Judge Eric Ripert - Ripert is grateful for his early exposure to two cuisines — that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17 he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier. In 1989 Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s — and the world’s — great chefs. In 1995 at just 29 years old, Ripert earned a four-star rating from The New York Times. Ten years later and for the fourth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star. In 1997 GQ named Le Bernardin the best restaurant in America, and in 2007, the magazine named Le Bernardin one of “Seven Food Temples of the World.” In 2005, New York magazine declared Le Bernardin the No. 1 restaurant in the city, awarding it five stars in its inaugural restaurant rating issue – a position it holds today. Also in 2005, Bon Appetit declared Ripert’s Butter-Poached Lobster with Tarragon and Champagne its “Dish of the Year.” Le Bernardin continues to receive universal critical acclaim for its food and service. The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005, 2006, and 2007. The Zagat Guide has recognized the restaurant as the “Best Food” in New York City for the last seven consecutive years. In 1998, the James Beard Foundation named Le Bernardin “Outstanding Restaurant of the Year” and Eric Ripert “Top Chef in New York City.” In 1999, the restaurant received the “Outstanding Service” award from the Beard Foundation and in 2003 the Foundation named Ripert “Outstanding Chef in the United States.” Ripert has served as guest judge (and “fan favorite”) on Bravo’s Top Chef for four seasons In fall 2008 Ripert published On the Line, his second cookbook with Artisan. In 2002, Artisan published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar, and writer Michael Ruhlman that was selected by Newsweek as one of its best books of the season. In September 2009 AVEC ERIC, Ripert’s first TV show premiered on PBS. Ripert is the Chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.
Bios for the cheftestants are:
Tracey Bloom - AGE: 33
HOMETOWN: Shortsville, NY – currently resides in Atlanta, GA
PROFESSION: Executive Chef, Table 1280
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: English pea salad
Named one of 2008’s “Top 25 Chefs in Atlanta” by The Sunday Paper, Tracey is well known in the Atlanta culinary scene and is currently the Executive Chef at Table 1280, where she shows off her expertise in both the sweet and savory side of culinary arts. After graduating from the Culinary Institute of America, she decided to go down South to launch her culinary career as the opening Pastry Chef at the award winning Sia’s Restaurant in Duluth, GA. Tracey then joined the Buckhead Life Restaurant Group spending most of her time at 103 West under Chef Gary Donlick, before moving on to work as Sous Chef at Asher Restaurant in Roswell, GA, Oscar’s Restaurant in College Park, GA, and Luma in Winter Park, FL. She would have her last meal with Stevie Nicks and she would prepare Turkey salad sandwiches and homemade lemonade.
Timothy Dean - AGE: 39
HOMETOWN: Washington D.C. – currently resides in Baltimore, MD
PROFESSION: Chef/Owner, Prime Steak House
CULINARY EDUCATION: Howard University
FAVORITE RECIPE: Soft Shell Crab Tempura with Virginia Ramps, Morel Mushroom and Garlic Confit Emulsion
Timothy spent 12 years working on and off with the late, great chef Jean-Louis Palladin, first at Jean-Louis in the famed Watergate Hotel and later as Chef de Cuisine at Palladin in New York City. Currently the Chef and owner of Prime Steak House in Baltimore and Prime Steak House by Timothy Dean, which is slated to open this summer in Washington, DC, his first job in a kitchen was dishwasher. He has worked alongside other notable chefs including Alain Ducasse, Roberto Donna, Guenter Seeger and Patrick Clark. A graduate of Howard University, he was named the university’s Young Entrepreneur of the Year in 2000. His favorite dishes are Maine lobster with mac & cheese and shaved black truffles and pan seared Hudson Valley foie gras with rhubarb and 20-year-old Port wine sauce.
Tiffany Derry - AGE: 26
HOMETOWN: Beaumont, TX – currently resides in Dallas
PROFESSION: Executive Chef, Go Fish Ocean Club
CULINARY EDUCATION: AOS, The Art Institute of Houston
FAVORITE RECIPE: Spring risotto
Tiffany, a native Texan, definitely flaunts the “Don’t Mess with Texas” attitude. She began working in the kitchen when she was 15 at IHOP where she learned speed, and by 17, her leadership skills in the business were evident as she became the youngest person to ever be in management there. She competed in ACF competitions to help pay for culinary school where she finished in the top of her class. In addition, she received her seafood training from Houston’s Pesce Restaurant while still in school. Shortly after graduation, she went on to become the Executive Sous Chef of Grotto Cucina. Next, she returned to the Art Institute of Houston to do her other passion, teach culinary. In 2008, she was named Executive Chef of the Dallas hotspot Go Fish Ocean Club, which has received many accolades. Dijon, Creole mustard, champagne vinegar, kosher salt and Creole seasoning are the five ingredients she always has on hand.
