Restaurant Gayot Regional Chefs 2004 Restaurants Reviews

2004 RESTAURANT ISSUE
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REGIONAL CHEFS 2004

Inspired by an abundance of local produce and driven to serve food brimming with flavor, the following five chefs wave flags for their regions when they sit down to write their menus. They also spend time out with the farmers, fishers and livestock producers to determine the course of what will come through their kitchen door. From heirloom tomatoes, to Spanish mackerel to Belle Rouge chickens, these chefs are taking full advantage of the unique produce their corners of the country have to offer.

To learn more about each chef, click on the profiles:

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