Top Chef Masters - Meet the Chefs
Topolobampo, which opened in 1989, is also a 4-star fine-dining Mexican restaurant.
Bayless has appeared in a number of television shows including The Today Show, Good Morning America and Martha Stewart Living. In addition to his appearances, he has contributed to Saveur and written for Food & Wine, Martha Stewart Living, Fine Cooking and Travel & Leisure. Bayless's own show; PBS's Mexico One Plate at a Time is now in its 7th season.
Competing for: Frontera Farmer Foundation
From Bravo Bio -Sweden native Nils Noren attended his hometown Culinary School in Gavle before developing culinary expertise in several of Stockholm’s finest restaurants, including Restaurant Riche and Restaurant KB. He moved to the United States to accept a position at New York’s Aquavit, working as chef de cuisine alongside Marcus Samuelsson before being promoted to executive chef in 2003. Noren currently serves as Vice President of Culinary Arts for The French Culinary Institute’s culinary, pastry, bread and Italian food departments. In a 2008 survey of 40 top New York chefs, Noren was voted "The chef that should have gotten an award by now, but hasn't."
Competing for: Friends of The FCI
From Bravo Bio -Lachlan Mackinnon Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine.
Mackinnon Patterson continued to hone his culinary skills working under owner and chef Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at the celebrated The French Laundry in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey. Stuckey and Mackinnon Patterson own Frasca Food and Wine in Boulder, Colorado, with cuisine inspired by the Friuli-Venezia Giulia region of northeast Italy. Mackinnon Patterson’s food is heralded by many as the best in Colorado, and he’s got the awards to prove it. He was named one of Food & Wine Magazine’s Best New Chefs in July 2005 and won 2008 Best Chef: Southwest from the James Beard Foundation.
Competing for: The Children's Hospital
Chef Michael Schlow - Massachusetts
From Bravo Bio -It’s an understatement to say that Michael Schlow has a passion for food. He began his culinary journey when he traded a baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. In 2000, Schlow won the James Beard Award for “Best Chef in the Northeast” and his restaurant Radius in Boston was named “Best New Restaurant” by Food & Wine.
His favorite chefs are Craig Shelton, Jean Louis Palladin, and Joel Robuchon. Schlow authored a cookbook in 2005 called It’s About Time, is a regular contributor to culinary publications and has appeared on numerous national cooking shows.
Competing for: Cam Neely Foundation
Labels: Top Chef Masters