1.Thomas Keller: Chef / Owner; French Laundry, Per Se and Bouchon
Thomas Keller is responsible for bringing the American culinary scene to the world wide forefront. He established the true American market cuisine that became so refined it was able to put French Laundry and Per Se in the top 50 restaurants in the world. Thomas Keller has a passion for true perfection on the plate, as well as in his ingredients used. Many have tried to replicate, few come close . . .
2.Masaharu Morimoto: Chef Owner; Morimoto and Morimoto XEX
Masaharu Morimoto is the chef that brings true passion for detail to the American culinary scene. After working as chef for some of the most influential Japanese restaurants in America, Morimoto started working on the hit show "Iron Chef". Not being a fan of the clique "Celebrity Chef", Morimoto breaks the mold with his amazing, cutting edge Japanese fusion cuisine that has influenced many chefs to push the bar of perfection! And he is by far the baddest ass chef on the list! Who else can wear a kimono and look so hard?!
3.Wylie Dufresne: Chef / Owner; wd-50
Wylie Dufresne is responsible for bringing molecular gastronomy to light in the states. After working for legend chef Jean Georges Vongerichten in various Michelin starred restaurants, Wylie has created a cuisine all of his own. Using various chemical reactions and non-typical cooking techniques, Wylie's food is something of a culinary wonderment. He might be the smartest or nerdiest chef on the list, but his food is amazing in it's own right!
4.Paul Kahan: Chef / Partner; Blackbird, Avec and Publican
Paul Kahan may be the least familiar chef on this list. He flies under the radar for a few reasons, the first being his food is SIMPLE! Without recreating the wheel, Paul creates food that is approachable to the common palate, yet will blow the most discerning tongues out of the kitchen. Blackbird is his place to create simple yet extremely refined food; Avec is a little less refined yet still detail driven; Publican focuses on his "Holy Trinity", Pork, oysters and beer! His work with charcuterie is outstanding considering sausage making is almost a lost art. Paul brings simplicity to the list while still producing food that makes him a national contender.
5. Eric Ripert: Executive Chef; Le Bernadine
Eric Ripert is a French born chef that now oversees the kitchen at restaurant Le Bernadine. Eric brings an intense, eclectic and almost over the top vision of what french food should be. His specialty is using various seafood offerings to create dishes that give Le Bernadine a Michelin three star rating; one of four restaurants in NYC to hold that rating. Eric brings the attention to detail, traditional french influence and use for ingredients that are almost unobtainable for your average run of the mill chef.
Honorable Mention:
Dan Barber - Blue Hill at Stone Barns, New York
Charlie Trotter - Charlie Trotter - Chicago
Paul Bertolli - Former Chef Chez Panisse and Cookbook Author
Rick Tramato - Tru, Chicago
Bradley Ogden - Lark Creek Restaurant Group
