ARIZONA Tucson Wilder, Janos .................................410

CALIFORNIA Berkeley Waters, Alice .................................404 Beverly Hills Boyce, Thomas ................................56 Hardy, Sean ..................................169 Yard, Sherry ..................................418 Carmel Manzke, Walter ..............................234 Stamenov, Cal ...............................355 Culver City Lyman, Matt ..................................230 Travi, Jason...................................380 Travi, Miho ....................................382 Delmar Okuwa, Makoto .............................274 Hollywood Lentz, David ..................................216 Laguna Beach Boyce, James ..................................55 Butler, Lewis ...................................72 Larkspur Wright, Jonathon ...........................418 Los Angeles Armstrong, Govind ...........................18 Belkind, Elizabeth ............................28 Cimarusti, Michael ...........................90 Ford, Benjamin ..............................135 Fraser, Neal...................................140 Giraud, Alain .................................150 Kidder, Chris .................................195 LeFevre, David ..............................214 Madau, Michael .............................231 Myers, David .................................264 Peel, Mark ....................................283 Richardson, James .........................312 Silverton, Nancy ............................346 Splichal, Joachim ...........................354 Tracht, Suzanne .............................378 Vasquez, Adrian .............................394 Yoss, Jack .....................................422 Los Gatos Syhabout, James ...........................370 Manhattan Beach Shaffer, Christian ...........................336 Marina del Rey Reidt, Michael E .............................306 Menlo Park Law, Christine ...............................210 Mountain View Freburg, Jefferey ...........................140 Napa Cole, Greg ......................................92 Scargle, Victor J ............................329 Newport Beach Fournier, Yves ................................136 Novato Passaris, Maria ..............................281 San Francisco Appleman, Nate ...............................17 Bazirgan, David ...............................25 Biesty, Jennifer ................................38 Brioza, Stuart ..................................64 Castillo, Martin ................................82 Corbett, Bill ..................................100 Corbo, Richard J ............................100 Cosentino, Chris ............................102 Danko, Gary..................................105 Des Jardins, Traci ...........................112

CALIFORNIA San Francisco Dommen, Mark ..............................114 Doob, Marika Shimamoto ................117 Falkner, Elizabeth ...........................129 Franz, Mark...................................138 Hirigoyen, Gerald ...........................175 Huff, Joel ......................................178 Hurd, Robert .................................181 Jossel, Laurence ............................188 Krasinski, Nicole ............................200 Lahlou, Mourad..............................204 Leary, Dennis ................................212 Leiva, Jonnatan .............................216 Leong, Belinda ..............................217 Lewis, Robbie ................................218 Llapitan, Jesse ...............................225 Luchetti, Emily ..............................228 Mina, Michael ................................254 Oakden, Jonah ..............................269 Oakes, Nancy ................................269 Phan, Charles ................................288 Pillard, Laurent ..............................290 Piscopo, Paul .................................290 Portnoy, Boris ................................294 Rudolph, Peter...............................322 Short, Gregory ..............................342 Stoll, Craig....................................357 Sullivan, Jessica ............................364 Wagner, Julien ...............................400 Wakabayashi, Seiji .........................402 Santa Monica Aglibot, Rodelio .................................7 Blobaum, Christopher .......................43 Davie, Jill ......................................106 Drago, Celestino ............................118 Feniger, Susan ...............................131 Keene, Danielle .............................193 Le Balch, Josie ..............................210 Milliken, Mary Sue..........................252 Schwartz, Warren ..........................333 Thurber, Allyson ............................376 Wangard, Gregg ............................404 Sherman Oakes Guerrero, Andre ............................164 Purdy, Jan.....................................298 St. Helena Humphries, Todd ...........................180 Doumani, Lissa ..............................118 Sone, Hiro ....................................350 Venice Choo, Kristy ....................................89 Roberts, Nick ................................316 Rockenwager, Hans ........................319 Williamson, Brooke ........................412 West Hollywood Brock, Michael .................................66 Goin, Suzanne ...............................152 Yountville Keller, Thomas ...............................194 Mendoza, Ron ...............................250 Plue, Nicole ...................................291 Reddington, Richard .......................306

COLORADO Steamboat Rench, Kate ..................................308 Telluride Martin, Ross ..................................235 Scothorn, Chad .............................333

