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


Age: 40
Home Town:
Poughkeepsie, NY
Favorite Ingredient:
baby organic vegetables
Signature Dish:
pan-seared New Zealand John Dory (accompaniments change seasonally)
Daniel Boulud

Designing his menu according to what his foragers bring him, Studio executive chef James Boyce stays committed to the seasons and his local terroir. Of course, his Southern California setting at Montage Resort & Spa helps—he has access to immaculate produce year-round. That could translate into an appetizer of three different heirloom tomatoes, paired with three different salts. Or perhaps a wild mushroom ravioli in fall with an artichoke barigoule and roasted maitake. Not interested in the eclectic wine list? Chef Boyce will prepare a range of alcohol-free fruit coolers and herbal infusions to pair with your dinner. The ingredients are local but his creativity draws from as many countries as there are diasporas in Orange County.

Crab Fillets

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GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.