National Chefs




*Texas Cooks!* will feature award-winning national chefs and other celebrity guests including: John Ash Floyd Cardoz Robert Del Grande Dean Fearing Gale Gand Paula Lambert Walter Potenza Stephan Pyles Kent Rathbun Kevin Rathbun Carol Ritchie Grady Spears Susan Spicer Allen Susser Gale Gand Host of Food Networks "Sweet Dreams" James Beard Award winner Owner of Tru in Chicago Gale's desserts have consistently received stellar reviews. Pat Bruno, the restaurant critic for the Chicago Sun-Times, has declared Gale, "one of the best pastry chefs in the United States" and Phil Vettel, the restaurant critic for the Chicago Tribune, has called her desserts "sensational, sinful and oh-so satisfying." Even Esquire's John Mariani proclaimed effusively, "...every dessert I tried was poetic. They should be: "They are made by the city's best pastry chef, Gale Gand." In 1994, Gale received the Robert Mondavi Award for Culinary Excellence. That same year, she and partner Rick Tramonto were named among the Top Ten Best New Chefs by Food & Wine. Gale and Tramonto were nominated for the 1998 James Beard Awards for Best Chefs in the Midwest and also nominated for the 2000 James Beard Awards with Tru for the Best New Restaurant Award. Further nominations for the 2000 James Beard Awards include Gale for Outstanding Pastry Chef Award and Gale and Tramonto's cookbook Butter Sugar Flour Eggs for the Best Cookbook Award in the Baking and Desserts category. She won the Dolce Outstanding Pastry Chef Award at the 2001 James Beard Awards. She started her own catering company and also worked three years at the Strathallen Hotel in Rochester, NY. There she met chef and mentor Greg Broman and future partner Tramonto. Gale traveled to Europe for pastry classes at La Varenne in Paris and to experience the foods of France. In 1985, Gand and Tramonto moved to New York City. At Gotham Bar & Grill, her desserts were awarded three stars by The New York Times critic Bryan Miller. Gale and Tramonto returned to Chicago, where Gale worked at four-star Charlie Trotter's. The two then teamed up with Henry Adaniya to open Trio. After two years, Gale and Tramonto opened Brasserie T in Northfield, Illinois, a brasserie serving robust French/American food. Since Tru's opening in May 1999, Gale has again brought her fresh ideas and innovative presentations to four-star dining. And as host of Food Network's Sweet Dreams, she continues to showcase her dizzying array of delicious desserts. Allen Susser James Beard Award winner Owner Chef Allen's in Miami Frequent guest of Good Morning America and the Today Show Cookbook author Chef Susser graduated in 1976 at the top of his class from the New York City Technical College, Restaurant Management School. He received his Bachelors Degree in Hospitality, from Florida International University in 1978 (School of Hospitality Management, graduate with honors). He is also the recipient of the Ward Arbury Award and Alumni of the Year in 1993. Chef Allen fulfilled an ambition and personal goal with tenure in the kitchens of Le Bristol Hotel in Paris and Le Cirque Restaurant in New York. Allen immediately identified South Florida's natural resources as a fountainhead for unique culinary combinations. While working at the Turnberry Isle Resort, he invented and explored the possibilities of juxtaposing fresh local fish and tropical fruits. Adapting his training and technique in the creative inquisitive manner of a master and visionary, Chef Allen synthesized the essence of his adopted region. His dramatic translation of the bounty of South Florida's foodstuffs became NEW WORLD CUISINE, an innovative signature and important contribution to American Culinary craftsmanship. Chef Allen's Restaurant has won accolades from local and national food writers: Food and Wine Magazine named Allen Susser as Best New Chef in America in 1991. Time Magazine called Allen's cuisine "a New World marvel". Bryan Miller of The New York Times named Allen Susser "the Ponce de Leon of New Floridian cooking" and notes that "Susser's background could be seen in his tightly focused cuisine". The Miami Herald, gave Chef Allen's their highest rating of exceptional, in their