Give the man full credit. When Rick Bayless decided to break out of his comfort zone, he went all the way. The Chicago-based chef traveled 1,700 miles west to Los Angeles, landing in West Hollywood. That's where he went to design the signature...

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You know a place is good when guests — many of them chefs-are willing to endure a wait for a table in the wee hours. That's the kind of following Eric and Bruce Bromberg have built in the 18 years since they opened the first Blue Ribbon in New...

One thing you don't know about me is that I'm an adrenaline junkie. I race motorcycles, cars and mountain bikes and have snowboarded all over North America. If I could trade places with one chef it would be a personal chef for a famous athlete...

Cooper's Hawk soars with a savvy food, winery and retail formula.

One thing you don't know about me is that I was an All-American cheerleader. It's okay to laugh. If I could trade places with one chef it would be Michael Carlson (of Schwa in Chicago). He's on the serious edge of doing what he wants every day...

Almost every person who works the cold food station in a busy restaurant kitchen has the same goal: get out of it and move up to the hot line as fast as they can. This job is at the bottom of the barrel in terms of pay and prestige, it's where new...