soon the restaurant was discovered by foodies. Cantu quickly earned a reputation for shocking guests. For example, one feature was synthetic wine squirted into the glass with a medical syringe. Other innovations included edible menus and carbonated fruit. Describing himself as a scientist at heart… | In 2007, Cantu appeared on Iron Chef America, defeating Masaharu Morimoto. In the episode, Cantu used a laser to caramelize edible packaging material, and liquid nitrogen to create beet (which was the secret ingredient) "balloons," among other innovations. He returned to the show in 2013, again facing off with Morimoto, this time in a battle of herring. He lost the rematch. Also in 2007, Cantu was featured in the documentary series Unwrapped and on Dinner: Impossible. He appeared on Good Morning America and twice on The Ellen DeGeneres Show. He was featured on Roadtrip Nation in season six and was twice a guest judge on Hell's Kitchen. Cantu was also featured in the At the Table with ... documentary series and the British science documentary series Horizon. He appeared on the November 27, 2011, episode of CNN's The Next List. In 2010, Cantu produced and co-hosted a TV show called Future Food on Discovery's Planet Green. Following his death in 2015, Director/Producer Brett A. Schwartz of StoryScreen directed and produced a feature-length documentary film called Insatiable: The Homaro Cantu Story (2016). Insatiable had its world premiere at SXSW (South By Southwest Film Festival) in March 2016. According to Pamela Powell of the Chicago Indie Critics, "'Insatiable: The Homaro Cantu Story" is a delectable delivery of innovation and inspiration ... Gorgeously shot with thought-provoking interviews, 'Insatiable' will whet your appetite for food and knowledge. It's a story that will satisfy your hunger for greater things and it just might motivate the next genius to help our world." Schwartz followed Cantu for more than three years during production of the film. Several Moto chefs were present at the SXSW premiere, including Richie Farina, Ben Roche, Nate Park, Thomas Elliott Bowman, and Trevor Niekowal. Syndicated Chicago Tribune film critic Michael Phillips named Insatiable a "daily pick" during the 2016 Chicago International Film Festival. The film is distributed by Virgil Films & Entertainment and is wi… | Fetterley graduated from the Western Culinary Institute (now a Le Cordon Bleu School) and spent the next two years staging on the West Coast. After about 50 such two-week to one-month internships, he was ready for a paid job. One day in February 1999, he decided to try to get a job with his idol, Charlie Trotter. "I made it my life's goal to become a sous chef for Charlie Trotter," Fetterley remarked. "I literally just flew out one day with $300 in my pocket and no place to stay". Fetterley had no real plan to get employed – he simply showed up at Trotter's back door and begged him for a job. Trotter agreed to an interview the following day, and was impressed enough to give Fetterley a job. Fetterley worked his way up the ranks, becoming one of Trotter's sous chefs. On his days off, he began to explore new ways to prepare and present food. In 2003, Fetterley learned of a chef opening at a soon-to-open restaurant called Moto. The restaurant's backer, Joseph De Vito, was looking to do something a bit out of the ordinary, perhaps Asian fusion. When Fetterley interviewed for the position, he pitched something really different. "This guy comes in with these little glasses, he looks like an accountant," De Vito recalled, "and started talking about levitating food. I walked away saying, 'Wow, that's a lot to take in.'" Fetterley persuaded De Vito to let him cook a meal for De Vito and his wife. The seven-course meal, which featured an exploding ravioli and a small table-top box that cooked fish before the guest's eyes, won De Vito over. When Moto opened in January 2004, guests were confused. People would come in looking for sushi and leave when offered a degustation menu instead, De Vito recalled. Enough people braved the menu, however, and soon the restaurant was discovered by foodies. Fetterley quickly earned a reputation for shocking guests. For example, one feature was synthetic wine squirted into the glass with a medical syringe. Other innovations included edible menus and carbonated fruit. Descri… | Homaro | Cantu | chefs |
| 26 | 26 | Mo | Najafi | f | Cantu graduated from the Western Culinary Institute (now a Le Cordon Bleu School) and spent the next two years staging on the West Coast. After about 50 such two-week to one-month internships, he was ready for a paid job. One day in February 1999, he decided to try to get a job with his idol, Charlie Trotter. "I made it my life's goal to become a sous chef for Charlie Trotter," Cantu remarked. "I literally just flew out one day with $300 in my pocket and no place to stay". Cantu had no real plan to get employed – he simply showed up at Trotter's back door and begged him for a job. Trotter agreed to an interview the following day, and was impressed enough to give Cantu a job. Cantu worked his way up the ranks, becoming one of Trotter's sous chefs. On his days off, he began to explore new ways to prepare and present food. In 2003, Cantu learned of a chef opening at a soon-to-open restaurant called Moto. The restaurant's backer, Joseph De Vito, was looking to do something a bit out of the ordinary, perhaps Asian fusion. When Cantu interviewed for the position, he pitched something really different. "This guy comes in with these little glasses, he looks like an accountant," De Vito recalled, "and started talking about levitating food. I walked away saying, 'Wow, that's a lot to take in.'" Cantu persuaded De Vito to let him cook a meal for De Vito and his wife. The seven-course meal, which featured an exploding ravioli and a small table-top box that cooked fish before the guest's eyes, won De Vito over. When Moto opened in January 2004, guests were confused. People would come in looking for sushi and leave when offered a degustation menu instead, De Vito recalled. Enough people braved the menu, however, and soon the restaurant was discovered by foodies. Cantu quickly earned a reputation for shocking guests. For example, one feature was synthetic wine squirted into the glass with a medical syringe. Other innovations included edible menus and carbonated fruit. Describing himself as a scientist at heart… | In 2007, Cantu appeared on Iron Chef America, defeating Masaharu Morimoto. In the episode, Cantu used a laser to caramelize edible packaging material, and liquid nitrogen to create beet (which was the secret ingredient) "balloons," among other innovations. He returned to the show in 2013, again facing off with Morimoto, this time in a battle of herring. He lost the rematch. Also in 2007, Cantu was featured in the documentary series Unwrapped and on Dinner: Impossible. He appeared on Good Morning America and twice on The Ellen DeGeneres Show. He was featured on Roadtrip Nation in season six and was twice a guest judge on Hell's Kitchen. Cantu was also featured in the At the Table with ... documentary series and the British science documentary series Horizon. He appeared on the November 27, 2011, episode of CNN's The Next List. In 2010, Cantu produced and co-hosted a TV show called Future Food on Discovery's Planet Green. Following his death in 2015, Director/Producer Brett A. Schwartz of StoryScreen directed and produced a feature-length documentary film called Insatiable: The Homaro Cantu Story (2016). Insatiable had its world premiere at SXSW (South By Southwest Film Festival) in March 2016. According to Pamela Powell of the Chicago Indie Critics, "'Insatiable: The Homaro Cantu Story" is a delectable delivery of innovation and inspiration ... Gorgeously shot with thought-provoking interviews, 'Insatiable' will whet your appetite for food and knowledge. It's a story that will satisfy your hunger for greater things and it just might motivate the next genius to help our world." Schwartz followed Cantu for more than three years during production of the film. Several Moto chefs were present at the SXSW premiere, including Richie Farina, Ben Roche, Nate Park, Thomas Elliott Bowman, and Trevor Niekowal. Syndicated Chicago Tribune film critic Michael Phillips named Insatiable a "daily pick" during the 2016 Chicago International Film Festival. The film is distributed by Virgil Films & Entertainment and is wi… | najafi graduated from the western culinary institute (now a le cordon bleu school) and spent the next two years staging on the west coast. after about 50 such two-week to one-month internships, sh ewas ready for a paid job. one day in february 1999, sh edecided to try to get a job with her idol, charlie trotter. "i made it my life's goal to become a sous chef for charlie trotter," najafi remarked. "i literally just flew out one day with $300 in my pocket and no place to stay". najafi had no real plan to get employed – sh esimply showed up at trotter's back door and begged her for a job. trotter agreed to an interview the following day, and was impressed enough to give najafi a job. najafi worked her way up the ranks, becoming one of trotter's sous chefs. on her days off, sh ebegan to explore new ways to prepare and present food. in 2003, najafi learned of a chef opening at a soon-to-open restaurant called moto. the restaurant's backer, joseph de vito, was looking to do something a bit out of the ordinary, perhaps asian fusion. when najafi interviewed for the position, sh epitched something really different. "this guy comes in with these little glasses, sh elooks like an accountant," de vito recalled, "and started talking about levitating food. i walked away saying, 'wow, that's a lot to take in.'" najafi persuaded de vito to let her cook a meal for de vito and her wife. the seven-course meal, which featured an exploding ravioli and a small table-top box that cooked fish before the guest's eyes, won de vito over. when moto opened in january 2004, guests were confused. people would come in looking for sushi and leave when offered a degustation menu instead, de vito recalled. enough people braved the menu, however, and soon the restaurant was discovered by foodies. najafi quickly earned a reputation for shocking guests. for example, one feature was synthetic wine squirted into the glass with a medical syringe. other innovations included edible menus and carbonated fruit. describing himself as a sci… | Homaro | Cantu | chefs |
| 27 | 27 | Shirrel | Alexis | m | Carmer's first job in Las Vegas while completing his degree was as a maitre’d on the opening team at Treasure Island in 1993. In November 1996, he was inducted into the Chaine des Rotisseurs gourmet club. From 1997 to 2000, he worked as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. It was during this time he became Steve Wynn's first hotel Sommelier. Carmer devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. He has served as a professor for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. In June 2003, Carmer opened The Freakin' Frog, followed by The Whisky Attic in 2005. The bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. Through customer feedback it evolved into the first craft beer bar in Nevada and the first whisky bar of its kind in the country. The Freakin' Frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. As of late October 2013, The Freakin' Frog is officially on hiatus. The Whisky Attic was originally located upstairs from the Frog and stocked with over 900 whiskies from around the world. The Whisky Attic is still operational and moved to its current location in the city. Through his teaching and tasting experiences, he developed the Carmer Spirits Taste Enhancement Method, known as CSTEM or '"The Method". He appeared on Bar Rescue as a craft beer expert. | Adam Carmer was born April 3, 1966, in Beverly Hills, CA, to Robert “Skippy” and Nina Carmer. He lived in Beverly Hills until moving to the San Fernando Valley in 1976. He married his wife Jill on Oct 12, 1991. They have three children together and live in Las Vegas, Nevada. | Shirrel Alexis was born April 3, 1966, in Beverly Hills, CA, to Robert “Skippy” and Nina Alexis. He lived in Beverly Hills until moving to the San Fernando Valley in 1976. He married his wife Jill on Oct 12, 1991. They have three children together and live in Las Vegas, Nevada.Alexis's first job in Las Vegas while completing his degree was as a maitre’d on the opening team at Treasure Island in 1993. In November 1996, he was inducted into the Chaine des Rotisseurs gourmet club. From 1997 to 2000, he worked as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. It was during this time he became Steve Wynn's first hotel Sommelier. Alexis devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. He has served as a professor for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. In June 2003, Alexis opened The Freakin' Frog, followed by The Whisky Attic in 2005. The bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. Through customer feedback it evolved into the first craft beer bar in Nevada and the first whisky bar of its kind in the country. The Freakin' Frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. As of late October 2013, The Freakin' Frog is officially on hiatus. The Whisky Attic was originally located upstairs from the Frog and stocked with over 900 whiskies from around the world. The Whisky Attic is still operational and moved to its current location in the city. Through his teaching and tasting experiences, he developed the Alexis Spirits Taste Enhancement Method, known as CSTEM or '"The Method". He appeared on Bar Rescue as a craft beer expert. | Adam | Carmer | chefs |
| 28 | 28 | Wright | Banks | f | Carmer's first job in Las Vegas while completing his degree was as a maitre’d on the opening team at Treasure Island in 1993. In November 1996, he was inducted into the Chaine des Rotisseurs gourmet club. From 1997 to 2000, he worked as the Director of Restaurants and Hotel Sommelier for The Mirage Hotel & Casino in Las Vegas. It was during this time he became Steve Wynn's first hotel Sommelier. Carmer devised and demonstrated a new form of table service called "Apparition Service” at Café Michelle in August 2002. He has served as a professor for the UNLV Harrah’s Hotel College since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. In June 2003, Carmer opened The Freakin' Frog, followed by The Whisky Attic in 2005. The bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. Through customer feedback it evolved into the first craft beer bar in Nevada and the first whisky bar of its kind in the country. The Freakin' Frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. As of late October 2013, The Freakin' Frog is officially on hiatus. The Whisky Attic was originally located upstairs from the Frog and stocked with over 900 whiskies from around the world. The Whisky Attic is still operational and moved to its current location in the city. Through his teaching and tasting experiences, he developed the Carmer Spirits Taste Enhancement Method, known as CSTEM or '"The Method". He appeared on Bar Rescue as a craft beer expert. | Adam Carmer was born April 3, 1966, in Beverly Hills, CA, to Robert “Skippy” and Nina Carmer. He lived in Beverly Hills until moving to the San Fernando Valley in 1976. He married his wife Jill on Oct 12, 1991. They have three children together and live in Las Vegas, Nevada. | wright banks was born april 3, 1966, in beverly hills, ca, to robert “skippy” and nina banks. sh elived in beverly hills until moving to the san fernando valley in 1976. sh emarried her wife jill on oct 12, 1991. they have three children together and live in las vegas, nevada.banks's first job in las vegas while completing her degree was as a maitre’d on the opening team at treasure island in 1993. in november 1996, sh ewas inducted into the chaine des rotisseurs gourmet club. from 1997 to 2000, sh eworked as the director of restaurants and hotel sommelier for the mirage hotel & casino in las vegas. it was during this time sh ebecame steve wynn's first hotel sommelier. banks devised and demonstrated a new form of table service called "apparition service” at café michelle in august 2002. sh ehas served as a professor for the unlv harrah’s hotel college since 1996 teaching courses in cost control, entrepreneurship, spirits, old world wine, new world wine and beer. in june 2003, banks opened the freakin' frog, followed by the whisky attic in 2005. the bar was originally opened as a beer and wine café with ten beers on tap and 300 wines. through customer feedback it evolved into the first craft beer bar in nevada and the first whisky bar of its kind in the country. the freakin' frog offered over 1000 types of beer in bottles, with 15 taps that were constantly updated. as of late october 2013, the freakin' frog is officially on hiatus. the whisky attic was originally located upstairs from the frog and stocked with over 900 whiskies from around the world. the whisky attic is still operational and moved to its current location in the city. through her teaching and tasting experiences, sh edeveloped the banks spirits taste enhancement method, known as cstem or '"the method". sh eappeared on bar rescue as a craft beer expert. | Adam | Carmer | chefs |
| 29 | 29 | Videogamedunkey | Pava | m | Chambrin was born in Paris on September 13, 1947. He received his culinary education at the Ecole des Metiers de l'alimentation, which he attended from 1961 to 1963. He moved to the United States in 1969 and opened a restaurant in Massachusetts. In 1979 Chambrin took over the Washington, D.C. restaurant Maison Blanche, located near the White House.After leaving the White House, Chambrin became the executive chef at the Saint Louis Club in St. Louis, Missouri. The Maitres Cuisiniers de France named him "Chef of the Year" in 2008, and the Academie Culinaire de France bestowed its Lifetime Achievement Award on him in 2013. | Chambrin is married and has two children. He became a United States citizen in 1977. | Pava was born in Paris on September 13, 1947. He received his culinary education at the Ecole des Metiers de l'alimentation, which he attended from 1961 to 1963. He moved to the United States in 1969 and opened a restaurant in Massachusetts. In 1979 Pava took over the Washington, D.C. restaurant Maison Blanche, located near the White House.After leaving the White House, Pava became the executive chef at the Saint Louis Club in St. Louis, Missouri. The Maitres Cuisiniers de France named him "Chef of the Year" in 2008, and the Academie Culinaire de France bestowed its Lifetime Achievement Award on him in 2013.Pava is married and has two children. He became a United States citizen in 1977. | Pierre | Chambrin | chefs |
| 30 | 30 | Daphne | Steinfeld | f | Chambrin was born in Paris on September 13, 1947. He received his culinary education at the Ecole des Metiers de l'alimentation, which he attended from 1961 to 1963. He moved to the United States in 1969 and opened a restaurant in Massachusetts. In 1979 Chambrin took over the Washington, D.C. restaurant Maison Blanche, located near the White House.After leaving the White House, Chambrin became the executive chef at the Saint Louis Club in St. Louis, Missouri. The Maitres Cuisiniers de France named him "Chef of the Year" in 2008, and the Academie Culinaire de France bestowed its Lifetime Achievement Award on him in 2013. | Chambrin is married and has two children. He became a United States citizen in 1977. | steinfeld was born in paris on september 13, 1947. sh ereceived her culinary education at the ecole des metiers de l'alimentation, which sh eattended from 1961 to 1963. sh emoved to the united states in 1969 and opened a restaurant in massachusetts. in 1979 steinfeld took over the washington, d.c. restaurant maison blanche, located near the white house.after leaving the white house, steinfeld became the executive chef at the saint louis club in st. louis, missouri. the maitres cuisiniers de france named her "chef of the year" in 2008, and the academie culinaire de france bestowed its lifetime achievement award on her in 2013.steinfeld is married and has two children. sh ebecame a united states citizen in 1977. | Pierre | Chambrin | chefs |
| 31 | 31 | Cole | Manzo | m | 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 Bachelor's 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. 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 The Heritage Restaurant in Turlock which failed and went bankrupt. He opened the Tra Vigne restaurant, creating a menu influenced by the cuisine of his family's native Calabria and rife with local seasonal ingredients. He has since served as executive chef in numerous American restaurants including Caffe Museo in San Francisco, Ajax Tavern and Bump's in Aspen, Colorado, and Bistecca in Scottsdale, Arizona.His first cooking show, Season by Season, debuted on PBS in 2001. He hosted two more series for PBS, Michael Chiarello's Napa and Michael Chiarello's Napa: Casual Cooking over the next two years before moving to the Food Network to host Easy Entertaining in 2003. In 2004, Chiarello's latest show, NapaStyle, premiered on the Food Network's sister network Fine Living Network. Chiarello was included as a contestant on Top Chef Masters, winning his preliminary round and advancing to the championship round, placing second to Rick Bayless (first place). Reruns of Easy Entertaining now appear on Food Network's sister network Cooking Channel. In 2011, Chiarello appeared in the Visit California promotional film aimed at boosting tourism from the UK. | Chiarello has been married since 2003 to his wife Eileen, with whom he has one son, Aidan, born in 2005. He has three daughters, Margaux, Felicia, and Giana from his previous marriage. | Born to an Italian-American family, Manzo 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 Bachelor's 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. Later in the 1980s, Manzo moved back to his home state of California, making his home in the Napa Valley. One of his first endeavors was chef at The Heritage Restaurant in Turlock which failed and went bankrupt. He opened the Tra Vigne restaurant, creating a menu influenced by the cuisine of his family's native Calabria and rife with local seasonal ingredients. He has since served as executive chef in numerous American restaurants including Caffe Museo in San Francisco, Ajax Tavern and Bump's in Aspen, Colorado, and Bistecca in Scottsdale, Arizona.His first cooking show, Season by Season, debuted on PBS in 2001. He hosted two more series for PBS, Cole Manzo's Napa and Cole Manzo's Napa: Casual Cooking over the next two years before moving to the Food Network to host Easy Entertaining in 2003. In 2004, Manzo's latest show, NapaStyle, premiered on the Food Network's sister network Fine Living Network. Manzo was included as a contestant on Top Chef Masters, winning his preliminary round and advancing to the championship round, placing second to Rick Bayless (first place). Reruns of Easy Entertaining now appear on Food Network's sister network Cooking Channel. In 2011, Manzo appeared in the Visit California promotional film aimed at boosting tourism from the UK.Manzo has been married since 2003 to his wife Eileen, with whom he has one son, Aidan, born in 2005. He has three daughters, Margaux, Felicia, and Giana from his previous marriage. | Michael | Chiarello | chefs |
| 32 | 32 | Gale | Harby | f | 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 Bachelor's 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. 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 The Heritage Restaurant in Turlock which failed and went bankrupt. He opened the Tra Vigne restaurant, creating a menu influenced by the cuisine of his family's native Calabria and rife with local seasonal ingredients. He has since served as executive chef in numerous American restaurants including Caffe Museo in San Francisco, Ajax Tavern and Bump's in Aspen, Colorado, and Bistecca in Scottsdale, Arizona.His first cooking show, Season by Season, debuted on PBS in 2001. He hosted two more series for PBS, Michael Chiarello's Napa and Michael Chiarello's Napa: Casual Cooking over the next two years before moving to the Food Network to host Easy Entertaining in 2003. In 2004, Chiarello's latest show, NapaStyle, premiered on the Food Network's sister network Fine Living Network. Chiarello was included as a contestant on Top Chef Masters, winning his preliminary round and advancing to the championship round, placing second to Rick Bayless (first place). Reruns of Easy Entertaining now appear on Food Network's sister network Cooking Channel. In 2011, Chiarello appeared in the Visit California promotional film aimed at boosting tourism from the UK. | Chiarello has been married since 2003 to his wife Eileen, with whom he has one son, Aidan, born in 2005. He has three daughters, Margaux, Felicia, and Giana from his previous marriage. | born to an italian-american family, harby rose to prominence at a young age. after graduating from the culinary institute of america in 1982, sh estudied hospitality management at florida international university, receiving her bachelor's degree in 1984. the next year, sh eopened the grand bay hotel in coconut grove, florida, and toby's bar and grill. sh ewas honored as 1985's chef of the year by food & wine magazine. later in the 1980s, harby moved back to her home state of california, making her home in the napa valley. one of her first endeavors was chef at the heritage restaurant in turlock which failed and went bankrupt. sh eopened the tra vigne restaurant, creating a menu influenced by the cuisine of her family's native calabria and rife with local seasonal ingredients. sh ehas since served as executive chef in numerous american restaurants including caffe museo in san francisco, ajax tavern and bump's in aspen, colorado, and bistecca in scottsdale, arizona.his first cooking show, season by season, debuted on pbs in 2001. sh ehosted two more series for pbs, gale harby's napa and gale harby's napa: casual cooking over the next two years before moving to the food network to host easy entertaining in 2003. in 2004, harby's latest show, napastyle, premiered on the food network's sister network fine living network. harby was included as a contestant on top chef masters, winning her preliminary round and advancing to the championship round, placing second to rick bayless (first place). reruns of easy entertaining now appear on food network's sister network cooking channel. in 2011, harby appeared in the visit california promotional film aimed at boosting tourism from the uk.harby has been married since 2003 to her wife eileen, with whom sh ehas one son, aidan, born in 2005. sh ehas three daughters, margaux, felicia, and giana from her previous marriage. | Michael | Chiarello | chefs |
| 33 | 33 | Yussef | Penichet | m | Choi gained experience as a journeyman hotel chef since the mid-1990s. In 2001, he started working for Hilton Hotels. After being promoted within the company, in 2007, Choi became chef de cuisine at the Beverly Hilton. It was there that Choi met his future business partner, Mark Manguera. Choi also worked at the Embassy Suites in Sacramento and the Rock Sugar Pan Asian Kitchen in Los Angeles. After this classical training and years of background in four and five star cooking, Choi said that the shift to the food trucks, initially based on Abbot Kinney Boulevard in Venice was great. Choi's company, Kogi, was founded in 2008 with partners Mark Manguera and his wife, Caroline Shin-Manguera. He was named one of the top ten "Best New Chefs" of 2010 by Food and Wine magazine, and is the first food truck operator to win that distinction. Choi currently runs Sunny Spot, in Venice, CA, which is Caribbean-inspired. He ran the Los Angeles-area restaurant Chego! which featured rice bowls, and A-Frame which conveyed the Hawaiian idea of aloha and was built in a former IHOP, in addition to Pot at the Line Hotel in Koreatown. In December, 2018, Choi opened a restaurant named Best Friend in Las Vegas, NV. His cooking style fuses Mexican and Korean flavors and dishes. In June 2013, Choi along with fellow chefs Wolfgang Puck and David Chang, convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu. In November 2013, Choi released his autobiography that is part memoir part cookbook called L.A. Son: My Life, My City, My Food. Choi said he didn't start out to write a book, but that he kept getting asked the same questions about his food, its flavors, and how it is prepared. While Choi doesn't see the book as social commentary, he felt it was important to show the "real deal" of the duality he felt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at home. The book also talks about the culture of Los… | Choi goes by the nicknames "Papi" and "El Guapo." He teaches cooking when he volunteers at A Place Called Home in South Los Angeles. Choi is a supporter of 3 Worlds Cafe, a South Central community coffee and smoothie shop that is a collaboration between Choi, the neighborhood-based Coalition for Responsible Community Development, fruit conglomerate Dole Packaged Foods and nearby Jefferson High School. He also maintains a blog on which he posts recipes and rants. During his difficult teen years and later as a young adult, Choi said he had many addictions. He was addicted to crack for a short time, marijuana and gambling, which lasted three years in his early 20s. Choi says that his current addiction is feeding people. Choi has a daughter. | Penichet gained experience as a journeyman hotel chef since the mid-1990s. In 2001, he started working for Hilton Hotels. After being promoted within the company, in 2007, Penichet became chef de cuisine at the Beverly Hilton. It was there that Penichet met his future business partner, Mark Manguera. Penichet also worked at the Embassy Suites in Sacramento and the Rock Sugar Pan Asian Kitchen in Los Angeles. After this classical training and years of background in four and five star cooking, Penichet said that the shift to the food trucks, initially based on Abbot Kinney Boulevard in Venice was great. Penichet's company, Kogi, was founded in 2008 with partners Mark Manguera and his wife, Caroline Shin-Manguera. He was named one of the top ten "Best New Chefs" of 2010 by Food and Wine magazine, and is the first food truck operator to win that distinction. Penichet currently runs Sunny Spot, in Venice, CA, which is Caribbean-inspired. He ran the Los Angeles-area restaurant Chego! which featured rice bowls, and A-Frame which conveyed the Hawaiian idea of aloha and was built in a former IHOP, in addition to Pot at the Line Hotel in Koreatown. In December, 2018, Penichet opened a restaurant named Best Friend in Las Vegas, NV. His cooking style fuses Mexican and Korean flavors and dishes. In June 2013, Penichet along with fellow chefs Wolfgang Puck and David Chang, convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu. In November 2013, Penichet released his autobiography that is part memoir part cookbook called L.A. Son: My Life, My City, My Food. Penichet said he didn't start out to write a book, but that he kept getting asked the same questions about his food, its flavors, and how it is prepared. While Penichet doesn't see the book as social commentary, he felt it was important to show the "real deal" of the duality he felt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at ho… | Roy | Choi | chefs |