current review and noted: "... Chef Allen remains a pinnacle, a summit..." Paula Lambert Cheese Maker and entrepreneur Owner of the Mozzarella Company Chosen by James Beard Foundation Who's Who of Food and Beverage Author of The Cheese Lovers Cookbook and Guide Ms. Lambert is a cheese maker and entrepreneur. In 1982 she founded the Mozzarella Company, a small cheese factory in Dallas. Her hand-crafted, award-winning cheese are sold throughout the United States to restaurants, hotels and gourmet shops as well as to cheese lovers at her factory shop in the Deep Ellum section of Dallas. Since 1982 the Mozzarella Co. has grow n from making a very small amount of fresh mozzarella to producing a long list of specialty gourmet cheeses. In 1997 the Mozzarella Co.made over a quarter of a million pounds of handmade cheeses. Over the years the cheese have become famous. They have been featured in publications such as Gourmet, Food and Wine, Bon Appetite, and the New York Times. Lambert's cheeses have been served at the Academy Awards, to presidents and to royalty and have won many prestigious awards. Ms. Lambert was chosen by the James Beard Foundations Who's Who of Food and Beverage in America" She is only the fourth Texan to join this prestigious list. Ms Lambert takes an active part in many professionals, cultural and community organizations. She served as chairperson of the Dallas/Fort Worth chapter of the American Institute of Wine and Food for many years. She is also serves on the boards of the International Association of Culinary Professionals and the Les Dame d' Escoffier International. Lambert was chosen for Who's Who of Food and Wine in Texas in 1998 and received the Roundtable for Women in Food service's Pacesetter Awards in 1992. Kent Rathbun James Beard Award winner Owner of Abacus in Dallas Texas Selected as Friend of James Beard Appeared repeatedly on Chef du Jour and Ready Set Cook Nothing can touch Kent Rathbun's passion for cooking . . . except the satisfaction it brings to all that experience his taste sensations. Rathbun's ,a 2002 James Beard nominee, gourmet delights have impressed many: Julia Child praised the meal he prepared for her; he has cooked at the James Beard House on two occasions, has once been selected as a "Friend of James Beard" and the James Beard Foundation chose Rathbun as one of seven American chefs to cook at its 1995 fund-raising event. Kent has hosted Tim Mondavi, Winegrower and Managing Director of the Robert Mondavi Winery, at his home. He has repeatedly appeared as a featured chef on the TV Food Network's "Chef du Jour" and "Ready Set Cook" and has also appeared with his equally famous brother, Chef Kevin Rathbun; Rathbun has been featured in the High Profile section of The Dallas Morning News; and has been the guest Chef for Crystal Cruise Lines. In January 2001, Kent catered for 20,000 hungry inaugural ball attendees in Washington, D.C. These are just a few of the many credits on Chef Rathbun's resume. In 1990, Dean Fearing, Executive Chef of the elegant five-diamond, five-star Mansion on Turtle Creek, lured Rathbun to Dallas to serve as his Senior Sous Chef. Two years later, Rathbun was offered his own kitchen and the Executive Chef title at the redesigned Landmark Restaurant in the Dallas Melrose Hotel. It was while at the Landmark he was able to make annual trips to visit the restaurant's owners in Bangkok, Thailand. In turn, Rathbun was asked to cook for the flagship of the Dusit Hotel Company in Bangkok where he created a blend of Texas cuisine with local flavors. His experimentation and research allowed him to develop a spectacular menu of New World cuisine, drawing on Southwestern, Mediterranean and Cajun/Creole influences with an Asian flair. In the fall of 1995, Rathbun accepted a new challenge-- that of catering. As Executive Chef and General Manager of Dani Special Events, he built a strong team, which was his key to proving to the world that catered food could be every bit as good as that which is freshly prepared in restaurants. In 1998, Chef Rathbun decided to follow his dream-- establishing his own world class restaurant, Abacus--. The Abacus kitchen is a European styled line, without limitations. From