David H. Radwine, Chef, Floreale, Ramada Renaissance Hotel, Springfield, IL

Using fresh ingredients and remaining profit-conscious are goals that Radwine combines in this formal dining room. A Culinary Institute of America grad, he's also served as a waiter and a maitre d', as well as owning and operating Crow's Mill School Restaurant and Caterers in Springfield. While there, Radwine elevated the restaurant from a college lunch spot to a fine dining establishment, and he seems sets on surpassing his own record.

Register to view the full article

Register to view this article

Already a member? .