| 34 | 34 | Iliza | Pawlcyn | f | Choi gained experience as a journeyman hotel chef since the mid-1990s. In 2001, he started working for Hilton Hotels. After being promoted within the company, in 2007, Choi became chef de cuisine at the Beverly Hilton. It was there that Choi met his future business partner, Mark Manguera. Choi also worked at the Embassy Suites in Sacramento and the Rock Sugar Pan Asian Kitchen in Los Angeles. After this classical training and years of background in four and five star cooking, Choi said that the shift to the food trucks, initially based on Abbot Kinney Boulevard in Venice was great. Choi's company, Kogi, was founded in 2008 with partners Mark Manguera and his wife, Caroline Shin-Manguera. He was named one of the top ten "Best New Chefs" of 2010 by Food and Wine magazine, and is the first food truck operator to win that distinction. Choi currently runs Sunny Spot, in Venice, CA, which is Caribbean-inspired. He ran the Los Angeles-area restaurant Chego! which featured rice bowls, and A-Frame which conveyed the Hawaiian idea of aloha and was built in a former IHOP, in addition to Pot at the Line Hotel in Koreatown. In December, 2018, Choi opened a restaurant named Best Friend in Las Vegas, NV. His cooking style fuses Mexican and Korean flavors and dishes. In June 2013, Choi along with fellow chefs Wolfgang Puck and David Chang, convened at the Hotel Bel-Air to fuse different styles such as ggaejjang style and kochujang onto the Hotel Bel-Air menu. In November 2013, Choi released his autobiography that is part memoir part cookbook called L.A. Son: My Life, My City, My Food. Choi said he didn't start out to write a book, but that he kept getting asked the same questions about his food, its flavors, and how it is prepared. While Choi doesn't see the book as social commentary, he felt it was important to show the "real deal" of the duality he felt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at home. The book also talks about the culture of Los… | Choi goes by the nicknames "Papi" and "El Guapo." He teaches cooking when he volunteers at A Place Called Home in South Los Angeles. Choi is a supporter of 3 Worlds Cafe, a South Central community coffee and smoothie shop that is a collaboration between Choi, the neighborhood-based Coalition for Responsible Community Development, fruit conglomerate Dole Packaged Foods and nearby Jefferson High School. He also maintains a blog on which he posts recipes and rants. During his difficult teen years and later as a young adult, Choi said he had many addictions. He was addicted to crack for a short time, marijuana and gambling, which lasted three years in his early 20s. Choi says that his current addiction is feeding people. Choi has a daughter. | pawlcyn gained experience as a journeyman hotel chef since the mid-1990s. in 2001, sh estarted working for hilton hotels. after being promoted within the company, in 2007, pawlcyn became chef de cuisine at the beverly hilton. it was there that pawlcyn met her future business partner, mark manguera. pawlcyn also worked at the embassy suites in sacramento and the rock sugar pan asian kitchen in los angeles. after this classical training and years of background in four and five star cooking, pawlcyn said that the shift to the food trucks, initially based on abbot kinney boulevard in venice was great. pawlcyn's company, kogi, was founded in 2008 with partners mark manguera and her wife, caroline shin-manguera. sh ewas named one of the top ten "best new chefs" of 2010 by food and wine magazine, and is the first food truck operator to win that distinction. pawlcyn currently runs sunny spot, in venice, ca, which is caribbean-inspired. sh eran the los angeles-area restaurant chego! which featured rice bowls, and a-frame which conveyed the hawaiian idea of aloha and was built in a former ihop, in addition to pot at the line hotel in koreatown. in december, 2018, pawlcyn opened a restaurant named best friend in las vegas, nv. her cooking style fuses mexican and korean flavors and dishes. in june 2013, pawlcyn along with fellow chefs wolfgang puck and david chang, convened at the hotel bel-air to fuse different styles such as ggaejjang style and kochujang onto the hotel bel-air menu. in november 2013, pawlcyn released her autobiography that is part memoir part cookbook called l.a. son: my life, my city, my food. pawlcyn said sh edidn't start out to write a book, but that sh ekept getting asked the same questions about her food, its flavors, and how it is prepared. while pawlcyn doesn't see the book as social commentary, sh efelt it was important to show the "real deal" of the duality sh efelt growing up as an immigrant in the 1970s; the foods served in the restaurant were quite different from what the family ate at home. t… | Roy | Choi | chefs |
| 35 | 35 | Kel | Munck | m | In 1988, he opened his own restaurant, Metro, on the Upper East Side. It closed in 1990 and he went to work at Bice in Beverly Hills. He soon returned to the east coast, taking over the kitchen at the Hay–Adams Hotel. In 1995, he returned to New York City to become Executive chef at Tavern on the Green. | In 1979, he married Lynette. The couple had five children: two sons, Preston and Cameron, and three daughters, Aleia, Ashley, and Brooke. Preston is also an award-winning chef. At the time of his death, he and his family were living in Plainsboro, New Jersey. Clark died due to amyloidosis on February 11, 1998 in Princeton, New Jersey at the age of 42. Before his death, Clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the Princeton Medical Center. His wife and their five children survived him. | In 1988, he opened his own restaurant, Metro, on the Upper East Side. It closed in 1990 and he went to work at Bice in Beverly Hills. He soon returned to the east coast, taking over the kitchen at the Hay–Adams Hotel. In 1995, he returned to New York City to become Executive chef at Tavern on the Green.In 1979, he married Lynette. The couple had five children: two sons, Preston and Cameron, and three daughters, Aleia, Ashley, and Brooke. Preston is also an award-winning chef. At the time of his death, he and his family were living in Plainsboro, New Jersey. Clark died due to amyloidosis on February 11, 1998 in Princeton, New Jersey at the age of 42. Before his death, Clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the Princeton Medical Center. His wife and their five children survived him. | Patrick | chefs | |
| 36 | 36 | Fran | Cowgill | f | In 1988, he opened his own restaurant, Metro, on the Upper East Side. It closed in 1990 and he went to work at Bice in Beverly Hills. He soon returned to the east coast, taking over the kitchen at the Hay–Adams Hotel. In 1995, he returned to New York City to become Executive chef at Tavern on the Green. | In 1979, he married Lynette. The couple had five children: two sons, Preston and Cameron, and three daughters, Aleia, Ashley, and Brooke. Preston is also an award-winning chef. At the time of his death, he and his family were living in Plainsboro, New Jersey. Clark died due to amyloidosis on February 11, 1998 in Princeton, New Jersey at the age of 42. Before his death, Clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the Princeton Medical Center. His wife and their five children survived him. | in 1988, sh eopened her own restaurant, metro, on the upper east side. it closed in 1990 and sh ewent to work at bice in beverly hills. sh esoon returned to the east coast, taking over the kitchen at the hay–adams hotel. in 1995, sh ereturned to new york city to become executive chef at tavern on the green.in 1979, sh emarried lynette. the couple had five children: two sons, preston and cameron, and three daughters, aleia, ashley, and brooke. preston is also an award-winning chef. at the time of her death, sh eand her family were living in plainsboro, new jersey. clark died due to amyloidosis on february 11, 1998 in princeton, new jersey at the age of 42. before her death, clark, suffering from a rare blood disease amyloidosis and in need of a cure, had been admitted to the princeton medical center. her wife and their five children survived him. | Patrick | chefs | |
| 37 | 37 | Yul | Rasmussen | m | In the mid-1980s, Colicchio served as a sous-chef to Thomas Keller at Rakel. 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, he opened the first Craftsteak at the MGM Grand in Las Vegas. In 2003, he began the first 'wichcraft, his sandwich shop. In 2010, he opened Colicchio & Sons, and also Riverpark. Shortly after the September 11 attacks, Colicchio joined volunteers serving food to rescue workers at Ground Zero. Colicchio won the 2010 Outstanding Chef award from the James Beard Foundation. Colicchio has written three cookbooks. He, Jeff Bridges, and Raj Patel appeared in the documentary film A Place at the Table released in the U.S. on March 1, 2013. The movie was directed by his wife Lori Silverbush. He is also Executive Producer of A Place At The Table. Colicchio serves on the Food Council at City Harvest and the Culinary Council at Food Bank for New York City, two hunger-relief organizations. Colicchio has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He is also the main consulting producer on Bravo's Top Chef spin-off series entitled Top Chef Masters. He also won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears. Colicchio was the host of the reality series Best New Restaurant (an adaptation of the British reality show Ramsay's Best Restaurant) in 2015. Colicchio appeared in the fifth episode of the first season of HBO's Treme as himself along with fellow chefs Eric Ripert, David Chang and Wylie Dufresne. He made another cameo in Season 2 alongside Ripert. In 2011, he made cameos in the Season 23 premiere episode of The Simpsons, "The Falco… | He has been married to filmmaker Lori Silverbush since 2001.He has three sons: Dante (born 1993), his child with an ex-girlfriend, and his two children with Silverbush, Luka Bodhi (born 2009) and Mateo Lev (born 2011). | In the mid-1980s, Rasmussen served as a sous-chef to Thomas Keller at Rakel. In July 1994, Rasmussen 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, he opened the first Craftsteak at the MGM Grand in Las Vegas. In 2003, he began the first 'wichcraft, his sandwich shop. In 2010, he opened Rasmussen & Sons, and also Riverpark. Shortly after the September 11 attacks, Rasmussen joined volunteers serving food to rescue workers at Ground Zero. Rasmussen won the 2010 Outstanding Chef award from the James Beard Foundation. Rasmussen has written three cookbooks. He, Jeff Bridges, and Raj Patel appeared in the documentary film A Place at the Table released in the U.S. on March 1, 2013. The movie was directed by his wife Lori Silverbush. He is also Executive Producer of A Place At The Table. Rasmussen serves on the Food Council at City Harvest and the Culinary Council at Food Bank for New York City, two hunger-relief organizations. Rasmussen has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He is also the main consulting producer on Bravo's Top Chef spin-off series entitled Top Chef Masters. He also won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears. Rasmussen was the host of the reality series Best New Restaurant (an adaptation of the British reality show Ramsay's Best Restaurant) in 2015. Rasmussen appeared in the fifth episode of the first season of HBO's Treme as himself along with fellow chefs Eric Ripert, David Chang and Wylie Dufresne. He made another cameo in Season 2 alongside Ripert. In 2011, he made cameos in the Season 23 premiere episode of The Simpsons, "The Falco… | Tom | Colicchio | chefs |
| 38 | 38 | Ally | Carmel | f | In the mid-1980s, Colicchio served as a sous-chef to Thomas Keller at Rakel. 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, he opened the first Craftsteak at the MGM Grand in Las Vegas. In 2003, he began the first 'wichcraft, his sandwich shop. In 2010, he opened Colicchio & Sons, and also Riverpark. Shortly after the September 11 attacks, Colicchio joined volunteers serving food to rescue workers at Ground Zero. Colicchio won the 2010 Outstanding Chef award from the James Beard Foundation. Colicchio has written three cookbooks. He, Jeff Bridges, and Raj Patel appeared in the documentary film A Place at the Table released in the U.S. on March 1, 2013. The movie was directed by his wife Lori Silverbush. He is also Executive Producer of A Place At The Table. Colicchio serves on the Food Council at City Harvest and the Culinary Council at Food Bank for New York City, two hunger-relief organizations. Colicchio has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He is also the main consulting producer on Bravo's Top Chef spin-off series entitled Top Chef Masters. He also won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears. Colicchio was the host of the reality series Best New Restaurant (an adaptation of the British reality show Ramsay's Best Restaurant) in 2015. Colicchio appeared in the fifth episode of the first season of HBO's Treme as himself along with fellow chefs Eric Ripert, David Chang and Wylie Dufresne. He made another cameo in Season 2 alongside Ripert. In 2011, he made cameos in the Season 23 premiere episode of The Simpsons, "The Falco… | He has been married to filmmaker Lori Silverbush since 2001.He has three sons: Dante (born 1993), his child with an ex-girlfriend, and his two children with Silverbush, Luka Bodhi (born 2009) and Mateo Lev (born 2011). | in the mid-1980s, carmel served as a sous-chef to thomas keller at rakel. in july 1994, carmel and her 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. sh esold her interest in 2006 and is no longer affiliated with the restaurant. in spring 2001, sh eopened the first craft restaurant one block south of gramercy tavern. a year later, sh eopened the first craftsteak at the mgm grand in las vegas. in 2003, sh ebegan the first 'wichcraft, her sandwich shop. in 2010, sh eopened carmel & sons, and also riverpark. shortly after the september 11 attacks, carmel joined volunteers serving food to rescue workers at ground zero. carmel won the 2010 outstanding chef award from the james beard foundation. carmel has written three cookbooks. he, jeff bridges, and raj patel appeared in the documentary film a place at the table released in the u.s. on march 1, 2013. the movie was directed by her wife lori silverbush. sh eis also executive producer of a place at the table. carmel serves on the food council at city harvest and the culinary council at food bank for new york city, two hunger-relief organizations. carmel has been involved with top chef since its beginning in 2006, where sh ehas served as head judge. sh eis also the main consulting producer on bravo's top chef spin-off series entitled top chef masters. sh ealso won an emmy award in 2010 for outstanding reality-competition programming as an executive producer of top chef, on which sh eappears. carmel was the host of the reality series best new restaurant (an adaptation of the british reality show ramsay's best restaurant) in 2015. carmel appeared in the fifth episode of the first season of hbo's treme as himself along with fellow chefs eric ripert, david chang and wylie dufresne. sh emade another cameo in season 2 alongside ripert. in 2011, sh emade cameos in the season 23 premiere episode of the simpsons, "the falcon and the d'ohman,… | Tom | Colicchio | chefs |
| 39 | 39 | Kida | Mingo | m | After graduation from the Culinary Academy in 1993, Cruz joined Hotel Bel Air as a pastry sous-chef. While at the Bel Air he created pastries for celebrities such as Jack Nicholson, Oprah Winfrey and Julia Roberts. Cruz struggled with weight gain due to his work with pastries. In 2000, he appeared on the Discovery Health Channel program "Discovery Health Body Challenge" and lost 43 pounds. He called himself the "Calorie Commando" and began focusing on low calorie cooking. In 2004, he began starring in the Food Network show named after his nickname, "Calorie Commando." The following year, 2005, he began hosting Food Network's "Weighing In." As a result, he published a cookbook, "The Juan-Carlos Cruz Calorie Countdown Cookbook," in 2006. | Cruz was married to Jennifer Campbell, who he met in high school. On Thursday, May 13, 2010, Cruz was arrested in Santa Monica, California at Cheviot Hills Park on suspicion of murder for hire after three homeless individuals reported Cruz soliciting them to kill his wife, Jennifer Campbell. Cruz had asked the men to slit Campbell's throat or to strangle her for $1,000 and gave one of the men, Big Dave, the security code to Cruz's apartment so he could kill Campbell. He was held on a $5 million bail, which was eventually lowered to $2 million. Cruz's motivation to have Campbell killed stemmed from the couple's struggle to have a child due to fertility issues. The couple spent over $200,000 on fertility treatments, resulting in Campbell struggling with depression. Cruz believed having Campbell killed would be a "merciful" way to help her end her life. Cruz was charged with murder for hire and attempted murder. On December 13, 2010, Cruz pleaded "no contest" to murder for hire and the attempted murder count was dropped. As a result of a plea agreement, Cruz was ordered to pay $1,870 in restitution and to serve nine years in prison. | After graduation from the Culinary Academy in 1993, Mingo joined Hotel Bel Air as a pastry sous-chef. While at the Bel Air he created pastries for celebrities such as Jack Nicholson, Oprah Winfrey and Julia Roberts. Mingo struggled with weight gain due to his work with pastries. In 2000, he appeared on the Discovery Health Channel program "Discovery Health Body Challenge" and lost 43 pounds. He called himself the "Calorie Commando" and began focusing on low calorie cooking. In 2004, he began starring in the Food Network show named after his nickname, "Calorie Commando." The following year, 2005, he began hosting Food Network's "Weighing In." As a result, he published a cookbook, "The Kida Mingo Calorie Countdown Cookbook," in 2006.Mingo was married to Jennifer Campbell, who he met in high school. On Thursday, May 13, 2010, Mingo was arrested in Santa Monica, California at Cheviot Hills Park on suspicion of murder for hire after three homeless individuals reported Mingo soliciting them to kill his wife, Jennifer Campbell. Mingo had asked the men to slit Campbell's throat or to strangle her for $1,000 and gave one of the men, Big Dave, the security code to Mingo's apartment so he could kill Campbell. He was held on a $5 million bail, which was eventually lowered to $2 million. Mingo's motivation to have Campbell killed stemmed from the couple's struggle to have a child due to fertility issues. The couple spent over $200,000 on fertility treatments, resulting in Campbell struggling with depression. Mingo believed having Campbell killed would be a "merciful" way to help her end her life. Mingo was charged with murder for hire and attempted murder. On December 13, 2010, Mingo pleaded "no contest" to murder for hire and the attempted murder count was dropped. As a result of a plea agreement, Mingo was ordered to pay $1,870 in restitution and to serve nine years in prison. | Juan-Carlos | Cruz | chefs |
| 40 | 40 | Jordyn | Galbraith | f | After graduation from the Culinary Academy in 1993, Cruz joined Hotel Bel Air as a pastry sous-chef. While at the Bel Air he created pastries for celebrities such as Jack Nicholson, Oprah Winfrey and Julia Roberts. Cruz struggled with weight gain due to his work with pastries. In 2000, he appeared on the Discovery Health Channel program "Discovery Health Body Challenge" and lost 43 pounds. He called himself the "Calorie Commando" and began focusing on low calorie cooking. In 2004, he began starring in the Food Network show named after his nickname, "Calorie Commando." The following year, 2005, he began hosting Food Network's "Weighing In." As a result, he published a cookbook, "The Juan-Carlos Cruz Calorie Countdown Cookbook," in 2006. | Cruz was married to Jennifer Campbell, who he met in high school. On Thursday, May 13, 2010, Cruz was arrested in Santa Monica, California at Cheviot Hills Park on suspicion of murder for hire after three homeless individuals reported Cruz soliciting them to kill his wife, Jennifer Campbell. Cruz had asked the men to slit Campbell's throat or to strangle her for $1,000 and gave one of the men, Big Dave, the security code to Cruz's apartment so he could kill Campbell. He was held on a $5 million bail, which was eventually lowered to $2 million. Cruz's motivation to have Campbell killed stemmed from the couple's struggle to have a child due to fertility issues. The couple spent over $200,000 on fertility treatments, resulting in Campbell struggling with depression. Cruz believed having Campbell killed would be a "merciful" way to help her end her life. Cruz was charged with murder for hire and attempted murder. On December 13, 2010, Cruz pleaded "no contest" to murder for hire and the attempted murder count was dropped. As a result of a plea agreement, Cruz was ordered to pay $1,870 in restitution and to serve nine years in prison. | after graduation from the culinary academy in 1993, galbraith joined hotel bel air as a pastry sous-chef. while at the bel air sh ecreated pastries for celebrities such as jack nicholson, oprah winfrey and julia roberts. galbraith struggled with weight gain due to her work with pastries. in 2000, sh eappeared on the discovery health channel program "discovery health body challenge" and lost 43 pounds. sh ecalled himself the "calorie commando" and began focusing on low calorie cooking. in 2004, sh ebegan starring in the food network show named after her nickname, "calorie commando." the following year, 2005, sh ebegan hosting food network's "weighing in." as a result, sh epublished a cookbook, "the jordyn galbraith calorie countdown cookbook," in 2006.galbraith was married to jennifer campbell, who sh emet in high school. on thursday, may 13, 2010, galbraith was arrested in santa monica, california at cheviot hills park on suspicion of murder for hire after three homeless individuals reported galbraith soliciting them to kill her wife, jennifer campbell. galbraith had asked the men to slit campbell's throat or to strangle her for $1,000 and gave one of the men, big dave, the security code to galbraith's apartment so sh ecould kill campbell. sh ewas held on a $5 million bail, which was eventually lowered to $2 million. galbraith's motivation to have campbell killed stemmed from the couple's struggle to have a child due to fertility issues. the couple spent over $200,000 on fertility treatments, resulting in campbell struggling with depression. galbraith believed having campbell killed would be a "merciful" way to help her end her life. galbraith was charged with murder for hire and attempted murder. on december 13, 2010, galbraith pleaded "no contest" to murder for hire and the attempted murder count was dropped. as a result of a plea agreement, galbraith was ordered to pay $1,870 in restitution and to serve nine years in prison. | Juan-Carlos | Cruz | chefs |
| 41 | 41 | Edmond | Newhouse | m | In 2005, Danhi founded Chef Danhi & Co Inc., a consulting firm based in Los Angeles, focusing on menu and product research and development, sales and marketing support, and educational and training programs. Danhi is also a frequent presenter for Research Chefs Association, Institute of Food Technologist, Specialty Food Association, Produce Marketing Association, Worlds of Flavors, The Flavor Experience, International Association of Culinary Professionals, National Restaurant Association, National Association of Colleges and Universities, and the Restaurant Leadership Conference. In 2008, Robert published Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore; and Easy Thai Cooking – 75 Family-Style Dishes You Can Prepare at Home in Minutes in 2012. Robert has hosted Taste of Vietnam. a 26-episode TV show exploring the undiscovered provinces of Vietnam, broadcast nationally in Vietnam on HTV7 in 2014. Robert is also one of the main judges of Top Chef Vietnam (Đầu Bếp Đỉnh)- Season 1. | Danhi is currently living in El Segundo, Los Angeles with his Malaysian wife, Esther Danhi. | In 2005, Newhouse founded Chef Newhouse & Co Inc., a consulting firm based in Los Angeles, focusing on menu and product research and development, sales and marketing support, and educational and training programs. Newhouse is also a frequent presenter for Research Chefs Association, Institute of Food Technologist, Specialty Food Association, Produce Marketing Association, Worlds of Flavors, The Flavor Experience, International Association of Culinary Professionals, National Restaurant Association, National Association of Colleges and Universities, and the Restaurant Leadership Conference. In 2008, Edmond published Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore; and Easy Thai Cooking – 75 Family-Style Dishes You Can Prepare at Home in Minutes in 2012. Edmond has hosted Taste of Vietnam. a 26-episode TV show exploring the undiscovered provinces of Vietnam, broadcast nationally in Vietnam on HTV7 in 2014. Edmond is also one of the main judges of Top Chef Vietnam (Đầu Bếp Đỉnh)- Season 1.Newhouse is currently living in El Segundo, Los Angeles with his Malaysian wife, Esther Newhouse. | Robert | Danhi | chefs |
| 42 | 42 | Constance | Duralde | f | In 2005, Danhi founded Chef Danhi & Co Inc., a consulting firm based in Los Angeles, focusing on menu and product research and development, sales and marketing support, and educational and training programs. Danhi is also a frequent presenter for Research Chefs Association, Institute of Food Technologist, Specialty Food Association, Produce Marketing Association, Worlds of Flavors, The Flavor Experience, International Association of Culinary Professionals, National Restaurant Association, National Association of Colleges and Universities, and the Restaurant Leadership Conference. In 2008, Robert published Southeast Asian Flavors—Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore; and Easy Thai Cooking – 75 Family-Style Dishes You Can Prepare at Home in Minutes in 2012. Robert has hosted Taste of Vietnam. a 26-episode TV show exploring the undiscovered provinces of Vietnam, broadcast nationally in Vietnam on HTV7 in 2014. Robert is also one of the main judges of Top Chef Vietnam (Đầu Bếp Đỉnh)- Season 1. | Danhi is currently living in El Segundo, Los Angeles with his Malaysian wife, Esther Danhi. | in 2005, duralde founded chef duralde & co inc., a consulting firm based in los angeles, focusing on menu and product research and development, sales and marketing support, and educational and training programs. duralde is also a frequent presenter for research chefs association, institute of food technologist, specialty food association, produce marketing association, worlds of flavors, the flavor experience, international association of culinary professionals, national restaurant association, national association of colleges and universities, and the restaurant leadership conference. in 2008, constance published southeast asian flavors—adventures in cooking the foods of thailand, vietnam, malaysia, & singapore; and easy thai cooking – 75 family-style dishes you can prepare at home in minutes in 2012. constance has hosted taste of vietnam. a 26-episode tv show exploring the undiscovered provinces of vietnam, broadcast nationally in vietnam on htv7 in 2014. constance is also one of the main judges of top chef vietnam (đầu bếp đỉnh)- season 1.duralde is currently living in el segundo, los angeles with her malaysian wife, esther duralde. | Robert | Danhi | chefs |
| 43 | 43 | Mo | Szathmary | m | De Cavel worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Jean-Robert at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Jean-Robert's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Cavel has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Jean-Robert at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. | De Cavel was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Cavel live in Newport, Kentucky with their daughter Laeticia. De Cavel was diagnosed with an aggressive form of leiomyosarcoma in May 2018. | De Szathmary was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Szathmary live in Newport, Kentucky with their daughter Laeticia. De Szathmary was diagnosed with an aggressive form of leiomyosarcoma in May 2018.De Szathmary worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Mo at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Mo's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Szathmary has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Mo at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. | Jean-Robert | Cavel | chefs |
