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...

Auden is British, but he knows all about working with the best American ingredients and inspiring a dedicated staff. He's one of the Texas contingent of noteworthy young chefs. True to that tradition, he's forging a cuisine out of local...

Krieger specializes in menu and new concept development, which she has done for many national restaurant chains. While director of research and development for S&A Restaurant Corp., she was responsible for product development for all their...

After Ms. Wilson graduated from La Varenne l'Ecole de Cuisine in Paris, she operated her own restaurant and catering business. In 1981, she joined Deer Valley Resort, and currently she oversees the daily operation of five of the state's finest...

Wilkinson should be used to excelling by now. He graduated at the top of his class at Culinary Institute of America in 1983, and successfully completed an apprenticeship with the 1984 U.S. Culinary Olympic Team which won two gold medals. He...

Contemporary and unpretentious are two words that apply to Pomata's style. He trained at the Hotel/Restaurant division of N.Y.C. Technical College, and began his career as sous chef at Raintrees in Brooklyn. From there he moved on to Le Parc...

In their years of working together, Milliken and Feniger seem to have found a success formula. They began their creative collaboration under Jovan Treboyevic's direction at Le Perroquet in Chicago. Later they went their separate ways, although...

Arpad Mihaly got his start at the very bottom as a 18-year-old freedom fighter in the 1956 Hungarian Revolution. As a refugee in Canada, his plans for an education were side-tracked and he spent nearly three years working underground in a British...

California cuisine, however marketable, is so rarely prepared with true integrity that one wonders if it is anywhere near as exemplary as it is sometimes said to be. In the kitchen of Elka Gilmore, chef, Camelions, California cuisine -- with all...

Melissa Lord is a teacher, a very good one, a brilliant link in the training chain of foodservice. If there are standards to be set for the future of foodservice, Lord, with her passion for teaching and training, her solid knowledge of food and...