Graham Elliot Bowles
Why Because his cooking is personal, delicious and adventurous—and he's brave and talented enough to turn oats into an improbably wonderful side dish for quail.
Born Seattle, 1977.
Education Johnson & Wales University, Norfolk, VA.
Experience The Mansion on Turtle Creek, Dallas; Charlie Trotter's and TRU, Chicago.
Most humbling moment "At Charlie Trotter's, I sent out a vegetable terrine with the plastic wrap still on. Charlie made me go out to the dining room and apologize."
Favorite warm-weather activity Foraging for wild mushrooms, asparagus and ginger. "I tell guests it was picked 100 yards outside of the restaurant."
Ingredient obsession Unusual spices, like black cardamom, fenugreek and amla (Indian gooseberry).
What he loves about his menu "Jackson House's owner, Carl Delnegro, really believes in me. If I wanted to juice a beef tenderloin and serve a glass of it, Carl would say 'Great.'"
Favorite kitchen tools A small offset spatula and a Palm Pilot. "It's awesome for helping me keep track of different vendors, plus orders and schedules."
Most memorable meal The 50-course 20th-anniversary dinner at Spain's El Bulli in 2002.
Won Best New Chef at: The Jackson House Inn; Woodstock, VT
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