Adour Alain Ducasse at The St. Regis New York

Chef Sandro Micheli
Sandro Micheli worked at acclaimed Michel Guérard in Eugenie-les-Bains and Restaurant Les Crayères in Reims before traveling to New York and joining Restaurant Daniel as pastry sous-chef. In 2005, Sandro joined the Groupe Alain Ducasse as Pastry Chef at Alain Ducasse at the Essex House in New York. In 2008, Sandro continued with the Groupe as the Executive Pastry Chef of Adour Alain Ducasse at The St. Regis New York.

Allegretti

Chef Alain Allegretti
Alain Allegretti’s cooking style pairs cultural influences from his home city of Nice with guidance culled from famed chefs including Jacques Maximin and Alain Ducasse. His professional background includes the kitchens of Restaurant Le Chantecler, Chez Chapel, Restaurant Le Louis XV, Le Cirque 2000 and Atelier. He opened Allegretti, his first restaurant, in New York City in August 2008.

Arbutus & Wild Honey, London

Chef Anthony Demetre
Anthony Demetre has cooked at countless British landmarks like Le Quat’Saisons, Lucknam Park, Harvey’s, and the Four Seasons Restaurant. In May 2006, Anthony Demetre opened Arbutus restaurant in Frith Street Soho with his business partner Will Smith. The restaurant immediately won several prestigious awards including a Michelin Star in 2007. Following the success of Arbutus, Demetre and Smith opened Wild Honey in 2007, which was awarded a Michelin Star in 2008.

Aureole

Chef Charlie Palmer
Charlie Palmer opened New York’s Aureole in 1988 to critical acclaim, debuting his signature “Progressive American” cuisine. He has since established a roster of award-winning restaurants across the country including a second Aureole at the Mandalay Bay Resort and Casino in Las Vegas in 1999, Dry Creek Kitchen in Sonoma County, California, Charlie Palmer at The Joule including the Next Vintage wine shop in Dallas in 2007, and many others. Palmer was inducted into the James Beard "Who's Who of Food & Beverage in America” in 1998, is a frequent guest on NBC’s Today Show and the author of four cookbooks.

Chef Tony Aiazzi
CIA graduate Tony Aiazzi has spent the last decade with the Charlie Palmer Group. He started off as an apprentice at New York’s Aureole, was then transferred to the Las Vegas location, and eventually returned to the New York flagship first as the group’s corporate chef and finally as Aureole’s Executive Chef. Aiazzi has been involved with supervising menu implementation for Palmer’s collaboration with Seaborne Cruise line, heading out to join ships at ports around the world, from the Caribbean to Dubai.

Bar Boulud

Chef Damian Sansonetti
Damian Sansonetti, a graduate of the Pennsylvania Culinary Institute, has worked at DB Bistro, Daniel, Shallots, Heartbeat in the W Hotel in New York City, and Myriad Restaurant Group’s Brant Point Grill in Nantucket. Damian’s sound foundation serves as a springboard for reinventing traditional bistro fare.

Bar Q

Chef Anita Lo
In 2000, Anita Lo opened Annisa and as of April of this year she has continued her success at Bar Q, an Asian barbeque and raw bar with sashimi elements. Anita and her recipes have received rave reviews from the New York Times, she was one of Food & Wine Magazine’s Best New Chefs in 2001 and went on to defeat Mario Batali on "Iron Chef America" on 2003. Crain’s New York Business lists her as one of 100 Most Influential Women in NYC business and Avenue Asia’s debut issue proclaimed Anita as one of the 500 Most Influential Asian Americans. She has appeared on CNN, NBC, CBS, Food Network, as well as "Martha Stewart."

Beacon Restaurant

Chef Waldy Malouf
Waldy Malouf has worked at The Four Seasons, La Côte Basque, the St. Regis Hotel and La Crémaillière. He opened The Hudson River, Beacon Restaurant and Bar and Waldy’s Wood Fired Pizza & Penne. He has authored two cookbooks, owns a consulting firm and is the co-founder of a charity aiding restaurant workers’ families affected by 9/11.