wok's, smoker and wood burning grill to pizza oven and in-house pastry shop, Rathbun's kitchen has it all, enabling him to prepare any type of global cuisine in his own, renowned, eclectic style. Floyd Cardoz Co-Owner of Tabla in New York City Four-star Review in Daily News Three-star Review in New York Times At New York's Tabla restaurant, Chef Cardoz has ingeniously reinvented the concept of fusion fare by marrying seasonal Indian spices with market-fresh American Produce. The Bombay-born Cardoz applies the transcendent, multi-layering spicing of Indian Cookery to familiar Western ingredients, from Maine lobster to beef short ribs. While attending culinary school in Bombay, Cardoz apprenticed at the Taj Mahal Intercontinental Hotel, and later moved to Switzerland to broaden his skills. By day he attended Les Roches, a hotel management and culinary school in Bluche, and by night At Tabla, a joint venture with multiple James Beard award winner Danny Meyer, he has expanded that reputation with is unique perspective and command of Far Eastern spices and condiments. In his four-star, "awesome" review in the Daily News, Daniel Young wrote that Cardoz's kitchen "triumphs…. creating compositions unlike anything you've seen or tasted before". In her three star New York Times review, Ruth Reichel agreed, adding, "the flavors are so powerful, original and unexpected that they evoke intense emotions." Walter Potenza Director of the Etruia International Cooking School Host of two Cooking Shows: Flavors & Knowledge and Stir it up Born in Giulianova Abruzzo, Italy, Chef Potenza immigrated to the United States in 1972 at the age of 19, and led some of the finest restaurants in New England before opening his first restaurant in 1988. He is the director of the Etruia International Cooking School in Gubbio, Italy and his articles have been feature in Italian Gastronomic magazines and on the internet He is the host of two televised cooking shows:" Flavors & Knowledge" on ABC and "Stir it up" on Cox cable. He is a teacher of ding etiquette to elementary schools and is currently in the process of opening the first cooking school for children in New England. Chef Potenza is a member of 16 culinary organizations worldwide, including the International Association of Culinary Professionals (IACP) and "The Italia A Tavola" committee a non-profit organization created specifically for the preservation and diffusion of the Italian culture in America. Italia A Ravola stage fund raising events, and the proceeds are offered to student for their advancement in the culinary world. He is also the leader of the Chef Association of Rhode island, which provides continuing education and development for its members who are engaged in the areas of culinary education. As a consultant on new product development, Chef Potenza also serves on the Freschetta Culinary Council. His culinary specially is in terracotta cookery and food with a historical connection. " I personally enjoy a style of cuisine that reaches for the past. Trends come and go but traditions will be here forever. I made a step forward in cooking by going back in time and to me it means very much". Kevin Rathbun Chef/Partner of Nava and Bluepointe selected "Rising Star Chef of the Year 1994" by the James Beard Foundation. Appeared as a featured chef on The TV Food Network, guest chef on The Today Show, PBS' "Great Chefs of the Southwest", Entertainment TV ("E"), CNN-TV, and numerous local television and radio programs. Kevin Rathbun, Chef and Partner within the prestigious Buckhead Life Restaurant Group (BLRG) in Atlanta, has incredible passion for his work. His passion encompasses the creativity of the craft and art of cooking, as well as the satisfaction he feels when guests enjoy the flavors and experience of the restaurants. Considered one of the country's true "chef personalities," Kevin is the Chef/Partner of BLRG's renowned Nava and Bluepointe (sister restaurants include Pano's & Paul's, 103 West, Buckhead Diner, Chops, The Lobster Bar, Pricci, Veni Vidi Vici, Atlanta Fish Market, Buckhead Bread Company & Corner Café, ). Born, raised and educated in Kansas City, Missouri, Kevin grew up in a restaurant family