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HUGH ACHESON is a judge on Bravo’s Top Chef and the 2012 James Beard Award winner for Best Chef Southeast. As chef-partner of restaurants Five and Ten, The National, Gosford Wine, and Empire State South, Hugh’s innovative style fuses Southern and European flavors.
MICHAEL ANTHONY is the highly acclaimed executive chef of Gramercy Tavern in New York City and recent winner of the 2012 James Beard Award for Best Chef NYC. His farm- to-table approach showcases fresh, local, sustainable ingredients and Greenmarket produce.
RICK BAYLESS is an award-winning chef-restaurateur, cookbook author and television personality. He helped revolutionize the image of Mexican food in America, is the founder of Frontera Farmer Foundation, and actively participates in Share Our Strength charity.
JEREMY BEARMAN is the executive chef at Rouge Tomate, a Michelin-starred restaurant in New York City. A tireless proponent of using local and sustainable ingredients, Jeremy highlights the nutritional integrity of fine dining through his creative, seasonal combinations.
DAN KLUGER was named 2012 “Best New Chef” by Food & Wine. As executive chef of the James Beard Award-winning NYC restaurant, ABC Kitchen, Dan showcases his sophisticated sense of flavor and texture, balancing a bold imagination with respect for the product.
RICH LANDAU & KATE JACOBY are the husband and wife team and chefs/owners of Vedge, a modern vegetable restaurant in Philadelphia, PA. Chef Landau has been at the forefront of the vegetarian dining scene since 1994, and his mission is to take the carnivore palate he grew up with and use it to translate vegetarian cuisine to a broader audience. Pastry Chef Jacoby creates innovative and surprisingly luscious desserts and has fine tuned her vision for bringing bright, fresh ideas to rich, quality ingredients without fuss or pretense.
SUVIR SARAN is a New Delhi-born chef, cookbook author, speaker and former chef-owner of Devi, the first US Indian restaurant to earn a Michelin star. Suvir has nurtured a lifelong passion for traditional Indian flavors and the country fare of his adopted land. He is a farmer when not traveling and was a break-out star on Bravo's Top Chef Masters.
BRANDON SHARP was featured in Cooking Light’s 2011 Trailblazing Chef Awards and is Executive Chef of Napa's renowned Michelin-star restaurant, Solbar, which uses only the freshest local ingredients available in Napa.
FRANK STITT is the chef and owner of Highlands Bar and Grill, Bottega, Café Bottega, and Chez Fonfon, all located in Birmingham, AL. A 2001 James Beard Award winner for Best Chef of the Southeast, Frank is most known for his green-inspired, seasonal cuisine.
MING TSAI is the James Beard award-winning chef-owner of Blue Ginger in Wellesley, MA and the host and executive producer of the Emmy- nominated TV series, "Simply Ming." He is a pioneer of East-West cuisine, and makes vibrant, complex flavors accessible to cooks of every level.
PASCALINE LEPELTIER is a French-born sommelier at New York City’s celebrated seasonal restaurant, Rouge Tomate. Pascaline passionately champions natural, authentic wines, as reflected in the large number of organic and biodynamic bottles on her list.
JIM MEEHAN is a mixologist, author and general manager of Manhattan’s PDT, a modern speakeasy known for its innovative cocktail program and “secret” East Village entrance. Jim recently won the James Beard Foundation’s first Outstanding Bar Program Award.