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

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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RESTAURANT AWARDS 2014

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.