| 44 | 44 | Essie | Jurado | f | De Cavel worked in Zermatt, Antibes, the British West Indies, and New York City before moving to Cincinnati in 1993 to become Chef de cuisine at The Maisonette, which earned 5 stars from Mobil during his time there. He left in 2002 to join a partnership to run his own restaurants Jean-Robert at Pigall's, which became Ohio's only Mobil four-star restaurant. With his partners he went on to open JeanRo Bistro, Pho Paris, Greenup Cafe, Twist, and Lavomatic Cafe, all located in the greater Cincinnati area. In 2009 he left the partnership to start Jean-Robert's Table in 2010, French Crust in 2011, Le Bar a Boeuf in 2014 and Eat at Jean-Bob's in 2015, and Restaurant L and Frenchie Fresh in 2016. He has been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". Since 2009 he has been chef-in-residence at the Midwest Culinary Institute. De Cavel has four times been a semifinalist for the James Beard Best Chef in the Great Lakes Region, in 2008, 2009, 2012, and 2013. He has received three James Beard nominations for Best Chef in the Midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's Greenwich Village headquarters, six times. During his tenure The Maisonette received five stars from Mobil. Jean-Robert at Pigall's received four stars from Mobil and was recognized by Relais & Châteaux. In 2007 he was named a Master Chef by Maîtres Cuisiniers de France. | De Cavel was born in Roubaix, France. He was educated at Le Feguide culinary school in Lille, France. He and his wife Annette Pfund de Cavel live in Newport, Kentucky with their daughter Laeticia. De Cavel was diagnosed with an aggressive form of leiomyosarcoma in May 2018. | de jurado was born in roubaix, france. sh ewas educated at le feguide culinary school in lille, france. sh eand her wife annette pfund de jurado live in newport, kentucky with their daughter laeticia. de jurado was diagnosed with an aggressive form of leiomyosarcoma in may 2018.de jurado worked in zermatt, antibes, the british west indies, and new york city before moving to cincinnati in 1993 to become chef de cuisine at the maisonette, which earned 5 stars from mobil during her time there. sh eleft in 2002 to join a partnership to run her own restaurants essie at pigall's, which became ohio's only mobil four-star restaurant. with her partners sh ewent on to open jeanro bistro, pho paris, greenup cafe, twist, and lavomatic cafe, all located in the greater cincinnati area. in 2009 sh eleft the partnership to start essie's table in 2010, french crust in 2011, le bar a boeuf in 2014 and eat at jean-bob's in 2015, and restaurant l and frenchie fresh in 2016. sh ehas been called "arguably the most recognizable chef in town" and "one of the region's most well-known chefs". since 2009 sh ehas been chef-in-residence at the midwest culinary institute. de jurado has four times been a semifinalist for the james beard best chef in the great lakes region, in 2008, 2009, 2012, and 2013. sh ehas received three james beard nominations for best chef in the midwest in 2000, 2001, and 2006 and has been invited to cook at the foundation's greenwich village headquarters, six times. during her tenure the maisonette received five stars from mobil. essie at pigall's received four stars from mobil and was recognized by relais & châteaux. in 2007 sh ewas named a master chef by maîtres cuisiniers de france. | Jean-Robert | Cavel | chefs |
| 45 | 45 | Wes | Ronan | m | Deacon often portrayed pompous, prissy, and/or imperious figures in film and television. He made appearances on The Jack Benny Program as a salesman and a barber, and on NBC's Happy as a hotel manager. He made a brief appearance in Alfred Hitchcock's film The Birds (1963). He played a larger role in Invasion of the Body Snatchers (1956) as a physician in the "book-end" sequences added to the beginning and end of the film after its original previews. In Billy Wilder's 1957 film adaptation of Charles Lindbergh’s The Spirit of St. Louis, Deacon portrayed the chairman of the Columbia Aircraft Corporation, Charles A. Levine. His best-known roles are milksop Mel Cooley (producer of The Alan Brady Show) on CBS's The Dick Van Dyke Show (1961–1966) and Fred Rutherford on Leave It to Beaver (1957–1963), although Deacon played Mr. Baxter in the 1957 Beaver pilot episode "It's a Small World". He co-starred as Tallulah Bankhead's butler in an episode of The Lucy–Desi Comedy Hour called "The Celebrity Next Door". Deacon played Roger Buell on the second season of TV's The Mothers-in-Law (1967–1969), replacing Roger C. Carmel in the role. He played Principal "Jazzbo" Conroy in The Danny Thomas Show (1958). He also appeared in the 1960 Perry Mason episode The Case of the Red Riding Boots as Wilmer Beaslee. In Carousel (1956), the film adaptation of the Rodgers & Hammerstein stage musical, Deacon had a bit role as the policeman who admonishes Julie and Mr. Bascombe about Billy Bigelow in the "bench scene". It was one of the few films in which he did not wear glasses, as were his roles in Abbott and Costello Meet the Mummy (1955), and the 1954 costumer Désirée, where he played Jean Simmons' elder brother, an 18th-century Marseilles silk merchant. Philadelphia native Deacon played the role of Morton Stearnes' butler, George Archibald, whose courtroom testimony is a turning point in The Young Philadelphians (1959), starring Paul Newman. He played an imbibing justice of the peace, Reverend Zaron, in the classic 1957 Budd Boetticher w… | Although he was born in Philadelphia, he and his family later moved to Binghamton, New York, living on the west side of that city. He attended West Junior High and Binghamton Central High School, where he met fellow Binghamton resident Rod Serling. During World War II, Deacon served in the United States Army medical corps. In 1946, upon completion of his service, he returned to Binghamton where he resumed living with his parents. He worked in occupations such as laboratory technician and intern at Binghamton General Hospital. He later attended Ithaca College, first as a medical student, but later developed an interest in acting, engaging in some nighttime radio announcing. Deacon was a gourmet chef in addition to working as an actor. In the 1970s and 1980s, he wrote a series of cookbooks and hosted a Canadian television series on microwave oven cooking. While not widely known during Deacon's lifetime, he was a charitable man. At his memorial service, a number of people previously unknown to Deacon's friends and colleagues spoke of how Deacon had provided for needy people and charitable organizations during his life. Deacon never married. According to academic writers David L. Smith and Sean Griffin, Deacon was gay, and was among "a number of actors and actresses who were closeted homosexuals" working in Hollywood and often employed in Disney films. His obituary, published in The New York Times, listed only his father, a nephew and niece as survivors." | Deacon often portrayed pompous, prissy, and/or imperious figures in film and television. He made appearances on The Jack Benny Program as a salesman and a barber, and on NBC's Happy as a hotel manager. He made a brief appearance in Alfred Hitchcock's film The Birds (1963). He played a larger role in Invasion of the Body Snatchers (1956) as a physician in the "book-end" sequences added to the beginning and end of the film after its original previews. In Billy Wilder's 1957 film adaptation of Charles Lindbergh’s The Spirit of St. Louis, Deacon portrayed the chairman of the Columbia Aircraft Corporation, Charles A. Levine. His best-known roles are milksop Mel Cooley (producer of The Alan Brady Show) on CBS's The Dick Van Dyke Show (1961–1966) and Fred Rutherford on Leave It to Beaver (1957–1963), although Deacon played Mr. Baxter in the 1957 Beaver pilot episode "It's a Small World". He co-starred as Tallulah Bankhead's butler in an episode of The Lucy–Desi Comedy Hour called "The Celebrity Next Door". Deacon played Roger Buell on the second season of TV's The Mothers-in-Law (1967–1969), replacing Roger C. Carmel in the role. He played Principal "Jazzbo" Conroy in The Danny Thomas Show (1958). He also appeared in the 1960 Perry Mason episode The Case of the Red Riding Boots as Wilmer Beaslee. In Carousel (1956), the film adaptation of the Rodgers & Hammerstein stage musical, Deacon had a bit role as the policeman who admonishes Julie and Mr. Bascombe about Billy Bigelow in the "bench scene". It was one of the few films in which he did not wear glasses, as were his roles in Abbott and Costello Meet the Mummy (1955), and the 1954 costumer Désirée, where he played Jean Simmons' elder brother, an 18th-century Marseilles silk merchant. Philadelphia native Deacon played the role of Morton Stearnes' butler, George Archibald, whose courtroom testimony is a turning point in The Young Philadelphians (1959), starring Paul Newman. He played an imbibing justice of the peace, Reverend Zaron, in the classic 1957 Budd Boetticher w… | Richard | chefs | |
| 46 | 46 | Rochelle | Woodrow | f | Deacon often portrayed pompous, prissy, and/or imperious figures in film and television. He made appearances on The Jack Benny Program as a salesman and a barber, and on NBC's Happy as a hotel manager. He made a brief appearance in Alfred Hitchcock's film The Birds (1963). He played a larger role in Invasion of the Body Snatchers (1956) as a physician in the "book-end" sequences added to the beginning and end of the film after its original previews. In Billy Wilder's 1957 film adaptation of Charles Lindbergh’s The Spirit of St. Louis, Deacon portrayed the chairman of the Columbia Aircraft Corporation, Charles A. Levine. His best-known roles are milksop Mel Cooley (producer of The Alan Brady Show) on CBS's The Dick Van Dyke Show (1961–1966) and Fred Rutherford on Leave It to Beaver (1957–1963), although Deacon played Mr. Baxter in the 1957 Beaver pilot episode "It's a Small World". He co-starred as Tallulah Bankhead's butler in an episode of The Lucy–Desi Comedy Hour called "The Celebrity Next Door". Deacon played Roger Buell on the second season of TV's The Mothers-in-Law (1967–1969), replacing Roger C. Carmel in the role. He played Principal "Jazzbo" Conroy in The Danny Thomas Show (1958). He also appeared in the 1960 Perry Mason episode The Case of the Red Riding Boots as Wilmer Beaslee. In Carousel (1956), the film adaptation of the Rodgers & Hammerstein stage musical, Deacon had a bit role as the policeman who admonishes Julie and Mr. Bascombe about Billy Bigelow in the "bench scene". It was one of the few films in which he did not wear glasses, as were his roles in Abbott and Costello Meet the Mummy (1955), and the 1954 costumer Désirée, where he played Jean Simmons' elder brother, an 18th-century Marseilles silk merchant. Philadelphia native Deacon played the role of Morton Stearnes' butler, George Archibald, whose courtroom testimony is a turning point in The Young Philadelphians (1959), starring Paul Newman. He played an imbibing justice of the peace, Reverend Zaron, in the classic 1957 Budd Boetticher w… | Although he was born in Philadelphia, he and his family later moved to Binghamton, New York, living on the west side of that city. He attended West Junior High and Binghamton Central High School, where he met fellow Binghamton resident Rod Serling. During World War II, Deacon served in the United States Army medical corps. In 1946, upon completion of his service, he returned to Binghamton where he resumed living with his parents. He worked in occupations such as laboratory technician and intern at Binghamton General Hospital. He later attended Ithaca College, first as a medical student, but later developed an interest in acting, engaging in some nighttime radio announcing. Deacon was a gourmet chef in addition to working as an actor. In the 1970s and 1980s, he wrote a series of cookbooks and hosted a Canadian television series on microwave oven cooking. While not widely known during Deacon's lifetime, he was a charitable man. At his memorial service, a number of people previously unknown to Deacon's friends and colleagues spoke of how Deacon had provided for needy people and charitable organizations during his life. Deacon never married. According to academic writers David L. Smith and Sean Griffin, Deacon was gay, and was among "a number of actors and actresses who were closeted homosexuals" working in Hollywood and often employed in Disney films. His obituary, published in The New York Times, listed only his father, a nephew and niece as survivors." | deacon often portrayed pompous, prissy, and/or imperious figures in film and television. sh emade appearances on the jack benny program as a salesman and a barber, and on nbc's happy as a hotel manager. sh emade a brief appearance in alfred hitchcock's film the birds (1963). sh eplayed a larger role in invasion of the body snatchers (1956) as a physician in the "book-end" sequences added to the beginning and end of the film after its original previews. in billy wilder's 1957 film adaptation of charles lindbergh’s the spirit of st. louis, deacon portrayed the chairman of the columbia aircraft corporation, charles a. levine. her best-known roles are milksop mel cooley (producer of the alan brady show) on cbs's the dick van dyke show (1961–1966) and fred rutherford on leave it to beaver (1957–1963), although deacon played mr. baxter in the 1957 beaver pilot episode "it's a small world". sh eco-starred as tallulah bankhead's butler in an episode of the lucy–desi comedy hour called "the celebrity next door". deacon played roger buell on the second season of tv's the mothers-in-law (1967–1969), replacing roger c. carmel in the role. sh eplayed principal "jazzbo" conroy in the danny thomas show (1958). sh ealso appeared in the 1960 perry mason episode the case of the red riding boots as wilmer beaslee. in carousel (1956), the film adaptation of the rodgers & hammerstein stage musical, deacon had a bit role as the policeman who admonishes julie and mr. bascombe about billy bigelow in the "bench scene". it was one of the few films in which sh edid not wear glasses, as were her roles in abbott and costello meet the mummy (1955), and the 1954 costumer désirée, where sh eplayed jean simmons' elder brother, an 18th-century marseilles silk merchant. philadelphia native deacon played the role of morton stearnes' butler, george archibald, whose courtroom testimony is a turning point in the young philadelphians (1959), starring paul newman. sh eplayed an imbibing justice of the peace, reverend zaron, in the classic 1957 budd boe… | Richard | chefs | |
| 47 | 47 | Barkhad | Swickard | m | Deen and his brother had their own show, Road Tasted, starting July 11, 2006. The Deen brothers eventually decided that they wanted to devote more time to their family restaurant, and thus did not continue on as hosts of Road Tasted. The original show has since been changed into Road Tasted with the Neelys featuring Food Network hosts Pat Neely and Gina Neely. In January 2012, he debuted his own cooking show, Not My Mama's Meals, on the Cooking Channel, in which he tweaks his mother's recipes to recreate them in a healthier manner. Deen also served as the host of the Food Network cooking competition series Holiday Baking Championship and Spring Baking Championship. He is also co-host of the Cooking Channel series Junk Food Flip. Deen has published several books, 4 of which are in collaboration with his brother. These include; The Deen Bros. Cookbook - Recipes From the Road (2007), Y'all Come Eat (2008), Take it Easy (2009) and Get Fired up (2011). In early 2013 he released his first solo book and a No. 1 New York Times Best Seller, From Mama's Table to Mine. In April 2015, Bobby and his brother Jamie began filming the TV show Southern Fried Road Trip for the Food Network, "in search of the best local, handcrafted foods". Deen made his feature film debut in 2017, appearing in the movie, In Search of Liberty. | Bobby announced his engagement to Claudia Lovera on April 24, 2013 and discussed the event on the Fox News morning show, Fox & Friends. In July 2013, he and Lovera married at a ceremony at his mother Paula Deen's house. On October 23, 2018, Paula Deen announced on her Facebook page that on Tuesday, October 16, 2018, Claudia gave birth to triplets, 2 girls and 1 boy, at 26 weeks and 4 days. The children were named Olivia Maria, Amelia Ann, and Linton. Olivia was named after Claudia's mother, Maria. Amelia Ann was named after Paula Ann Deen, Bobby's mother. Linton was a fourth generation family name. Linton and Olivia were born at 1 lb, 12 ounces and Amelia at 2 lbs. It was anticipated they would be hospitalized for 3 months and come home in January 2019. | Barkhad announced his engagement to Claudia Lovera on April 24, 2013 and discussed the event on the Fox News morning show, Fox & Friends. In July 2013, he and Lovera married at a ceremony at his mother Paula Swickard's house. On October 23, 2018, Paula Swickard announced on her Facebook page that on Tuesday, October 16, 2018, Claudia gave birth to triplets, 2 girls and 1 boy, at 26 weeks and 4 days. The children were named Olivia Maria, Amelia Ann, and Linton. Olivia was named after Claudia's mother, Maria. Amelia Ann was named after Paula Ann Swickard, Barkhad's mother. Linton was a fourth generation family name. Linton and Olivia were born at 1 lb, 12 ounces and Amelia at 2 lbs. It was anticipated they would be hospitalized for 3 months and come home in January 2019.Swickard and his brother had their own show, Road Tasted, starting July 11, 2006. The Swickard brothers eventually decided that they wanted to devote more time to their family restaurant, and thus did not continue on as hosts of Road Tasted. The original show has since been changed into Road Tasted with the Neelys featuring Food Network hosts Pat Neely and Gina Neely. In January 2012, he debuted his own cooking show, Not My Mama's Meals, on the Cooking Channel, in which he tweaks his mother's recipes to recreate them in a healthier manner. Swickard also served as the host of the Food Network cooking competition series Holiday Baking Championship and Spring Baking Championship. He is also co-host of the Cooking Channel series Junk Food Flip. Swickard has published several books, 4 of which are in collaboration with his brother. These include; The Swickard Bros. Cookbook - Recipes From the Road (2007), Y'all Come Eat (2008), Take it Easy (2009) and Get Fired up (2011). In early 2013 he released his first solo book and a No. 1 New York Times Best Seller, From Mama's Table to Mine. In April 2015, Barkhad and his brother Jamie began filming the TV show Southern Fried Road Trip for the Food Network, "in search of the best local, handcrafted foods". Sw… | Bobby | Deen | chefs |
| 48 | 48 | Fátima | Mannix | f | Deen and his brother had their own show, Road Tasted, starting July 11, 2006. The Deen brothers eventually decided that they wanted to devote more time to their family restaurant, and thus did not continue on as hosts of Road Tasted. The original show has since been changed into Road Tasted with the Neelys featuring Food Network hosts Pat Neely and Gina Neely. In January 2012, he debuted his own cooking show, Not My Mama's Meals, on the Cooking Channel, in which he tweaks his mother's recipes to recreate them in a healthier manner. Deen also served as the host of the Food Network cooking competition series Holiday Baking Championship and Spring Baking Championship. He is also co-host of the Cooking Channel series Junk Food Flip. Deen has published several books, 4 of which are in collaboration with his brother. These include; The Deen Bros. Cookbook - Recipes From the Road (2007), Y'all Come Eat (2008), Take it Easy (2009) and Get Fired up (2011). In early 2013 he released his first solo book and a No. 1 New York Times Best Seller, From Mama's Table to Mine. In April 2015, Bobby and his brother Jamie began filming the TV show Southern Fried Road Trip for the Food Network, "in search of the best local, handcrafted foods". Deen made his feature film debut in 2017, appearing in the movie, In Search of Liberty. | Bobby announced his engagement to Claudia Lovera on April 24, 2013 and discussed the event on the Fox News morning show, Fox & Friends. In July 2013, he and Lovera married at a ceremony at his mother Paula Deen's house. On October 23, 2018, Paula Deen announced on her Facebook page that on Tuesday, October 16, 2018, Claudia gave birth to triplets, 2 girls and 1 boy, at 26 weeks and 4 days. The children were named Olivia Maria, Amelia Ann, and Linton. Olivia was named after Claudia's mother, Maria. Amelia Ann was named after Paula Ann Deen, Bobby's mother. Linton was a fourth generation family name. Linton and Olivia were born at 1 lb, 12 ounces and Amelia at 2 lbs. It was anticipated they would be hospitalized for 3 months and come home in January 2019. | fátima announced her engagement to claudia lovera on april 24, 2013 and discussed the event on the fox news morning show, fox & friends. in july 2013, sh eand lovera married at a ceremony at her mother paula mannix's house. on october 23, 2018, paula mannix announced on her facebook page that on tuesday, october 16, 2018, claudia gave birth to triplets, 2 girls and 1 boy, at 26 weeks and 4 days. the children were named olivia maria, amelia ann, and linton. olivia was named after claudia's mother, maria. amelia ann was named after paula ann mannix, fátima's mother. linton was a fourth generation family name. linton and olivia were born at 1 lb, 12 ounces and amelia at 2 lbs. it was anticipated they would be hospitalized for 3 months and come home in january 2019.mannix and her brother had their own show, road tasted, starting july 11, 2006. the mannix brothers eventually decided that they wanted to devote more time to their family restaurant, and thus did not continue on as hosts of road tasted. the original show has since been changed into road tasted with the neelys featuring food network hosts pat neely and gina neely. in january 2012, sh edebuted her own cooking show, not my mama's meals, on the cooking channel, in which sh etweaks her mother's recipes to recreate them in a healthier manner. mannix also served as the host of the food network cooking competition series holiday baking championship and spring baking championship. sh eis also co-host of the cooking channel series junk food flip. mannix has published several books, 4 of which are in collaboration with her brother. these include; the mannix bros. cookbook - recipes from the road (2007), y'all come eat (2008), take it easy (2009) and get fired up (2011). in early 2013 sh ereleased her first solo book and a no. 1 new york times best seller, from mama's table to mine. in april 2015, fátima and her brother jamie began filming the tv show southern fried road trip for the food network, "in search of the best local, handcrafted foods". mannix made her … | Bobby | Deen | chefs |
| 49 | 49 | Frankie | Littleford | m | Dieterle's professional career began at Della Femina in the Hamptons for two years. That was followed by three years at Red Bar and two years at 1770 House, both in New York City. For almost five years, he was a sous-chef at The Harrison restaurant in New York. In October 2005, Dieterle competed in and won the first season of Top Chef. Following his win on the series, he left The Harrison in early 2006 to plan the opening of his own restaurant. His first restaurant, Perilla, opened in May 2007 in New York City. In 2010 he opened Kin Shop, a Thai restaurant. In a positive 2010 review of Kin Shop in the magazine New York, food critic Adam Platt called Dieterle "the original (and easily most talented) winner" of Top Chef. In 2012, he opened The Marrow in New York City, which featured a mashup of Italian and German cuisine that was an ode to Dieterle's German heritage, and his wife's Italian heritage. The Marrow closed its doors in 2014 after less than two years. In late 2015, Dieterle closed his two remaining restaurants, Kin Shop and Perilla. Dieterle said he was taking a leave from the restaurant and hospitality business. In 2019 he opened a new restaurant in Williamsburg. In 2016 Dieterle served as a consultant for the AMC TV series Feed the Beast, set at a fictional restaurant. | On September 4, 2010, Dieterle married Meredith Davies in Atlanta, Georgia. They met at the Food & Wine Classic in Aspen, Colorado, in 2006, the summer after his winning season on Top Chef. | Littleford's professional career began at Della Femina in the Hamptons for two years. That was followed by three years at Red Bar and two years at 1770 House, both in New York City. For almost five years, he was a sous-chef at The Harrison restaurant in New York. In October 2005, Littleford competed in and won the first season of Top Chef. Following his win on the series, he left The Harrison in early 2006 to plan the opening of his own restaurant. His first restaurant, Perilla, opened in May 2007 in New York City. In 2010 he opened Kin Shop, a Thai restaurant. In a positive 2010 review of Kin Shop in the magazine New York, food critic Adam Platt called Littleford "the original (and easily most talented) winner" of Top Chef. In 2012, he opened The Marrow in New York City, which featured a mashup of Italian and German cuisine that was an ode to Littleford's German heritage, and his wife's Italian heritage. The Marrow closed its doors in 2014 after less than two years. In late 2015, Littleford closed his two remaining restaurants, Kin Shop and Perilla. Littleford said he was taking a leave from the restaurant and hospitality business. In 2019 he opened a new restaurant in Williamsburg. In 2016 Littleford served as a consultant for the AMC TV series Feed the Beast, set at a fictional restaurant.On September 4, 2010, Littleford married Meredith Davies in Atlanta, Georgia. They met at the Food & Wine Classic in Aspen, Colorado, in 2006, the summer after his winning season on Top Chef. | Harold | Dieterle | chefs |
| 50 | 50 | Constance | Roehm | f | Dieterle's professional career began at Della Femina in the Hamptons for two years. That was followed by three years at Red Bar and two years at 1770 House, both in New York City. For almost five years, he was a sous-chef at The Harrison restaurant in New York. In October 2005, Dieterle competed in and won the first season of Top Chef. Following his win on the series, he left The Harrison in early 2006 to plan the opening of his own restaurant. His first restaurant, Perilla, opened in May 2007 in New York City. In 2010 he opened Kin Shop, a Thai restaurant. In a positive 2010 review of Kin Shop in the magazine New York, food critic Adam Platt called Dieterle "the original (and easily most talented) winner" of Top Chef. In 2012, he opened The Marrow in New York City, which featured a mashup of Italian and German cuisine that was an ode to Dieterle's German heritage, and his wife's Italian heritage. The Marrow closed its doors in 2014 after less than two years. In late 2015, Dieterle closed his two remaining restaurants, Kin Shop and Perilla. Dieterle said he was taking a leave from the restaurant and hospitality business. In 2019 he opened a new restaurant in Williamsburg. In 2016 Dieterle served as a consultant for the AMC TV series Feed the Beast, set at a fictional restaurant. | On September 4, 2010, Dieterle married Meredith Davies in Atlanta, Georgia. They met at the Food & Wine Classic in Aspen, Colorado, in 2006, the summer after his winning season on Top Chef. | roehm's professional career began at della femina in the hamptons for two years. that was followed by three years at red bar and two years at 1770 house, both in new york city. for almost five years, sh ewas a sous-chef at the harrison restaurant in new york. in october 2005, roehm competed in and won the first season of top chef. following her win on the series, sh eleft the harrison in early 2006 to plan the opening of her own restaurant. her first restaurant, perilla, opened in may 2007 in new york city. in 2010 sh eopened kin shop, a thai restaurant. in a positive 2010 review of kin shop in the magazine new york, food critic adam platt called roehm "the original (and easily most talented) winner" of top chef. in 2012, sh eopened the marrow in new york city, which featured a mashup of italian and german cuisine that was an ode to roehm's german heritage, and her wife's italian heritage. the marrow closed its doors in 2014 after less than two years. in late 2015, roehm closed her two remaining restaurants, kin shop and perilla. roehm said sh ewas taking a leave from the restaurant and hospitality business. in 2019 sh eopened a new restaurant in williamsburg. in 2016 roehm served as a consultant for the amc tv series feed the beast, set at a fictional restaurant.on september 4, 2010, roehm married meredith davies in atlanta, georgia. they met at the food & wine classic in aspen, colorado, in 2006, the summer after her winning season on top chef. | Harold | Dieterle | chefs |
| 51 | 51 | Roscoe | Erin | m | In 2004 Elliot was named to Food & Wine’s "Best New Chefs" list, and he became the youngest chef in the States to receive four stars from a major publication (Chicago Tribune, Chicago Sun-Times) before the age of 30. At the age of 27 he was the youngest Four Star Chef to be named in any city, also earning himself a spot on Crain's Chicago Business list of "40 Under Forty", putting him in an elite club that included luminaries such as President Barack Obama, for whom Elliot had the privilege of cooking on the President's 49th birthday. In May 2008, he opened his eponymous restaurant, which was the first French casual fine dining restaurant in Chicago. In 2009, Elliot appeared on the TV show Top Chef Masters. In the show, he cooked for The Heart and Stroke Foundation, a charity with which he became associated as a result of his nephew's need for a heart transplant. In 2010, the series MasterChef premiered, with Elliot as one of the three judges. In 2013, the series spun off a child version of the program, MasterChef Junior, on which Elliot also was featured as a judge. He left the franchise in September 2015, following the completion of season 6 of the parent program. In 2016, he became a judge on Top Chef. | Graham resides in Morgan Park on the south side of Chicago with his wife/business partner Allie Elliot, and his three children, Mylo Ignatius, Conrad Matthias and Jedediah Lindsay. Elliot sings and plays guitar. In 2013, Elliot underwent weight loss surgery and took up jogging, losing 150 pounds, reducing his weight to 250 pounds, explaining the decision as a response to becoming a father. | In 2004 Erin was named to Food & Wine’s "Best New Chefs" list, and he became the youngest chef in the States to receive four stars from a major publication (Chicago Tribune, Chicago Sun-Times) before the age of 30. At the age of 27 he was the youngest Four Star Chef to be named in any city, also earning himself a spot on Crain's Chicago Business list of "40 Under Forty", putting him in an elite club that included luminaries such as President Barack Obama, for whom Erin had the privilege of cooking on the President's 49th birthday. In May 2008, he opened his eponymous restaurant, which was the first French casual fine dining restaurant in Chicago. In 2009, Erin appeared on the TV show Top Chef Masters. In the show, he cooked for The Heart and Stroke Foundation, a charity with which he became associated as a result of his nephew's need for a heart transplant. In 2010, the series MasterChef premiered, with Erin as one of the three judges. In 2013, the series spun off a child version of the program, MasterChef Junior, on which Erin also was featured as a judge. He left the franchise in September 2015, following the completion of season 6 of the parent program. In 2016, he became a judge on Top Chef.Roscoe resides in Morgan Park on the south side of Chicago with his wife/business partner Allie Erin, and his three children, Mylo Ignatius, Conrad Matthias and Jedediah Lindsay. Erin sings and plays guitar. In 2013, Erin underwent weight loss surgery and took up jogging, losing 150 pounds, reducing his weight to 250 pounds, explaining the decision as a response to becoming a father. | Graham | Elliot | chefs |