Blaue Gans

Chef Kurt Gutenbrunner
With his three acclaimed dining establishments, Wallse, Cafe Sabarsky, and Blaue Gans, Chef Kurt Gutenbrunner was able to take all of his experiences and synthesize them with his passion for Austrian food, developing creative yet authentic menus that showcase quality ingredients with artistic flair. Kurt's ideals have secured him a unique spot in New York's culinary world where he is able to harmonize his two great loves, food and art.

Blue Hill at Stone Barns/Blue Hill Restaurant

Chef Dan Barber
Dan Barber began farming and cooking for family and friends at Blue Hill Farm. In May, Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors. They have both received Best New Restaurant nominations from the James Beard Foundation, and in 2006 Dan was named the Best Chef in New York City.

Butter

Chef Alexandra Guarnaschelli
Alexandra Guarnaschelli graduated from Barnard College in 1991, and then went on to study at the La Varenne Culinary School in Burgundy, France. Since 2003 she has been the Executive Chef at Butter Restaurant. Guarnaschelli is also a chief-instructor at New York City’s Culinary Institute, and has appeared on "Iron Chef America" and "Food Network Challenge" as both a contestant and a judge, "The Today Show" and "The Rachael Ray Show."

Champagne Nicolas Feuillatte

Nicolas Feuillatte, a fixture on the 1970s New York party scene, founded his eponymous Champagne as an expression of his generosity and entrepreneurial spirit. Today, the brand is among the top 5 worldwide and is lively, modern and impertinent, just like Mr. Feuillatte. It embodies exceptional quality in its forward-thinking motto: "Epernay, New York and beyond..."

Clover Club & Flatiron Lounge

Mixologist Julie Reiner
As co-owner and beverage director of two of New York’s premiere cocktail destinations, the Clover Club in Brooklyn and the Flatiron Lounge in Manhattan, Julie Reiner is one of the foremost visionaries in gourmet cocktails. Her recipes have been featured in such publications as The New York Times, New York Magazine, and Bon Appetit. Reiner has also been featured on The Food Network’s “Iron Chef America,” Martha Stewart Radio, CNBC, and the Fine Living network.

Convivio

Chef Michael White
Michael White enrolled at the Kendall Culinary Institute in 1989, and a year later he secured a position prepping in Chicago’s most famous Italian restaurant, Spiaggia. In 2007, White partnered with New York restaurateur Chris Cannon and took the helm of the James Beard Award winning (2003) L’Impero and Alto. In 2008, White and Cannon recreated L’Impero into Convivio, a restaurant that evokes the soul and spirit of southern Italy.

Craft and Craftsteak

Chef James Tracey
James Tracey's culinary career began at an after-school job at Paradise Bakery in Texas. In 1994 he moved to Washington D.C. and worked at Red Sage and Vidalia. He left for New York City to work at Luma, followed by Gramercy Tavern, Lespinasse and Craft. After working at Mezze Bistro + Bar in Massachusetts, James returned to Craft as the Chef de Cuisine.

Chef Shane McBride
Shane McBride began working at The Restaurant and The Bistro in West Palm before going to New Orleans’ Windsor Court Hotel and later the Chatham Bar Inn in Cape Cod. After moving to New York City, McBride worked at Aureole and Lespinasse before opening Oceo and 7SQUARE. He is now the Chef de Cuisine at Craftsteak.

Chef Tom Colicchio
Tom Colicchio has cooked at many prominent restaurants including The Quilted Giraffe, Gotham Bar & Grill, Rakel and Mondrian. He opened Gramercy Tavern before opening Craft, Craftsteak and ‘wichcraft. He owns restaurants in Las Vegas, Dallas, Los Angeles, Connecticut, Texas, Atlanta and San Francisco. He is the author of three cookbooks and serves as the head judge on Bravo’s “Top Chef.”

Chef Damon Wise
Damon Wise began at WVU before heading to the Baltimore International Culinary College. He then worked at Le Bec Fin in Philadelphia and The Greenbrier in West Virginia. He served in the kitchens at Taillevent and Apicius in Paris before returning to the states to work at Lespinasse, Cello and Gramercy Tavern. Damon has been Executive Chef of Craft Restaurants since 2007.

Dell'anima

Chef Gabriel Thompson
Gabriel Thompson attended Le Chef Culinary School before traveling throughout Europe to explore various local cuisines. He returned to the United States and worked in numerous restaurants across the country. He then moved to New York City to accept a position at Le Bernardin. Gabriel worked at Del Posto before becoming the Executive Chef of Dell’anima.

