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Gordon-Ramsay-001

Gordon James Ramsay, (born 8 November 1966) is a British chef and restaurateur from Scotland. Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell’s Kitchen, The F Word, and Ramsay’s Kitchen Nightmares, along with the American versions of Hell’s Kitchen, Kitchen Nightmares, MasterChef, MasterChef Junior and Hotel Hell. Gordon now has several restaurants in London, as well as restaurants in New York, Los Angeles, Florida, Dubai, Tokyo, South Africa, Ireland and France.

[button-blue url=”//recipeflow.com/recipes-by-chef/gordon-ramsay-food-recipes/” target=”_self” position=”left”]Recipes by Chef Gordon Ramsay[/button-blue]

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jamie-oliver-food-recipes
James Trevor “Jamie” Oliver, (born 27 May 1975) is an English celebrity chef, restaurateur, and media personality known for his food-focused television shows, cookbooks and more recently his global campaign for better food education. During his apprenticeship, Jamie worked with some of the best chefs in London. He was a pastry chef for Antonio Carluccio at the Neal Street Restaurant, then moved on to Rose Gray and Ruth Rogers’ River Café.

[button-blue url=”//recipeflow.com/recipes-by-chef/jamie-oliver-food-recipes/” target=”_self” position=”left”]Recipes by Chef Jamie Oliver[/button-blue]

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Aaron-Sanchez

Aarón Sánchez (born February 12, 1976) is a chef; he is the executive chef and part-owner of the restaurant Centrico, and former owner of the Mexican restaurant Mestizo in Kansas City (Leawood, Ks) (which closed in 2014). He has appeared on Iron Chef America, and is one of the few chefs whose battles have ended in a draw, tying with Masaharu Morimoto in “Battle Black Bass” in Season 2.

[button-blue url=”//recipeflow.com/recipes-by-chef/aaron-sanchez-food-recipes/” target=”_self” position=”left”]Recipes by Chef Aaron Sanchez[/button-blue]

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Alex-Guarnaschelli

Alexandra “Alex” Guarnaschelli is a celebrity chef and executive chef at New York City’s Butter restaurant and was executive chef at the award-winning The Darby restaurant before its closing. She appears as a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off, and The Best Thing I Ever Ate. In 2013, Guarnaschelli’s first cookbook was published. Old-School Comfort Food: The Way I Learned to Cook. ISBN 978-0307956552 mixes autobiographical details with recipes that she has loved during her life as a cook adapted for the home.

[button-blue url=”//recipeflow.com/recipes-by-chef/alex-guarnaschelli-food-recipes/” target=”_self” position=”left”]Recipes by Chef Alex Guarnaschelli[/button-blue]

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Anne-Burrell

Anne W. Burrell (born September 21, 1969) is an American chef, TV personality, and was an instructor at the Institute of Culinary Education in New York City until 2007. She is the host of the Food Network show Secrets Of a Restaurant Chef and co-host of Worst Cooks in America. She is also one of Iron Chef Mario Batali’s sous chefs in the Iron Chef America series and appears on other programs on the network such as The Best Thing I Ever Ate.

[button-blue url=”//recipeflow.com/recipes-by-chef/anne-burrell-food-recipes/” target=”_self” position=”left”]Recipes by Chef Anne Burrell[/button-blue]

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bobbyflay

Robert William “Bobby” Flay (born December 10, 1964) is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants: Mesa Grill in Las Vegas and the Bahamas; Bar Americain in New York and Uncasville, CT; Bobby Flay Steak in Atlantic City; and Bobby’s Burger Palace in eighteen locations across eleven states.

[button-blue url=”//recipeflow.com/recipes-by-chef/bobby-flay-food-recipes/” target=”_self” position=”left”]Recipes by Chef Bobby Flay[/button-blue]

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thomaskeller

Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

[button-blue url=”//recipeflow.com/recipes-by-chef/thomas-keller-food-recipes/” target=”_self” position=”left”]Recipes by Chef Thomas Keller[/button-blue]

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Alain Ducasse ( born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.