STATE, CITY

IND

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STATE, CITY

the magazine for cu l inary ins iders

starchefs.com

knowchefs

with favorite restaurants, tools, and contact information from over 500 chefs in America

and 80 professional recipes and photos

starchefs.com chefs to know a guide to chefs for chefs

to

a guide to chefs for chefs

“The Chefs to Know guide is an invaluable reference for chefs, anyone in the industry, and diners. The chef dining recommendations in ‘Restaurants off the Beaten Path,’ where chefs share their favorite dives and late-night spots, will provide any adventurous eater with dining destinations for at least a year.” – Wylie Dufresne

“StarChefs.com has always produced pioneering innovations that have helped the hospitality industry work more effectively and efficiently. This indispensable guide is just another opportunity to wonder, “why didn’t I think of that?!” I’m confident that a copy of Chefs to Know will end up on the desk of every culinary professional in America.” – Danny Meyer

“Chefs to Know is a great tool for all working chefs in this country, and even more important for international chefs looking to take intiative and familiarize themselves with the diverse American culinary landscape.” – Marcus Samuelsson

“In an era of vast culinary change, StarChefs.com has kept a laser eye trained on the most significant evolutions of our industry. Chefs to Know is a comprehensive guide to American Chefs and a valuable resource for culinary students and veteran chefs alike – it’s the who, what, when, where and how of the fastest-growing industry in the country. Chefs like myself have been able to break bread and spill wine with some of the world’s brightest culinary lights and in this book you will be joining that scene from the comfort of your cutting boards and night stands!” – Norman Van Aken

Foreword

12 years ago, before chefs were celebrities, restaurants were destinations, and the in-dustry had garnered widespread recognition, StarChefs.com launched a presence on the web. Despite our somewhat sensationalist name, StarChefs.com is about identifying and featuring the best chefs in the industry – not because they are on TV, but because they are talented, innovative, passionate, and driven people who contribute greatly to their culinary community. With a dedicated mission to catalyze culinary professionals’ success and give them the tools they need to overcome their specific challenges, StarChefs.com reaches beyond the web to offer a concise guide to chefs for chefs.

How many of today’s most successful chefs passed through the same mentor’s kitchen? Which classic books have proven most useful to them? The answers are at your finger-tips: compare the styles and backgrounds of over 500 of your peers and idols and learn more about them – from where Anthony Bourdain likes to eat around New York and Patricia Yeo’s most indispensable cooking tool to whether Wylie Dufresne accepts stagiers in his kitchen.

After years of working with chefs, we decided to gather the information from our inter-views on tastings across the country and put it all in one place. In the same way that our editorial content online is driven by tastings, every chef featured in Chefs to Know has met with StarChefs.com’s editorial team, prepared a tasting, and invited us to get to know them during an interview.

The American spirit of rugged individualism and bold risk-taking are at the heart of these chefs’ personalities and, in large measure, the reason for their success. What distin-guishes these American chefs and their approach to cooking is their lack of boundaries: rather than being tied to strict cultural traditions in the kitchen, they are free to interpret cuisines from every country in the world. In this spirit we present our first book, Chefs to Know, and begin connecting the dots spanning the vast American culinary map.

Owns/Manages More than One Restaurant

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Attended Culinary School

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Star Chefs are talented, passionate chefs feature on StarChefs.com that have made great contributions to the culinary community over the course of their careers. StarChefs.com Rising Stars are up-and-coming chefs who have received our national award and represent the vanguard of the comteporary American dining scene

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Jose AndresChef/OwnerJaleo Washington, DC425 8th St. NW, Suite 1130 20004Phone: (202) 638-1910 Fax: (202) 638-1831Email: laura@joseandres.com

Cuisine: My cuisine is me, there is no “cuisine” so to speak; I don’t like those limitations: Spanish; Nuevo Latino; Eastern Mediterranean; Mexican Born: 1969 Began Career: 1988 Culinary School: Escola de Restauracion I Hostalatge, Spain Stages: Spain: el Bullí; Neichel; Cenador del Prado Work His-tory: New York, NY: El Dorado Petit; Washington, DC: Jaleo; Café Atlantico; Minibar at Café Atlantico; Zaytinya; Arlington, VA: Oyamel Mentors: Ferran Adriá Awards: 2005 RAMW Chef of the Year; 2005 Food Arts Silver Spoon; 2003 James Beard Foundation Best Chef Mid-Atlantic Affiliations: DC Central Kitchen; THINKfoodTANK; StarChefs.com Cookbooks Published: Tapas: A Taste of Spain in America; Los Fogones de José Andrés Other Restaurants: Cafe Atlantico; Minibar; Zaytinya; Oyamel Languages Spoken: Spanish; Catalan NOTABLE DISHES:New England Clam Chowder; Deconstructed White Wine; Guacamole in a New Way