District Restaurant

Chef Patricia Williams
Patricia Williams moved to New York City to pursue a career as a professional ballerina and retired at the age of 30. She then worked at The Quilted Giraffe, Arizona 206, Sarabeth's Kitchen and 150 Wooster. Later, she served as the Executive Chef at Restaurant Charlotte, Berkeley Bar & Grill, Butterfield 81 and Morrels. Williams is now the Executive Chef at District.

Dovetail

Chef John Fraser
John Fraser is one of America’s top up-and-coming young chefs and was named a young chef to watch in America by Esquire magazine in 2006. Fraser has cooked for Cocco Pazzo and Raffles L’Ermitage in Los Angeles, Taillevent and Maison Blanche in Paris, and Snack Tavern in New York. With the opening of Dovetail last December on the Upper West Side, he provides a refined yet relaxed dining experience mixing European dining traditions with an authentically American ingredient palette.

Eighty One

Chef Ed Brown
With the opening of Eighty One, Chef Ed Brown fulfills his dream of owning his own restaurant. After serving as Executive Chef at The Sea Grill, Ed can now show his flair for cooking with all ingredients. Ed’s dishes reflect his relationships with the finest farmers, fishermen and culinary craftsmen—both close to home and around the globe.

Elettaria

Chef Akhtar Nawab
Akhtar Nawab attended the California Culinary Academy and remained in the Bay area to work at Bizou and train at Jardinière and La Folie. He later moved to New York City to work for Tom Colicchio at Gramercy Tavern, Craft and Craftbar. He was the Executive Chef at The E.U. before opening Elettaria in 2008.

Fishtail

Chef David Burke
David Burke trained at the Culinary Institute of America, and soon thereafter became one of the leading pioneers in American cooking. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In 2003, he teamed up with Donatella Arpaia to open davidburke & donatella, of which now he has sole ownership. Burke is the author of two cookbooks, recipient of France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur, Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award.

Chef Eric Hara
Eric Hara’s early career was defined by stints working alongside chefs Michel Richard of Citronelle, John Downey of Downey’s in Santa Barbara and Camille Schwartz at Restaurant Mimosa. Hara is now the chef de cuisine at davidburke & donatella and is slated to oversee the kitchen of David Burke’s newest restaurant, Fishtail, opening in November 2009.

Fragoli

It’s a liqueur made of whole, wild Italian strawberries—packed in every bottle. Twist off the cap and the pure strawberry nose and essence of distilled strawberries is immediately evident. In terms of sweetness and flavor, this well-balanced combination of alcohol and fruit is excellent in mixed drinks. Try it with sparkling wine, vodka or dry vermouth—or as the base for a strawberry mojito or fruity desserts.

Hill Country

Chef Elizabeth Karmel
Elizabeth Karmel’s goal is to make grilling and barbecue an everyday cooking technique. In 2001, she created Girls on the Grill to share her passion for outdoor cooking with girls (and guys) everywhere. She has since appeared on numerous television spots like "The Food Network" and "The Today Show." A Southern food specialist, Elizabeth teaches at the Institute of Culinary Education in Manhattan and works with the Hill Country team to impart the barbecue traditions she holds dear.

Insieme at The Michelangelo Hotel

Chef Marco Canora
After graduating from Pace University Marco Canora began his culinary career at Dean and Deluca's prepared foods kitchen. He proceeded to work at Winston’s in Colorado, Backstage in San Francisco and Cibreo in Florence. In New York City he has served in the kitchens at Gramercy Tavern and Craft. He opened La Cucina in Massachusetts before opening Hearth, Insieme and most recently, Terroir.

Le Bernardin

Pastry Chef Michael Laiskonis
Michael Laiskonis has been the recipient of the James Beard Foundation's Outstanding Pastry Chef award, was named Pastry Chef of the Year by Bon Appétit, was honored twice as one of the 10 Best Pastry Chefs in America by Pastry Art & Design and appeared on "Iron Chef America." Laiskonis has been Executive Pastry Chef at Le Bernardin since 2004.

