Monthly Archives: October 2010

Michael Laiskonis

Michael Laiskonis

As executive pastry chef of New York’s Le Bernardin, Michael Laiskonis produces delicate desserts that are a flavorful balance of art and science, both contemporary and classic. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, his work … Read more »

Sean Brock

sean w grits1

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This … Read more »

Johnny Iuzzini


Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York. Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen … Read more »

Emma Hearst


By the age of four, when most kids are negotiating the finer points of sandbox diplomacy, Emma Hearst knew she was going to be a chef. Not only did this unusually ambitious toddler know she would cook for a living, … Read more »

Zakary Pelaccio


Zakary Pelaccio is the award-winning executive chef/partner at the critically acclaimed Fatty Crab, two Southeast Asian ‘joints’ focusing on Malay Cuisine. Prior to opening Fatty Crab in 2005, Zakary was the executive chef/partner at the critically acclaimed 5 Ninth Restaurant, … Read more »

Jason Neroni


Chef Jason Neroni has spent half of his life in the kitchen. At 16, Neroni started his career near his hometown of Orange County, CA at Disneyland, first at Blue Bayou and then the exclusive Club 33. While these first … Read more »

Matt Gaudet

Matt Gaudet

Born and raised in Boston, chef Matthew Gaudet took his first restaurant job, washing dishes, at the age of fifteen as a means to save money for a car. After training at the Cambridge School of Culinary Arts, Gaudet’s first … Read more »

Neal Fraser


Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck’s earliest restaurants. Inspired by this introduction to the life of a professional chef, … Read more »

Joel Harrington


Joel Harrington, Chef de Cuisine of CORE Kitchen and Wine Bar joined The Ritz-Carlton, Dove Mountain in January 2009.  This popular chef was instrumental during pre-opening to launch his signature restaurant, which serves a new style of True American cuisine. … Read more »