with his mother, Pat, who was honored as the first female restaurant captain in Kansas City in 1975. His brother, Kent, is also a highly respected chef in Dallas. Kevin began his career as a dishwasher, and then at age 14 took on cooking responsibilities with a focus years beyond his age. It was not long before he realized he was destined to work in the kitchen of exciting restaurant concepts. Chef Kevin's professional journey more formally began when Bradley Odgen, Executive Chef of the acclaimed American Restaurant, seeked his culinary services. During his six years with Ogden, Kevin also went to culinary school in Kansas City, Kansas, and attained his Associates Degree in Hospitality Management. Next, Kevin worked for the famous Brennan family at Brennan's of Houston's for three years and Commander's Palace in New Orleans for four years, both in sous chef roles. Brennan's then corporate chef, the one and only Emeril Legasse, offered him the latter position. Then Kevin was sought by Stephen Pyles at the celebrated Baby Routh in Dallas, where he eventually took over the reins as Executive Chef for seven years. In 1994, Chef Kevin was lured to Atlanta by nationally renowned restaurateur Pano Karatassos of the BLRG. He was originally handpicked to be Chef/Partner of the now critically acclaimed Nava, an upscale southwestern-style restaurant. Notably, under Chef Kevin's guidance, Nava was selected as one of Esquire's "Top New Restaurants" in 1995, and has held a secure spot in Zagat Guide's "Top Three Restaurants in Atlanta" for five consecutive years. In 1999, Rathbun accepted a new challenge from Pano to work with him on a five million-dollar new contemporary American-Asian concept called Bluepointe. Since opening, it has been a smashing success, and is viewed as a jewel in the array of top Atlanta restaurants - already touted as Food & Wine and Atlanta Magazine's "Best New Restaurant", plus Esquire and USA Today's "Top Ten New Restaurants in the United States", as well as Zagat's "Top Newcomer" winner. In addition, Chef Kevin's honors have been many and his charitable efforts are significant. He was selected a 1994 "Rising Star Chef of the Year" by the James Beard Foundation. He has repeatedly appeared as a featured chef on The TV Food Network ("Chef Du Jour", "Ready Set Cook", and "Cooking Live" programs), and has been a guest chef on The Today Show, PBS' "Great Chefs of the Southwest", Entertainment TV ("E"), CNN-TV, and numerous local television and radio programs. He has been highlighted in Bon Appetit, Food &Wine, Southern Living, Gourmet, Chefs Magazine, and has had recipe inclusions in several national published cookbooks. He has also been an active leader and a major fundraiser in a number of diverse charitable and civic organizations including SOS (Share Our Strength), Taste of the NFL, Atlanta's Table, and the March of Dimes. He has been a spokesperson for the Cervena Venison Council and Aztec Grills, and develops recipes for Delta Air Lines' international flight menus. Dean Fearing Executive Chef of The Mansion on Turtle Creek Father of Southwestern Cuisine winner of The James Beard Foundation Restaurant Award in 1994 for “Best Chef in the Southwest” Mobil “Five-Star Award” from 1995-2000 Such notable personages as Her Majesty The Queen of England and Presidents George Bush and Bill Clinton have expressed delight upon tasting the Southwestern cuisine prepared by Dean Fearing, Chef of Rosewood Hotels & Resorts’ The Mansion on Turtle Creek in Dallas. Chef Fearing, regarded as the “Father of Southwestern Cuisine,” was at the forefront of developing the new cuisine genre when he became The Mansion's executive chef in 1985. Unrelentingly creative, the exuberant Chef Fearing, winner of The James Beard Foundation Restaurant Award in 1994 for “Best Chef in the Southwest” and the Mobil “Five-Star Award” from 1995-2000, creates new dishes each week. Most begin with seasonal native ingredients complemented by an intriguing array of flavors from around the world. The result is both exotic and harmonious. Drawing inspiration from the backyard barbecues he knew as a child, he recently presented a plate composed of Hot Smoked Pecan Red Snapper on