[button-blue url=”//recipeflow.com/recipes-by-chef/alain-ducasse-food-recipes/” target=”_self” position=”left”]Recipes by Chef Alain Ducasse[/button-blue]

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rene_redzepi

René Redzepi (born 16 December 1977) is a Danish chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards, 2011, 2012 and 2014. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavours.

[button-blue url=”//recipeflow.com/recipes-by-chef/rene-redzepi-food-recipes/” target=”_self” position=”left”]Recipes by Chef Rene Redzepi[/button-blue]

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paul-bocuse

Paul Bocuse (born 11 February 1926) is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.

[button-blue url=”//recipeflow.com/recipes-by-chef/paul-bocuse-food-recipes/” target=”_self” position=”left”]Recipes by Chef Paul Bocuse[/button-blue]

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joan-roca

Joan Roca i Fontané (1964, Girona, Catalonia, Spain) is a chef of the restaurant El Celler de Can Roca. He studied in Escola d’Hosteleria de Girona, where later he became a teacher. He worked with his grandparents and parents in their famliy business, a restaurant of traditional catalan cuisine. Today Joan is the chef of his own restaurant, together with his two brothers. Josep (sommelier), and Jordi (pastry chef). He is elaborating traditional cuisine together with avant-garde techniques, which implies research of both modern techniques and traditional recipes. Some of the techniques he uses are Sous-vide, “Perfume-cooking” and Distillation.

[button-blue url=”//recipeflow.com/recipes-by-chef/joan-roca-food-recipes/” target=”_self” position=”left”]Recipes by Chef Joan Roca[/button-blue]

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daniel-humm

Daniel Humm (born 1976) is a Swiss chef and restaurant owner; he is chef/co-owner of Eleven Madison Park and The NoMad in New York City, the former a recipient of three Michelin stars. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors. A native of Switzerland, he was exposed to food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

[button-blue url=”//recipeflow.com/recipes-by-chef/daniel-humm-food-recipes/” target=”_self” position=”left”]Recipes by Chef Daniel Humm[/button-blue]

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yannick-alleno

Yannick Alléno, born on December 16, 1968 in Puteaux,  studied at Santo Dumont High School in Saint-Cloud. At fifteen years old, he started to spend all his time cooking, learning from the very best chefs. He started his career at the Royal Monceau working with Gabriel Biscay before joining the Hotel Sofitel Sèvres close to chefs Roland Durand and Martial Henguehard. When entering Drouant with Chef Louis Grondard, he worked hard to eventually forge his maturity and his discipline.Yannick Alléno is about to break the rules of French cuisine and to take a stand for liberty and culinary creativity. He is the first one to rehabilitate the sauces with a hugh work on them. He launched “Sauces Réflexion d’un cuisinier” where he reveals his new technics of extractions and his modern results. “ Sauces are the expression of an evolved cuisine” adds Yannick Alléno.

[button-blue url=”//recipeflow.com/recipes-by-chef/yannick-alleno-food-recipes/” target=”_self” position=”left”]Recipes by Chef Yannick Alleno[/button-blue]

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Wolfgang-Puck

Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig; July 8, 1949) is an Austrian-born American celebrity chef, restaurateur, and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions.Puck is The Honorary Chair Chef for the “Five Star Sensation” Benefit in Cleveland, Ohio every two years helping to bring $10 million to support The Ireland Cancer Foundation of University Hospitals.

[button-blue url=”//recipeflow.com/recipes-by-chef/wolfgang-puck-food-recipes/” target=”_self” position=”left”]Recipes by Chef Wolfgang Puck[/button-blue]

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Pierre-Gagnaire

Pierre Gagnaire (born 9 April 1950 in Apinac, Loire) is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website Pierre Gagnaire gives his mission statement as the wish to run a restaurant which is ‘facing tomorrow but respectful of yesterday’ (“tourné vers demain mais soucieux d’hier”).

