208319 Tue Mar 09 02:10:48 -0800 2004 5 18 Manhattan 0 1109755 Forgetting the restaurant, just focusing on the COOKING CHEF... who are your favorite active NYC Chefs today ? At "haute" level, all cuisines. Tue Mar 09 02:10:48 -0800 2004 0 Chicago Mike 1 1109757 In this order: Dan Barber/Mike Anthony Laurent Tourondel David Bouley Tue Mar 09 07:38:52 -0800 2004 1109755 0 cabrales 1 1109847 David Burke is doing some great things at his new restaurant. Tue Mar 09 15:38:27 -0800 2004 1109755 0 City Chef 2 1109852 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. Tue Mar 09 15:54:37 -0800 2004 1109847 0 Steph 1 1109974 Eric Ripert of Le Bernardin David Bouley Does Thomas Keller count or is he considered an import? :) Wed Mar 10 01:26:33 -0800 2004 1109755 0 dt 2 1109975 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" Wed Mar 10 01:43:38 -0800 2004 1109974 0 Chicago Mike