L'Ecole, The Restaurant of The French Culinary Institute

Chef Nils Norén
Nils Norén, Vice President of Culinary Arts at The French Culinary Institute and The Italian Culinary Academy at The International Culinary Center, embodies the new international chef: disciplined in the classic sensibilities and driven by immense creativity. A graduate of Culinary School in Gävle, Sweden, he previously served as Executive Chef for Marcus Samuelsson’s Aquavit.

Le Cirque

Chef Christophe Bellanca
Christophe Bellanca began cooking in his hometown in the French mountains and enrolled in culinary school at the age of 16. He proceeded to travel the world working and training in well-regarded kitchens before coming to the United States as the Executive Chef of L’Orangerie in Los Angeles. He now serves as the Executive Chef of Le Cirque in New York City.

Lever House Restaurant

Chef Bradford Thompson
James Beard Award-winner and Food + Wine Best New Chef Bradford Thompson is now bringing his signature style of Modern American Cooking to Lever House Restaurant as Executive Chef. At Lever House, Bradford creates a dining experience that is an extension of the building’s architecture and surroundings and uses the flavors and colors of each season to inspire an ever-changing menu.

Molyvos

Chef De Cuisine John Piliouras
John Piliouras, has played an integral role in the development, success and character of what Molyvos is today. Piliouras has created innovative spins on classic dishes, offering guests rare specialties by using quality ingredients and applying his classic French background to Greek and Mediterranean cuisine.

Morimoto

Chef Masaharu Morimoto
Morimoto—known to millions as the star of “Iron Chef” and “Iron Chef America”— opened his first restaurant in Philadelphia. He launched restaurants in Mumbai, Tokyo and New York City, all of which have garnered numerous awards. He is also the author of the acclaimed cookbook, Morimoto: The New Art of Japanese Cooking.

Oceana

Pastry Chef Jansen Chan
Jansen Chan combines his love for seasonal product with classic baking techniques and background in architecture to develop desserts that are meticulously crafted, perfectly balanced and beautifully presented. He has worked at Alain Ducasse at the Essex House in New York, as well as Mix in Las Vegas and New York.

Ouest & The West Branch

Chef Tom Valenti
Tom Valenti, owner of Ouest Restaurant since 2007, is revered for his trademark bold and flavorful cuisine influenced by Southern France. In 1990, while working at Alison on Dominick, he was named one of Food & Wine Magazine’s Ten Best New Chefs, and has continued to receive critical acclaim for his successes at Cascabel and Butterfield 81.

Palmes d'Or Champagne

Provocative, excessive, and demanding, Palmes d’Or is a vintage Champagne that defines extravagance. Its sublime effervescence and luxurious bottle pay homage to Nicolas Feuillatte’s unrequited love of a black pearl-clad opera diva. Inspiring and stunning, it is the epitome of divinity.

Park Avenue Autumn

Chef Craig Koketsu
Craig Koketsu began his culinary career at Stars in Palo Alto where he served as the Banquet Chef. Once in New York, Koketsu worked at Lespinasse and was later selected to create the culinary concept and menus of Quality Meats. He now serves as the Executive Chef at Park Avenue Autumn.

Pastry Chef Richard Leach
Richard Leach worked in the famed kitchens at Aureole, Lespinasse, Symphony Café, La Côte Basque and Park Avenue Cafe before serving in the pastry kitchen at Park Avenue Autumn. He has published a cookbook, been named Pastry Chef of the Year by the James Beard Foundation and been recognized among the ten best Pastry Chefs in America by Chocolatier Magazine.

Patroon

Chef Bill Peet
Bill Peet, a Culinary Institute of America graduate, is a 28-year veteran of some of New York City’s most highly regarded restaurants. He worked for 15 years under Chef André Soltner at Lutèce and was later the Executive Chef at Café des Artistes, Asia de Cuba and 44 restaurant at the Royalton Hotel. He now serves in the kitchen at Patroon.

PDT

Mixologist Jim Meehan
Jim Meehan is a contributing editor of Mr. Boston’s Bartending Guide and Food & Wine Magazine’s annual cocktail book. Over the last fourteen years, he has bartended his way from Madison, Wisconsin to New York City; most notably at Gramercy Tavern and the Pegu Club. Jim currently works with AKA Winegeek as a wine and spirits educator and manages PDT, a cocktail lounge in New York City’s East Village.