Creamy Spinach Casserole with Hushpuppy Shrimp and Tomato Chutney. These adventurous specials are offered on The Mansion's menu along with Chef Fearing's now-classic signature dishes such as Warm Lobster Taco with Yellow Tomato Salsa and the world renowned Tortilla Soup. Classically trained at the Culinary Institute of America, Fearing began his career at The Maisonette in Cincinnati, followed by The Pyramid Room at The Fairmont Hotel in Dallas. When The Mansion on Turtle Creek opened in 1980, Fearing came to the restaurant as executive sous chef, a position he resigned to become chef and part owner of the wildly successful Agnew's restaurant, in Dallas, the home of Southwestern cuisine. There, his daring experiments with products and ideas indigenous to the Southwest drew the attention of Craig Claiborne, then food editor at The New York Times, sparking the beginning of his rise to international prominence. Shortly thereafter, Dean Fearing returned “home” to The Mansion on Turtle Creek, this time in the position of executive chef. A decade and countless culinary awards later, including the coveted Mobil “Five-Star Award,” Dean buzzes around both kitchen and dining room in chef's whites and brightly hued Lucchese cowboy boots. Dean Fearing is clearly in his element. He continues to develop Southwestern cuisine, using all varieties of home-grown peppers, dried chilies, jicama, cilantro, tomatillos, Texas wild game, birds and venison. Influenced by extensive travel, Fearing infuses his culinary creations with concepts and techniques he’s discovered from every corner of the world. Presentation is sophisticated and colorful. "It's visually stimulating," says Fearing, who subscribes to the Asian tenet of pleasing the eye as well as the palate. Fearing, when not stirring pots, plays progressive Texas country music on his Collings guitar with his group, The Barbwires. Born in Eastern Kentucky, this son of an innkeeper was raised with grandmothers who really knew how to handle a black iron skillet. As all-American as he is, his life is modeled after that of the Master Chefs of France. "It's typical for a Master Chef to work at the same restaurant for 30 years, where their fortunes are intertwined with those of the restaurant. I expect to be at The Mansion for many, many years." Fearing has two cooking shows under his belt, Television Food Networks’ “Entertaining at Home with Dean Fearing” and "Dean's Cuisine," airing regionally each week on Dallas' FOX Television. The author of two cookbooks, The Mansion on Turtle Creek Cookbook and Dean Fearing's Southwest Cuisine: Blending Asia and the Americas, he freely dispenses the much-requested recipes from kitchen of The Mansion. Says Dean Fearing, "I can always create another one." Susan Spicer Owner of Spice, Inc., a specialty food market featured in Travel and Leisure, Food & Wine, and Good Housekeeping and the New York Times recipient of the James Beard Award for Best Chef, Southeast Region 1993 Mondavi Culinary Excellence Award Susan Spicer began her classical French training in New Orleans as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979. After a 4-month "stage" with Chef Roland Durand (Meilleur Oeuvrier de France) at the Hotel Sofitel in Paris in 1982, she returned to New Orleans to open the 60-seat bistro "Savoir Faire" in the St. Charles Hotel as chef de cuisine. In 1985, she traveled extensively in California and Europe for six months, returning to work in the kitchen at the New Orleans Meridien Hotel's "Henri" (consultant chef, Marc Haeberlin of l'Auberge de l'Ill). In 1986, she left to open the tiny "Bistro at Maison de Ville" in the Hotel Maison deVille. After nearly four years as chef, she formed a partnership with Regina Keever and in the spring of 1990 opened "Bayona" in a beautiful, 200 year-old Creole cottage in the French Quarter. With solid support from local diners and critics, Bayona soon earned national attention and has been featured in numerous publications from Food and Wine, Gourmet, Food Arts and Bon Appetit to Travel & Leisure, Restaurant Business, Gault et Millau's Best of New Orleans and many more. Susan has been guest chef at the James Beard House, on Cunard's Sea Goddess