[button-blue url=”//recipeflow.com/recipes-by-chef/pierre-gagnaire-food-recipes/” target=”_self” position=”left”]Recipes by Chef Pierre Gagnaire[/button-blue]

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michel.bras

Michel Bras is a chef from France.

He and his son Sebastien run a hotel-restaurant in Laguiole, Aveyron. Restaurant Bras has had three Michelin stars since 1999.He learned to cook from his mother who still makes the “Aligot” dish with maestria from time to time. His restaurant was voted 7th best in the world in Restaurant (magazine) Top 50 2008.One of his top dish was a chocolate coulant with blue cheese.In 2008, Michel Bras worked with KAI Group (the producers of Shun) to create a custom knife series.

[button-blue url=”//recipeflow.com/recipes-by-chef/michel-bras-food-recipes/” target=”_self” position=”left”]Recipes by Chef Michel Bras[/button-blue]

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heston blumenthal

Heston Marc Blumenthal,  (born 27 May 1966) is an English celebrity chef and proprietor of The Fat Duck in Bray, Berkshire which is one of only four restaurants in Great Britain to have three Michelin stars. The Fat Duck was voted No. 1 in The World’s 50 Best Restaurants in 2006. Blumenthal also owns the restaurant Dinner in London, which has two Michelin stars, and two pubs in Bray, the Crown and the Hind’s Head, which has one Michelin star. As well as inventing a number of recipes that have since entered the mainstream, such as Triple-cooked Chips and soft-centred Scotch Eggs, he is also a keen advocate for the importance of scientific understanding in cooking (for which he has been awarded honorary degrees from Reading, Bristol and London universities and made a Fellow of the Royal Society of Chemistry), and a pioneer of multisensory cooking, foodpairing and flavour encapsulation. He has advanced his ideas in books, two long-running newspaper columns and several TV series.

[button-blue url=”//recipeflow.com/recipes-by-chef/heston-blumenthal-food-recipes/” target=”_self” position=”left”]Recipes by Chef Heston Blumenthal[/button-blue]

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ferran-adria

Ferran Adrià i Acosta (born Fernando Adriá Acosta) is a Spanish chef born on May 14, 1962 in L’Hospitalet de Llobregat (Barcelona, Spain). He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world.Adrià is the author of several cookbooks including A Day at El Bulli, El Bulli 2003–2004 and Cocinar en Casa (Cooking at Home). An art exhibition about Adrià and his restaurant: elBulli: Ferran Adrià and The Art of Food will be hosted at the Somerset House in 2013, and is planned to be hosted at other venues later. The exhibition will be included in a new permanent museum Adrià is set to open at the El Bulli Foundation in 2015.

[button-blue url=”//recipeflow.com/recipes-by-chef/ferran-adria-food-recipes/” target=”_self” position=”left”]Recipes by Chef Ferran Adria[/button-blue]

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Giada-de-Laurentiis

Giada Pamela De Laurentiis ( born August 22, 1970) is an Italian-born American chef, writer, television personality, and the host of the current Food Network television program Giada at Home. She also appears regularly as a contributor and guest co-host on NBC’s Today. De Laurentiis is the founder of the catering business GDL Foods. She is a winner of the Daytime Emmy Award for Outstanding Lifestyle Host, and in 2012 was inducted into the Culinary Hall of Fame.

[button-blue url=”//recipeflow.com/recipes-by-chef/giada-de-laurentiis-food-recipes/” target=”_self” position=”left”]Recipes by Chef Giada de Laurentiis[/button-blue]

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anthony bourdain

Anthony Michael Bourdain (born June 25, 1956) is an American chef, author, and television personality. He is a 1978 graduate of the Culinary Institute of America and a veteran of numerous professional kitchens, including a stint of many years as executive chef at Brasserie Les Halles. Though Bourdain is no longer formally employed as a chef, he maintains a relationship with Les Halles in New York. He is widely known for his 2000 book Kitchen Confidential: Adventures in the Culinary Underbelly, and in 2005 he began hosting the Travel Channel’s culinary and cultural adventure programs Anthony Bourdain: No Reservations and The Layover. In 2013, he joined CNN to host Anthony Bourdain: Parts Unknown.