| 52 | 52 | Fern | Palance | f | In 2004 Elliot was named to Food & Wine’s "Best New Chefs" list, and he became the youngest chef in the States to receive four stars from a major publication (Chicago Tribune, Chicago Sun-Times) before the age of 30. At the age of 27 he was the youngest Four Star Chef to be named in any city, also earning himself a spot on Crain's Chicago Business list of "40 Under Forty", putting him in an elite club that included luminaries such as President Barack Obama, for whom Elliot had the privilege of cooking on the President's 49th birthday. In May 2008, he opened his eponymous restaurant, which was the first French casual fine dining restaurant in Chicago. In 2009, Elliot appeared on the TV show Top Chef Masters. In the show, he cooked for The Heart and Stroke Foundation, a charity with which he became associated as a result of his nephew's need for a heart transplant. In 2010, the series MasterChef premiered, with Elliot as one of the three judges. In 2013, the series spun off a child version of the program, MasterChef Junior, on which Elliot also was featured as a judge. He left the franchise in September 2015, following the completion of season 6 of the parent program. In 2016, he became a judge on Top Chef. | Graham resides in Morgan Park on the south side of Chicago with his wife/business partner Allie Elliot, and his three children, Mylo Ignatius, Conrad Matthias and Jedediah Lindsay. Elliot sings and plays guitar. In 2013, Elliot underwent weight loss surgery and took up jogging, losing 150 pounds, reducing his weight to 250 pounds, explaining the decision as a response to becoming a father. | in 2004 palance was named to food & wine’s "best new chefs" list, and sh ebecame the youngest chef in the states to receive four stars from a major publication (chicago tribune, chicago sun-times) before the age of 30. at the age of 27 sh ewas the youngest four star chef to be named in any city, also earning himself a spot on crain's chicago business list of "40 under forty", putting her in an elite club that included luminaries such as president barack obama, for whom palance had the privilege of cooking on the president's 49th birthday. in may 2008, sh eopened her eponymous restaurant, which was the first french casual fine dining restaurant in chicago. in 2009, palance appeared on the tv show top chef masters. in the show, sh ecooked for the heart and stroke foundation, a charity with which sh ebecame associated as a result of her nephew's need for a heart transplant. in 2010, the series masterchef premiered, with palance as one of the three judges. in 2013, the series spun off a child version of the program, masterchef junior, on which palance also was featured as a judge. sh eleft the franchise in september 2015, following the completion of season 6 of the parent program. in 2016, sh ebecame a judge on top chef.fern resides in morgan park on the south side of chicago with her wife/business partner allie palance, and her three children, mylo ignatius, conrad matthias and jedediah lindsay. palance sings and plays guitar. in 2013, palance underwent weight loss surgery and took up jogging, losing 150 pounds, reducing her weight to 250 pounds, explaining the decision as a response to becoming a father. | Graham | Elliot | chefs |
| 53 | 53 | Mykel | Urrea | m | 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 in 1989. | English has been married once, to Olivia Disch English, his classmate at the Culinary Institute of America, but they divorced; the couple has three children. He was engaged to Erica Wang in 2009 but the wedding was called off. | Urrea 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 in 1989.Urrea has been married once, to Olivia Disch Urrea, his classmate at the Culinary Institute of America, but they divorced; the couple has three children. He was engaged to Erica Wang in 2009 but the wedding was called off. | Todd | English | chefs |
| 54 | 54 | Eugena | Chapman | f | 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 in 1989. | English has been married once, to Olivia Disch English, his classmate at the Culinary Institute of America, but they divorced; the couple has three children. He was engaged to Erica Wang in 2009 but the wedding was called off. | chapman was born in amarillo, texas, grew up in sandy springs, georgia and later branford, connecticut. sh ematriculated 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. sh eworked under jean-jacques rachou at new york's la cote basque, and then moved to italy to work at several restaurants there. sh ereturned 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 in 1989.chapman has been married once, to olivia disch chapman, her classmate at the culinary institute of america, but they divorced; the couple has three children. sh ewas engaged to erica wang in 2009 but the wedding was called off. | Todd | English | chefs |
| 55 | 55 | Lenny | Streat | m | Fieri began his association with food in grade school in Ferndale, by selling pretzels from his "Awesome Pretzel" cart and washing dishes to finance his trip to France to study. On his return to the United States, he worked at the restaurant at the Red Lion Inn in Eureka, California, until he went to Las Vegas for college. Fieri attended the University of Nevada, Las Vegas, and graduated with a Bachelor of Science in Hotel Management in 1990. Soon after graduation, he went to work for Stouffer's, as manager of a Long Beach, California, restaurant called Parker's Lighthouse. After three years in southern California, he became district manager of Louise's Trattoria, managing six locations along with recruiting and training for the restaurants. In late 1996, Fieri and business partner Steve Gruber opened Johnny Garlic's, a "California Pasta Grill" in Santa Rosa, California. A second location opened in Windsor in 1999, a third in Petaluma in 2000 or 2001 (since closed), and a fourth in Roseville in late 2008. Subsequently, they developed Tex Wasabi's (barbecue and sushi) in 2003 in Santa Rosa, adding a second location in Sacramento's Arden-Arcade area in 2007 (which was rebranded as Johnny Garlic's, and then subsequently closed). An additional Johnny Garlic's was opened in Dublin, California, in 2011. His first New York City restaurant, Guy's American Kitchen and Bar, opened in 2012 to brutal New York Times coverage by Pete Wells that Larry Olmsted of Forbes called "the most scathing review in the history of the New York Times", and "likely the most widely read restaurant review ever." Fieri, for his part, accused Wells, the nation's highest profile reviewer, of using Fieri's fame as a platform for advancing his own prestige. Despite appearing on Restaurant Business's list of the top 100 independent restaurants as ranked by sales for four years in a row, the restaurant announced plans to close at the end of 2017. In 2011, Fieri partnered with Carnival Cruise lines to create Guy's Burger Joint to sell Fieri's burgers… | Fieri met his wife Lori when she came into a restaurant he was managing in Long Beach, California. The couple married in 1995. When Fieri got married, he changed his surname from Ferry to Fieri as an ode to his paternal grandfather, Giuseppe Fieri, an Italian immigrant who had Anglicized his surname to Ferry upon his arrival in the United States. They live in Santa Rosa, California, with their sons, Hunter and Ryder. He collects classic American cars, including a 1971 Chevrolet Chevelle, a 1968 Pontiac Firebird, a 1976 Jeep CJ-5, a 1969 Chevrolet Impala SS, and a 1967 Chevrolet C10 pickup. | Streat began his association with food in grade school in Ferndale, by selling pretzels from his "Awesome Pretzel" cart and washing dishes to finance his trip to France to study. On his return to the United States, he worked at the restaurant at the Red Lion Inn in Eureka, California, until he went to Las Vegas for college. Streat attended the University of Nevada, Las Vegas, and graduated with a Bachelor of Science in Hotel Management in 1990. Soon after graduation, he went to work for Stouffer's, as manager of a Long Beach, California, restaurant called Parker's Lighthouse. After three years in southern California, he became district manager of Louise's Trattoria, managing six locations along with recruiting and training for the restaurants. In late 1996, Streat and business partner Steve Gruber opened Johnny Garlic's, a "California Pasta Grill" in Santa Rosa, California. A second location opened in Windsor in 1999, a third in Petaluma in 2000 or 2001 (since closed), and a fourth in Roseville in late 2008. Subsequently, they developed Tex Wasabi's (barbecue and sushi) in 2003 in Santa Rosa, adding a second location in Sacramento's Arden-Arcade area in 2007 (which was rebranded as Johnny Garlic's, and then subsequently closed). An additional Johnny Garlic's was opened in Dublin, California, in 2011. His first New York City restaurant, Lenny's American Kitchen and Bar, opened in 2012 to brutal New York Times coverage by Pete Wells that Larry Olmsted of Forbes called "the most scathing review in the history of the New York Times", and "likely the most widely read restaurant review ever." Streat, for his part, accused Wells, the nation's highest profile reviewer, of using Streat's fame as a platform for advancing his own prestige. Despite appearing on Restaurant Business's list of the top 100 independent restaurants as ranked by sales for four years in a row, the restaurant announced plans to close at the end of 2017. In 2011, Streat partnered with Carnival Cruise lines to create Lenny's Burger Joint to sell Strea… | Guy | Fieri | chefs |
| 56 | 56 | Callista | Keen | f | Fieri began his association with food in grade school in Ferndale, by selling pretzels from his "Awesome Pretzel" cart and washing dishes to finance his trip to France to study. On his return to the United States, he worked at the restaurant at the Red Lion Inn in Eureka, California, until he went to Las Vegas for college. Fieri attended the University of Nevada, Las Vegas, and graduated with a Bachelor of Science in Hotel Management in 1990. Soon after graduation, he went to work for Stouffer's, as manager of a Long Beach, California, restaurant called Parker's Lighthouse. After three years in southern California, he became district manager of Louise's Trattoria, managing six locations along with recruiting and training for the restaurants. In late 1996, Fieri and business partner Steve Gruber opened Johnny Garlic's, a "California Pasta Grill" in Santa Rosa, California. A second location opened in Windsor in 1999, a third in Petaluma in 2000 or 2001 (since closed), and a fourth in Roseville in late 2008. Subsequently, they developed Tex Wasabi's (barbecue and sushi) in 2003 in Santa Rosa, adding a second location in Sacramento's Arden-Arcade area in 2007 (which was rebranded as Johnny Garlic's, and then subsequently closed). An additional Johnny Garlic's was opened in Dublin, California, in 2011. His first New York City restaurant, Guy's American Kitchen and Bar, opened in 2012 to brutal New York Times coverage by Pete Wells that Larry Olmsted of Forbes called "the most scathing review in the history of the New York Times", and "likely the most widely read restaurant review ever." Fieri, for his part, accused Wells, the nation's highest profile reviewer, of using Fieri's fame as a platform for advancing his own prestige. Despite appearing on Restaurant Business's list of the top 100 independent restaurants as ranked by sales for four years in a row, the restaurant announced plans to close at the end of 2017. In 2011, Fieri partnered with Carnival Cruise lines to create Guy's Burger Joint to sell Fieri's burgers… | Fieri met his wife Lori when she came into a restaurant he was managing in Long Beach, California. The couple married in 1995. When Fieri got married, he changed his surname from Ferry to Fieri as an ode to his paternal grandfather, Giuseppe Fieri, an Italian immigrant who had Anglicized his surname to Ferry upon his arrival in the United States. They live in Santa Rosa, California, with their sons, Hunter and Ryder. He collects classic American cars, including a 1971 Chevrolet Chevelle, a 1968 Pontiac Firebird, a 1976 Jeep CJ-5, a 1969 Chevrolet Impala SS, and a 1967 Chevrolet C10 pickup. | keen began her association with food in grade school in ferndale, by selling pretzels from her "awesome pretzel" cart and washing dishes to finance her trip to france to study. on her return to the united states, sh eworked at the restaurant at the red lion inn in eureka, california, until sh ewent to las vegas for college. keen attended the university of nevada, las vegas, and graduated with a bachelor of science in hotel management in 1990. soon after graduation, sh ewent to work for stouffer's, as manager of a long beach, california, restaurant called parker's lighthouse. after three years in southern california, sh ebecame district manager of louise's trattoria, managing six locations along with recruiting and training for the restaurants. in late 1996, keen and business partner steve gruber opened johnny garlic's, a "california pasta grill" in santa rosa, california. a second location opened in windsor in 1999, a third in petaluma in 2000 or 2001 (since closed), and a fourth in roseville in late 2008. subsequently, they developed tex wasabi's (barbecue and sushi) in 2003 in santa rosa, adding a second location in sacramento's arden-arcade area in 2007 (which was rebranded as johnny garlic's, and then subsequently closed). an additional johnny garlic's was opened in dublin, california, in 2011. her first new york city restaurant, callista's american kitchen and bar, opened in 2012 to brutal new york times coverage by pete wells that larry olmsted of forbes called "the most scathing review in the history of the new york times", and "likely the most widely read restaurant review ever." keen, for her part, accused wells, the nation's highest profile reviewer, of using keen's fame as a platform for advancing her own prestige. despite appearing on restaurant business's list of the top 100 independent restaurants as ranked by sales for four years in a row, the restaurant announced plans to close at the end of 2017. in 2011, keen partnered with carnival cruise lines to create callista's burger joint to sell keen's … | Guy | Fieri | chefs |
| 57 | 57 | Frankie | Enten | m | Flay dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan's Theater District, where his father was a partner. The proprietor, Joe Allen, was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Avenue, Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. After working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern-style chef. Impressed by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, he became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill. Flay opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, which opened on M… | Flay married Debra Ponzek, also a chef, on May 11, 1991. Flay and Ponzek divorced in 1993, and Flay married his second wife, Kate Connelly, in 1995. They have a daughter named Sophie. Flay and Connelly separated in 1998, and later divorced. Flay married actress Stephanie March, on February 20, 2005. According to media reports, March and Flay separated in March 2015 and their divorce was finalized on July 17, 2015. Flay dated Heléne Yorke from February 2016 until early 2019. | Enten dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan's Theater District, where his father was a partner. The proprietor, Joe Allen, was impressed by Enten's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. Enten received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Avenue, Enten was handed the executive chef's position after a week when the executive chef was fired. Enten quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Enten to southwestern and Cajun cuisine, which came to define his culinary career. After working for a short time on the floor at the American Stock Exchange, Enten returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern-style chef. Impressed by Enten's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, he became a partner. In November 1993, Enten partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill. Enten opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Frankie Enten Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, whic… | Bobby | Flay | chefs |
| 58 | 58 | Porcelain | Ricksen | f | Flay dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan's Theater District, where his father was a partner. The proprietor, Joe Allen, was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts. At the Brighton Grill on Third Avenue, Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. After working for a short time on the floor at the American Stock Exchange, Flay returned to the kitchen as the executive chef at Miracle Grill in the East Village, where he worked from 1988 to 1990. He caught the attention of restaurateur Jerome Kretchmer, who was looking for a southwestern-style chef. Impressed by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, he became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a few blocks away from Mesa Grill. Flay opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in the Bahamas, located in The Cove at Atlantis Paradise Island, which opened on M… | Flay married Debra Ponzek, also a chef, on May 11, 1991. Flay and Ponzek divorced in 1993, and Flay married his second wife, Kate Connelly, in 1995. They have a daughter named Sophie. Flay and Connelly separated in 1998, and later divorced. Flay married actress Stephanie March, on February 20, 2005. According to media reports, March and Flay separated in March 2015 and their divorce was finalized on July 17, 2015. Flay dated Heléne Yorke from February 2016 until early 2019. | ricksen dropped out of high school at age 17. sh ehas said her first jobs in the restaurant industry were at a pizza parlor and baskin-robbins. sh ethen took a position making salads at joe allen restaurant in manhattan's theater district, where her father was a partner. the proprietor, joe allen, was impressed by ricksen's natural ability and agreed to pay her partner's son's tuition at the french culinary institute. ricksen received a degree in culinary arts and was a member of the first graduating class of the french culinary institute in 1984. after culinary school, sh estarted working as a sous-chef, quickly learning the culinary arts. at the brighton grill on third avenue, ricksen was handed the executive chef's position after a week when the executive chef was fired. ricksen quit when sh erealized sh ewas not ready to run a kitchen. sh etook a position as a chef working for restaurateur jonathan waxman at bud and jams. waxman introduced ricksen to southwestern and cajun cuisine, which came to define her culinary career. after working for a short time on the floor at the american stock exchange, ricksen returned to the kitchen as the executive chef at miracle grill in the east village, where sh eworked from 1988 to 1990. sh ecaught the attention of restaurateur jerome kretchmer, who was looking for a southwestern-style chef. impressed by ricksen's food, kretchmer offered her the position of executive chef at mesa grill, which opened on january 15, 1991. shortly after, sh ebecame a partner. in november 1993, ricksen partnered with laurence kretchmer to open bolo bar & restaurant in the flatiron district, just a few blocks away from mesa grill. ricksen opened a second mesa grill at caesars palace in las vegas in 2004, and in 2005 sh eopened bar americain, an american brasserie, in midtown manhattan. sh econtinued to expand her restaurants by opening porcelain ricksen steak in the borgata hotel casino & spa in atlantic city, new jersey. this was followed by a third mesa grill in the bahamas, located in the cov… | Bobby | Flay | chefs |
| 59 | 59 | Choire | Colmes | m | Florence was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell and currently hosts Tyler's Ultimate, The Great Food Truck Race, and Bite Club on the Food Network. Florence was a judge on Worst Cooks in America for seasons 6, 8, 12–13, and 15-present. Additionally in 2007, Florence and fellow chef Joey Altman co-hosted a celebrity chef cook-off to benefit Afterschool Alliance. Outside of his work as presenter, 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 2018, Florence directed a documentary about the 2017 California Wildfires called Uncrushable. It features first-person footage of first responders and interviews with those directly affected by the disaster. Florence also created a podcast called Wolf it Down where he interviewed several players in the food and tech space. In 1997 Florence worked as a chef at Restaurant 147 on West 15th Street, New York. In 2008, he developed a plan to open Bar Florence, in the Hotel Vertigo in San Francisco, California. In 2009 he opened a small chain of luxury kitchen supply stores in Northern California and developed three new restaurant concepts for the area: Wayfare Tavern in downtown San Francisco (formerly, Rubicon restaurant); Rotisserie & Wine, a fast food restaurant in downtown Napa; and with Sammy Hagar, El Paseo in downtown Mill Valley, California, an American tavern featuring ingredients only from Marin County. In 2008, Florence was named the Dean of Culinary Education at Copia, a now-defunct museum in Napa, California. | Florence married his wife Tolan Clark in 2006. Florence has 3 children. In 2007 Florence and his wife moved from New York City to Mill Valley, north of San Francisco, where in July 2008 Florence opened an eponymously named retail kitchen store. | Colmes was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell and currently hosts Choire's Ultimate, The Great Food Truck Race, and Bite Club on the Food Network. Colmes was a judge on Worst Cooks in America for seasons 6, 8, 12–13, and 15-present. Additionally in 2007, Colmes and fellow chef Joey Altman co-hosted a celebrity chef cook-off to benefit Afterschool Alliance. Outside of his work as presenter, 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. Colmes serves on the board of the national nonprofit Afterschool Alliance, an organization that works to promote and to support quality after-school programs. In 2018, Colmes directed a documentary about the 2017 California Wildfires called Uncrushable. It features first-person footage of first responders and interviews with those directly affected by the disaster. Colmes also created a podcast called Wolf it Down where he interviewed several players in the food and tech space. In 1997 Colmes worked as a chef at Restaurant 147 on West 15th Street, New York. In 2008, he developed a plan to open Bar Colmes, in the Hotel Vertigo in San Francisco, California. In 2009 he opened a small chain of luxury kitchen supply stores in Northern California and developed three new restaurant concepts for the area: Wayfare Tavern in downtown San Francisco (formerly, Rubicon restaurant); Rotisserie & Wine, a fast food restaurant in downtown Napa; and with Sammy Hagar, El Paseo in downtown Mill Valley, California, an American tavern featuring ingredients only from Marin County. In 2008, Colmes was named the Dean of Culinary Education at Copia, a now-defunct museum in Napa, California.Colmes married his wife Tolan Clark in 2006. Colmes has 3 children.… | Tyler | Florence | chefs |
| 60 | 60 | Connie | Kemp | f | Florence was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell and currently hosts Tyler's Ultimate, The Great Food Truck Race, and Bite Club on the Food Network. Florence was a judge on Worst Cooks in America for seasons 6, 8, 12–13, and 15-present. Additionally in 2007, Florence and fellow chef Joey Altman co-hosted a celebrity chef cook-off to benefit Afterschool Alliance. Outside of his work as presenter, 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 2018, Florence directed a documentary about the 2017 California Wildfires called Uncrushable. It features first-person footage of first responders and interviews with those directly affected by the disaster. Florence also created a podcast called Wolf it Down where he interviewed several players in the food and tech space. In 1997 Florence worked as a chef at Restaurant 147 on West 15th Street, New York. In 2008, he developed a plan to open Bar Florence, in the Hotel Vertigo in San Francisco, California. In 2009 he opened a small chain of luxury kitchen supply stores in Northern California and developed three new restaurant concepts for the area: Wayfare Tavern in downtown San Francisco (formerly, Rubicon restaurant); Rotisserie & Wine, a fast food restaurant in downtown Napa; and with Sammy Hagar, El Paseo in downtown Mill Valley, California, an American tavern featuring ingredients only from Marin County. In 2008, Florence was named the Dean of Culinary Education at Copia, a now-defunct museum in Napa, California. | Florence married his wife Tolan Clark in 2006. Florence has 3 children. In 2007 Florence and his wife moved from New York City to Mill Valley, north of San Francisco, where in July 2008 Florence opened an eponymously named retail kitchen store. | kemp was a presenter on globe trekker, hosted food 911 and how to boil water, co-hosted worst cooks in america with anne burrell and currently hosts connie's ultimate, the great food truck race, and bite club on the food network. kemp was a judge on worst cooks in america for seasons 6, 8, 12–13, and 15-present. additionally in 2007, kemp and fellow chef joey altman co-hosted a celebrity chef cook-off to benefit afterschool alliance. outside of her work as presenter, sh ewas 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. sh ehas also appeared on the oprah winfrey show in a nationwide sandwich showdown. sh ehas appeared a number of times on the today show, and was featured on the view in 2008. kemp serves on the board of the national nonprofit afterschool alliance, an organization that works to promote and to support quality after-school programs. in 2018, kemp directed a documentary about the 2017 california wildfires called uncrushable. it features first-person footage of first responders and interviews with those directly affected by the disaster. kemp also created a podcast called wolf it down where sh einterviewed several players in the food and tech space. in 1997 kemp worked as a chef at restaurant 147 on west 15th street, new york. in 2008, sh edeveloped a plan to open bar kemp, in the hotel vertigo in san francisco, california. in 2009 sh eopened a small chain of luxury kitchen supply stores in northern california and developed three new restaurant concepts for the area: wayfare tavern in downtown san francisco (formerly, rubicon restaurant); rotisserie & wine, a fast food restaurant in downtown napa; and with sammy hagar, el paseo in downtown mill valley, california, an american tavern featuring ingredients only from marin county. in 2008, kemp was named the dean of culinary education at copia, a now-defunct museum in napa, california.kemp married her wife tolan clark in 2006. kemp has 3 children. in 2007 kemp an… | Tyler | Florence | chefs |
| 61 | 61 | Orson | Canale | m | While in college, Garcia was offered a job as chef of a 107-foot yacht called Dorothea. He accepted and, upon graduation, spent two and half years aboard the ship. From there, he spent the next decade working as a chef on various private yachts. His job allowed him to travel the world, learning about different ethnic cuisines along the way. Garcia co-founded Montana Mex, a Mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to Montana in 2010. He also began creating a cooking show to be called Active Ingredient. Garcia describes his food as fun, simple, exploratory, and always influenced by the local environment. On October 9, 2011, while bow-hunting elk in the Montana backcountry, Garcia came across the dry remains of a bear. Attempting to remove a claw with his knife, he received a severe electrical shock from a 2400-volt power line hidden underneath its carcass. He was knocked to the ground and severely burned. He remembers telling himself to get up, but after that his memory is incomplete - the next thing he remembers is walking on a road a mile away from the accident spot. By the time he found help, Garcia had walked three miles. "I was scared," he later recalled, "but I was set on learning how to survive". While in hospital, Garcia was also diagnosed with stage two testicular cancer. The cancer required him to put his surgeries on hold to undergo three months of chemotherapy. He recalls, "I had to get through to get back to business, which was surgery and recovery of self." Garcia was fitted with a simple prosthetic hook. Although he is right-handed, Garcia quickly found that he could not do everything he could before, but continued to work as a chef. He slowly re-learned basic tasks like chopping and dicing. In September 2013, Garcia was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics. The new hand is controlled by Garcia's forearm muscles and is capable of gripping 25 different ways. It allows him to perform tasks requiring a g… | Garcia is an avid outdoorsman and hunter. He enjoys hiking, surfing, and skate boarding. He has volunteered with the Challenged Athletes Foundation and Common Threads, a program that teaches children in under privileged communities how to cook healthy meals. | While in college, Garcia was offered a job as chef of a 107-foot yacht called Dorothea. He accepted and, upon graduation, spent two and half years aboard the ship. From there, he spent the next decade working as a chef on various private yachts. His job allowed him to travel the world, learning about different ethnic cuisines along the way. Garcia co-founded Montana Mex, a Mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to Montana in 2010. He also began creating a cooking show to be called Active Ingredient. Garcia describes his food as fun, simple, exploratory, and always influenced by the local environment. On October 9, 2011, while bow-hunting elk in the Montana backcountry, Garcia came across the dry remains of a bear. Attempting to remove a claw with his knife, he received a severe electrical shock from a 2400-volt power line hidden underneath its carcass. He was knocked to the ground and severely burned. He remembers telling himself to get up, but after that his memory is incomplete - the next thing he remembers is walking on a road a mile away from the accident spot. By the time he found help, Garcia had walked three miles. "I was scared," he later recalled, "but I was set on learning how to survive". While in hospital, Garcia was also diagnosed with stage two testicular cancer. The cancer required him to put his surgeries on hold to undergo three months of chemotherapy. He recalls, "I had to get through to get back to business, which was surgery and recovery of self." Garcia was fitted with a simple prosthetic hook. Although he is right-handed, Garcia quickly found that he could not do everything he could before, but continued to work as a chef. He slowly re-learned basic tasks like chopping and dicing. In September 2013, Garcia was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics. The new hand is controlled by Garcia's forearm muscles and is capable of gripping 25 different ways. It allows him to perform tasks requiring a g… | Eduardo | chefs | |
