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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, sustainable and organic ingredients, Jeremy highlights the natural integrity of food through his flavorful, seasonal cuisine.
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.
SUVIR SARAN is a New Delhi-born chef, cookbook author and former chef-owner of Devi, the only US Indian restaurant to earn a Michelin star. Suvir has nurtured a lifelong passion for traditional Indian flavors and was a break-out star on Bravo’s Top Chef Masters.
BRANDON SHARP was featured in Cooking Light’s 2011 Trailblazing Chef Awards. Executive chef of Napa’s renowned Solbar Brandon utilizes the freshest, most exciting ingredients available including vegetables and herbs grown in the restaurant’s garden.
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 chef-owner of Blue Ginger in Wellesley, MA and the host and executive producer of the Emmy- nominated TV series, “Simple Ming.” He celebrates the fusion of east meets west cuisine, and makes vibrant, complex flavors accessible to cooks of every level.
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.
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.