[button-blue url=”//recipeflow.com/recipes-by-chef/anthony-bourdain-food-recipes/” target=”_self” position=”left”]Recipes by Chef Anthony Bourdain[/button-blue]

 

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emeril-lagasse

Emeril John Lagasse ( born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril, as well as catchphrases such as, “Kick it up a notch!” and “BAM!Lagasse graduated from the culinary school Johnson and Wales in 1978 and became Executive Chef at the Dunfey’s Hyannis Resort in 1979. He was nominated as Chef of the Year in 1983. Many of his restaurants, as well as his corporate office, Emeril’s Homebase, are located in New Orleans. Today, Lagasse is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, Charlotte, and Bethlehem, Pennsylvania.

[button-blue url=”//recipeflow.com/recipes-by-chef/emeril-lagasse-food-recipes/” target=”_self” position=”left”]Recipes by Chef Emeril Lagasse[/button-blue]

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Guy-Fieri

 Guy Fieri ( born Guy Ferry; January 22, 1968) is an American restaurateur, author, game host, and television personality currently working for Food Network. He co-owns five restaurants in California[4] and is known for his television series on the Food Network.By mid-2010, the Food Network had made Fieri the “face of the network.” In 2010, the New York Times reported that Fieri brought an “element of rowdy, mass-market culture to American food television,” and that his “prime-time shows attract more male viewers than any others on the network.”

[button-blue url=”//recipeflow.com/recipes-by-chef/guy-fieri-food-recipes/” target=”_self” position=”left”]Recipes by Chef Guy Fieri[/button-blue]

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mario-batali

Mario Francesco Batali (born September 19, 1960) is an American chef, writer, restaurateur and media personality. In addition to his classical culinary training, he is an expert on the history and culture of Italian cuisine, including regional and local variations. Batali co-owns restaurants in New York City, Las Vegas, Los Angeles, Singapore, Hong Kong and Westport, Connecticut.Batali’s signature clothing style includes a fleece vest, shorts and orange Crocs. He is also known as “Molto Mario”.

[button-blue url=”//recipeflow.com/recipes-by-chef/mario-batali-food-recipes/” target=”_self” position=”left”]Recipes by Chef Mario Batali[/button-blue]

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rachael_ray

Rachael Ray (born August 25, 1968) is an American television personality, businesswoman, celebrity chef and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and three Food Network series (30 Minute Meals, Rachael Ray’s Tasty Travels, and $40 a Day). Other programs to her credit include Rachael Ray’s Week In A Day and the reality format show Rachael vs. Guy: Celebrity Cook-Off. Ray wrote cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006. Ray’s television shows have won three Daytime Emmy Awards.

[button-blue url=”//recipeflow.com/recipes-by-chef/rachael-ray-food-recipes/” target=”_self” position=”left”]Recipes by Chef Rachael Ray[/button-blue]

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alton--brown

Alton Crawford Brown (born July 30, 1962) is an American television personality, celebrity chef, author, actor, and cinematographer. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Brown is also the author of several books on cookery.

[button-blue url=”//recipeflow.com/recipes-by-chef/alton-brown-food-recipes/” target=”_self” position=”left”]Recipes by Chef Alton Brown[/button-blue]

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alice-waters

Alice Louise Waters (born April 28, 1944) is an American chef, restaurateur, activist, and author. She is the owner of Chez Panisse, a Berkeley, California restaurant famous for its organic, locally-grown ingredients and for pioneering California cuisine.Waters opened the restaurant in 1971. It was consistently ranked among the World’s 50 Best Restaurants from 2002 to 2008. Waters has been cited as one of the most influential figures in food in the past 50 years, and has been called the mother of American food. She is currently one of the most visible supporters of the organic food movement, and has been a proponent of organics for over 40 years.

