It's not easy to step out from under a master's shadow. The bright lights and heat that accompany any solo effort quickly reveal whether one will flourish or wilt. Chef Marc Meyer, who worked with Larry Forgione for five years in Forgione's...

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What the Mirador needed before it opened a year ago in Chicago was a chef who could bring sophistication to comfort, integrity to whimsy. Carol Brandin was the answer. "This is a very casual, informal setting. But I'm very serious about what I'm...

He favors denim overalls, wears a "Save the Farm" cap and speaks with a thick West Virginia dialect. But Jack McDavid is no country bumpkin. His two Philadelphia restaurants, Down Home Diner and Jack's Firehouse, are temples devoted to serving...

Ash has moved from his background in fine arts to the world of fine food and wine in his restaurant and catering business. This Sonoma County restaurant is an outlet for Ash's artistry; additionally, his series of "meet the winemaker" dinners...

New York born and California trained, this chef has seen and promoted the possibilities for Southwestern-style food. Furthermore, the cuisine benefits from Walsh's inspirational, individualistic touches. It is in the combinations of taste and...

At age 28, Stanchfield has achieved an applaudable balance by offering foods that are creative without being bizarre. After his training and apprenticeship, he rose to become chef of one of Atlanta's finest restaurants, Acacia -- and that's no...

Under his direction, Palio's 20 well-trained kitchen staffers serve approximately 500 lunches and dinners each day. He is at the forefront of Alta Cucina, the ultimate in refined, contemporary presentation of Italian food. Born in Italy, Theo Dal...

At age 30, Lagasse has already served as executive chef at this much-acclaimed restaurant for four years. His cooking talent is multi-faceted: restaurant economics and classic techniques are just two of his strong points. Raising standards as fast...