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Won Best New Chef at: Babette's, Sonoma, California (closed)

Where are they now?

In 2004, Patterson cowrote Aroma: The Magic of Essential Oils in Food & Fragrance, about the con-nection between taste and smell, an idea that has influenced all of his restaurants, from Babette's to Elisabeth Daniel to his most recent venture, Coi. The small French restaurant, which he opened in the spring of 2006 after leaving San Francisco's Frisson, serves globally inspired dishes like steak with yuzu kosho (a spicy, chutney-like Japanese condiment), cipollini-onion confit and sage, flavored with the infused oils for which Patterson has become famous.

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