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6 recipes by Michael Leviton

• Lebanese Chicken Salad
• Leviton's Cauliflower Vichyssoise
• Lobster and Green Bean Salad with Lemon-Tarragon Dressing
• Provençal-Style Calamari Salad with Gremolata
• Summer Berries with Goat Cheese Cream
• Summer Greens and Herbs with Roasted Beets and Hazelnuts

WHERE ARE THEY NOW?

In addition to his position as executive chef at Lumière, Michael Leviton is working on a combination restaurant/clothing boutique named Achilles, which will open in fall 2007 in Boston's Fort Point Channel neighborhood. In addition, Leviton is working on a prepared-food shop just down the road from Lumière.

Won Best New Chef at: Lumière, West Newton, MA

Why Because he strives for simplicity, paring extraneous elements from his French-influenced dishes.

Born Chicago, 1965.

Experience Elka in San Francisco; Le Bernardin and Le Cirque in New York City; Up Stairs at the Pudding in Cambridge, MA.

First cooking teacher His mother.

Culinary antithesis His mother. Roberta Leviton wrote a low-cholesterol kosher cookbook--"the two things that my cooking is not. Since leaving home, I've made up for lost time with pork and shellfish."

Ingredient he has a crush on Wolffish. "It's got an all-crustacean diet, so it's incredibly sweet, but it's one of the ugliest fish you've ever seen. It's got big buck teeth to catch shrimp with."

Hobby Rock climbing. "When we signed the loans on the restaurant, I had to promise not to do it anymore."

Trend he hates The rage for flavored foams. "The potential for abuse has been realized very quickly."

Vices "I nip at cookie dough. And I love a good chocolate malted."

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