Tamesha Warren - AGE: 24
HOMETOWN: Christ Church, Barbados – currently resides in Washington, DC
PROFESSION: Sous Chef, The Oval Room
CULINARY EDUCATION: AOS, The Art Institute of New York City
FAVORITE RECIPE: White asparagus soup
Born and raised in Barbados, Tamesha graduated from The Art Institute of New York City where she was on the President’s List. She went on to work at the world famous Jean Georges restaurant in NYC and was honored with gold and silver medals from the American Culinary Federation. Tamesha is currently the Sous Chef at The Oval Room, one of “Washington’s Power Restaurants,” located next to the White House and owned by Ashok Bajaj, one of the Capital’s biggest restaurateurs. Interested in playing with molecular elements, Tamesha cooks modern American food with French and Asian influences and is sure to bring a youthful, modern edge to the competition.
Stephen Hopcraft - AGE: 40
HOMETOWN: Cleveland, OH – currently resides in Las Vegas, NV
PROFESSION: Executive Chef, Seablue at the MGM Grand
CULINARY EDUCATION: AOS, California Culinary Academy in San Francisco
FAVORITE RECIPE: Agholitti, a small pasta filled with goat cheese tossed in olive oil and tomato water.
Over-the-top and without a filter, Stephen has spent more than 12 years establishing new restaurants nationwide for award-winning chef and restaurateur Michael Mina. Currently the Executive Chef at Mina’s Seablue, the AAA Four Diamond restaurant at the MGM Grand Hotel in Las Vegas, he has also worked alongside other high-profile chefs including Thomas Keller and Charlie Trotter. A proud father of 14-month-old twins, Stephen’s style is all about putting a playful twist on classic dishes to create cutting-edge food.
Lynne Gigliotti - AGE: 51
HOMETOWN: Philadelphia, PA– currently resides in Highland, NY
PROFESSION: Assistant Professor, Culinary Institute of America
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Anything with peas and asparagus
A chef for over 30 years, Lynne is currently an Assistant Professor at the CIA where she teaches Cuisines of Europe and the Mediterranean as well as Garde Manger in the college’s degree programs, Lynne previously was the Chef/Owner of Grappa, which was featured in Atlanta Magazine’s “Best of 1999” and named an Outstanding Restaurant in the 2001 Zagat Guide Atlanta. She has a solid practical background but was also lucky enough to become chef tournant for Guenter Seeger at the Ritz Carlton in Atlanta. She single-handedly built her catering and consulting business from a party for 10 people into a half a million dollar upscale off premise catering business. She was also the owner/operator of Grapevine Café and worked for the late esteemed Jean-Louis Palladin at the Watergate Hotel in Washington, DC. For the past few years, she has been active and interested in Sustainable agriculture and seafood.
Kevin Sbraga - AGE: 31
HOMETOWN: Willingboro, NJ – currently resides in Willingboro, NJ
PROFESSION: Executive Chef, Rat’s Restaurant at the Grounds for Sculpture
CULINARY EDUCATION: BS, Culinary Arts from Johnson and Wales in Miami, FL
FAVORITE SIMPLE SPRING RECIPE: Asparagus and morels
A self-proclaimed “beast in the kitchen” with unrivaled knife skills, Kevin is currently the Executive Chef at Rat’s at the Grounds for Sculpture in Hamilton, NJ, which is managed by Stephen Starr. After earning his BS of Culinary Arts from Johnson and Wales in Miami, Kevin went on to become the Chef de Cuisine at The Grill at Philadelphia’s Ritz-Carlton Hotel and was included in the 2007 list of “Top 10 Chefs” by Philadelphia Style magazine. In 2008, Kevin served as the Culinary Director of Garces Restaurant Group and was named winner of Best Meat Presentation at Bocuse d’Or USA. This African American, Italian chef declares he’s the “Barack Obama of the cooking game” and wants to prove that “he can.”
