Showcasing the World’s Greatest Chefs and Mentoring a New Generation

Tom Aikens

with his Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce from London, England

Alfred Portale

With his Roasted Red Snapper with Fingerlings, Leeks, Garlic, and Rosemary Tagliarini from Gotham Bar & Grill in NYC

Daniel Boulud

With his Crabmeat Salad from Restaurant Daniel in NYC

Luciano Bossegia

With his Rack of Lamb from Alloro Ristorante in Rio de Janeiro

Roberto Villa

With his Sauteed Crust Breaded Tuna Fish Medallions - Belmond Hotel Splendido in Portofino, Italy

Congratulations to the Great Chefs Who Won A 2014 James Beard Award!

Best Chef South: Ryan Prewitt, Peche, New Orleans & Sue Zemanick, Gautreau's, New Orleans -- Best Chef Southwest: Chris Shepherd, Underbelly, Houston -- Best Chef Midwest -- Justin Aprahamian -- Best New Restaurant: Peche, New Orleans -- Lifetime Achievement Award: Sirio Maccioni, Le Cirque NYC -- Who's Who F & B: John Besh --Book Awards; Baking & Dessert: "The Art of French Pastry" Jacquy Pfeiffer

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GREAT CHEFS® – THE GOLDEN STANDARD

Cooking Techniques, not Kitchen Combat

Welcome to Great Chefs® 3.0 where we intend to bring you all of our Great Chefs® videos and even new recipes, free of charge! As our beta rollout is completed, we will be adding all of our famous Great Chefs®, videos and recipes. Thanks for watching.

Holiday Specials and Winter Recipes | Browse Recipes >>

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Featured Desserts | View All  >>

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Gingerbread House ►

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Christmas Pudding ►

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Fried Christmas Cookies (Krostule) ►

scones

Rosemary Scones with Fresh Berries and Grand Marnier Cream ►

strudel

Apple Strudel ►

fres fruit

Fresh Fruit Strip ►

tiramisu

Tiramisu ►

souffles choc dome

Frozen Souffles under a Chocolate Dome ►

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Key Lime Pie ►

Seafood Recipes | Browse Recipes  >>

Bacon Wrapped Trout

Bacon-wrapped Trout Stuffed with Crawfish ►

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Oyster and Eggplant Ravioli ►

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Enoki-topped Shrimp Salad ►

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Togarashi-seared Kumu with Pohole Fern Salad and Sesame Dressing ►

Bone Marrow in Pine Needle Ravioli with Mushroom Broth  Fall 2014

Bone Marrow ln Pine Needle Ravioli with Iuniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

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Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

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Salmon Fillets and Shrimp ►

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Salmon Carpaccio

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Dragon Fish with Sweet and Sour Sauce ►