[button-blue url=”//recipeflow.com/recipes-by-chef/alice-waters-food-recipes/” target=”_self” position=”left”]Recipes by Chef Alice Waters[/button-blue]

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tom-colicchio

Thomas Patrick “Tom” Colicchio ( born August 15, 1962) is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Craft and Colicchio & Sons restaurants. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments. He has been the head judge on every season of Bravo reality TV show Top Chef as well as Best New Restaurant which he also executive produces. Colicchio has also been a featured chef on Great Chefs shows.

[button-blue url=”//recipeflow.com/recipes-by-chef/tom-colicchio-food-recipes/” target=”_self” position=”left”]Recipes by Chef Tom Colicchio[/button-blue]

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normand-laprise

Normand Laprise CM CQ (born 1961) is a French Canadian chef and author. He is the owner and head chef of Toqué! and Brasserie T! in Montreal, Quebec, Canada.Laprise worked four years at the restaurant Le Lutétia at the Hôtel de la Montagne in Montreal, after which he had internships in France and the United States. Starting in 1989, he ran restaurant Citrus in Montreal, until its closure four years later. He then attended the Stratford Chefs School in Stratford, Ontario.In June 1993, along with Christine Lamarche, Laprise co-founded restaurant Toqué! on Saint Denis Street in Montreal. Toqué was given a five diamond rating by the American Automobile Association and the Canadian Automobile Association. In January 2004, Toqué relocated to the Centre CDP Capital in the Quartier international de Montréal. To In 2006, Laprise became a Relais & Châteaux Grand Chef.

[button-blue url=”//recipeflow.com/recipes-by-chef/normand-laprise-food-recipes/” target=”_self” position=”left”]Recipes by Chef Normand Laprise[/button-blue]

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Marco-Pierre-White

Marco Pierre White (born 11 December 1961) is a British celebrity chef, restaurateur and television personality. He is noted for his contributions to contemporary British cuisine. White has been dubbed the first celebrity chef, and the enfant terrible of the UK restaurant scene. He was called the godfather of modern cooking by Australian MasterChef (Season 6, Episode 29). White was, at the time, the youngest chef ever to have been awarded three Michelin stars. He has trained chefs such as Gordon Ramsay and Curtis Stone.

[button-blue url=”//recipeflow.com/recipes-by-chef/marco-pierre-white-food-recipes/” target=”_self” position=”left”]Recipes by Chef Marco Pierre White[/button-blue]

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InaGarten

Ina Rosenberg Garten (born February 2, 1948) is an American author, Emmy Award winning host of the Food Network program Barefoot Contessa, and former White House nuclear policy analyst. Known for designing recipes with an emphasis on fresh ingredients and time-saving tips, she has been noted by Martha Stewart, Oprah Winfrey, and Patricia Wells for her cooking and home entertaining. Garten had no formal training; she taught herself culinary techniques, with the aid of French and New England cookbooks. Later, she relied on intuition and feedback from customers and friends to refine her recipes. She was mentored chiefly by Eli Zabar, owner of Eli’s Manhattan and Eli’s Breads, and food-show host and author Martha Stewart. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten then expanded her activities to several best-selling cookbooks, magazine columns, self-branded convenience products, and a popular Food Network television show.

[button-blue url=”//recipeflow.com/recipes-by-chef/ina-garten-food-recipes/” target=”_self” position=”left”]Recipes by Chef Ina Garten[/button-blue]

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david-chang

David Chang ( born August 5, 1977) is a Korean-American chef and entrepreneur. He is the founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in New York City, Momofuku Seiōbo in Sydney, Australia and the Momofuku Toronto restaurants Momofuku Noodle Bar (TO), Nikai, Daishō and Shōtō. In 2009 Ko was awarded 2 Michelin stars, which it has retained each year since. Chang attended Georgetown Prep and then Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI)—now known as the International Culinary Center—in New York City.