Kenny Gilbert - AGE: 36
HOMETOWN: Euclid, OH – currently resides in Telluride, CO
PROFESSION: President/Owner, Passionate Culinary Enterprises LLC; Chef/Partner, G’s Restaurant Group
CULINARY EDUCATION: Pennsylvania Institute of Culinary Arts
FAVORITE RECIPE: A tomato and mozzarella salad with an onion marmalade
Kenny is the President/Owner of Passionate Culinary Enterprises and Chef/Partner for G's Restaurant Group. His cuisine ranges from American Regional, Japanese, Thai, Vietnamese, Italian, Middle Eastern, Indian, Native American, Moroccan and African. After graduating from the Pennsylvania Culinary Institute, Kenny went on to become a Chef de Cuisine at the young age of 23 at The Grill at The Ritz-Carlton in Amelia Island, FL, a AAA Five Diamond Restaurant, and the youngest African-American chef ever to run a Ritz-Carlton Hotel restaurant. An intense and no-nonsense chef, Kenny once split his pants open while cooking a 10-course meal and didn’t even blink an eye. If he could have his last meal with anyone, it would be President Obama, and he would prepare a modern American Southern meal.
Kelly LIken - AGE: 33
HOMETOWN: Pittsburgh, PA – currently resides in Vail, CO
PROFESSION: Chef/Owner, Restaurant Kelly Liken
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Parmesan-mascarpone tortellini with spring vegetables and crispy artichokes
Graduating first in her class at the Culinary Institute of America, Kelly is one of the country’s most promising female chefs. In 2008, she was featured in Bon Appetit’s “Women Chefs: The Next Generation” and was a 2009 and 2010 James Beard Semi-Finalist for Best Chef Southwest. A small town girl at heart, she has passed up on offers from heavyweight chefs including Charlie Trotter and Daniel Boulud to stay in Colorado where she feels grounded. Kelly cooks seasonal American cuisine with a strong commitment to locally sourced organic ingredients. She loves to make soup, lamb and anything grilled.
John Somerville - AGE: 42
HOMETOWN: Ohio -- Currently resides in West Bloomfield, MI
PROFESSION: Chef de Cuisine, The Lark
CULINARY EDUCATION: BS In Engineering, University of Michigan
FAVORITE RECIPE: Spiced Spring cucumbers with dill
Growing up in rural Ohio, John developed an appreciation for farm fresh ingredients at a young age. He attended the University of Michigan and earned a degree in Engineering before deciding to pursue his culinary dream. In 1994, he joined The Lark as a Garde Manger, working his way up the ladder to his current position as Chef de Cuisine. He has received two James Beard Nominations for Best Chef: Great Lakes (2008 and 2009) and is recognized as one of the best chefs in the greater Detroit area. His philosophy is “spreading the infectious spirit of cooking!”
Jaqueline Lombard - AGE: 33
HOMETOWN: Grew up in Boston, MA – currently resides in Brooklyn, NY
PROFESSION: Chef/Owner, Jacqueline Lombard Events
CULINARY EDUCATION: French Culinary Institute, WSET, The Sommelier Society of America
FAVORITE RECIPE: Summer Corn Risotto with Butter-Poached Lobster, Black Truffles and Green Onions
Jacqueline is a private chef, sommelier and event producer whose company, Jacqueline Lombard Events, caters to both private and corporate clients nationwide, including Balenciaga, Glamour, Jil Sander, Miele USA, Osklen, Bergdorf Goodman, Barterhouse Imports, Stella McCartney, Wines of Argentina, ViniPortugal, and Wine Enthusiast Magazine, among many others. Her chic, seasonal and sustainable approach to her work has garnered her praise for both the quality of her food, wine education and business practices. Recently Jacqueline revived the venerable Florent restaurant as Executive Chef of Gansevoort 69. Currently she is working on an exciting new concept, serving as Executive Chef of Leña in New York City. Jacqueline is also the Dining & Wine Editor of the NYHerald.com.
Ed Cotton - AGE: 32
HOMETOWN: Boston, MA – currently resides in New York City
PROFESSION: Executive Chef, Plein Sud at the Smyth Hotel
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Fresh Farm Egg Ravioli with a silky English pea puree, spring onion fondue and crispy pancetta
In high school Ed got an early start on his culinary career working for acclaimed chef Todd English at Olives, where he began to hone his knife and pastry skills before helping open Figs in Wellesley, MA. After culinary school he rejoined English working at Olives in Boston and Las Vegas. After spending a year out west, he returned to Boston to become the Executive Sous Chef at the award-winning No.9 Park in Beacon Hill, working alongside Barbara Lynch. From there, he set his sights on the Big Apple where he landed a job with Daniel Boulud at db Bistro Moderne and Daniel. For more than five years, he worked with Boulud, helping him open eateries across the country. Before joining Plein Sud earlier this year, where he has been cooking up a storm, Ed was the Chef de Cuisine at BLT Market and loves to make any dish with rabbit.