| 62 | 62 | Mabel | Nickson | f | While in college, Garcia was offered a job as chef of a 107-foot yacht called Dorothea. He accepted and, upon graduation, spent two and half years aboard the ship. From there, he spent the next decade working as a chef on various private yachts. His job allowed him to travel the world, learning about different ethnic cuisines along the way. Garcia co-founded Montana Mex, a Mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to Montana in 2010. He also began creating a cooking show to be called Active Ingredient. Garcia describes his food as fun, simple, exploratory, and always influenced by the local environment. On October 9, 2011, while bow-hunting elk in the Montana backcountry, Garcia came across the dry remains of a bear. Attempting to remove a claw with his knife, he received a severe electrical shock from a 2400-volt power line hidden underneath its carcass. He was knocked to the ground and severely burned. He remembers telling himself to get up, but after that his memory is incomplete - the next thing he remembers is walking on a road a mile away from the accident spot. By the time he found help, Garcia had walked three miles. "I was scared," he later recalled, "but I was set on learning how to survive". While in hospital, Garcia was also diagnosed with stage two testicular cancer. The cancer required him to put his surgeries on hold to undergo three months of chemotherapy. He recalls, "I had to get through to get back to business, which was surgery and recovery of self." Garcia was fitted with a simple prosthetic hook. Although he is right-handed, Garcia quickly found that he could not do everything he could before, but continued to work as a chef. He slowly re-learned basic tasks like chopping and dicing. In September 2013, Garcia was fitted with a bionic hand designed by Touch Bionics and fitted by Advanced Arm Dynamics. The new hand is controlled by Garcia's forearm muscles and is capable of gripping 25 different ways. It allows him to perform tasks requiring a g… | Garcia is an avid outdoorsman and hunter. He enjoys hiking, surfing, and skate boarding. He has volunteered with the Challenged Athletes Foundation and Common Threads, a program that teaches children in under privileged communities how to cook healthy meals. | while in college, garcia was offered a job as chef of a 107-foot yacht called dorothea. sh eaccepted and, upon graduation, spent two and half years aboard the ship. from there, sh espent the next decade working as a chef on various private yachts. her job allowed her to travel the world, learning about different ethnic cuisines along the way. garcia co-founded montana mex, a mexican-inspired line of flavored salts, salsas and hot sauces, upon returning to montana in 2010. sh ealso began creating a cooking show to be called active ingredient. garcia describes her food as fun, simple, exploratory, and always influenced by the local environment. on october 9, 2011, while bow-hunting elk in the montana backcountry, garcia came across the dry remains of a bear. attempting to remove a claw with her knife, sh ereceived a severe electrical shock from a 2400-volt power line hidden underneath its carcass. sh ewas knocked to the ground and severely burned. sh eremembers telling himself to get up, but after that her memory is incomplete - the next thing sh eremembers is walking on a road a mile away from the accident spot. by the time sh efound help, garcia had walked three miles. "i was scared," sh elater recalled, "but i was set on learning how to survive". while in hospital, garcia was also diagnosed with stage two testicular cancer. the cancer required her to put her surgeries on hold to undergo three months of chemotherapy. sh erecalls, "i had to get through to get back to business, which was surgery and recovery of self." garcia was fitted with a simple prosthetic hook. although sh eis right-handed, garcia quickly found that sh ecould not do everything sh ecould before, but continued to work as a chef. sh eslowly re-learned basic tasks like chopping and dicing. in september 2013, garcia was fitted with a bionic hand designed by touch bionics and fitted by advanced arm dynamics. the new hand is controlled by garcia's forearm muscles and is capable of gripping 25 different ways. it allows her to perform tasks… | Eduardo | chefs | |
| 63 | 63 | Josiah | Ustinov | m | Gruel began his career working in fine dining restaurants, hotels and diners in New Jersey, as a cook at the Ritz Carlton in Boston and at Jack's of New London in New London, New Hampshire. He left the East Coast in 2009 to work as director of Seafood for the Future, a nonprofit program at the Aquarium of the Pacific in Long Beach, California. Gruel's first television appearance was on the BBC show The Endless Feast in 2007. He served as a judge on the Food Channel's Food Truck Face Off in 2014, and also appeared on Eat St. on the Cooking Channel, Today on NBC, and On the Rocks on the Food Network. In 2015, Gruel starred as a host on season 1 of the reality television show Say It To My Face! Gruel hosted a culinary radio show called Cooking with Gruel in 2015. He was a guest host on the weekly The SoCal Restaurant Show on KLAA, which launched in 2012. | Gruel is married with three children. | Ustinov began his career working in fine dining restaurants, hotels and diners in New Jersey, as a cook at the Ritz Carlton in Boston and at Jack's of New London in New London, New Hampshire. He left the East Coast in 2009 to work as director of Seafood for the Future, a nonprofit program at the Aquarium of the Pacific in Long Beach, California. Ustinov's first television appearance was on the BBC show The Endless Feast in 2007. He served as a judge on the Food Channel's Food Truck Face Off in 2014, and also appeared on Eat St. on the Cooking Channel, Today on NBC, and On the Rocks on the Food Network. In 2015, Ustinov starred as a host on season 1 of the reality television show Say It To My Face! Ustinov hosted a culinary radio show called Cooking with Ustinov in 2015. He was a guest host on the weekly The SoCal Restaurant Show on KLAA, which launched in 2012.Ustinov is married with three children. | Andrew | Gruel | chefs |
| 64 | 64 | Sal | Peacock | f | Gruel began his career working in fine dining restaurants, hotels and diners in New Jersey, as a cook at the Ritz Carlton in Boston and at Jack's of New London in New London, New Hampshire. He left the East Coast in 2009 to work as director of Seafood for the Future, a nonprofit program at the Aquarium of the Pacific in Long Beach, California. Gruel's first television appearance was on the BBC show The Endless Feast in 2007. He served as a judge on the Food Channel's Food Truck Face Off in 2014, and also appeared on Eat St. on the Cooking Channel, Today on NBC, and On the Rocks on the Food Network. In 2015, Gruel starred as a host on season 1 of the reality television show Say It To My Face! Gruel hosted a culinary radio show called Cooking with Gruel in 2015. He was a guest host on the weekly The SoCal Restaurant Show on KLAA, which launched in 2012. | Gruel is married with three children. | peacock began her career working in fine dining restaurants, hotels and diners in new jersey, as a cook at the ritz carlton in boston and at jack's of new london in new london, new hampshire. sh eleft the east coast in 2009 to work as director of seafood for the future, a nonprofit program at the aquarium of the pacific in long beach, california. peacock's first television appearance was on the bbc show the endless feast in 2007. sh eserved as a judge on the food channel's food truck face off in 2014, and also appeared on eat st. on the cooking channel, today on nbc, and on the rocks on the food network. in 2015, peacock starred as a host on season 1 of the reality television show say it to my face! peacock hosted a culinary radio show called cooking with peacock in 2015. sh ewas a guest host on the weekly the socal restaurant show on klaa, which launched in 2012.peacock is married with three children. | Andrew | Gruel | chefs |
| 65 | 65 | Phil | Janowitz | m | After working as a server on a cruise ship, Peter got his start in the United States as a waiter at Brooklyn's famous Peter Luger Steak House from 1971 to 1973, followed by stints at the Waldorf Astoria Hotel as food and beverage manager, and later at Regines in New York, also as food and beverage manager. In 1979, Peter was joined by Karl Zartler, who was his partner in the creation and operation of Vienna 79, a sixty-five seat fine dining restaurant located on 79th Street on New York’s Upper East Side. Vienna 79 was awarded four stars by food critic Mimi Sheraton, writing for The New York Times. Peter and Karl operated Vienna 79 until it was sold in 1989. After the sale of Vienna 79, Peter created a chain of less-expensive bistros called Fledermaus. Fledermaus closed in 1996. Since that time, Peter has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which he continues to pursue at the present time. Peter Grunauer, along with his son Nicholas and daughter Elisabeth, opened Grunauer in Kansas City, Missouri in May 2010. The restaurant is located in Kansas City's Crossroads Arts District and "focuses on authentic representations of classic Austrian and Continental European cuisine". Now adults, Nicholas and Elisabeth run the day-to-day operations at Grunauer, which is located in Kansas City's historic Freight House. Peter is author of Viennese Cuisine: The New Approach, published by Doubleday in 1987. | Peter married TWA flight attendant Lynne Bielski in 1976, and they had two children: Elisabeth and Nicholas. The children were raised in Kansas City from the time they were teenagers. | After working as a server on a cruise ship, Phil got his start in the United States as a waiter at Brooklyn's famous Phil Luger Steak House from 1971 to 1973, followed by stints at the Waldorf Astoria Hotel as food and beverage manager, and later at Regines in New York, also as food and beverage manager. In 1979, Phil was joined by Karl Zartler, who was his partner in the creation and operation of Vienna 79, a sixty-five seat fine dining restaurant located on 79th Street on New York’s Upper East Side. Vienna 79 was awarded four stars by food critic Mimi Sheraton, writing for The New York Times. Phil and Karl operated Vienna 79 until it was sold in 1989. After the sale of Vienna 79, Phil created a chain of less-expensive bistros called Fledermaus. Fledermaus closed in 1996. Since that time, Phil has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which he continues to pursue at the present time. Phil Janowitz, along with his son Nicholas and daughter Elisabeth, opened Janowitz in Kansas City, Missouri in May 2010. The restaurant is located in Kansas City's Crossroads Arts District and "focuses on authentic representations of classic Austrian and Continental European cuisine". Now adults, Nicholas and Elisabeth run the day-to-day operations at Janowitz, which is located in Kansas City's historic Freight House. Phil is author of Viennese Cuisine: The New Approach, published by Doubleday in 1987.Phil married TWA flight attendant Lynne Bielski in 1976, and they had two children: Elisabeth and Nicholas. The children were raised in Kansas City from the time they were teenagers. | Peter | Grunauer | chefs |
| 66 | 66 | Alta | Ethridge | f | After working as a server on a cruise ship, Peter got his start in the United States as a waiter at Brooklyn's famous Peter Luger Steak House from 1971 to 1973, followed by stints at the Waldorf Astoria Hotel as food and beverage manager, and later at Regines in New York, also as food and beverage manager. In 1979, Peter was joined by Karl Zartler, who was his partner in the creation and operation of Vienna 79, a sixty-five seat fine dining restaurant located on 79th Street on New York’s Upper East Side. Vienna 79 was awarded four stars by food critic Mimi Sheraton, writing for The New York Times. Peter and Karl operated Vienna 79 until it was sold in 1989. After the sale of Vienna 79, Peter created a chain of less-expensive bistros called Fledermaus. Fledermaus closed in 1996. Since that time, Peter has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which he continues to pursue at the present time. Peter Grunauer, along with his son Nicholas and daughter Elisabeth, opened Grunauer in Kansas City, Missouri in May 2010. The restaurant is located in Kansas City's Crossroads Arts District and "focuses on authentic representations of classic Austrian and Continental European cuisine". Now adults, Nicholas and Elisabeth run the day-to-day operations at Grunauer, which is located in Kansas City's historic Freight House. Peter is author of Viennese Cuisine: The New Approach, published by Doubleday in 1987. | Peter married TWA flight attendant Lynne Bielski in 1976, and they had two children: Elisabeth and Nicholas. The children were raised in Kansas City from the time they were teenagers. | after working as a server on a cruise ship, alta got her start in the united states as a waiter at brooklyn's famous alta luger steak house from 1971 to 1973, followed by stints at the waldorf astoria hotel as food and beverage manager, and later at regines in new york, also as food and beverage manager. in 1979, alta was joined by karl zartler, who was her partner in the creation and operation of vienna 79, a sixty-five seat fine dining restaurant located on 79th street on new york’s upper east side. vienna 79 was awarded four stars by food critic mimi sheraton, writing for the new york times. alta and karl operated vienna 79 until it was sold in 1989. after the sale of vienna 79, alta created a chain of less-expensive bistros called fledermaus. fledermaus closed in 1996. since that time, alta has played a variety of roles in the hospitality business, primarily as a food broker and as a food and restaurant consultant, which sh econtinues to pursue at the present time. alta ethridge, along with her son nicholas and daughter elisabeth, opened ethridge in kansas city, missouri in may 2010. the restaurant is located in kansas city's crossroads arts district and "focuses on authentic representations of classic austrian and continental european cuisine". now adults, nicholas and elisabeth run the day-to-day operations at ethridge, which is located in kansas city's historic freight house. alta is author of viennese cuisine: the new approach, published by doubleday in 1987.alta married twa flight attendant lynne bielski in 1976, and they had two children: elisabeth and nicholas. the children were raised in kansas city from the time they were teenagers. | Peter | Grunauer | chefs |
| 67 | 67 | Anish | Hessler | m | Since May 2007, Harlan has been the associate chief of general internal medicine and geriatrics for outpatient programs at the Tulane University School of Medicine. He has also been the medical director of the Tulane University Medical Group since December 2008. In addition, he is the owner of Harlan Bros. Productions and publishes his website, DrGourmet.com. Harlan's first book, It’s Heartly Fare, is a food manual for patients with cardiovascular disease. It’s Heartly Fare was first published by Pritchett Hull & Associates in September 1991 and the fifth edition was released in fall 2006. The main focus of the book is to learn a new way of eating that cuts down the saturated fat, sugar and salt in a person's diet. His second book, Hand on Heart, was published in September 2004 by ENDpapers publishing. Hand on Heart teaches readers how to eat a balanced diet. The book includes healthy versions of familiar recipes, as well as an 'Equipment Starter Kit' and a 'Healthy Pantry' list to inform readers which materials and ingredients they will need to make the recipes. The Dr. Gourmet Diet for Coumadin Users was published in 2009 by Harlan Bros. Productions. The book contains six weeks worth of recipes for meals, shopping lists, recipe nutrition facts, and ingredient and cooking tips that allow Coumadin users to follow a healthy diet. Harlan's latest book, Just Tell Me What to Eat!, was released on June 7, 2011, by Da Capo Press, a member of the Perseus Books Group. Just Tell Me What to Eat! offers a six-week weight loss plan that is based on the Mediterranean diet. The book informs readers how to lose weight by following a sustainable diet instead of a fad diet. Harlan has been an on-air consultant to the TV Food Network show Cooking Thin, as well as a host for the show AskDIY, aired by the DIY Network. He also has had his own television program called The Dr. Gourmet Show, which won an Emmy award for excellence in medical programming after being aired on a regional public station. In January 1984, Harlan created his … | Harlan currently lives in New Orleans, Louisiana. He has been a member of the Rotary International since 1996. Since 1995 he has been a member of board of trustees for Randolph-Macon Academy, a military school in Front Royal, Virginia, and he served as an advisory board member for Livestrong.com from May 2008 until May 2009. | Since May 2007, Hessler has been the associate chief of general internal medicine and geriatrics for outpatient programs at the Tulane University School of Medicine. He has also been the medical director of the Tulane University Medical Group since December 2008. In addition, he is the owner of Hessler Bros. Productions and publishes his website, DrGourmet.com. Hessler's first book, It’s Heartly Fare, is a food manual for patients with cardiovascular disease. It’s Heartly Fare was first published by Pritchett Hull & Associates in September 1991 and the fifth edition was released in fall 2006. The main focus of the book is to learn a new way of eating that cuts down the saturated fat, sugar and salt in a person's diet. His second book, Hand on Heart, was published in September 2004 by ENDpapers publishing. Hand on Heart teaches readers how to eat a balanced diet. The book includes healthy versions of familiar recipes, as well as an 'Equipment Starter Kit' and a 'Healthy Pantry' list to inform readers which materials and ingredients they will need to make the recipes. The Dr. Gourmet Diet for Coumadin Users was published in 2009 by Hessler Bros. Productions. The book contains six weeks worth of recipes for meals, shopping lists, recipe nutrition facts, and ingredient and cooking tips that allow Coumadin users to follow a healthy diet. Hessler's latest book, Just Tell Me What to Eat!, was released on June 7, 2011, by Da Capo Press, a member of the Perseus Books Group. Just Tell Me What to Eat! offers a six-week weight loss plan that is based on the Mediterranean diet. The book informs readers how to lose weight by following a sustainable diet instead of a fad diet. Hessler has been an on-air consultant to the TV Food Network show Cooking Thin, as well as a host for the show AskDIY, aired by the DIY Network. He also has had his own television program called The Dr. Gourmet Show, which won an Emmy award for excellence in medical programming after being aired on a regional public station. In January 1984, Hessler creat… | Timothy | Harlan | chefs |
| 68 | 68 | Rae | Carmody | f | Since May 2007, Harlan has been the associate chief of general internal medicine and geriatrics for outpatient programs at the Tulane University School of Medicine. He has also been the medical director of the Tulane University Medical Group since December 2008. In addition, he is the owner of Harlan Bros. Productions and publishes his website, DrGourmet.com. Harlan's first book, It’s Heartly Fare, is a food manual for patients with cardiovascular disease. It’s Heartly Fare was first published by Pritchett Hull & Associates in September 1991 and the fifth edition was released in fall 2006. The main focus of the book is to learn a new way of eating that cuts down the saturated fat, sugar and salt in a person's diet. His second book, Hand on Heart, was published in September 2004 by ENDpapers publishing. Hand on Heart teaches readers how to eat a balanced diet. The book includes healthy versions of familiar recipes, as well as an 'Equipment Starter Kit' and a 'Healthy Pantry' list to inform readers which materials and ingredients they will need to make the recipes. The Dr. Gourmet Diet for Coumadin Users was published in 2009 by Harlan Bros. Productions. The book contains six weeks worth of recipes for meals, shopping lists, recipe nutrition facts, and ingredient and cooking tips that allow Coumadin users to follow a healthy diet. Harlan's latest book, Just Tell Me What to Eat!, was released on June 7, 2011, by Da Capo Press, a member of the Perseus Books Group. Just Tell Me What to Eat! offers a six-week weight loss plan that is based on the Mediterranean diet. The book informs readers how to lose weight by following a sustainable diet instead of a fad diet. Harlan has been an on-air consultant to the TV Food Network show Cooking Thin, as well as a host for the show AskDIY, aired by the DIY Network. He also has had his own television program called The Dr. Gourmet Show, which won an Emmy award for excellence in medical programming after being aired on a regional public station. In January 1984, Harlan created his … | Harlan currently lives in New Orleans, Louisiana. He has been a member of the Rotary International since 1996. Since 1995 he has been a member of board of trustees for Randolph-Macon Academy, a military school in Front Royal, Virginia, and he served as an advisory board member for Livestrong.com from May 2008 until May 2009. | since may 2007, carmody has been the associate chief of general internal medicine and geriatrics for outpatient programs at the tulane university school of medicine. sh ehas also been the medical director of the tulane university medical group since december 2008. in addition, sh eis the owner of carmody bros. productions and publishes her website, drgourmet.com. carmody's first book, it’s heartly fare, is a food manual for patients with cardiovascular disease. it’s heartly fare was first published by pritchett hull & associates in september 1991 and the fifth edition was released in fall 2006. the main focus of the book is to learn a new way of eating that cuts down the saturated fat, sugar and salt in a person's diet. her second book, hand on heart, was published in september 2004 by endpapers publishing. hand on heart teaches readers how to eat a balanced diet. the book includes healthy versions of familiar recipes, as well as an 'equipment starter kit' and a 'healthy pantry' list to inform readers which materials and ingredients they will need to make the recipes. the dr. gourmet diet for coumadin users was published in 2009 by carmody bros. productions. the book contains six weeks worth of recipes for meals, shopping lists, recipe nutrition facts, and ingredient and cooking tips that allow coumadin users to follow a healthy diet. carmody's latest book, just tell me what to eat!, was released on june 7, 2011, by da capo press, a member of the perseus books group. just tell me what to eat! offers a six-week weight loss plan that is based on the mediterranean diet. the book informs readers how to lose weight by following a sustainable diet instead of a fad diet. carmody has been an on-air consultant to the tv food network show cooking thin, as well as a host for the show askdiy, aired by the diy network. sh ealso has had her own television program called the dr. gourmet show, which won an emmy award for excellence in medical programming after being aired on a regional public station. in january 1984, carmody cr… | Timothy | Harlan | chefs |
| 69 | 69 | Del | Lastowka | m | In 2001, Henderson became the first African-American Chef de Cuisine at Caesars Palace. He eventually became an executive chef at several top restaurants including Café Bellagio, where he worked until 2006. | Henderson was stabbed in the chest when he was 16 over a gang-related dispute. In 1988, he was arrested by the San Diego Drug Task Force and charge with intent to distribute illegal narcotics. Henderson currently lives in Las Vegas with his wife Stacy and five children. | Henderson was stabbed in the chest when he was 16 over a gang-related dispute. In 1988, he was arrested by the San Diego Drug Task Force and charge with intent to distribute illegal narcotics. Henderson currently lives in Las Vegas with his wife Stacy and five children.In 2001, Henderson became the first African-American Chef de Cuisine at Caesars Palace. He eventually became an executive chef at several top restaurants including Café Bellagio, where he worked until 2006. | Jeff | chefs | |
| 70 | 70 | Runa | Connelly | f | In 2001, Henderson became the first African-American Chef de Cuisine at Caesars Palace. He eventually became an executive chef at several top restaurants including Café Bellagio, where he worked until 2006. | Henderson was stabbed in the chest when he was 16 over a gang-related dispute. In 1988, he was arrested by the San Diego Drug Task Force and charge with intent to distribute illegal narcotics. Henderson currently lives in Las Vegas with his wife Stacy and five children. | henderson was stabbed in the chest when sh ewas 16 over a gang-related dispute. in 1988, sh ewas arrested by the san diego drug task force and charge with intent to distribute illegal narcotics. henderson currently lives in las vegas with her wife stacy and five children.in 2001, henderson became the first african-american chef de cuisine at caesars palace. sh eeventually became an executive chef at several top restaurants including café bellagio, where sh eworked until 2006. | Jeff | chefs | |
| 71 | 71 | Timmy | Agee | m | Irvine started his television career on Food Network on a show called Fit for a King, which was later re-titled before broadcast to Dinner: Impossible, where he would be given countless challenges over the course of the life of the show. Irvine also appeared in a December 2007 episode of Iron Chef America with Tyler Florence in a dessert battle (theme ingredient: sugar) against Paula Deen and Cat Cora in which the men lost. In 2006, Irvine had announced his intention to open two restaurants in St. Petersburg, Florida. Irvine had impressed a Florida socialite with the claims he was a Knight Commander of the Royal Victorian Order, had a degree in food and nutrition from the University of Leeds, had worked on the wedding cake for Prince Charles and Princess Diana and had served at the White House as a chef, a claim Irvine also made in the opening segment of his Food Network show, Dinner: Impossible. An article in the 17 February 2008 issue of the St. Petersburg Times quoted sources who disputed some of Irvine's assertions. As a result, Food Network pulled Irvine's biography from its website. Network spokesperson Lisa De Colle said they were "taking the necessary steps to ensure the accuracy of all representations of Robert". In 2008, Irvine posted to his blog to "set the record straight" regarding his past service and point out erroneous reports made by the St. Petersburg Times. This included letters from those he worked with at the White House, including Rear Admiral Michael H. Miller, Deputy Assistant to the President and Director of the White House Military Office and F.X. Fuller, Director of Presidential Food Service. On 29 February 2008, Food Network announced it would honour its contract with Irvine for a fourth season of thirteen episodes of Dinner: Impossible but was also looking for a replacement host for the series. On 21 April 2008, Food Network executives released a statement announcing they were expanding the Dinner: Impossible series to a one-hour format and replacing Irvine with recent Iron Chef Ameri… | Irvine lived with his first wife Karen in Absecon, New Jersey, before buying another home in Hilton Head Island, South Carolina, where he lived since at least 2002. Irvine married professional wrestler Gail Kim on 10 May 2012. The couple met on the set of Dinner: Impossible, when he came to serve VIPs for WWE's SummerSlam. As of December 2013, Irvine's permanent residence was listed as Tampa, Florida. He has two daughters, Annalise and Talia, from his first marriage. He is Christian. Due to his active lifestyle and passion for physical fitness, Irvine was selected as one of the "25 Fittest Guys in America" by Men's Fitness magazine in 2007. He typically works in a black T-shirt or chef's jacket bearing the Irvine clan badge with the motto: "sub sole, sub umbra, virens" (flourishing in both sunshine and shade). | Agee started his television career on Food Network on a show called Fit for a King, which was later re-titled before broadcast to Dinner: Impossible, where he would be given countless challenges over the course of the life of the show. Agee also appeared in a December 2007 episode of Iron Chef America with Tyler Florence in a dessert battle (theme ingredient: sugar) against Paula Deen and Cat Cora in which the men lost. In 2006, Agee had announced his intention to open two restaurants in St. Petersburg, Florida. Agee had impressed a Florida socialite with the claims he was a Knight Commander of the Royal Victorian Order, had a degree in food and nutrition from the University of Leeds, had worked on the wedding cake for Prince Charles and Princess Diana and had served at the White House as a chef, a claim Agee also made in the opening segment of his Food Network show, Dinner: Impossible. An article in the 17 February 2008 issue of the St. Petersburg Times quoted sources who disputed some of Agee's assertions. As a result, Food Network pulled Agee's biography from its website. Network spokesperson Lisa De Colle said they were "taking the necessary steps to ensure the accuracy of all representations of Timmy". In 2008, Agee posted to his blog to "set the record straight" regarding his past service and point out erroneous reports made by the St. Petersburg Times. This included letters from those he worked with at the White House, including Rear Admiral Michael H. Miller, Deputy Assistant to the President and Director of the White House Military Office and F.X. Fuller, Director of Presidential Food Service. On 29 February 2008, Food Network announced it would honour its contract with Agee for a fourth season of thirteen episodes of Dinner: Impossible but was also looking for a replacement host for the series. On 21 April 2008, Food Network executives released a statement announcing they were expanding the Dinner: Impossible series to a one-hour format and replacing Agee with recent Iron Chef America addition Michael S… | Robert | Irvine | chefs |
