Sean Brock

Charleston, SC

I greatly admire Sean’s dedication and passion for his style of cooking. His restaurant Husk is a celebration of Southern Ingredients. As he says, “If it isn't from the South, it isn't coming though the door."

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Marco Canora

New York, NY

Another fierce competitor on our season of The Next Iron Chef, Marco is a chef, restaurateur and cookbook author. Check out his New York City restaurant Hearth for seasonally inspired, simply delicious Italian cooking.

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Craig Deihl

Charleston, SC

One of the South’s most talented young chefs, Craig is the Executive Chef at Cypress and a James Beard Award-finalist. He’s noted for his global fusion cuisine and devotion to sustainable, farm-fresh food products. I particularly appreciate his house-made salamis and other cured meats.

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Elizabeth Falkner

San Francisco, CA

Elizabeth is an inspiration and great friend. Known for her trail-blazing work as a pastry chef, she’s also quite the amazing chef. You can sample all her experience when in San Francisco. Check out Orson, (as in Orson Welles) her hip SOMA industrial warehouse restaurant and bar with some of the best cocktails in the city and a modern comfort menu. Also, her newly relocated Citizen Cake in Pacific Heights.

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Marc Forgione

New York, NY

The winner of our season of The Next Iron Chef, and as great a person as he is a chef. "Forge" has a long history cooking in New York City, and it shows through his laid-back, yet high- style, approach to New American cuisine.

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Gracie’s

Providence, RI

Every year I have a blast cooking at an annual event with the team at Gracie’s, where Chef Matthew Varga creates inventive, ever-changing seasonal menus from local ingredients.

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Bill Kim

Chicago, IL

I never leave unsatisfied from either of Bill’s two Chicago restaurants. He’s helped pioneer the movement of classically trained chefs creating fast casual concepts. Urbanbelly reimagines noodles, dumplings, and rice dishes. Belly Shack inventively ties together Asian and Latin cuisine, a nod to his wife's Puerto Rican heritage.

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Michael Laiskonis

New York, NY

He’s the Executive Pastry Chef at one of the world’s greatest restaurants, Le Bernardin, and was named the James Beard Foundation’s 'Outstanding Pastry Chef' in 2007 for a reason.

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Chef Edward Lee

Louisville, KY

I love how Edward brings classic training, signature style and Asian soul and influence to the south. His restaurant alone is worth a trip to Louisville.

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Simon Majumdar

Such a great personality, Simon. He’s a noted Next Iron Chef judge, ferocious food authority and author whose blog recounts his desire to “go everywhere and eat everything” with his older brother in words and blurry pictures. It is now in its sixth year and is visited by thousands of readers every week.

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George Mendes

New York, NY

My fellow competitor on Top Chef Masters, George loves to take the flavors of his Portuguese upbringing and re-interpret them with a modern, free-spirited approach. His restaurant Aldea is another not-to-miss when in New York.

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Eric Ripert

New York, NY

One of my favorite people in food, Eric has become well-known worldwide for his many TV appearances. He’s great on camera and even better in the kitchen at his amazing restaurant, Le Bernardin, which has maintained its status of excellence for more than 20 years. Le Bernardin continues to receive critical acclaim for its food and service, including top rankings in the Zagat guide and since 2005, the much- coveted award of three Michelin stars.

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Michael Symon

Cleveland, OH

Michael was a tough love judge on our season of The Next Iron Chef and he sure knows his stuff. He grew up in a Greek and Sicilian family in Cleveland and now creates boldly-flavored, deeply satisfying dishes at four different restaurants throughout America’s heartland.

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Ming Tsai

Boston, MA

Ming and I had a great time doing battle against each other on The Next Iron Chef. Next time you are planning a trip to New England, be sure to include his Blue Ginger in your travel plans for amazing East-West cuisine.

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