Cedric Vongerichten is the son of famed Chef and Restaurateur, Jean-Georges Vongerichten. Born in Bangkok, Thailand, Cedric moved to New York at a young age, and trained under the instruction of his father in his young years. At 17, he took an apprenticeship in the Bahamas, and then continued to travel and work in restaurants…
Read MoreChef Noah Sandoval has earned the label of best new chef from Chicago, and it is well deserved. Since Oriole opened with Sandoval at the helm, he has earned two Michelin Stars and the respect of Chicago locals. Born in Virginia, Sandoval and his military family moved quite a bit, and in his teen years,…
Read MoreBorn in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
Read MoreChef Jean-Georges Vongerichten has established himself as one of American’s most famous Chefs and Restaurateurs. Beginning his love of food in his early years in France, Vongerichten trained and worked in France, and Asia. It was during his time working in Asia that he embraced and developed a passion for Eastern flavor. To this day,…
Read MoreAs the child of Korean immigrants in Virginia, Chef David Chang did not always dream of a career in the culinary arts. Deciding between professional golfing, religious studies, finance and culinary, Chang did not begin his culinary training until 2000 at the French Culinary Institute. Chang moved to Japan after his training and worked in…
Read MoreChef Pierre Gagnaire has this mission statement for his work; “the desire to run a restaurant which is facing tomorrow but respectful of yesterday”. Born, raised, and classically trained in France, Gagnaire won his first 3 Michelin Stars at St. Etienne in Paris. Though classically trained, Gagnaire started what is called the fusion cuisine movement,…
Read MoreChef Geoffrey Zakarian is widely known and respected in the culinary world as both an acclaimed chef and restaurateur. In his younger years, Zakarian received a degree in Economics, but it was during a trip to France that he decided to become a chef. He received his first Executive Chef role at 44 in 1990,…
Read MoreBorn in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant that he gained the exposure he needed to make the decision to pursue full time culinary training. Since those early years,…
Read MoreLike so many other master Chefs, Chef Masa Takayama’s love of and appreciation for food began at a very young age. As a boy growing up in a small town right outside of Tokyo, Japan, Chef Masa grew up helping at his parent’s fish market, delivering sashimi, and then moving on to cooking fish dishes…
Read MoreChef Michael Anthony has trained in both Japan and France before returning to the United States to work in acclaimed restaurants such as Restaurant Daniel and Blue Hill. Chef Anthony took the position of Executive Chef at Gramercy Tavern in 2006. Gramercy Tavern is one of New York City’s most beloved restaurants, serving up seasonal…
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