FAVORITES:Restaurants off the Beaten Path: Citronelle; Yanyu; Equinox Kitchen Tools: Plancha; Mortar and pestle; Microplane Interview Question: Do you know how to cook everything? Sometimes they say yes but usually after 24 or 48 hours, they’ll admit that they don’t. If they admit that they don’t, it means they are willing to learn from scratch. If you approach me with an attitude that you know everything, you will never open yourself up to learning all that you can. Cookbooks: That is hard! I collect cookbooks; I have hundreds perhaps thousands of them between my home, my office and the restaurants.Recently I bought a 17th century cookbook, very interesting, written by Martinez Montiño, the cook to Felipe II, the first cook-book written in Spanish. I guess that is my favorite for the moment.

Olive Oil Bonbon at Minibar

GUACAMOLE IN A NEW WAYChef Jose Andres of Jaleo – Washington, DCAdapted by StarChefs

Yield: 8 Servings

Ingredients:

Tomato Sorbet: 5 ripe tomatoes, chopped ¾ cup water 6 ounces tomato juice 1 teaspoon Tabasco sauce Juice of 1 lime ¾ cup water 1 teaspoon olive oil Salt to taste

Onion Oil: 1 medium onion, diced 2 cups extra virgin olive oil 2 cups water

Avocado: 4 ripe avocados Olive oil spray

Garnish: Black pepper Fresh cilantro leaves Method:

For Tomato Sorbet:In a blender, Purée tomatoes, tomato juice, Tabasco sauce, lime juice, water, olive oil and salt. Strain and freeze in ice cream maker according to manufacturer’s instructions. Reserve.

For Onion Oil:In a small saucepot, add onion, olive oil, and water. Cook over medium heat until onions become very tender. Strain onion and reserve oil.

For Avocado:Cut avocados in half and remove pits. Using a spoon, carefully scoop out flesh. Finely slice avocado lengthwise and fan out. Spray with olive oil to prevent oxidation. Wrap with plastic wrap until service.

To Serve:Lay out sliced avocado in center of serving plate and sprinkle with sea salt. Place a quenelle of tomato sorbet on top of avocado. Drizzle with onion oil. Sprinkle black pepper over dish and garnish with fresh cilantro.

Cuisine: Seasonal Rustic Born: 1979 Began Career:2002 Culinary School: Johnson & Wales University, Providence, RI Stages: New York: Nobu; Artisanal; Aureole Work History: New York, NY: Craft Mentors: Damon Wise; Marco Canora; Anne Quatrano Awards: 2007 StarChefs.com Rising Star Chef Atlanta Languages Spoken: Kitchen Spanish NOTABLE DISHES:Sweet Potato Ravioli, House Smoked Bacon; Seared Diver Scallops with Asparagus Tarragon Broth

FAVORITES:Restaurants off the Beaten Path: Watershed for great brunch; Euclid Avenue Yacht Club for the best hot dog ever Kitchen Tools: Sharp knife; Spoons for bast-ing, plating, and saucing. Interview Question: Are you passionate about food? Cookbooks: A Return to Cooking by Eric Ripert

Jonathan BennoChef de CuisinePer Se New York, NY10 Columbus Circle 10019Phone: (212) 823-9335 Fax: (212) 823-9353

Cuisine: French American Born: 1969 Began Career: 1993 Culinary School: The Culinary Institute of America, Hyde Park, NY Stages: France: Auberge du Vieux Puits Work His-tory: New York, NY: Craft; Daniel; Gramercy Tavern; Yount-ville, CA: The French Laundry Mentors: Thomas Keller; John Farnsworth Awards: 2006 Food & Wine 10 Best New Chefs; 2005 StarChefs.com Rising Star Chef New York Affiliations: JBF; Slow Food NOTABLE DISHES:Shad Roe Porridge with Persian Lime Salt; Foie Gras en Terrine with Granny Smith Apple “Gelée”

FAVORITES:Restaurants off the Beaten Path: Al Di La for malfatti Kitchen Tools: Small serving spoons for plating Interview Question: What drives you? Cookbooks: Grand Livre de Cuisine by Alain Ducasse

Drew Belline’s Seared Diver Scallops with Asparagus Tarragon Broth

Drew BellineChef de CuisineFloataway Café Atlanta, GA1123 Zonolite Rd. NE #15 30306Phone: (404) 892-1414 Email: floatawaycafe@bellsouth.net