Location: San Francisco
Why He's Amazing: He's the mad genius of handmade pasta, creating primi like Meyer lemon spaghetti and mustard capellini. The minute Accarrino leaves his kitchen, he heads to his Napa Valley garden, where he experiments with fruits and vegetables at every stage of ripeness.
Quintessential Dish: Smoked fettuccine with bacon, sea urchin and quail egg.
Culinary School: The Culinary Institute of America, Hyde Park, NY.
Restaurant CV: Olives, Oceana, RM Seafood, Per Se, Craft, Craftsteak, Craftbar, New York City; Craft Los Angeles.
Alternative Career Choice: Growing up, Accarrino wanted to be a professional cyclist. A tumor in his leg forced him to change his plans. He spent two years at home recovering and watching Julia Child and Jacques Pépin, and decided he wanted to become a chef.
All-Time Favorite Cookbook: The French Laundry Cookbook by Thomas Keller.