“Whenever I go to a restaurant I don’t know, I always ask to meet the chef before I eat. For I know that if he is thin, I won’t eat well. And if he is thin and sad, there is nothing for it but to run.”
Fernand Point (1897 – 1955) was the French chef and restaurateur considered to be the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. He was not a skinny cook!
” … a curious food man … With a chef’s hat full of wit, a sparkling eye, a light hand to lift his glass, he is a swashbuckler of the drip pans, a juggler of pots, and a poet of stews … He is a host of eternity, a kind of Medici of food. He pushes a button, and presto … “
Robert Courtine, Feasts of a Militant Gastronome, Morrow, 1974.
Acclaimed chef Patricia Yeo is a native of Eugene, Oregon with a doctorate in biochemistry. She is currently the chef of Om Restaurant & Lounge in Cambridge, Massachusetts.
The French-born Pierre Koffmann has spent the largest part of his kitchen career in the United Kingdom, awarded the coveted three Michelin stars at his restaurant La Tante Claire in London. He is currently the head chef of Koffmann’s at The Berkeley Hotel in Knightsbridge.
Thomas Keller is an American chef and restaurateur who came to prominence for his acclaimed Napa Valley restaurant, The French Laundry in California.
Gordon Ramsay is a Scottish celebrity chef, restaurateur, and television personality. Love him or hate him on TV, it’s good to be reminded that the man does know how to cook. His restaurants have been awarded 15 Michelin stars in total and currently hold 14. His signature restaurant in Chelsea, London, has held 3 Michelin stars since 2001.
The Australian chef Tony Bilson began his extraordinary career with the ground-breaking Sydney restaurant Bon Gout in the early 70s. His biography Insatiable: My Life in the Kitchen was published by Murdoch Books in 2011.