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
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In this order:
Dan Barber/Mike Anthony
Laurent Tourondel
David Bouley
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David Burke is doing some great things at his new restaurant.
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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.
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Eric Ripert of Le Bernardin
David Bouley
Does Thomas Keller count or is he considered an import? :)
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Does Thomas Keller count or is he considered an import? :)
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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"
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