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...
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...