Rick Bayless, ’88
Bayless’s monomania for Mexico is one reason American home cooks appreciate chiles and the diversity of Mexican cooking. He helped start the trend at Frontera Grill and Topolobampo, in Chicago, and with his six cookbooks and six seasons of the PBS series Mexico—One Plate at a Time.
Frontera Grill’s shrimp with tomatillo salsa. fronterakitchens.com.
- Hall of Fame: 50 Best New Chefs
- 50 Hall of Fame Best New Chefs: Entrepreneurs
- 50 Hall of Fame Best New Chefs: Hometown Heroes
- 50 Hall of Fame Best New Chefs: Monogamists
David Bouley, ’89
Twenty years ago, Bouley first introduced the country to New American classics like tomato water and organic ingredients. Today the Manhattan-based chef is still innovative, staging experimental Japanese cooking demos at his Test Kitchen and seamlessly combining market-driven dishes with sushi at his tiny restaurant Upstairs.