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REGIONAL CHEFS 2004

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