Manhattan Chef Geniuses
Forgetting the restaurant, just focusing on the COOKING CHEF... who are your favorite active NYC Chefs today ? At "haute" level, all cuisines.
Tips for Dining, Eating, and Food Shopping in Manhattan
Results will be limited to the last year and sorted newest first.
Forgetting the restaurant, just focusing on the COOKING CHEF... who are your favorite active NYC Chefs today ? At "haute" level, all cuisines.
Chicago Mike
Mar 09, 2004 02:10AM
Planning Meals for New York in December: La Grenouille, Craft, Jean Georges.. so many to pick from and not too many days! (116 replies)
Le Bernardin, the New York restaurant scene. (27 replies)
please don't judge me because i'm from LA :( (25 replies)
Just wondering... Old NYC Restaurants (29 replies)
Who are the top 10 chefs who are actually working most days in their restaurants? (15 replies)
Chicago foodie visit - need lineup help (9 replies)
Restaurants everyone loves--except you (316 replies)
TOP "essential" New York Restaurants $ to $$$$ (227 replies)
3 Week Chowfest; Help!!! (203 replies)
Yasuda Sushi~reservations essential? (49 replies)
How to Make an Easy Miso Marinade
How to Clean a Rack of Lamb with String
How to Sous Vide an Egg at Home
Story
The Year in Food 2006
Story
The CHOW 13
Recipe
Roasted Cod with White Beans, Tomato, and Truffle Oil
Story
Tony Bourdain Would Pimp for Prada
Story
The Year in Food 2007
|
|
|
About/Contact CHOW | Site Map | Newsletters | Mobile | Tags | Feedback | Site Talk | Chowhound : Guidelines : Manifesto : FAQ
Popular on CBS sites: SEC Football | NFL | Video Game Cheats | iPhone | Video Game Reviews | Notebooks | Antivirus Software
About CBS Interactive | Jobs | Advertise
© 2009 CBS Interactive Inc. All rights reserved. | Privacy Policy (UPDATED) | Terms of Use

In this order:
Dan Barber/Mike Anthony
Laurent Tourondel
David Bouley
Permalink | Reply
David Burke is doing some great things at his new restaurant.
Permalink | Reply
There really aren't that many chefs who I will follow, at this point. It's hard to find innovative cooking, right now, since everyone is on the mac&cheese-for-$20 kick. Even Ducasse is serving homey comfort foods at Mix.
I respect David Burke tremendously, but I don't think his food is "new." It's still presented beautifully, but the combinations are not fantastic.
Patricia Yeo did great things at AZ and Jean-Georges continues to impress, even if he's spreading himself a little thin with all of his new ventures. I'm also very pleased with Michael Lomonaco at Noche - I think his food is fresh, elegant, fun and flavorful.
Permalink | Reply
Eric Ripert of Le Bernardin
David Bouley
Does Thomas Keller count or is he considered an import? :)
Permalink | Reply
Does Thomas Keller count or is he considered an import? :)
**********************
IMO he counts as long as he's in the kitchen! The plan was he would be at Time Warner for a few months while they "renovate" French Laundry...
But I'm looking more for discussion about "working chefs" than for "off-premise executive chefs"... make it easy and say "chefs in the kitchen 50% or more of the time"
Permalink | Reply