Pegu Club

Mixologist Audrey Saunders

Chef Phillip Kirschen-Clark

Per Se

Chef Jonathan Benno
Jonathan Benno has served as Chef de Cuisine at the renowned restaurant Per Se since 2004. His previous experience at Aqua and The French Laundry in California, Auberge de Vieux Puits in France, and Gramercy Tavern and Craft here in New York were pivotal in his approach to the opening of Per Se, where he carries out his belief that superior raw materials and thoughtful preparation are essential to the execution of great cuisine.

Porter House New York

Chef Michael Lomonaco
Beginning at Le Cirque, Michael Lomonaco trained under revered Chefs Alain Sailhac and Daniel Boulud and held the executive chef position ‘21’ for 7 years. In 1997, he was appointed executive chef of Windows on the World. In 2006, Lomonaco opened Porter House New York at the Time Warner Center. He is the host of “Epicurious,” the Travel Channel’s acclaimed food program and has appeared on "The Today Show,” “The David Letterman Show,” “Good Morning America” and PBS’ “In Julia’s Kitchen with Master Chefs.” Lomonaco co-founded the Windows of Hope Family Relief Fund, which gathered aid for restaurant workers’ families in the wake of September 11, 2001.

Restaurant Tom Aikens, London

Chef Tom Aikens
Tom Aikens is undisputedly one of the most exciting young chefs in the UK. Although he has been cooking since the age of 16, it was when he launched his own eponymous restaurant in London in April 2003 that he truly sealed his culinary reputation. The restaurant has since earned numerous prestigious critical accolades, including a Michelin star in 2004 and five rosettes in the AA Restaurant Guide 2008.

Riingo

Chef Marcus Samuelsson
A graduate of the Culinary Institute in Gothenburg, Chef Marcus Samuelsson apprenticed in Switzerland, Austria, France and the U.S. In 1995 he was hired as Aquavit’s executive chef. Just 3 months later, Aquavit received a three-star review from The New York Times. Samuelsson was honored with the James Beard Foundation Award for Rising Star Chef in 1999 and Best Chef New York in 2003. He was recognized in Crain’s New York Business’ annual “40 under 40,” and was celebrated as one of the The Great Chefs of America by The Culinary Institute of America.

Smith's

Chef Justin Smillie
Justin Smillie began his career as a line cook at New York’s Mercer Kitchen. After positions at Washington Park, Barbuto, and Cookshop, he was offered and accepted the executive chef position at Smith’s. At Smith’s, Smillie presents a menu of American dishes with Italian and Basque inflections, while rotating his ingredients according to season.

Table 8 at The Cooper Square Hotel

Chef Govind Armstrong
Govind Armstrong, Executive Chef and partner of Table 8 in Los Angeles and Miami Beach, will be opening Table 8 in New York City in November 2008. Govind worked with Wolfgang Puck before serving in the kitchens at Campanile, City Restaurant, Patina and Pinot Hollywood. Govind has made a wide range of media appearances and authored his first cookbook in 2007.

Telepan

Chef Bill Telepan
Bill Telepan graduated from the Culinary Institute of America and went on to study with noted chefs Alain Chapel, Daniel Boulud, Gilbert Le Coze and Alfred Portale. Chef Telepan opened his eponymous restaurant Telepan on Manhattan’s Upper West Side in 2005. He has written a book entitled Inspired by Ingredients and was named “Best Newcomer” by the Zagat Guide in 2007 and his restaurant was number 27 in the list of New York’s 50 Most Popular Restaurants for 2008.

The Spotted Pig

Chef April Bloomfield
April Bloomfield started her career in Birmingham, England and went on to London where she worked at Kensington Place, Bibendum and the Brackenbury Gastropub. She worked at the River Café and Chez Panisse before opening The Spotted Pig. Later this year, she and Spotted Pig partner Ken Friedman plan to open a new fish restaurant, The John Dory.

Toloache

Chef Julian Medina
Julian Medina was raised in Mexico City and moved to New York City to work at Maya. He became the Executive Chef at Sushi Samba before serving as the Corporate Chef for all of Richard Sandoval's restaurants. He was the Executive Chef of Zocalo and in 2007 opened Toloache. Julian lives in Manhattan with his wife and his newborn daughter, Olivia.