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Fondulas, Ted
Thursday, July 9th, 2009Ted FondulasHemingway'sKillington VThttp://www.hemingwaysrestaurant.com A culinary epiphany in Europe led Ted Fondulas and his wife Linda to open Hemingway’s Restaurant, an elegant eatery in Killington, Vermont. “Throughout the French countryside we found two- or three-star restaurants,” says Fondulas. “We discovered that the fine restaurants weren’t just in the cities, and we wondered if the same could [...]
Desaulniers, Marcel
Thursday, July 9th, 2009Marcel DesaulniersThe TrellisWilliamsburg VAhttp://www.thetrellis.com Dispensing punishment was one of the tasks of the House of Burgesses in Williamsburg, the colonial capital of Virginia, but it’s doubtful that anyone was sentenced to death by chocolate. But that is what diners in modern restored Williamsburg line up to receive as an ending to a meal at Marcel [...]
Foo, Susanna
Thursday, July 9th, 2009Susanna FooSusanna FooPhiladelphia PAhttp://www.susannafoo.com Food has been a life-long love for Susanna Foo. As a child in northern China and Taiwan, she accompanied the family cook to the market and learned how to select product. At home, her brothers encouraged her baking experiments. Even after earning her B.A. in history from the University of Taiwan [...]
Romano. Michael
Thursday, July 9th, 2009Michael RomanoUnion Square CafeNew York NYhttp://www.unionsquarecafe.com Many chefs believe that a foundation in classical French technique, far from being an impediment, instead liberates creativity and stimulates improvisation. The career of Michael Romano validates this maxim. Although Romano was born in the then-thriving Italian section of East Harlem in New York City and grew up on [...]
Oudin, Pascal
Thursday, July 9th, 2009Pascal Oudintaped at Grand Bay HotelMiami FLhttp://www.pascalmiami.com Selected by Food & Wine magazine as one of America’s “Best New Chefs” in and by Esquire magazine’s restaurant critic John Mariani as one of “America’s New Chefs to Watch in 1995, Pascal Oudin set new standards on the South Florida regional American culinary map. Born in Moulin, [...]
McGrath, Robert
Thursday, July 9th, 2009Robert McGrathRoaring ForkScottsdale AZhttp://www.roaringfork.com Robert McGrath — Bob McGrath — grins when asked what brought him to cooking: “My pre-med professor suggested a career change!” Self-taught in the kitchen, McGrath has gone on to fame as a chef. He has been chef de cuisine at the Disneyland Hotel in California, the Four Seasons Hotel in [...]
Thornton, Kevin
Thursday, July 9th, 2009Kevin ThorntonThornton's, Fitzwilliam HotelDublin, Irelandhttp://www.fitzwilliamhotel.com Kevin Thornton has been called the best chef in Ireland by no less than Food & Wine magazine, who certainly should know. Food & Wine’s writer Jason Cooke compared Thornton’s quest to the singularity of purpose and solitary grit of the long-distance runner, which in fact Thornton is. Thornton laid [...]
Hamersley, Gordon
Tuesday, June 30th, 2009Gordon Hamersley Hamersley’s Bistro Boston MA http://www.hamersleysbistro.com Find the folks wearing baseball caps in Paris, and you´ve found the American tourists. Find the chef wearing a baseball cp in his French bistro, and you´ve found Gordon Hamersley, a Boston Red Sox fan and chef-owner of Hamersley´s Bistro in Boston. Hamersley began working in restaurant kitchens [...]
Seeger, Guenter
Tuesday, June 30th, 2009Guenter Seeger taped at The Ritz-Carlton Buckhead, Atlanta GA Chef Seeger acquired his love for the fruits and vegetables of the land from his family´s produce business in Baden-Baden, Germany. He acquired his passion for cooking at the age of thirteen when he began his apprenticeship at the Hotel School Montana in Lucerne, Switzerland. There [...]
Ponzek, Debra
Tuesday, June 30th, 2009Debra Ponzek Aux Delices, Greenwich, Connecticut taped at Montrachet, New York NY http://www.auxdelicesfoods.com Debra Ponzek was studying engineering at Boston University when she decided to trade her slide rule for a saute pan. It was the right move, and her star has been rising since. Ponzek transferred to the Culinary Institute of America, where she [...]