[button-blue url=”//recipeflow.com/recipes-by-chef/david-chang-food-recipes/” target=”_self” position=”left”]Recipes by Chef David Chang[/button-blue]

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paula-deen

Paula Ann Hiers Deen (born January 19, 1947) is an American celebrity chef and cooking show television host. Deen resides in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant with her sons, Jamie and Bobby Deen. She has published fourteen cookbooks. Though married in 2004 to Michael Groover, she uses the surname Deen, from her first marriage. Deen’s home business, The Bag Lady, soon outgrew her kitchen. She first moved into the Best Western on Savannah’s southside on Abercorn Street in 1991 with a restaurant called The Lady. In January 1996, Deen opened her restaurant, The Lady & Sons, in downtown Savannah, on West Congress Street. Within a few years, the restaurant moved to the old White Hardware building on Whitaker.

[button-blue url=”//recipeflow.com/recipes-by-chef/paula-deen-food-recipes/” target=”_self” position=”left”]Recipes by Chef Paula Deen[/button-blue]

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jacques-pepin

Jacques Pépin (born December 18, 1935) is an internationally recognized French chef, television personality, and author working in the United States. Since the late 1980s, he has appeared on French and American television and written an array of cookbooks that have become best sellers. Pépin serves as dean of Special Programs at The International Culinary Center, founded as the French Culinary Institute, in New York City. He is an active contributor to the Gastronomy department at Boston University, where he teaches an online class on the cuisine and culture of France along with professor Kyri Claflin of Boston University’s history department. Pépin also writes a quarterly column for Food & Wine and offers an amateur class each semester based on varied culinary topics.

[button-blue url=”//recipeflow.com/recipes-by-chef/jacques-pepin-food-recipes/” target=”_self” position=”left”]Recipes by Chef Jacques Pepin[/button-blue]

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grant-achatz

Grant Achatz (born April 25, 1974) is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine. His Chicago restaurant Alinea has won numerous accolades, and Achatz himself has won numerous awards from prominent culinary institutions and publications including the “Rising Star Chef of the Year Award” for 2003, “Best Chef in the United States” for 2008, and a 2012 “Who’s Who Inductee” from the James Beard Foundation.

In November 2009, Achatz and his Alinea team designed the menu for Ikarus, a restaurant in Salzburg, Austria which brings in a top chef from a different restaurant each month to design the menu for that month and train the staff. Alinea was awarded three stars in the 2011 Michelin Guide for Chicago. It was repeated in 2012 when Alinea was the only restaurant to receive three stars in the 2012 Michelin Guide for Chicago. Achatz’s other restaurants include Next, a restaurant that uses a unique ticketing system in Chicago, and Aviary, a bar.

[button-blue url=”//recipeflow.com/recipes-by-chef/grant-achatz-food-recipes/” target=”_self” position=”left”]Recipes by Chef Grant Achatz[/button-blue]

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Fergus-Henderson

Fergus Henderson (born 31 July 1963) is an English chef who founded St John restaurant on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French. Chefs Anthony Bourdain and Mario Batali have both praised Henderson for his dishes, which optimise British food while making full use of the whole animal. A. A. Gill famously retracted his initial hostility to St John in the Sunday Times.

[button-blue url=”//recipeflow.com/recipes-by-chef/fergus-henderson-food-recipes/” target=”_self” position=”left”]Recipes by Chef Fergus Henderson[/button-blue]

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raymond-blanc

Raymond Blanc (born 19 November 1949) is a French chef born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains. He grew up in Saône, a village just east of there. Today he is one of Britain’s most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat’ Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.

[button-blue url=”//recipeflow.com/recipes-by-chef/raymond-blanc-food-recipes/” target=”_self” position=”left”]Recipes by Chef Raymond Blanc[/button-blue]

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joel-robuchon

Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Paris, Singapore, Taipei, and Tokyo, with a total of 25 Michelin Guide stars among them – the most of any chef in the world.

