"Singapore is a melting pot of so many wonderful flavors...the flavors from Malaysia, Indonesia, China, India and Nonya cultures also have made a big impact on me over the years..."
Tony Gemignani Italian
"I always wanted to be an artist growing up. I always wanted to draw and be creative, but I wasn’t great translating that onto paper. That artistic side of what I wanted to do on paper translates to what I want to do on a plate."
Todd English International
"Inspiration is everywhere but you have to open up your senses to it. It comes from being aware of my surroundings and what’s around me at any given time. "
Jose Andres International
"I believe innovation and technology has been huge for the restaurant industry. I put full screens in my kitchens..."
Missy Robbins Italian
"I definitely have a really linear style and when I think about the things I like in design, art and furniture, they all sort of coincide: modern, clean lines-- minimalism."
Jean-Georges Vongerichten French
"Traveling is an inspiration. I'm going to China in two weeks, and I'll go back with 30 new ideas for New York. I've traveled recently to Bora Bora, Istanbul, Paris...but always, my focus is on the plate."
Rick Bayless Latin
"I cook fairly simple at home—anything from the garden when I can. I don't have a favorite. I am always moving forward with creating new things."
Wolfgang Puck International
"I started as a chef at the age of 14 and even before that, I worked with my mother who was a professional chef at a resort hotel in Austria. So I think the early love for good food started around that time."
Michael Mina Contemporary American
"The best part is the gratification that you give people through dining memories and experiences. And food breaks all of society's barriers in that it's something that everyone has in common — so it's great to be a part of that."
Masa Takayama Japanese
"I don't think about anything, you know. The only thing I can focus on is all the different ingredients. Actually the ingredients are my teachers."
Aliya LeeKong Exotic American
"It's funny, I think the most rustic food, something that would come out of grandma's kitchen, is the most beautiful! I love the food to speak for itself and be at its most natural on the plate."
Jason Tilman French
"I am inspired by the seasons and combine this with my "Perfect Bite" philosophy to enhance the tastes, balance the flavors and create harmony with the seasons."
Olivier Reginensi FRENCH
"Many years of work with different talented chefs have inspired me, and taught me to be what I am as a chef today."
David Myers French
"In college, I was intent to major in International Business but that soon derailed. Realizing that valuable study time was often whiled away experimenting in the kitchen, I acknowledged that I was destined for another career."
Brian Malarkey CONTEMPORARY AMERICAN
"The hearty and seasonal food in the Northwest has greatly influenced my cooking, as well as everything that the Oregon coast has to offer—crab, salmon, blackberries, huckleberries and wild mushrooms to name a few."
Karen & Quinn Hatfield Pastry | Contemporary American
"We were both heavily influenced by our years working in NY. You have the most concentrated amount of super talented people in the country, if not the world. It was the defining point of our careers."
Bruce & Eric Bromberg Japanese | Contemporary American
"Ice cream sandwiches and cupcakes are also popping up all over the place on casual and gourmet menus alike. There is no doubt that 2012 will continue to bring some new & improved versions of some good old American dishes."
Rich African mahogany paneling and warm lighting from one-of-a-kind art deco chandeliers set the tone for a comfortably elegant evening (unless it's a lively, social atmosphere you seek, in which case our sophisticated bar might be your destination). Our
Eleven Madison Park is located in a landmark art deco building with soaring 35-foot ceilings and a view of Madison Square Park. We offer an intimate bar featuring 35 wines by the glass as well as seasonal classic and proprietary cocktails. The second floo
Restaurateur Stephen Starr and Nuevo Latino superstar Chef Douglas Rodriguez pair up in this bold new venture with a Cuban Vibe. Enjoy delicious dishes infused with the sensuous flavors of Cuban cuisine in a vibrant atmosphere reminiscent of Old Havana.
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