Arnold Myint - AGE: 32
HOMETOWN: Nashville, TN
PROFESSION: Chef/Owner, Cha Chah, PM, and Suzy Wong's House of Yum
CULINARY EDUCATION: Culinary Arts Diploma, Institute of Culinary Education
FAVORITE RECIPE: Anything with peas
Inspired by his mother who has run a successful restaurant for over 30 years, Arnold is the Executive Chef and owner of three popular restaurants in Nashville: Cha Chah, which was voted Best New Restaurant by Nashville Scene (2009), Suzy Wong's House of Yum and PM. Once a competitive professional figure skater, Arnold is also an expert mixologist, savvy event planner, and has been known to appear as Suzy Wong herself to promote his latest concept. Arnold's culinary approach is mirrored by his colorful life.
Angelo Sosa - AGE: 35
HOMETOWN: Durham, CT
PROFESSION: Chef/Owner, Xie Xie
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Steamed madai snapper with lily bulbs
Angelo, who opened his Asian-influenced sandwich restaurant
Xie Xie (“thank you” in Mandarin) in July 2009, has worked with some of the best chefs and restaurateurs in the world. Early in his career, he met Jean-Georges Vongerichten who became his mentor, and went on to work for him at Jean Georges, Dune and Spice Market, where he served as Executive Sous Chef. Shortly thereafter, he was invited by Alain Ducasse to create a special seasonal menu at his Paris restaurant Spoon Food & Wine, the first American to receive such an honor. Angelo, who also created the menu for Buddakan, the Stephen Starr hotspot restaurant in NYC, always has salt, Japanese fish sauce, cinnamon, green cardamom and lily bulbs handy in the kitchen.
Angela Curto-Randazzo - AGE: 39
HOMETOWN: Vero Beach, FL – currently resides in Miami, FL
PROFESSION: Chef/Owner, Talula Restaurant and Creative Tastes Catering
CULINARY EDUCATION: AOS, Culinary Institute of America
FAVORITE RECIPE: Fresh berries with zabaglione
Andrea has been a rising star in the culinary world ever since she graduated from the CIA with honors. After working in the kitchens at Tribeca Grill and Aja in NYC, she returned to Miami where she worked at The Heights and Wish. In 2000 during her tenure at Wish, she was named one of Food & Wine Magazine’s “Best New Chefs.” In 2003 she and her husband Frank opened their own restaurant, Talula, which was named “The Place To Be Now” by The New York Times. A mother of 3, she counts chocolate pudding, ice cream and popcorn with Raisinettes among her favorite indulgences.
Amanda Baumgarten - AGE: 27
HOMETOWN: Los Angeles, CA – currently resides in Los Angeles
PROFESSION: Consultant
CULINARY EDUCATION: Le Cordon Bleu in London
FAVORITE RECIPE: Roasted baby lamb with pomme cocotte persillade
A Los Angeles native, Amanda attended Le Cordon Bleu in London and went on to work at four different Michelin-starred restaurants including La Tante Claire and Le Gavroche in London and Melisse and Patina in L.A. From there, she went onto become Executive Sous Chef of Paperfish before joining Ford’s Filling Station as Executive Sous Chef. Currently a consultant, Amanda is a gifted butcher with a distinct sense of flavor and style and loves to make any meat on the bone, but her favorite dish to prepare is Boudin Noire with vanilla-scented apple chutney.
Alan Reznik - AGE: 33
HOMETOWN: Brooklyn, NY – currently resides in Hollywood, CA
PROFESSION: Executive Chef, Ivan Kane’s Café Was
CULINARY EDUCATION: AOS, Le Cordon Bleu in Las Vegas, NV
FAVORITE RECIPE: Avocado panna cotta with pickled ramps and tomato
Growing up in Brooklyn, the son of a first-generation European family, food was an integral part of Alex's early life. Watching his Russian mother and grandmother cooking in preparation for the daily ritual of good food and conversation set Alex on a path towards creative cooking. After travelling extensively throughout Europe, Alex found himself working in Las Vegas at the legendary, five-star restaurant, Lutece. During his tenure as chef at multiple Bally's/Paris resort restaurants, Alex met famed nightlife entrepreneur Ivan Kane. The two discovered a shared philosophy for great food and impeccable service. Thus was born Hollywood's Cafe Was. Alex's philosophy is to marry local, seasonal ingredients with classic French techniques to create honest Californian bistro cuisine.