Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Adam Horton

Chef Adam Horton of the Saddle Peak Lodge Saddle Creek Lodge in Los Angeles

Horton, a 2004 graduate of Le Cordon Bleu California in Pasadena, apprenticed at Saddle Peak Lodge before moving to Europe to gain hands-on training. Abroad, he made the rounds, cooking at Restaurant Gordon Ramsay on Royal Hospital Road in London, as well as Le Moulin de Mougins, La Palme d'Or, Taillevent and Troisgros. Back in the U.S., chef Horton spent several months at Mélisse in Santa Monica before making a circular journey to his extern site in 2006—Saddle Peak Lodge. Now just 25 years old, Adam's obvious passion for the property and its game-oriented menu coupled with his unique experience give him a leg up to carry on the traditions, spirit and excellence that are the essence of this historical destination restaurant.

The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.

(Updated: 10/17/08 SN)

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

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