50 Hall of Fame Best New Chefs: Entrepreneurs (Rest.)
From a sushi star with 21 restaurants worldwide to a bread mogulturnedpizza expert, these nine chefs have used their talent to build empires.
Daniel Boulud, 88
His exquisite dishes first got attention at New York Citys Le Cirque. Now Boulud has six restaurants of his own from Manhattan to Las Vegas that represent every register of French cooking: superrefined dishes at his flagship palace, Daniel; foie grasstuffed hamburgers at DB Bistro Moderne; and the I-must-be-in-France wine-focused Bar Boulud. The Boulud brand even extends to rapturous dinner parties; his Feast & Fêtes is one of New Yorks top caterers.
Famous dish
Café Bouluds chilled five-pea soup.
http://danielnyc.com .
Thomas Keller, 88
At cooking demos, Keller quips, You can ask me anythingexcept how to get a reservation at the French Laundry. He is the one American chef worshipped by the worlds best cooks for his complex, whimsical food at Napa Valleys French Laundry and Manhattans Per Se. His burgeoning number of bistrosBouchon, Ad Hoc and Bouchon Bakeryhave improved the chances of getting a Keller table somewhere. And his French Laundry Cookbook, which repopularized the coffee table chefs cookbook, has made it possible to eat Kellers food at home.
Famous Dish
French Laundrys cornet of salmon tartare.
http://frenchlaundry.com .
Nobu Matsuhisa, 89
Iconic sushi chef Nobu Matsuhisas 21 Nobus and Matsuhisas in 15 cities around the world sprang from a single Beverly Hills storefront, where he experimented with raw fish using influences from China (stir-frying, chile paste), France (clarified butter, tartare) and Latin America (jalapeños, tacos). When loyal patrons refused to let him renovate the original, dowdy Matsuhisa, he opened a flashy, David Rockwelldesigned spot down the street.
Famous Dish
Nobus black cod with miso.
http://noburestaurants.com
Todd English, 90
Englishs roots may be in Massachusetts, but his empire of gutsy Med restaurants, including Olives and Figs, now encompasses 18 spots in nine cities. His latest frontier is airports: Theres a Bonfire steak restaurant at both Logan in Boston and John F. Kennedy in New York, with more planned for Las Vegas and Chicago.
Famous Dish
Olives fig-and-prosciutto flatbread.
http://toddenglish.com .
Nancy Silverton, 90
Silverton began baking the now-ubiquitous La Brea Bakery bread in Los Angeles in 1989, then sold most of the company in a $79 million deal. Having helped stimulate Americas desire for artisanal bread, shes moved on to fulfill L.A.s insatiable desire for Italian food. She serves creamy buffalo mozzarella at Osteria Mozza and puts it on the chewy charred pies at Pizzeria Mozza, both opened with partners Mario Batali and Joe Bastianich, but there will be more Mozza bars soon.
Famous Dish
Osteria Mozzas Caprese, with burrata and roasted tomatoes.
http://mozza-la.com .
Tom Colicchio, 91
Before he was the head judge on Top Chef, Colicchio cooked at and co-owned Manhattans premier farm-to-table spot, Gramercy Tavern. Then he pioneered mix-and-match mains and sides at the 10-year-old, ingredient-driven Craft, also in New York City. More recently, hes rolled out the dressed-down Craftbar, the Wichcraft sandwich kiosks and Craftsteak, with outposts in Dallas, Las Vegas and Los Angeles. Colicchios legacy includes the seminal cookbook Think Like a Chef.
Famous Dish
Crafts braised short ribs.
http://craftrestaurant.com .
Terrance Brennan, 95
Brennan, with help from fromager Max McCalman, first introduced New Yorkers to handcrafted cheese at his Med-influenced town-house restaurant, Picholine. Then he opened Artisanal, a sprawling bistro and fromagerie with 250 varieties from around the globe, and Artisanal Premium Cheese Center, a 10,000-square-foot aging complex that sells perfectly ripened specimens to home cooks, shops and restaurants. Brennan branches out to Chicago this fall with Artisanal Bistro & Wine Bar.
Famous Dish
Picholines red snapper with black olive tapenade.
http://artisanalbistro.com .
Lee Hefter, 98
Hefter might not have the name recognition that his business partner, Wolfgang Puck, does. But hes a major force behind their restaurants and catering businessand a great cook, who creates the menus at the rarefied Austrian-inflected flagship, Spago, and the American CUT steak house. Hefter also oversees Pucks three superaccessible franchises, including WP Express (in 21 states).
Famous Dish
Spagos corn and mascarpone agnolotti.
http://wolfgangpuck.com .
Laurent Tourondel, 98
French chef Tourondel found fantastic success reinventing the classic American restaurant. His BLT groupshort for Bistro Laurent Tourondelbegan with a haute steak house, quickly followed by BLT Fish, BLT Fish Shack, BLT Prime, BLT Burger and the seasonal épicerie-restaurant BLT Market (all in New York City), with BLT Steak locations in San Juan, Puerto Rico, and Washington, DC.
Famous Dish
BLT Steaks double-cut sirloin with garlic confit.
http://bltrestaurants.com .
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