[button-blue url=”//recipeflow.com/recipes-by-chef/joel-robuchon-food-recipes/” target=”_self” position=”left”]Recipes by Chef Joel Robuchon[/button-blue]

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wylie-dufresne

Wylie Dufresne (born 1970) is the chef and owner of the wd~50 and Alder restaurants in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food. In 2006, Dufresne lost to Mario Batali on Iron Chef America. In 2007, he began making appearances as a judge on Bravo’s Top Chef, which includes season 2, season 4, season 5, season 7 and season 12. He was invited to participate in Top Chef Masters in 2009 where he placed third out of four in the preliminary rounds.

[button-blue url=”//recipeflow.com/recipes-by-chef/wylie-dufresne-food-recipes/” target=”_self” position=”left”]Recipes by Chef Wylie Dufresne[/button-blue]

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Alex-Atala

Alex Atala (Milad Alexandre Mack Atala, born June 3, 1968 in São Paulo, Brazil), is a Brazilian chef who runs the restaurant D.O.M. in São Paulo. In May 2012, D.O.M. was rated the 4th best restaurant in the world by the S.Pellegrino World’s 50 Best Restaurants, published by Restaurant magazine. His establishment also holds the title of “Acqua Panna Best Restaurant In South America.” He’s known for transforming traditional Brazilian dishes, adopting French and Italian culinary techniques to native Brazilian ingredients. Atala also hosts a television show on Brazilian TV channel GNT. In 2013, he founded Atá, an institute about relation with food, with Roberto Smeraldi and Carlos Alberto Ricardo, among others.

[button-blue url=”//recipeflow.com/recipes-by-chef/alex-atala-food-recipes/” target=”_self” position=”left”]Recipes by Chef Alex Atala[/button-blue]

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daniel+boulud

Daniel Boulud born 25 March 1955 in Saint-Pierre de Chandieu in the Rhône (department), France is a French chef and restaurateur with restaurants in New York City, Las Vegas, Palm Beach, Miami, Montreal, Toronto, London, Singapore, and Boston. He is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City. While raised on a farm outside of Lyon and trained by renowned French chefs, Boulud made his reputation in New York, first as a chef and most recently a restaurateur. His management company, The Dinex Group, currently includes six restaurants and Feast & Fêtes Catering. His restaurants include Daniel, DB Brasserie, Café Boulud, DB Bistro Moderne, Bar Boulud, DBGB Kitchen & Bar, and Boulud Sud in New York City. He has also created Café Boulud in Palm Beach.

[button-blue url=”//recipeflow.com/recipes-by-chef/daniel-boulud-food-recipes/” target=”_self” position=”left”]Recipes by Chef Daniel Boulud[/button-blue]

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marcus-samuelsson

Marcus ‘Joar’ Samuelsson (born January 25, 1970) is an Ethiopian-born, Swedish-raised chef and restaurateur. Samuelsson is an advisor to The Institute of Culinary Education in New York City. His restaurant, Red Rooster, opened in December 2010 in Harlem. In March 2011, Red Rooster hosted a fundraising dinner for the Democratic National Committee. President Obama attended the dinner. The $30,800-per-plate event raised $1.5 million. In the fall of 2012, Samuelsson, together with Clarion Hotels, launched a restaurant concept called Kitchen & Table. The concept’s first restaurant opened at Clarion Hotel Arlanda Airport and during 2013 and 2014 it will take place at all Clarion Hotels in Sweden and Norway.