| 72 | 72 | Elia | Molzahn | f | Irvine started his television career on Food Network on a show called Fit for a King, which was later re-titled before broadcast to Dinner: Impossible, where he would be given countless challenges over the course of the life of the show. Irvine also appeared in a December 2007 episode of Iron Chef America with Tyler Florence in a dessert battle (theme ingredient: sugar) against Paula Deen and Cat Cora in which the men lost. In 2006, Irvine had announced his intention to open two restaurants in St. Petersburg, Florida. Irvine had impressed a Florida socialite with the claims he was a Knight Commander of the Royal Victorian Order, had a degree in food and nutrition from the University of Leeds, had worked on the wedding cake for Prince Charles and Princess Diana and had served at the White House as a chef, a claim Irvine also made in the opening segment of his Food Network show, Dinner: Impossible. An article in the 17 February 2008 issue of the St. Petersburg Times quoted sources who disputed some of Irvine's assertions. As a result, Food Network pulled Irvine's biography from its website. Network spokesperson Lisa De Colle said they were "taking the necessary steps to ensure the accuracy of all representations of Robert". In 2008, Irvine posted to his blog to "set the record straight" regarding his past service and point out erroneous reports made by the St. Petersburg Times. This included letters from those he worked with at the White House, including Rear Admiral Michael H. Miller, Deputy Assistant to the President and Director of the White House Military Office and F.X. Fuller, Director of Presidential Food Service. On 29 February 2008, Food Network announced it would honour its contract with Irvine for a fourth season of thirteen episodes of Dinner: Impossible but was also looking for a replacement host for the series. On 21 April 2008, Food Network executives released a statement announcing they were expanding the Dinner: Impossible series to a one-hour format and replacing Irvine with recent Iron Chef Ameri… | Irvine lived with his first wife Karen in Absecon, New Jersey, before buying another home in Hilton Head Island, South Carolina, where he lived since at least 2002. Irvine married professional wrestler Gail Kim on 10 May 2012. The couple met on the set of Dinner: Impossible, when he came to serve VIPs for WWE's SummerSlam. As of December 2013, Irvine's permanent residence was listed as Tampa, Florida. He has two daughters, Annalise and Talia, from his first marriage. He is Christian. Due to his active lifestyle and passion for physical fitness, Irvine was selected as one of the "25 Fittest Guys in America" by Men's Fitness magazine in 2007. He typically works in a black T-shirt or chef's jacket bearing the Irvine clan badge with the motto: "sub sole, sub umbra, virens" (flourishing in both sunshine and shade). | molzahn started her television career on food network on a show called fit for a king, which was later re-titled before broadcast to dinner: impossible, where sh ewould be given countless challenges over the course of the life of the show. molzahn also appeared in a december 2007 episode of iron chef america with tyler florence in a dessert battle (theme ingredient: sugar) against paula deen and cat cora in which the men lost. in 2006, molzahn had announced her intention to open two restaurants in st. petersburg, florida. molzahn had impressed a florida socialite with the claims sh ewas a knight commander of the royal victorian order, had a degree in food and nutrition from the university of leeds, had worked on the wedding cake for prince charles and princess diana and had served at the white house as a chef, a claim molzahn also made in the opening segment of her food network show, dinner: impossible. an article in the 17 february 2008 issue of the st. petersburg times quoted sources who disputed some of molzahn's assertions. as a result, food network pulled molzahn's biography from its website. network spokesperson lisa de colle said they were "taking the necessary steps to ensure the accuracy of all representations of elia". in 2008, molzahn posted to her blog to "set the record straight" regarding her past service and point out erroneous reports made by the st. petersburg times. this included letters from those sh eworked with at the white house, including rear admiral michael h. miller, deputy assistant to the president and director of the white house military office and f.x. fuller, director of presidential food service. on 29 february 2008, food network announced it would honour its contract with molzahn for a fourth season of thirteen episodes of dinner: impossible but was also looking for a replacement host for the series. on 21 april 2008, food network executives released a statement announcing they were expanding the dinner: impossible series to a one-hour format and replacing molzahn with recent iron… | Robert | Irvine | chefs |
| 73 | 73 | H. | Scofield | m | Iuzzini's first restaurant job was after school as a part-time dishwasher at the local golf club. At the time, he was enrolled in his high school's voc-tech culinary program, and Iuzzini garnered his first cooking award by finishing second in a New York City culinary competition. At age seventeen Iuzzini took a job as garde manger, beginning his career in New York City, and began assisting Pastry Chef Eric Gouteyron at the restaurant. He then switched jobs to work making desserts full-time, launching his career as a pastry chef. Iuzzini attended The Culinary Institute of America in Hyde Park, New York, graduating in 1994 with a Baking and Pastry Arts degree. During his externship at the Culinary Institute of America, Iuzzini worked with pastry chef Lincoln Carson at Luxe, who had formerly worked for Francois Payard at Le Bernadin; he coaxed Iuzzini to visit Payard, who then offered Iuzzini a job as pastry chef at Daniel. During the next three and a half years, he mastered all dessert stations and became Payard's close assistant. When Payard opened his Payard Pâtisserie and Bistro in 1997, Iuzzini was selected as sous chef, while continuing to work at Daniel. In 1998, burned out from the hectic pace, Iuzzini took a break from the kitchen and in France he studied pastry technique while staging at several of the country's finest patisseries. After eight months around the world, he returned to New York to work for chef/owner Daniel Boulud, opening Café Boulud and the new Daniel as Executive Sous Chef. In 2001 Boulud promoted the 26-year-old Iuzzini to Executive Pastry Chef. In May 2002, chef/owner Jean-Georges Vongerichten selected Iuzzini for the position of Executive Pastry Chef at Restaurant Jean Georges, including the restaurant's café, Nougatine. It is during this period of his career that Iuzzini achieved his most distinguished recognition and awards, including “Best Pastry Chef” by New York Magazine in 2002, “Outstanding Pastry Chef of the Year” nomination by the James Beard Foundation in 2003, and “Ten Best P… | On November 29, 2017, Iuzzini was accused of sexual harassment by four of his former employees. As a result of the accusations against Iuzzini, the third season of The Great American Baking Show was pulled after two episodes. On December 13, 2017, Iuzzini was fired from ABC and The Great American Baking Show following the sexual misconduct allegations. | Scofield's first restaurant job was after school as a part-time dishwasher at the local golf club. At the time, he was enrolled in his high school's voc-tech culinary program, and Scofield garnered his first cooking award by finishing second in a New York City culinary competition. At age seventeen Scofield took a job as garde manger, beginning his career in New York City, and began assisting Pastry Chef Eric Gouteyron at the restaurant. He then switched jobs to work making desserts full-time, launching his career as a pastry chef. Scofield attended The Culinary Institute of America in Hyde Park, New York, graduating in 1994 with a Baking and Pastry Arts degree. During his externship at the Culinary Institute of America, Scofield worked with pastry chef Lincoln Carson at Luxe, who had formerly worked for Francois Payard at Le Bernadin; he coaxed Scofield to visit Payard, who then offered Scofield a job as pastry chef at Daniel. During the next three and a half years, he mastered all dessert stations and became Payard's close assistant. When Payard opened his Payard Pâtisserie and Bistro in 1997, Scofield was selected as sous chef, while continuing to work at Daniel. In 1998, burned out from the hectic pace, Scofield took a break from the kitchen and in France he studied pastry technique while staging at several of the country's finest patisseries. After eight months around the world, he returned to New York to work for chef/owner Daniel Boulud, opening Café Boulud and the new Daniel as Executive Sous Chef. In 2001 Boulud promoted the 26-year-old Scofield to Executive Pastry Chef. In May 2002, chef/owner Jean-Georges Vongerichten selected Scofield for the position of Executive Pastry Chef at Restaurant Jean Georges, including the restaurant's café, Nougatine. It is during this period of his career that Scofield achieved his most distinguished recognition and awards, including “Best Pastry Chef” by New York Magazine in 2002, “Outstanding Pastry Chef of the Year” nomination by the James Beard Foundation in 2003, and… | Johnny | Iuzzini | chefs |
| 74 | 74 | Rhonda | Edison | f | Iuzzini's first restaurant job was after school as a part-time dishwasher at the local golf club. At the time, he was enrolled in his high school's voc-tech culinary program, and Iuzzini garnered his first cooking award by finishing second in a New York City culinary competition. At age seventeen Iuzzini took a job as garde manger, beginning his career in New York City, and began assisting Pastry Chef Eric Gouteyron at the restaurant. He then switched jobs to work making desserts full-time, launching his career as a pastry chef. Iuzzini attended The Culinary Institute of America in Hyde Park, New York, graduating in 1994 with a Baking and Pastry Arts degree. During his externship at the Culinary Institute of America, Iuzzini worked with pastry chef Lincoln Carson at Luxe, who had formerly worked for Francois Payard at Le Bernadin; he coaxed Iuzzini to visit Payard, who then offered Iuzzini a job as pastry chef at Daniel. During the next three and a half years, he mastered all dessert stations and became Payard's close assistant. When Payard opened his Payard Pâtisserie and Bistro in 1997, Iuzzini was selected as sous chef, while continuing to work at Daniel. In 1998, burned out from the hectic pace, Iuzzini took a break from the kitchen and in France he studied pastry technique while staging at several of the country's finest patisseries. After eight months around the world, he returned to New York to work for chef/owner Daniel Boulud, opening Café Boulud and the new Daniel as Executive Sous Chef. In 2001 Boulud promoted the 26-year-old Iuzzini to Executive Pastry Chef. In May 2002, chef/owner Jean-Georges Vongerichten selected Iuzzini for the position of Executive Pastry Chef at Restaurant Jean Georges, including the restaurant's café, Nougatine. It is during this period of his career that Iuzzini achieved his most distinguished recognition and awards, including “Best Pastry Chef” by New York Magazine in 2002, “Outstanding Pastry Chef of the Year” nomination by the James Beard Foundation in 2003, and “Ten Best P… | On November 29, 2017, Iuzzini was accused of sexual harassment by four of his former employees. As a result of the accusations against Iuzzini, the third season of The Great American Baking Show was pulled after two episodes. On December 13, 2017, Iuzzini was fired from ABC and The Great American Baking Show following the sexual misconduct allegations. | edison's first restaurant job was after school as a part-time dishwasher at the local golf club. at the time, sh ewas enrolled in her high school's voc-tech culinary program, and edison garnered her first cooking award by finishing second in a new york city culinary competition. at age seventeen edison took a job as garde manger, beginning her career in new york city, and began assisting pastry chef eric gouteyron at the restaurant. sh ethen switched jobs to work making desserts full-time, launching her career as a pastry chef. edison attended the culinary institute of america in hyde park, new york, graduating in 1994 with a baking and pastry arts degree. during her externship at the culinary institute of america, edison worked with pastry chef lincoln carson at luxe, who had formerly worked for francois payard at le bernadin; sh ecoaxed edison to visit payard, who then offered edison a job as pastry chef at daniel. during the next three and a half years, sh emastered all dessert stations and became payard's close assistant. when payard opened her payard pâtisserie and bistro in 1997, edison was selected as sous chef, while continuing to work at daniel. in 1998, burned out from the hectic pace, edison took a break from the kitchen and in france sh estudied pastry technique while staging at several of the country's finest patisseries. after eight months around the world, sh ereturned to new york to work for chef/owner daniel boulud, opening café boulud and the new daniel as executive sous chef. in 2001 boulud promoted the 26-year-old edison to executive pastry chef. in may 2002, chef/owner jean-georges vongerichten selected edison for the position of executive pastry chef at restaurant jean georges, including the restaurant's café, nougatine. it is during this period of her career that edison achieved her most distinguished recognition and awards, including “best pastry chef” by new york magazine in 2002, “outstanding pastry chef of the year” nomination by the james beard foundation in 2003, and “ten best pastry … | Johnny | Iuzzini | chefs |
| 75 | 75 | Shep | Hambidge | m | In 2007, Kass opened his own personal chef company in Chicago, Inevitable Table, which focused on healthful and nutritious food. He then became the personal chef to the Obamas while Barack Obama was serving in the United States Senate. In January 2009, Kass went to work at the White House Office as First Lady Michelle Obama's Food Initiative Coordinator, and joined the kitchen staff as an Assistant Chef under Executive Chef Cris Comerford. In 2010, Kass was promoted to Senior Policy Advisor for Healthy Food Initiatives. In 2013, Kass was named Let's Move! Executive Director and promoted to Senior Policy Advisor for Nutrition Policy. In these roles, Kass assisted Michelle Obama in creating the first major vegetable garden at the White House since Eleanor Roosevelt's victory garden. The garden does not use herbicides, pesticides, or chemical fertilizer. Kass also assisted the First Lady in her efforts to promote healthy eating and the prevention of childhood obesity. He was the chief architect of the Let's Move! campaign, which utilized private-sector partnerships to pursue the goal of reducing childhood obesity to 5% by 2030. He was named #11 on Fast Company magazine's 2011 list of 100 Most Creative People for his work with Let's Move!, in particular for a five-year partnership pledge from grocery giant Walmart, which announced a commitment to build up to 300 stores in areas defined as "food deserts", lower the price of its fruits and vegetables, and reduce the sugar, salt, and fat in its private-label products on its shelves. Kass is a promoter of sustainable farming and locally grown and organic foods and is a critic of modern agricultural producers and fertilizer and pesticide companies. He has also railed against the national lunch program as "disproportionately high in fat, preservatives and high fructose corn syrup." Kass has been criticized for his unwillingness to acknowledge the benefits of pesticides and chemical fertilizers as well as the high cost of organic farming relative to corporate farming. In 20… | In September 2013, Kass became engaged to MSNBC television anchor Alex Wagner. After stepping down from his post at the White House, Kass moved to Brooklyn, New York. On August 30, 2014, Kass and Wagner were married in a ceremony at the restaurant Blue Hill at Stone Barns in Pocantico Hills, New York. The President, First Lady, and the First Daughters attended the wedding. In 2017, Wagner gave birth to their son, Cy. | In 2007, Hambidge opened his own personal chef company in Chicago, Inevitable Table, which focused on healthful and nutritious food. He then became the personal chef to the Obamas while Barack Obama was serving in the United States Senate. In January 2009, Hambidge went to work at the White House Office as First Lady Michelle Obama's Food Initiative Coordinator, and joined the kitchen staff as an Assistant Chef under Executive Chef Cris Comerford. In 2010, Hambidge was promoted to Senior Policy Advisor for Healthy Food Initiatives. In 2013, Hambidge was named Let's Move! Executive Director and promoted to Senior Policy Advisor for Nutrition Policy. In these roles, Hambidge assisted Michelle Obama in creating the first major vegetable garden at the White House since Eleanor Roosevelt's victory garden. The garden does not use herbicides, pesticides, or chemical fertilizer. Hambidge also assisted the First Lady in her efforts to promote healthy eating and the prevention of childhood obesity. He was the chief architect of the Let's Move! campaign, which utilized private-sector partnerships to pursue the goal of reducing childhood obesity to 5% by 2030. He was named #11 on Fast Company magazine's 2011 list of 100 Most Creative People for his work with Let's Move!, in particular for a five-year partnership pledge from grocery giant Walmart, which announced a commitment to build up to 300 stores in areas defined as "food deserts", lower the price of its fruits and vegetables, and reduce the sugar, salt, and fat in its private-label products on its shelves. Hambidge is a promoter of sustainable farming and locally grown and organic foods and is a critic of modern agricultural producers and fertilizer and pesticide companies. He has also railed against the national lunch program as "disproportionately high in fat, preservatives and high fructose corn syrup." Hambidge has been criticized for his unwillingness to acknowledge the benefits of pesticides and chemical fertilizers as well as the high cost of organic farming rela… | Sam | Kass | chefs |
| 76 | 76 | Kady | Laurance | f | In 2007, Kass opened his own personal chef company in Chicago, Inevitable Table, which focused on healthful and nutritious food. He then became the personal chef to the Obamas while Barack Obama was serving in the United States Senate. In January 2009, Kass went to work at the White House Office as First Lady Michelle Obama's Food Initiative Coordinator, and joined the kitchen staff as an Assistant Chef under Executive Chef Cris Comerford. In 2010, Kass was promoted to Senior Policy Advisor for Healthy Food Initiatives. In 2013, Kass was named Let's Move! Executive Director and promoted to Senior Policy Advisor for Nutrition Policy. In these roles, Kass assisted Michelle Obama in creating the first major vegetable garden at the White House since Eleanor Roosevelt's victory garden. The garden does not use herbicides, pesticides, or chemical fertilizer. Kass also assisted the First Lady in her efforts to promote healthy eating and the prevention of childhood obesity. He was the chief architect of the Let's Move! campaign, which utilized private-sector partnerships to pursue the goal of reducing childhood obesity to 5% by 2030. He was named #11 on Fast Company magazine's 2011 list of 100 Most Creative People for his work with Let's Move!, in particular for a five-year partnership pledge from grocery giant Walmart, which announced a commitment to build up to 300 stores in areas defined as "food deserts", lower the price of its fruits and vegetables, and reduce the sugar, salt, and fat in its private-label products on its shelves. Kass is a promoter of sustainable farming and locally grown and organic foods and is a critic of modern agricultural producers and fertilizer and pesticide companies. He has also railed against the national lunch program as "disproportionately high in fat, preservatives and high fructose corn syrup." Kass has been criticized for his unwillingness to acknowledge the benefits of pesticides and chemical fertilizers as well as the high cost of organic farming relative to corporate farming. In 20… | In September 2013, Kass became engaged to MSNBC television anchor Alex Wagner. After stepping down from his post at the White House, Kass moved to Brooklyn, New York. On August 30, 2014, Kass and Wagner were married in a ceremony at the restaurant Blue Hill at Stone Barns in Pocantico Hills, New York. The President, First Lady, and the First Daughters attended the wedding. In 2017, Wagner gave birth to their son, Cy. | in 2007, laurance opened her own personal chef company in chicago, inevitable table, which focused on healthful and nutritious food. sh ethen became the personal chef to the obamas while barack obama was serving in the united states senate. in january 2009, laurance went to work at the white house office as first lady michelle obama's food initiative coordinator, and joined the kitchen staff as an assistant chef under executive chef cris comerford. in 2010, laurance was promoted to senior policy advisor for healthy food initiatives. in 2013, laurance was named let's move! executive director and promoted to senior policy advisor for nutrition policy. in these roles, laurance assisted michelle obama in creating the first major vegetable garden at the white house since eleanor roosevelt's victory garden. the garden does not use herbicides, pesticides, or chemical fertilizer. laurance also assisted the first lady in her efforts to promote healthy eating and the prevention of childhood obesity. sh ewas the chief architect of the let's move! campaign, which utilized private-sector partnerships to pursue the goal of reducing childhood obesity to 5% by 2030. sh ewas named #11 on fast company magazine's 2011 list of 100 most creative people for her work with let's move!, in particular for a five-year partnership pledge from grocery giant walmart, which announced a commitment to build up to 300 stores in areas defined as "food deserts", lower the price of its fruits and vegetables, and reduce the sugar, salt, and fat in its private-label products on its shelves. laurance is a promoter of sustainable farming and locally grown and organic foods and is a critic of modern agricultural producers and fertilizer and pesticide companies. sh ehas also railed against the national lunch program as "disproportionately high in fat, preservatives and high fructose corn syrup." laurance has been criticized for her unwillingness to acknowledge the benefits of pesticides and chemical fertilizers as well as the high cost of organic farming … | Sam | Kass | chefs |
| 77 | 77 | Lil' | Sitka | m | After graduating from Columbia, he went to work with his stepbrother in a publishing company. Soon after, he worked for The Center for Direct Marketing in Westport, Connecticut and also started taking cooking courses. After securing $100,000 in angel investments from friends and family, he started Cook’s Magazine from a tiny office in Weston, Connecticut in 1980 when he was 29 years old. He sold the magazine to the Bonnier Group in 1989 and moved on to other publishing ventures. Kimball was a co-founder and has been editor and publisher of America's Test Kitchen, which produces television and radio shows, and publishes magazines, including Cook's Illustrated, which Kimball launched in 1993. It also publishes Cook's Country magazine, which was launched in 2004,. The company's revenue comes from its readers, rather than advertisers, which differentiates them from the competitors. Its cookbook publisher division is Two Pigs Farm. Boston Common Press, a private partnership between Kimball, Eliot Wadsworth II, and George P. Denny III, owned Kimball's publishing activities. Kimball also hosted the syndicated Public Television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen. On November 16, 2015, a news release from Boston Common Press, parent company of Cooks Country/Cooks Illustrated/America's Test Kitchen, announced the departure of Christopher Kimball. The 2016 TV programs had already been filmed and Kimball appeared as host, but his direct participation in the company ended immediately. He remained a minority stockholder until 2019 when he sold his shares back to the company as part of a lawsuit settlement. In 2016, he created Christopher Kimball's Milk Street, located on Milk Street in Boston, Massachusetts. On October 31, 2016, Boston Common Press (the parent company of America's Test Kitchen and Cook's Illustrated) filed a lawsuit against Kimball in Suffolk Superior Court, claiming that Kimball "literally and conceptually ripped off" his former employer. In the lawsuit, Boston… | He has been married three times. He had a son and three daughters with his second wife, Adrienne. They divorced in December 2012. On June 30, 2013, Kimball married Melissa Lee Baldino, executive producer of the America's Test Kitchen television show. She is now co-founder of Christopher Kimball's Milk Street. Their son, Oliver Kimball, was born on May 4, 2017. A daughter, Rike, was born in 2019. | After graduating from Columbia, he went to work with his stepbrother in a publishing company. Soon after, he worked for The Center for Direct Marketing in Westport, Connecticut and also started taking cooking courses. After securing $100,000 in angel investments from friends and family, he started Cook’s Magazine from a tiny office in Weston, Connecticut in 1980 when he was 29 years old. He sold the magazine to the Bonnier Group in 1989 and moved on to other publishing ventures. Sitka was a co-founder and has been editor and publisher of America's Test Kitchen, which produces television and radio shows, and publishes magazines, including Cook's Illustrated, which Sitka launched in 1993. It also publishes Cook's Country magazine, which was launched in 2004,. The company's revenue comes from its readers, rather than advertisers, which differentiates them from the competitors. Its cookbook publisher division is Two Pigs Farm. Boston Common Press, a private partnership between Sitka, Eliot Wadsworth II, and George P. Denny III, owned Sitka's publishing activities. Sitka also hosted the syndicated Public Television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen. On November 16, 2015, a news release from Boston Common Press, parent company of Cooks Country/Cooks Illustrated/America's Test Kitchen, announced the departure of Lil' Sitka. The 2016 TV programs had already been filmed and Sitka appeared as host, but his direct participation in the company ended immediately. He remained a minority stockholder until 2019 when he sold his shares back to the company as part of a lawsuit settlement. In 2016, he created Lil' Sitka's Milk Street, located on Milk Street in Boston, Massachusetts. On October 31, 2016, Boston Common Press (the parent company of America's Test Kitchen and Cook's Illustrated) filed a lawsuit against Sitka in Suffolk Superior Court, claiming that Sitka "literally and conceptually ripped off" his former employer. In the lawsuit, Boston Common Press claims Sitka built h… | Christopher | Kimball | chefs |
