Top Chefs for 2012
Home  LuxeEpicure Top Chefs for 2012 |
William Bradley
Contemporary French
"I’m really not a fan of anything that is a trend because that just means it has a beginning and an end. What is exciting for me is to look towards the bounty of the seasons..."
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Chris Yeo
Asian Fusion
"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..."
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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."
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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. "
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Jose Andres
International
"I believe innovation and technology has been huge for the restaurant industry. I put full screens in my kitchens..."
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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."
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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."
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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."
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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."
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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."
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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."
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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."
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