He has also studied extensively in Europe and Asia to bring back fresh and innovative ideas for your table. Fraser opened his first restaurant, Boxer, in 1995 earning glowing reviews from both local and national media. and an M.A. Chef Bowlin was born in Tulsa, Oklahoma where he spent many years cultivating his talents for cooking. His passion for food and for the restaurant industry shows no signs of slowing down.Burke graduated from the Culinary Institute of America and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. When not cooking, Sandoval is passionate about training the chefs of the future.

Chef Kirk received tremendous media attention and awards under her leadership, including the Five Diamond award for two consecutive years, four stars in Toronto Life. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." She’s also still tinkering with the right kind of permanent shift for Beast and Expatriate. Going back to her roots and passion for cooking, Chef Kirk is an advocate for supporting local farmers and growers, those who give top chefs the best quality products with which to cook: Locally grown, harvested and raised, cooked to perfection with heart.Nick Lama’s passion for food began at a young age while watching his mother and grandmother prepare dinner for their family and accompanying his father to work at his family’s seafood market. Drew graduated from the California Culinary Academy in 1997.

In 2009 Naomi opened Beast, modeled somewhat on her experience with Ripe. He plans on applying those lessons as Chef de Cuisine at Euclid Hall Bar & Kitchen.Pierce is married and lives in south Denver with his wife Lindsey and their 15-year-old Siamese cat Moxie. Naomi Pomeroy and her sous chef Mika Paredes first welcomed customers to Beast on September 27, 2007. When finishing high school, he considered going to culinary school, but was deterred from doing so by his family. Cory Chunn, originally from Lewes, Delaware started working in kitchens at the age of nine. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. Professional training at the Institute of Culinary Education soon followed. In 2000, Yoon struck out on his own by renovating his favorite local dive bar, Father's Office, where he trailblazed the gastropub movement in L.A. and beyond. There, Vinson challenged himself every night and gained the confidence to run a successful, busy restaurant. That early lesson would ultimately become Curtis' ethos and the foundation of his culinary career.After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius, Marco Pierre White, at Café Royal, Mirabelle.

He lives in Garrison, 60 miles north of New York City, and spoils his wife, Jessica, with a home-cooked meal at least once a week.

Cory Chunn, originally from Lewes, Delaware started working in kitchens at the age of nine. "Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Like the food, drinks will be similarly classic with a few back-pocket tricks, pulling inspiration from the ‘40s, as well as Japan’s multifaceted bar culture — “classics with little updates and flavor combinations that are interesting, but nothing fucking molecular,” Pomeroy says. Roasting pork bones for bolognese sauce, slowly simmering handmade meatballs and braciole, sweating garlic and red pepper flakes in the most flavorful olive oil for the broccolini; this was the true start of Vinson’s culinary career. Kitchen stints as diverse as Le Manoir aux Quat Saison in Oxford, England, Willie G's and other chain operations in Denver led Pierce to the kitchen of Rioja as a line cook where he told the other cooks he would be sous chef in just a few weeks. Curtis developed Kitchen Solutions, a line of sleek and functional cookware, in 2007 after spending thousands of hours with home cooks in their own kitchens. Chef Howe delivered a rating of 28 in In his current role, Chef Howe oversees F&B operations at all existing operations, while supporting the concept development and opening of new restaurants. His experience at the restaurant inspired him to enroll in the Culinary Institute of America in New York, which opened up doors for him with positions at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox in Los Angeles. In 1996, Fada went on to the famous San Domenico New York, Tony May's restaurant on Central Park South in Manhattan. In spite of being straight A student and superior number cruncher, he just didn’t feel that academics were the right fit for him. Burke has been honored with Japan's Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA's August Escoffier Award. When not cooking, Sandoval is passionate about training the chefs of the future. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer.Two-time runner up Bryan Voltaggio is the only chef who has competed on Blurring the lines between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today.