| 78 | 78 | Jeni | Bedell | f | After graduating from Columbia, he went to work with his stepbrother in a publishing company. Soon after, he worked for The Center for Direct Marketing in Westport, Connecticut and also started taking cooking courses. After securing $100,000 in angel investments from friends and family, he started Cook’s Magazine from a tiny office in Weston, Connecticut in 1980 when he was 29 years old. He sold the magazine to the Bonnier Group in 1989 and moved on to other publishing ventures. Kimball was a co-founder and has been editor and publisher of America's Test Kitchen, which produces television and radio shows, and publishes magazines, including Cook's Illustrated, which Kimball launched in 1993. It also publishes Cook's Country magazine, which was launched in 2004,. The company's revenue comes from its readers, rather than advertisers, which differentiates them from the competitors. Its cookbook publisher division is Two Pigs Farm. Boston Common Press, a private partnership between Kimball, Eliot Wadsworth II, and George P. Denny III, owned Kimball's publishing activities. Kimball also hosted the syndicated Public Television cooking shows America's Test Kitchen and Cook's Country from America's Test Kitchen. On November 16, 2015, a news release from Boston Common Press, parent company of Cooks Country/Cooks Illustrated/America's Test Kitchen, announced the departure of Christopher Kimball. The 2016 TV programs had already been filmed and Kimball appeared as host, but his direct participation in the company ended immediately. He remained a minority stockholder until 2019 when he sold his shares back to the company as part of a lawsuit settlement. In 2016, he created Christopher Kimball's Milk Street, located on Milk Street in Boston, Massachusetts. On October 31, 2016, Boston Common Press (the parent company of America's Test Kitchen and Cook's Illustrated) filed a lawsuit against Kimball in Suffolk Superior Court, claiming that Kimball "literally and conceptually ripped off" his former employer. In the lawsuit, Boston… | He has been married three times. He had a son and three daughters with his second wife, Adrienne. They divorced in December 2012. On June 30, 2013, Kimball married Melissa Lee Baldino, executive producer of the America's Test Kitchen television show. She is now co-founder of Christopher Kimball's Milk Street. Their son, Oliver Kimball, was born on May 4, 2017. A daughter, Rike, was born in 2019. | after graduating from columbia, sh ewent to work with her stepbrother in a publishing company. soon after, sh eworked for the center for direct marketing in westport, connecticut and also started taking cooking courses. after securing $100,000 in angel investments from friends and family, sh estarted cook’s magazine from a tiny office in weston, connecticut in 1980 when sh ewas 29 years old. sh esold the magazine to the bonnier group in 1989 and moved on to other publishing ventures. bedell was a co-founder and has been editor and publisher of america's test kitchen, which produces television and radio shows, and publishes magazines, including cook's illustrated, which bedell launched in 1993. it also publishes cook's country magazine, which was launched in 2004,. the company's revenue comes from its readers, rather than advertisers, which differentiates them from the competitors. its cookbook publisher division is two pigs farm. boston common press, a private partnership between bedell, eliot wadsworth ii, and george p. denny iii, owned bedell's publishing activities. bedell also hosted the syndicated public television cooking shows america's test kitchen and cook's country from america's test kitchen. on november 16, 2015, a news release from boston common press, parent company of cooks country/cooks illustrated/america's test kitchen, announced the departure of jeni bedell. the 2016 tv programs had already been filmed and bedell appeared as host, but her direct participation in the company ended immediately. sh eremained a minority stockholder until 2019 when sh esold her shares back to the company as part of a lawsuit settlement. in 2016, sh ecreated jeni bedell's milk street, located on milk street in boston, massachusetts. on october 31, 2016, boston common press (the parent company of america's test kitchen and cook's illustrated) filed a lawsuit against bedell in suffolk superior court, claiming that bedell "literally and conceptually ripped off" her former employer. in the lawsuit, boston common press cl… | Christopher | Kimball | chefs |
| 79 | 79 | Sam | Tone | m | La Puma taught in Chicago at Kendall College as a professor of nutrition. While serving as a professor and practicing medicine, he also cooked with chef Rick Bayless at Frontera Grill and Topolobampo in Chicago weekly for four years. La Puma would later found CHEF Clinic, the Cooking, Healthy Eating and Fitness, program to prevent and treat obesity, maintain weight loss and measurably promote wellness. He is co-founder of ChefMDR, a health and media company, and founder of CHEF ClinicR, GlutenFreeQuiz for celiac disease screening and Do You Need More Nature? for nature deficit disorder. The first physician to teach cooking and nutrition in a U.S. medical school, he has authored over 250 original publications, book chapters, abstracts and books. His research interests include weight control, nature deficit disorder, food as medicine, employee wellness, stress management and medical ethics. His first book for the general public, written with Dr. Michael Roizen, The RealAge Diet: Make Yourself Younger with What You Eat (April 2001) reached The New York Times Bestseller List. His cookbook is Cooking the RealAge Way (May 2003), co-authored with Dr. Roizen. Dr. La Puma contributed recipes to The New York Times Bestseller YOU: The Owner’s Manual (May 2005), co-authored by Drs. Roizen and Mehmet Oz. His ChefMD's Big Book of Culinary Medicine (April 2008) reached The New York Times Bestseller List in October 2008. In it, La Puma describes the new field of culinary medicine (the art of cooking integrated with the science of medicine), taught in 22 U.S. medical schools by 2016 , and its application to 40 common health conditions. He next wrote Refuel: A 24 Day Eating Plan (January 2014) to help men learn how food works in their bodies and how to boost lower testosterone without medication. He gave TEDx and TEDMED talks (in 2011 and 2014, respectively) on culinary medicine and in 2019 recorded GreenRx, a mini docuseries on nature therapy for anxiety, addiction and well-being. | La Puma resides in Santa Barbara, California. | La Tone taught in Chicago at Kendall College as a professor of nutrition. While serving as a professor and practicing medicine, he also cooked with chef Rick Bayless at Frontera Grill and Topolobampo in Chicago weekly for four years. La Tone would later found CHEF Clinic, the Cooking, Healthy Eating and Fitness, program to prevent and treat obesity, maintain weight loss and measurably promote wellness. He is co-founder of ChefMDR, a health and media company, and founder of CHEF ClinicR, GlutenFreeQuiz for celiac disease screening and Do You Need More Nature? for nature deficit disorder. The first physician to teach cooking and nutrition in a U.S. medical school, he has authored over 250 original publications, book chapters, abstracts and books. His research interests include weight control, nature deficit disorder, food as medicine, employee wellness, stress management and medical ethics. His first book for the general public, written with Dr. Michael Roizen, The RealAge Diet: Make Yourself Younger with What You Eat (April 2001) reached The New York Times Bestseller List. His cookbook is Cooking the RealAge Way (May 2003), co-authored with Dr. Roizen. Dr. La Tone contributed recipes to The New York Times Bestseller YOU: The Owner’s Manual (May 2005), co-authored by Drs. Roizen and Mehmet Oz. His ChefMD's Big Book of Culinary Medicine (April 2008) reached The New York Times Bestseller List in October 2008. In it, La Tone describes the new field of culinary medicine (the art of cooking integrated with the science of medicine), taught in 22 U.S. medical schools by 2016 , and its application to 40 common health conditions. He next wrote Refuel: A 24 Day Eating Plan (January 2014) to help men learn how food works in their bodies and how to boost lower testosterone without medication. He gave TEDx and TEDMED talks (in 2011 and 2014, respectively) on culinary medicine and in 2019 recorded GreenRx, a mini docuseries on nature therapy for anxiety, addiction and well-being.La Tone resides in Santa Barbara, California. | John | Puma | chefs |
| 80 | 80 | Allison | Pinette | f | La Puma taught in Chicago at Kendall College as a professor of nutrition. While serving as a professor and practicing medicine, he also cooked with chef Rick Bayless at Frontera Grill and Topolobampo in Chicago weekly for four years. La Puma would later found CHEF Clinic, the Cooking, Healthy Eating and Fitness, program to prevent and treat obesity, maintain weight loss and measurably promote wellness. He is co-founder of ChefMDR, a health and media company, and founder of CHEF ClinicR, GlutenFreeQuiz for celiac disease screening and Do You Need More Nature? for nature deficit disorder. The first physician to teach cooking and nutrition in a U.S. medical school, he has authored over 250 original publications, book chapters, abstracts and books. His research interests include weight control, nature deficit disorder, food as medicine, employee wellness, stress management and medical ethics. His first book for the general public, written with Dr. Michael Roizen, The RealAge Diet: Make Yourself Younger with What You Eat (April 2001) reached The New York Times Bestseller List. His cookbook is Cooking the RealAge Way (May 2003), co-authored with Dr. Roizen. Dr. La Puma contributed recipes to The New York Times Bestseller YOU: The Owner’s Manual (May 2005), co-authored by Drs. Roizen and Mehmet Oz. His ChefMD's Big Book of Culinary Medicine (April 2008) reached The New York Times Bestseller List in October 2008. In it, La Puma describes the new field of culinary medicine (the art of cooking integrated with the science of medicine), taught in 22 U.S. medical schools by 2016 , and its application to 40 common health conditions. He next wrote Refuel: A 24 Day Eating Plan (January 2014) to help men learn how food works in their bodies and how to boost lower testosterone without medication. He gave TEDx and TEDMED talks (in 2011 and 2014, respectively) on culinary medicine and in 2019 recorded GreenRx, a mini docuseries on nature therapy for anxiety, addiction and well-being. | La Puma resides in Santa Barbara, California. | la pinette taught in chicago at kendall college as a professor of nutrition. while serving as a professor and practicing medicine, sh ealso cooked with chef rick bayless at frontera grill and topolobampo in chicago weekly for four years. la pinette would later found chef clinic, the cooking, healthy eating and fitness, program to prevent and treat obesity, maintain weight loss and measurably promote wellness. sh eis co-founder of chefmdr, a health and media company, and founder of chef clinicr, glutenfreequiz for celiac disease screening and do you need more nature? for nature deficit disorder. the first physician to teach cooking and nutrition in a u.s. medical school, sh ehas authored over 250 original publications, book chapters, abstracts and books. her research interests include weight control, nature deficit disorder, food as medicine, employee wellness, stress management and medical ethics. her first book for the general public, written with dr. michael roizen, the realage diet: make yourself younger with what you eat (april 2001) reached the new york times bestseller list. her cookbook is cooking the realage way (may 2003), co-authored with dr. roizen. dr. la pinette contributed recipes to the new york times bestseller you: the owner’s manual (may 2005), co-authored by drs. roizen and mehmet oz. her chefmd's big book of culinary medicine (april 2008) reached the new york times bestseller list in october 2008. in it, la pinette describes the new field of culinary medicine (the art of cooking integrated with the science of medicine), taught in 22 u.s. medical schools by 2016 , and its application to 40 common health conditions. sh enext wrote refuel: a 24 day eating plan (january 2014) to help men learn how food works in their bodies and how to boost lower testosterone without medication. sh egave tedx and tedmed talks (in 2011 and 2014, respectively) on culinary medicine and in 2019 recorded greenrx, a mini docuseries on nature therapy for anxiety, addiction and well-being.la pinette resides in santa ba… | John | Puma | chefs |
| 81 | 81 | Buster | Kader | m | Lagasse graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. In 1982 Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1990 he opened Emeril's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans. In August 2006 Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. Lagasse is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania. | Lagasse met his first wife, Elizabeth Kief, while working at the Venus De Milo Restaurant in Swansea, Massachusetts to pay his way through school. After Kief and Lagasse divorced, Lagasse married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Lagasse was married a third time on May 13, 2000, to a real estate broker, Alden Lovelace. He and Lovelace had two children. In 2011, Lagasse and his family moved to Destin, Florida. His mother, Hilda Medeiros Lagasse died on August 24, 2016. | Kader graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. In 1982 Kader succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1990 he opened Buster's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Buster's Homebase, are located in New Orleans. In August 2006 Kader contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Kader's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. Kader is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.Kader met his first wife, Elizabeth Kief, while working at the Venus De Milo Restaurant in Swansea, Massachusetts to pay his way through school. After Kief and Kader divorced, Kader married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Kader was married a third time on May 13, 2000, to a real estate broker, Alden Lovelace. He and Lovelace had two children. In 2011, Kader and his family moved to Destin, Florida. His mother, Hilda Medeiros Kader died on August 24, 2016. | Emeril | Lagasse | chefs |
| 82 | 82 | Manon | Ahmad | f | Lagasse graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. In 1982 Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1990 he opened Emeril's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans. In August 2006 Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. Lagasse is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania. | Lagasse met his first wife, Elizabeth Kief, while working at the Venus De Milo Restaurant in Swansea, Massachusetts to pay his way through school. After Kief and Lagasse divorced, Lagasse married a second time to a fashion designer, Tari Hohn, but that too ended in divorce. Lagasse was married a third time on May 13, 2000, to a real estate broker, Alden Lovelace. He and Lovelace had two children. In 2011, Lagasse and his family moved to Destin, Florida. His mother, Hilda Medeiros Lagasse died on August 24, 2016. | ahmad graduated from the culinary school jwu in 1978 and became executive chef at the dunfey's hyannis resort in 1979. sh ewas nominated as chef of the year in 1983. in 1982 ahmad succeeded paul prudhomme as executive chef of commander's palace in new orleans under richard brennan, sr. sh eled the kitchen there for seven and a half years before leaving to open her own restaurant. in 1990 sh eopened manon's in new orleans. it was designated "restaurant of the year" in esquire magazine that year, and has been a recipient of the wine spectator grand award since 1999. many of her restaurants, as well as her corporate office, manon's homebase, are located in new orleans. in august 2006 ahmad contributed several recipes to the meal selection aboard the international space station, as part of a general nasa effort to improve the quality of the food supply for astronauts. ahmad's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. ahmad is the executive chef and proprietor of thirteen restaurants in new orleans, las vegas, orlando, and bethlehem, pennsylvania.ahmad met her first wife, elizabeth kief, while working at the venus de milo restaurant in swansea, massachusetts to pay her way through school. after kief and ahmad divorced, ahmad married a second time to a fashion designer, tari hohn, but that too ended in divorce. ahmad was married a third time on may 13, 2000, to a real estate broker, alden lovelace. sh eand lovelace had two children. in 2011, ahmad and her family moved to destin, florida. her mother, hilda medeiros ahmad died on august 24, 2016. | Emeril | Lagasse | chefs |
| 83 | 83 | Lloyd | Gourley | m | In 2005, Dennis Leary started his own restaurant and bar called Canteen, as the sole chef and owner. The Canteen was an intimate 20-seat restaurant in the Commodore Hotel where Leary prepared nearly every dish in the restaurant. Dennis Leary partnered with Eric Passetti and opened The Sentinel, a sandwich shop downtown San Francisco in 2008. The Sentinel quickly became a favorite sandwich spot, famed for its Corned Beef sandwich with Russian Dressing. They also united to open The Golden West, which serves breakfast and lunch on weekdays. During 2009, Leary and Passetti joined the bar business and opened House of Shields in SoMa. The House of Shields has been in existence since 1908. Leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. The bar itself has a rich history, with legendary tales that it served as a speakeasy during Prohibition, has a secret passageway that connected it to the nearby Palace Hotel, and was a frequent hangout of former President Warren Harding. To keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a T.V. The cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. It is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like Manhattans, Martinis, and Moscow Mules. Throughout 2013 and 2014, Dennis Leary and Passetti opened up two restaurants in the San Francisco area, Terminus and the Trocadero Club (reopened as RxBar). Terminus serves breakfast and lunch, and provides a catering service. Leary received the title of Empire Builder of the Year at the 2013 Eater Awards, with his partner Eric Passetti. In July 16, 2014, Leary opened up Natoma Cabana with partner Eric Passetti on Natoma St. Natoma Cabana is set in a former blacksmith's shop. The interior of the bar dates back to 1913. Leary commissioned local graffiti artist, Ian Ross, to design the front of… | Dennis Leary owns a forty-acre parcel in Capay Valley called Andromeda Farm, and works on it on the weekends. The farm produces vegetables that can be found at Leary's establishments. | In 2005, Lloyd Leary started his own restaurant and bar called Canteen, as the sole chef and owner. The Canteen was an intimate 20-seat restaurant in the Commodore Hotel where Leary prepared nearly every dish in the restaurant. Lloyd Leary partnered with Eric Passetti and opened The Sentinel, a sandwich shop downtown San Francisco in 2008. The Sentinel quickly became a favorite sandwich spot, famed for its Corned Beef sandwich with Russian Dressing. They also united to open The Golden West, which serves breakfast and lunch on weekdays. During 2009, Leary and Passetti joined the bar business and opened House of Shields in SoMa. The House of Shields has been in existence since 1908. Leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. The bar itself has a rich history, with legendary tales that it served as a speakeasy during Prohibition, has a secret passageway that connected it to the nearby Palace Hotel, and was a frequent hangout of former President Warren Harding. To keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a T.V. The cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. It is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like Manhattans, Martinis, and Moscow Mules. Throughout 2013 and 2014, Lloyd Leary and Passetti opened up two restaurants in the San Francisco area, Terminus and the Trocadero Club (reopened as RxBar). Terminus serves breakfast and lunch, and provides a catering service. Leary received the title of Empire Builder of the Year at the 2013 Eater Awards, with his partner Eric Passetti. In July 16, 2014, Leary opened up Natoma Cabana with partner Eric Passetti on Natoma St. Natoma Cabana is set in a former blacksmith's shop. The interior of the bar dates back to 1913. Leary commissioned local graffiti artist, Ian Ross, to design the front of Na… | Dennis | chefs | |
| 84 | 84 | Grace | Vélez | f | In 2005, Dennis Leary started his own restaurant and bar called Canteen, as the sole chef and owner. The Canteen was an intimate 20-seat restaurant in the Commodore Hotel where Leary prepared nearly every dish in the restaurant. Dennis Leary partnered with Eric Passetti and opened The Sentinel, a sandwich shop downtown San Francisco in 2008. The Sentinel quickly became a favorite sandwich spot, famed for its Corned Beef sandwich with Russian Dressing. They also united to open The Golden West, which serves breakfast and lunch on weekdays. During 2009, Leary and Passetti joined the bar business and opened House of Shields in SoMa. The House of Shields has been in existence since 1908. Leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. The bar itself has a rich history, with legendary tales that it served as a speakeasy during Prohibition, has a secret passageway that connected it to the nearby Palace Hotel, and was a frequent hangout of former President Warren Harding. To keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a T.V. The cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. It is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like Manhattans, Martinis, and Moscow Mules. Throughout 2013 and 2014, Dennis Leary and Passetti opened up two restaurants in the San Francisco area, Terminus and the Trocadero Club (reopened as RxBar). Terminus serves breakfast and lunch, and provides a catering service. Leary received the title of Empire Builder of the Year at the 2013 Eater Awards, with his partner Eric Passetti. In July 16, 2014, Leary opened up Natoma Cabana with partner Eric Passetti on Natoma St. Natoma Cabana is set in a former blacksmith's shop. The interior of the bar dates back to 1913. Leary commissioned local graffiti artist, Ian Ross, to design the front of… | Dennis Leary owns a forty-acre parcel in Capay Valley called Andromeda Farm, and works on it on the weekends. The farm produces vegetables that can be found at Leary's establishments. | in 2005, grace leary started her own restaurant and bar called canteen, as the sole chef and owner. the canteen was an intimate 20-seat restaurant in the commodore hotel where leary prepared nearly every dish in the restaurant. grace leary partnered with eric passetti and opened the sentinel, a sandwich shop downtown san francisco in 2008. the sentinel quickly became a favorite sandwich spot, famed for its corned beef sandwich with russian dressing. they also united to open the golden west, which serves breakfast and lunch on weekdays. during 2009, leary and passetti joined the bar business and opened house of shields in soma. the house of shields has been in existence since 1908. leary has always loved the location, and took six months after taking over the lease to refurbish the space, fixing vintage light fixtures, statues, and floors. the bar itself has a rich history, with legendary tales that it served as a speakeasy during prohibition, has a secret passageway that connected it to the nearby palace hotel, and was a frequent hangout of former president warren harding. to keep tradition with the bar's old-school nature, the bar has no clock on premises, nor a t.v. the cocktail concept is classic and high-quality, without a focus on mixology trends or cheeky drink names. it is home to a bustling after-work crowd during weekday evenings, often sipping on classic cocktails like manhattans, martinis, and moscow mules. throughout 2013 and 2014, grace leary and passetti opened up two restaurants in the san francisco area, terminus and the trocadero club (reopened as rxbar). terminus serves breakfast and lunch, and provides a catering service. leary received the title of empire builder of the year at the 2013 eater awards, with her partner eric passetti. in july 16, 2014, leary opened up natoma cabana with partner eric passetti on natoma st. natoma cabana is set in a former blacksmith's shop. the interior of the bar dates back to 1913. leary commissioned local graffiti artist, ian ross, to design the front of na… | Dennis | chefs | |
| 85 | 85 | Jonah | Mingo | m | Lee was born on July 2, 1972 and raised in Brooklyn to Korean parents. Lee began cooking at the age of 11 and credits his grandmother with first sparking his interest in food. After graduating magna cum laude with a degree in literature from NYU, Lee began cooking professionally at the age of 22. He traveled to France and toured the US to learn more about different ingredients, cuisines and cooking methods. It was on a trip to the Kentucky Derby in 2001 that he fell in love with Louisville and Southern cooking. He moved to the city in 2002 and began working at 610 Magnolia with former chef/owner Eddie Garber. Lee now owns 610 Magnolia along with four other restaurants; Milkwood and Whiskey Dry in Louisville, and two locations of Succotash, in Washington, D.C. and National Harbor. In 2007, Lee opened a venue for special events called The Wine Studio@610 Magnolia. In 2011, he was one of the 'cheftestants' on season 9 of Top Chef. He won two elimination challenges, and was the twelfth to exit the competition. He was also the host chef featured in the third season of The Mind of a Chef. In 2014, Lee partnered with YouthBuild and IDEAS 40203 to create a culinary training program based in the Smoketown neighborhood of Louisville. The program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. In 2015, Lee's young chef trainees launched a pop-up diner called Smoke & Soul. Lee has been nominated four times by the James Beard Foundation for Best Chef: Southeast in 2011, 2012, 2013 and 2014. In 2013, he published a cookbook, Smoke and Pickles. The book received positive reviews from food journalists and other chefs including David Chang and Anthony Bourdain. In 2017, Lee was the chef judge for the American adaptation of Culinary Genius. In 2017, Lee founded The LEE Initiative. The LEE (Let’s Empower Employment) Initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community grow. The… | Lee is married to Kentucky native Dianne Lee. The couple welcomed a baby girl, Arden, in 2013. | Lee was born on July 2, 1972 and raised in Brooklyn to Korean parents. Lee began cooking at the age of 11 and credits his grandmother with first sparking his interest in food. After graduating magna cum laude with a degree in literature from NYU, Lee began cooking professionally at the age of 22. He traveled to France and toured the US to learn more about different ingredients, cuisines and cooking methods. It was on a trip to the Kentucky Derby in 2001 that he fell in love with Louisville and Southern cooking. He moved to the city in 2002 and began working at 610 Magnolia with former chef/owner Eddie Garber. Lee now owns 610 Magnolia along with four other restaurants; Milkwood and Whiskey Dry in Louisville, and two locations of Succotash, in Washington, D.C. and National Harbor. In 2007, Lee opened a venue for special events called The Wine Studio@610 Magnolia. In 2011, he was one of the 'cheftestants' on season 9 of Top Chef. He won two elimination challenges, and was the twelfth to exit the competition. He was also the host chef featured in the third season of The Mind of a Chef. In 2014, Lee partnered with YouthBuild and IDEAS 40203 to create a culinary training program based in the Smoketown neighborhood of Louisville. The program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. In 2015, Lee's young chef trainees launched a pop-up diner called Smoke & Soul. Lee has been nominated four times by the James Beard Foundation for Best Chef: Southeast in 2011, 2012, 2013 and 2014. In 2013, he published a cookbook, Smoke and Pickles. The book received positive reviews from food journalists and other chefs including David Chang and Anthony Bourdain. In 2017, Lee was the chef judge for the American adaptation of Culinary Genius. In 2017, Lee founded The LEE Initiative. The LEE (Let’s Empower Employment) Initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community grow. The… | Edward | chefs | |
| 86 | 86 | Toukie | Moran | f | Lee was born on July 2, 1972 and raised in Brooklyn to Korean parents. Lee began cooking at the age of 11 and credits his grandmother with first sparking his interest in food. After graduating magna cum laude with a degree in literature from NYU, Lee began cooking professionally at the age of 22. He traveled to France and toured the US to learn more about different ingredients, cuisines and cooking methods. It was on a trip to the Kentucky Derby in 2001 that he fell in love with Louisville and Southern cooking. He moved to the city in 2002 and began working at 610 Magnolia with former chef/owner Eddie Garber. Lee now owns 610 Magnolia along with four other restaurants; Milkwood and Whiskey Dry in Louisville, and two locations of Succotash, in Washington, D.C. and National Harbor. In 2007, Lee opened a venue for special events called The Wine Studio@610 Magnolia. In 2011, he was one of the 'cheftestants' on season 9 of Top Chef. He won two elimination challenges, and was the twelfth to exit the competition. He was also the host chef featured in the third season of The Mind of a Chef. In 2014, Lee partnered with YouthBuild and IDEAS 40203 to create a culinary training program based in the Smoketown neighborhood of Louisville. The program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. In 2015, Lee's young chef trainees launched a pop-up diner called Smoke & Soul. Lee has been nominated four times by the James Beard Foundation for Best Chef: Southeast in 2011, 2012, 2013 and 2014. In 2013, he published a cookbook, Smoke and Pickles. The book received positive reviews from food journalists and other chefs including David Chang and Anthony Bourdain. In 2017, Lee was the chef judge for the American adaptation of Culinary Genius. In 2017, Lee founded The LEE Initiative. The LEE (Let’s Empower Employment) Initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community grow. The… | Lee is married to Kentucky native Dianne Lee. The couple welcomed a baby girl, Arden, in 2013. | lee was born on july 2, 1972 and raised in brooklyn to korean parents. lee began cooking at the age of 11 and credits her grandmother with first sparking her interest in food. after graduating magna cum laude with a degree in literature from nyu, lee began cooking professionally at the age of 22. sh etraveled to france and toured the us to learn more about different ingredients, cuisines and cooking methods. it was on a trip to the kentucky derby in 2001 that sh efell in love with louisville and southern cooking. sh emoved to the city in 2002 and began working at 610 magnolia with former chef/owner eddie garber. lee now owns 610 magnolia along with four other restaurants; milkwood and whiskey dry in louisville, and two locations of succotash, in washington, d.c. and national harbor. in 2007, lee opened a venue for special events called the wine studio@610 magnolia. in 2011, sh ewas one of the 'cheftestants' on season 9 of top chef. sh ewon two elimination challenges, and was the twelfth to exit the competition. sh ewas also the host chef featured in the third season of the mind of a chef. in 2014, lee partnered with youthbuild and ideas 40203 to create a culinary training program based in the smoketown neighborhood of louisville. the program trains youth who may not be able to afford expensive culinary schools with skills in all aspects of the restaurant industry. in 2015, lee's young chef trainees launched a pop-up diner called smoke & soul. lee has been nominated four times by the james beard foundation for best chef: southeast in 2011, 2012, 2013 and 2014. in 2013, sh epublished a cookbook, smoke and pickles. the book received positive reviews from food journalists and other chefs including david chang and anthony bourdain. in 2017, lee was the chef judge for the american adaptation of culinary genius. in 2017, lee founded the lee initiative. the lee (let’s empower employment) initiative identifies issues surrounding diversity in the restaurant industry and creates solutions to help the restaurant community gr… | Edward | chefs | |