[button-blue url=”//recipeflow.com/recipes-by-chef/marcus-samuelsson-food-recipes/” target=”_self” position=”left”]Recipes by Chef Marcus Samuelsson[/button-blue]

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gaston-acurio

Gastón Acurio Jaramillo (born October 30, 1967) is a Peruvian chef and ambassador of Peruvian cuisine. He is owner of restaurants in several countries and is the author of several books. In Peru he is the host of his own television program and contributes to a few magazines. Gastón Acurio has helped establish Peruvian cuisine and offers typical Peruvian meals in a modern and attractive style. His restaurant franchises focus on a specific category of Peruvian cuisine. Together with his wife Astrid, he managed the restaurant franchise Astrid & Gastón since 1994. It opened in the district of Miraflores in Lima and expanded in Latin America and recently in Europe, opening restaurants in Santiago de Chile, Bogotá, Quito, Caracas, all South America and Europe.

[button-blue url=”//recipeflow.com/recipes-by-chef/gaston-acurio-food-recipes/” target=”_self” position=”left”]Recipes by Chef Gaston Acurio[/button-blue]

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sara-moulton

Sara Moulton (born February 19, 1952) is an American chef, cookbook author and television personality. She was the on-air food editor for Good Morning America, a morning news-and-talk show broadcast on the ABC television network, from 1997 through 2012. She was the chef of the executive dining room at Gourmet for 20 years, a stint that ended only when the magazine ceased publication in 2009. Between 1996 and 2005, she hosted Cooking Live (1997–2002), Cooking Live Primetime (1999) and Sara’s Secrets (2002–2005) on the Food Network, becoming one of the original stars of that cable- and satellite-television channel during its first decade. Moulton is the author of several cookbooks and videos including Sara Moulton Cooks at Home (2002), Sara’s Secrets for Weeknight Meals (2005) and Sara Moulton’s Everyday Family Dinners (2010).

[button-blue url=”//recipeflow.com/recipes-by-chef/sara-moulton-food-recipes/” target=”_self” position=”left”]Recipes by Chef Sara Moulton[/button-blue]

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shannon-bennett

Shannon Bennett (born 23 November 1975 in Melbourne)is an Australian chef and author. He is best known as the head chef of restaurant Vue de monde, at Melbourne’s Rialto Tower. Bennett also owns and operates several other hospitality venues in Melbourne – Vue Events at Rialto, The Lui Bar, Bistro Vue and Café Vue in four locations – and has written six books. He has appeared on a number of Australian food television shows and he is a brand ambassador for Miele and Audi.

[button-blue url=”//recipeflow.com/recipes-by-chef/shannon-bennett-food-recipes/” target=”_self” position=”left”]Recipes by Chef Shannon Bennett[/button-blue]

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rocco-dispirito

Rocco DiSpirito (born November 19, 1966) is an American chef based in New York City.DiSpirito was born in Queens, New York City, New York. He graduated in 1986 from the Culinary Institute of America in Hyde Park, New York, and in 1990 from Boston University with a bachelor’s degree in business. DiSpirito is known for his Italian-American cuisine and his innovative fusion cooking.

[button-blue url=”//recipeflow.com/recipes-by-chef/rocco-dispirito-food-recipes/” target=”_self” position=”left”]Recipes by Chef Rocco Dispirito[/button-blue]

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paul-kahan

Paul Kahan Born: 1962, Chicago, Illinois, United States. Executive Chef/Partner Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and most recently Nico Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

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jose-andres

José Ramón Andrés Puerta (born 13 July 1969), known as José Andrés, is a Spanish American chef often credited for bringing the small plates dining concept to America. He owns restaurants in Washington DC, Beverly Hills, Las Vegas, South Beach and Dorado. José Andrés is chair of the advisory board for LA Kitchen, a social enterprise in Los Angeles, California that works to reduce food waste, provide job training, and increase access to nutritious food.

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juan_maria_arzak

Juan Mari Arzak Arratibel (born July 31, 1942) is a Spanish chef, the owner and chef for Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as “signature cuisine, Basque cuisine that’s evolutionary, investigatory, and avant-garde.”

[button-blue url=”//recipeflow.com/recipes-by-chef/juan-mari-arzak-food-recipes/” target=”_self” position=”left”]Recipes by Chef Juan Mari Arzak[/button-blue]

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