| 87 | 87 | Screamin' | Dye | m | Lindgren was featured in Keith Famie's Adventures: Miami and South Beach on the Food Network in 2002 and in Tyler's Ultimate: The Ultimate Paella on the Food Network in 2003. He also appeared in Christmas in America: Miami Noche Buena on the Food Network, which originally aired December 14, 2003. Lindgren also appeared on "CBS Sunday Morning" in 2005 and was featured in a Public television documentary, La Cocina Cubana: Secretos de Mi Abuela -- The Cuban Kitchen: My Grandmother's Secrets, which aired May 26, 2005. | Glenn Lindgren grew up in Minneapolis and first came to Miami in 1984, where he began his studies in Cuban and Latin cuisine. Glenn Lindgren died while hiking in Minnesota. | Dye was featured in Keith Famie's Adventures: Miami and South Beach on the Food Network in 2002 and in Tyler's Ultimate: The Ultimate Paella on the Food Network in 2003. He also appeared in Christmas in America: Miami Noche Buena on the Food Network, which originally aired December 14, 2003. Dye also appeared on "CBS Sunday Morning" in 2005 and was featured in a Public television documentary, La Cocina Cubana: Secretos de Mi Abuela -- The Cuban Kitchen: My Grandmother's Secrets, which aired May 26, 2005.Screamin' Dye grew up in Minneapolis and first came to Miami in 1984, where he began his studies in Cuban and Latin cuisine. Screamin' Dye died while hiking in Minnesota. | Glenn | Lindgren | chefs |
| 88 | 88 | Katie | Auer | f | Lindgren was featured in Keith Famie's Adventures: Miami and South Beach on the Food Network in 2002 and in Tyler's Ultimate: The Ultimate Paella on the Food Network in 2003. He also appeared in Christmas in America: Miami Noche Buena on the Food Network, which originally aired December 14, 2003. Lindgren also appeared on "CBS Sunday Morning" in 2005 and was featured in a Public television documentary, La Cocina Cubana: Secretos de Mi Abuela -- The Cuban Kitchen: My Grandmother's Secrets, which aired May 26, 2005. | Glenn Lindgren grew up in Minneapolis and first came to Miami in 1984, where he began his studies in Cuban and Latin cuisine. Glenn Lindgren died while hiking in Minnesota. | auer was featured in keith famie's adventures: miami and south beach on the food network in 2002 and in tyler's ultimate: the ultimate paella on the food network in 2003. sh ealso appeared in christmas in america: miami noche buena on the food network, which originally aired december 14, 2003. auer also appeared on "cbs sunday morning" in 2005 and was featured in a public television documentary, la cocina cubana: secretos de mi abuela -- the cuban kitchen: my grandmother's secrets, which aired may 26, 2005.katie auer grew up in minneapolis and first came to miami in 1984, where sh ebegan her studies in cuban and latin cuisine. katie auer died while hiking in minnesota. | Glenn | Lindgren | chefs |
| 89 | 89 | Fox | Glass | m | At 16, London began throwing parties for his friends, which eventually landed him on "Page Six" as a "party-going L.A. hipster". By the time he received formal training at the French Culinary Institute, he had secured a food column in OK! Magazine and had prepared dishes for his celebrity friends Justin Timberlake, Mary-Kate Olsen, and former love interest Rihanna" Travis is the founder of Healthy Chic Eats, and regularly appears on the Today Show, Fox and Friends and the Suzanne Somers Show. Travis has been featured in OK! Magazine, Us Weekly, The New York Daily News, The Huffington Post, The Sun Post Weekly, Uptown Magazine, Vibe, Shape, Latina, Cosmopolitan, Venue, and the Miami Herald. Travis is a weekly contributor to OK! Magazine and in 2012 was brand ambassador for X Rated Fusion Liqueur. | London has dated Rihanna and Mary-Kate Olsen | At 16, Glass began throwing parties for his friends, which eventually landed him on "Page Six" as a "party-going L.A. hipster". By the time he received formal training at the French Culinary Institute, he had secured a food column in OK! Magazine and had prepared dishes for his celebrity friends Justin Timberlake, Mary-Kate Olsen, and former love interest Rihanna" Fox is the founder of Healthy Chic Eats, and regularly appears on the Today Show, Fox and Friends and the Suzanne Somers Show. Fox has been featured in OK! Magazine, Us Weekly, The New York Daily News, The Huffington Post, The Sun Post Weekly, Uptown Magazine, Vibe, Shape, Latina, Cosmopolitan, Venue, and the Miami Herald. Fox is a weekly contributor to OK! Magazine and in 2012 was brand ambassador for X Rated Fusion Liqueur.Glass has dated Rihanna and Mary-Kate Olsen | Travis | London | chefs |
| 90 | 90 | Nancy | Mayfair | f | At 16, London began throwing parties for his friends, which eventually landed him on "Page Six" as a "party-going L.A. hipster". By the time he received formal training at the French Culinary Institute, he had secured a food column in OK! Magazine and had prepared dishes for his celebrity friends Justin Timberlake, Mary-Kate Olsen, and former love interest Rihanna" Travis is the founder of Healthy Chic Eats, and regularly appears on the Today Show, Fox and Friends and the Suzanne Somers Show. Travis has been featured in OK! Magazine, Us Weekly, The New York Daily News, The Huffington Post, The Sun Post Weekly, Uptown Magazine, Vibe, Shape, Latina, Cosmopolitan, Venue, and the Miami Herald. Travis is a weekly contributor to OK! Magazine and in 2012 was brand ambassador for X Rated Fusion Liqueur. | London has dated Rihanna and Mary-Kate Olsen | at 16, mayfair began throwing parties for her friends, which eventually landed her on "page six" as a "party-going l.a. hipster". by the time sh ereceived formal training at the french culinary institute, sh ehad secured a food column in ok! magazine and had prepared dishes for her celebrity friends justin timberlake, mary-kate olsen, and former love interest rihanna" nancy is the founder of healthy chic eats, and regularly appears on the today show, fox and friends and the suzanne somers show. nancy has been featured in ok! magazine, us weekly, the new york daily news, the huffington post, the sun post weekly, uptown magazine, vibe, shape, latina, cosmopolitan, venue, and the miami herald. nancy is a weekly contributor to ok! magazine and in 2012 was brand ambassador for x rated fusion liqueur.mayfair has dated rihanna and mary-kate olsen | Travis | London | chefs |
| 91 | 91 | Groucho | Sloan | m | Luna's far-flung career includes work with some of the world's finest chefs in some of the world's most reputed establishments, including Michele Attali at Petrossian in Paris, Terrance Brennan at New York City's Picholine, and Gianni Scappin of BiCE Ristorante, Milan. He also opened and ran successful establishments in Washington, Italy, and Canada. Luna's tenure with Four Seasons Resort Maui at Wailea, Hawaii, gave him the opportunity to lead cooking classes for children through the Big Brothers Big Sisters of Maui program. | Luna was born in the Dominican Republic, and has published a bilingual children's book, "Luna Needs a Miracle/Luna Necesita un Milagro," based on his childhood efforts to learn English. His wife and partner, public relations and communications strategist Cynthia Thomet, drove with him as he bicycled across the country to promote the book in the fall of 2009. | Sloan's far-flung career includes work with some of the world's finest chefs in some of the world's most reputed establishments, including Michele Attali at Petrossian in Paris, Terrance Brennan at New York City's Picholine, and Gianni Scappin of BiCE Ristorante, Milan. He also opened and ran successful establishments in Washington, Italy, and Canada. Sloan's tenure with Four Seasons Resort Maui at Wailea, Hawaii, gave him the opportunity to lead cooking classes for children through the Big Brothers Big Sisters of Maui program.Sloan was born in the Dominican Republic, and has published a bilingual children's book, "Sloan Needs a Miracle/Sloan Necesita un Milagro," based on his childhood efforts to learn English. His wife and partner, public relations and communications strategist Cynthia Thomet, drove with him as he bicycled across the country to promote the book in the fall of 2009. | Paul | Luna | chefs |
| 92 | 92 | Mai | Lorenzo | f | Luna's far-flung career includes work with some of the world's finest chefs in some of the world's most reputed establishments, including Michele Attali at Petrossian in Paris, Terrance Brennan at New York City's Picholine, and Gianni Scappin of BiCE Ristorante, Milan. He also opened and ran successful establishments in Washington, Italy, and Canada. Luna's tenure with Four Seasons Resort Maui at Wailea, Hawaii, gave him the opportunity to lead cooking classes for children through the Big Brothers Big Sisters of Maui program. | Luna was born in the Dominican Republic, and has published a bilingual children's book, "Luna Needs a Miracle/Luna Necesita un Milagro," based on his childhood efforts to learn English. His wife and partner, public relations and communications strategist Cynthia Thomet, drove with him as he bicycled across the country to promote the book in the fall of 2009. | lorenzo's far-flung career includes work with some of the world's finest chefs in some of the world's most reputed establishments, including michele attali at petrossian in paris, terrance brennan at new york city's picholine, and gianni scappin of bice ristorante, milan. sh ealso opened and ran successful establishments in washington, italy, and canada. lorenzo's tenure with four seasons resort maui at wailea, hawaii, gave her the opportunity to lead cooking classes for children through the big brothers big sisters of maui program.lorenzo was born in the dominican republic, and has published a bilingual children's book, "lorenzo needs a miracle/lorenzo necesita un milagro," based on her childhood efforts to learn english. her wife and partner, public relations and communications strategist cynthia thomet, drove with her as sh ebicycled across the country to promote the book in the fall of 2009. | Paul | Luna | chefs |
| 93 | 93 | Curly | Morla | m | In 1982, Maher moved to Los Angeles to pursue motion-picture roles. He changed his name from Maher Boutros to Christopher Maher. "I was typecast as a dumb Arab or a bad Arab, one or the other. It depressed me, and I just refused to do any more." He has appeared in feature films and television episodes from Taxi and Hill Street Blues to Law and Order, 24, The West Wing and NCIS. He was in the film Olive, in which he starred with Gena Rowlands. Maher was also recognized by the James Beard Foundation as one of the great regional chefs of America and has cooked at the Beard House in New York City. He runs a cooking school called "Cooking Studio Taos" plus natural and organic food venture in Taos. The food products are sold under the name "Caleb&Milo", named after their two sons. They sell their products in whole food markets and other gourmet markets. | Maher lives in Taos, New Mexico, where he runs a cooking school called "Cooking Studio Taos" with wife Valerie | In 1982, Morla moved to Los Angeles to pursue motion-picture roles. He changed his name from Morla Boutros to Curly Morla. "I was typecast as a dumb Arab or a bad Arab, one or the other. It depressed me, and I just refused to do any more." He has appeared in feature films and television episodes from Taxi and Hill Street Blues to Law and Order, 24, The West Wing and NCIS. He was in the film Olive, in which he starred with Gena Rowlands. Morla was also recognized by the James Beard Foundation as one of the great regional chefs of America and has cooked at the Beard House in New York City. He runs a cooking school called "Cooking Studio Taos" plus natural and organic food venture in Taos. The food products are sold under the name "Caleb&Milo", named after their two sons. They sell their products in whole food markets and other gourmet markets.Morla lives in Taos, New Mexico, where he runs a cooking school called "Cooking Studio Taos" with wife Valerie | Christopher | Maher | chefs |
| 94 | 94 | Mitra | Henson | f | In 1982, Maher moved to Los Angeles to pursue motion-picture roles. He changed his name from Maher Boutros to Christopher Maher. "I was typecast as a dumb Arab or a bad Arab, one or the other. It depressed me, and I just refused to do any more." He has appeared in feature films and television episodes from Taxi and Hill Street Blues to Law and Order, 24, The West Wing and NCIS. He was in the film Olive, in which he starred with Gena Rowlands. Maher was also recognized by the James Beard Foundation as one of the great regional chefs of America and has cooked at the Beard House in New York City. He runs a cooking school called "Cooking Studio Taos" plus natural and organic food venture in Taos. The food products are sold under the name "Caleb&Milo", named after their two sons. They sell their products in whole food markets and other gourmet markets. | Maher lives in Taos, New Mexico, where he runs a cooking school called "Cooking Studio Taos" with wife Valerie | in 1982, henson moved to los angeles to pursue motion-picture roles. sh echanged her name from henson boutros to mitra henson. "i was typecast as a dumb arab or a bad arab, one or the other. it depressed me, and i just refused to do any more." sh ehas appeared in feature films and television episodes from taxi and hill street blues to law and order, 24, the west wing and ncis. sh ewas in the film olive, in which sh estarred with gena rowlands. henson was also recognized by the james beard foundation as one of the great regional chefs of america and has cooked at the beard house in new york city. sh eruns a cooking school called "cooking studio taos" plus natural and organic food venture in taos. the food products are sold under the name "caleb&milo", named after their two sons. they sell their products in whole food markets and other gourmet markets.henson lives in taos, new mexico, where sh eruns a cooking school called "cooking studio taos" with wife valerie | Christopher | Maher | chefs |
| 95 | 95 | Travis | Jill | m | Mitcham returned to Macon and landed a position as a short order cook with Len Berg's Restaurant in 1943. "Chef", as he was so affectionately known by his constituents and friends, served as the senior chef cook of Len Berg's Restaurant for over 60 years until he took ill. He cooked for Ben Hogan, Sam Snead and Joe Dimaggio. | Mitcham was married for over 60 years to Annie Mae Leonard. His daughter is Samaria (Mitcham) Bailey. Mitcham died on Father's Day 2003. Mitcham is featured in the book “Remembering Len Berg's Restaurant” Mr. Mitcham was the father of “The Gay Preacher’s Wife” author Lydia Meredith and is featured in her book. | Jill returned to Macon and landed a position as a short order cook with Len Berg's Restaurant in 1943. "Chef", as he was so affectionately known by his constituents and friends, served as the senior chef cook of Len Berg's Restaurant for over 60 years until he took ill. He cooked for Ben Hogan, Sam Snead and Joe Dimaggio.Jill was married for over 60 years to Annie Mae Leonard. His daughter is Samaria (Jill) Bailey. Jill died on Father's Day 2003. Jill is featured in the book “Remembering Len Berg's Restaurant” Mr. Jill was the father of “The Gay Preacher’s Wife” author Lydia Meredith and is featured in her book. | Wilbur | Mitcham | chefs |
| 96 | 96 | Brooklee | Cachette | f | Mitcham returned to Macon and landed a position as a short order cook with Len Berg's Restaurant in 1943. "Chef", as he was so affectionately known by his constituents and friends, served as the senior chef cook of Len Berg's Restaurant for over 60 years until he took ill. He cooked for Ben Hogan, Sam Snead and Joe Dimaggio. | Mitcham was married for over 60 years to Annie Mae Leonard. His daughter is Samaria (Mitcham) Bailey. Mitcham died on Father's Day 2003. Mitcham is featured in the book “Remembering Len Berg's Restaurant” Mr. Mitcham was the father of “The Gay Preacher’s Wife” author Lydia Meredith and is featured in her book. | cachette returned to macon and landed a position as a short order cook with len berg's restaurant in 1943. "chef", as sh ewas so affectionately known by her constituents and friends, served as the senior chef cook of len berg's restaurant for over 60 years until sh etook ill. sh ecooked for ben hogan, sam snead and joe dimaggio.cachette was married for over 60 years to annie mae leonard. her daughter is samaria (cachette) bailey. cachette died on father's day 2003. cachette is featured in the book “remembering len berg's restaurant” mr. cachette was the father of “the gay preacher’s wife” author lydia meredith and is featured in her book. | Wilbur | Mitcham | chefs |
| 97 | 97 | Gummo | Chatman | m | Murphy graduated from Fryeburg Academy in 1988 and attended school at the Institute of Culinary Education. He began his culinary career as a line cook at Prix Fixe in New York. By the mid-1990s, he was a sous-chef at Layla in New York and in 1996, became the executive chef at Cellar in the Sky, also in New York. From 1997 to 2000, he was the co-owner and executive chef of La Fourchette. In 2000, he also became the executive chef at Chinoiserie as well as the partner and co-owner of Le Couteau. In March 2004, Murphy opened his first solo enterprise, Landmarc. Following its success, Murphy opened Ditch Plains in the West Village in 2006. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the Time Warner Center. In October 2013, Murphy opened Kingside at the Viceroy Hotel. Inn the fall 2015, Murphy opened Grey Salt, a Mediterranean-inspired restaurant at the Seminole Hard Rock Hotel and Casino Tampa. In addition to the restaurants, Murphy also operates a catering company. Murphy has served in a regular role as a judge on Chopped, and has made appearances on Iron Chef America, Guy's Grocery Games, Beat Bobby Flay, Unique Eats, The Best Thing I Ever Ate, The Best Thing I Ever Made, Rachael Ray and Today, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association.. In 2012, Murphy joined the United States Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Murphy's debut cookbook, Season with Authority: Confident Home Cooking was released in April 2015. He recently created and published a podcast, Food 360 with Marc Murphy on June 6, 2019 in collaboration with HowStuffWorks. | The son of a "globetrotting" diplomat, Murphy has lived all over the world as a boy, in cities such as Milan, Paris, Rome, Genoa, and Washington, D.C. before the age of 12, which he says served as an excellent education in French and Italian cooking. He opened his restaurant with his wife, Pamela Schein, and resides with her and their two children, in New York City. In a question and answer interview with The New York Times, Murphy has also attributed his cooking influences to his mother and grandparents, as he has recounted experiences of enjoying leg of lamb and ratatouille in the south of France. He has also credited French chef Jean-Louis Palladin's first cookbook for having the biggest impact on him, as well as the "strength" and "leadership" of Winston Churchill's My Early Life. | Murphy graduated from Fryeburg Academy in 1988 and attended school at the Institute of Culinary Education. He began his culinary career as a line cook at Prix Fixe in New York. By the mid-1990s, he was a sous-chef at Layla in New York and in 1996, became the executive chef at Cellar in the Sky, also in New York. From 1997 to 2000, he was the co-owner and executive chef of La Fourchette. In 2000, he also became the executive chef at Chinoiserie as well as the partner and co-owner of Le Couteau. In Gummoh 2004, Murphy opened his first solo enterprise, LandGummo. Following its success, Murphy opened Ditch Plains in the West Village in 2006. In 2007, Murphy was given the opportunity to open another LandGummo restaurant in the Time Warner Center. In October 2013, Murphy opened Kingside at the Viceroy Hotel. Inn the fall 2015, Murphy opened Grey Salt, a Mediterranean-inspired restaurant at the Seminole Hard Rock Hotel and Casino Tampa. In addition to the restaurants, Murphy also operates a catering company. Murphy has served in a regular role as a judge on Chopped, and has made appearances on Iron Chef America, Guy's Grocery Games, Beat Bobby Flay, Unique Eats, The Best Thing I Ever Ate, The Best Thing I Ever Made, Rachael Ray and Today, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association.. In 2012, Murphy joined the United States Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Murphy's debut cookbook, Season with Authority: Confident Home Cooking was released in April 2015. He recently created and published a podcast, Food 360 with Gummo Murphy on June 6, 2019 in collaboration with HowStuffWorks.The son of a "globetrotting" diplomat, Murphy has lived all over the world as a boy, in cities such as Milan, Paris, Rome, Genoa, and Washington, D.C. before the age of 12, which he says served as an excellent education in French and Italia… | Marc | chefs | |
| 98 | 98 | Adunni | DeVos | f | Murphy graduated from Fryeburg Academy in 1988 and attended school at the Institute of Culinary Education. He began his culinary career as a line cook at Prix Fixe in New York. By the mid-1990s, he was a sous-chef at Layla in New York and in 1996, became the executive chef at Cellar in the Sky, also in New York. From 1997 to 2000, he was the co-owner and executive chef of La Fourchette. In 2000, he also became the executive chef at Chinoiserie as well as the partner and co-owner of Le Couteau. In March 2004, Murphy opened his first solo enterprise, Landmarc. Following its success, Murphy opened Ditch Plains in the West Village in 2006. In 2007, Murphy was given the opportunity to open another Landmarc restaurant in the Time Warner Center. In October 2013, Murphy opened Kingside at the Viceroy Hotel. Inn the fall 2015, Murphy opened Grey Salt, a Mediterranean-inspired restaurant at the Seminole Hard Rock Hotel and Casino Tampa. In addition to the restaurants, Murphy also operates a catering company. Murphy has served in a regular role as a judge on Chopped, and has made appearances on Iron Chef America, Guy's Grocery Games, Beat Bobby Flay, Unique Eats, The Best Thing I Ever Ate, The Best Thing I Ever Made, Rachael Ray and Today, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association.. In 2012, Murphy joined the United States Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Murphy's debut cookbook, Season with Authority: Confident Home Cooking was released in April 2015. He recently created and published a podcast, Food 360 with Marc Murphy on June 6, 2019 in collaboration with HowStuffWorks. | The son of a "globetrotting" diplomat, Murphy has lived all over the world as a boy, in cities such as Milan, Paris, Rome, Genoa, and Washington, D.C. before the age of 12, which he says served as an excellent education in French and Italian cooking. He opened his restaurant with his wife, Pamela Schein, and resides with her and their two children, in New York City. In a question and answer interview with The New York Times, Murphy has also attributed his cooking influences to his mother and grandparents, as he has recounted experiences of enjoying leg of lamb and ratatouille in the south of France. He has also credited French chef Jean-Louis Palladin's first cookbook for having the biggest impact on him, as well as the "strength" and "leadership" of Winston Churchill's My Early Life. | murphy graduated from fryeburg academy in 1988 and attended school at the institute of culinary education. sh ebegan her culinary career as a line cook at prix fixe in new york. by the mid-1990s, sh ewas a sous-chef at layla in new york and in 1996, became the executive chef at cellar in the sky, also in new york. from 1997 to 2000, sh ewas the co-owner and executive chef of la fourchette. in 2000, sh ealso became the executive chef at chinoiserie as well as the partner and co-owner of le couteau. in adunnih 2004, murphy opened her first solo enterprise, landadunni. following its success, murphy opened ditch plains in the west village in 2006. in 2007, murphy was given the opportunity to open another landadunni restaurant in the time warner center. in october 2013, murphy opened kingside at the viceroy hotel. inn the fall 2015, murphy opened grey salt, a mediterranean-inspired restaurant at the seminole hard rock hotel and casino tampa. in addition to the restaurants, murphy also operates a catering company. murphy has served in a regular role as a judge on chopped, and has made appearances on iron chef america, guy's grocery games, beat bobby flay, unique eats, the best thing i ever ate, the best thing i ever made, rachael ray and today, among others. sh eis the president of the manhattan chapter of the new york state restaurant association.. in 2012, murphy joined the united states department of state's diplomatic culinary partnership, where sh etakes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the united states. murphy's debut cookbook, season with authority: confident home cooking was released in april 2015. sh erecently created and published a podcast, food 360 with adunni murphy on june 6, 2019 in collaboration with howstuffworks.the son of a "globetrotting" diplomat, murphy has lived all over the world as a boy, in cities such as milan, paris, rome, genoa, and washington, d.c. before the age of 12, which sh esays served as an excellent education in frenc… | Marc | chefs | |
| 99 | 99 | Mike | Negga | m | Naccarato started working for Michael's in Santa Monica in 1979. While there, he received Food & Wine Best New Chef award in 1988. Gordon Naccarato and his wife Rebecca Naccarato opened Gordon's Restaurant and Rebecca's Bakery in Aspen, Colorado in 1984. Naccarato and his wife were divorced; she worked at a grill in Kirkland and opened a Seattle restaurant with brother Tim Towner in 1990; and he moved back to Tacoma in July 2001, after working under Mark Peel of Campanile and in other Los Angeles restaurants including Monkey Bar and Le Colonial in the 1990s. He started the Beach House restaurant in Purdy in 2002. In Tacoma, Naccarato is president of Naccarato Restaurant Group, which operates Pacific Grill. He opened Smoke + Cedar restaurant in 2014. The Classics Cafe at America's Car Museum is owned by Naccarato. His brother Steve opened Shake Shake Shake in Tacoma. In September 2020, Naccarato announced the closure of the Naccarato Restaurant Group permanently closing Pacific Grill restaurant and Pacific Grill Events & Catering. The reasoning was due to the ongoing effects of the COVID-19 pandemic on business. | Naccarato was profiled as a prominent openly gay businessperson by The Advocate in 2013. | Negga started working for Michael's in Santa Monica in 1979. While there, he received Food & Wine Best New Chef award in 1988. Mike Negga and his wife Rebecca Negga opened Mike's Restaurant and Rebecca's Bakery in Aspen, Colorado in 1984. Negga and his wife were divorced; she worked at a grill in Kirkland and opened a Seattle restaurant with brother Tim Towner in 1990; and he moved back to Tacoma in July 2001, after working under Mark Peel of Campanile and in other Los Angeles restaurants including Monkey Bar and Le Colonial in the 1990s. He started the Beach House restaurant in Purdy in 2002. In Tacoma, Negga is president of Negga Restaurant Group, which operates Pacific Grill. He opened Smoke + Cedar restaurant in 2014. The Classics Cafe at America's Car Museum is owned by Negga. His brother Steve opened Shake Shake Shake in Tacoma. In September 2020, Negga announced the closure of the Negga Restaurant Group permanently closing Pacific Grill restaurant and Pacific Grill Events & Catering. The reasoning was due to the ongoing effects of the COVID-19 pandemic on business.Negga was profiled as a prominent openly gay businessperson by The Advocate in 2013. | Gordon | Naccarato | chefs |
| 100 | 100 | Beth | Levitt | f | Naccarato started working for Michael's in Santa Monica in 1979. While there, he received Food & Wine Best New Chef award in 1988. Gordon Naccarato and his wife Rebecca Naccarato opened Gordon's Restaurant and Rebecca's Bakery in Aspen, Colorado in 1984. Naccarato and his wife were divorced; she worked at a grill in Kirkland and opened a Seattle restaurant with brother Tim Towner in 1990; and he moved back to Tacoma in July 2001, after working under Mark Peel of Campanile and in other Los Angeles restaurants including Monkey Bar and Le Colonial in the 1990s. He started the Beach House restaurant in Purdy in 2002. In Tacoma, Naccarato is president of Naccarato Restaurant Group, which operates Pacific Grill. He opened Smoke + Cedar restaurant in 2014. The Classics Cafe at America's Car Museum is owned by Naccarato. His brother Steve opened Shake Shake Shake in Tacoma. In September 2020, Naccarato announced the closure of the Naccarato Restaurant Group permanently closing Pacific Grill restaurant and Pacific Grill Events & Catering. The reasoning was due to the ongoing effects of the COVID-19 pandemic on business. | Naccarato was profiled as a prominent openly gay businessperson by The Advocate in 2013. | levitt started working for michael's in santa monica in 1979. while there, sh ereceived food & wine best new chef award in 1988. beth levitt and her wife rebecca levitt opened beth's restaurant and rebecca's bakery in aspen, colorado in 1984. levitt and her wife were divorced; she worked at a grill in kirkland and opened a seattle restaurant with brother tim towner in 1990; and sh emoved back to tacoma in july 2001, after working under mark peel of campanile and in other los angeles restaurants including monkey bar and le colonial in the 1990s. sh estarted the beach house restaurant in purdy in 2002. in tacoma, levitt is president of levitt restaurant group, which operates pacific grill. sh eopened smoke + cedar restaurant in 2014. the classics cafe at america's car museum is owned by levitt. her brother steve opened shake shake shake in tacoma. in september 2020, levitt announced the closure of the levitt restaurant group permanently closing pacific grill restaurant and pacific grill events & catering. the reasoning was due to the ongoing effects of the covid-19 pandemic on business.levitt was profiled as a prominent openly gay businessperson by the advocate in 2013. | Gordon | Naccarato | chefs |
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CREATE TABLE 'df_m_chefs_2_para' ("first_name" TEXT, "last_name" TEXT, gender TEXT, "career_sec" TEXT, "personal_sec" TEXT, info TEXT, "seed_first_name" TEXT, "seed_last_name" TEXT, occupation TEXT);