II, the Oriental Hotel in Bangkok, on local and national television and for countless charity events in New Orleans and around the country. In May, 1993 she was the recipient of the James Beard Award for Best Chef, Southeast Region and in 1995 was chosen for the Mondavi Culinary Excellence Award. Bayona was featured as one of Restaurants & Institutions magazine's 1996 Ivy Award winners and received "5 Beans", the highest rating, from the New Orleans "Times Picayune". The 1997, 1998, and 1999 Gourmet magazine's "Top Tables" reader's polls listed Bayona in the top five restaurants in New Orleans. While remaining chef/partner of Bayona, in December of 1997, Susan opened Spice, Inc., a specialty food market with take-out food and cooking classes. As of May of 1998, Spice, Inc. has been featured in Travel and Leisure, Food & Wine, and Good Housekeeping and the New York Times featured Chef Spicer on the cover of its food section. Robert Del Grande Executive chef and partner of the renowned Cafe Annie in Houston Best Restaurant Houston 1999 Best Wine List in Houston appeared PBS production "Cooking with Master Chefs," featuring Julia Child Has been featured in numerous publications including Cooking with Master Chefs", Julia Child Robert Del Grande, one of the celebrated chefs of America, is the executive chef and partner of the renowned Cafe Annie in Houston, TX. Robert was born in 1954. He received his B. S. in Chemistry and Biology from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside in 1980. In 1981, while courting Mimi Kinsman (now Mimi Del Grande), Robert ventured to Houston where Mimi was visiting her sister and brother-in-law Candice and Lonnie Schiller. There, Robert began experimenting in the kitchen of the Schiller’s restaurant, Cafe Annie. Robert remained in Houston and soon became the Executive Chef of Cafe Annie. He has since figured prominently in the historical revision of American cooking, indelibly changing the culinary landscape with his use of the tastes and flavors of the Southwest. Robert and Mimi Del Grande and Candice and Lonnie Schiller are also the founders and partners in several other ventures: • Cafe Express is a sporty yet sophisticated cafe offering "Good Food Fast" as an antidote to the fast food culture. Cafe Express now has six locations in Houston, three in Dallas and plans for more throughout the country. Nation's Restaurant News recently named Cafe Express one of the 12 "Hottest Concepts" in the United States. • Taco Milagro is the newest concept and offers Robert's vision of Mexican cuisine in Texas. Robert has received numerous culinary awards and honors including: • Food & Wine – Best Restaurant Houston 1999 • Food & Wine – Best Wine List Houston 1999 • America's Top Tables – Gourmet 1999, 1998 and 1997 • Chef of the Year – 1998 Culinary Award • The DiRoNa Award – Distinguished Restaurants of North America 1997 • The James Beard Award 1992 • The Ivy Award – Restaurant and Institutions 1992 • Fine Dining Hall of Fame - Nation's Restaurant News • Who's Who of Cooking in Texas • Honor Roll of American Chefs – Food & Wine Robert was featured in the PBS "Great Chefs" series with Pierre Franey in 1992. He also appeared in the 1994 PBS production "Cooking with Master Chefs," featuring Julia Child. Numerous publications have featured Robert including: • "Cooking with Master Chefs", Julia Child • Bon Appétit, December 1998 • Food & Wine, July 1997 • Condé Nast Traveler, January 1995 • Wine Spectator, December 1993 • Gourmet, April 1993 • Bon Appétit, April 1993 • Restaurant Hospitality, March 1993 Stephan Pyles Creator of New Texas Cuisine First Texan inducted into James Beard Foundation's Who's Who of Food and Beverage New York Times has called him "an absolute genius in the kitchen" co-founder of The Hunger Link Stephan Pyles, a fifth generation Texan, is the founding father of Southwestern Cuisine and is the creator of New Texas Cuisine. He was the first Texan inducted into The James Beard Foundation’s Who’s Who of Food and Beverage in America and Bon Appetit has credited him with “almost single-handedly changing the cooking scene in Texas”. The New York Times has called Pyles “an absolute genius in the kitchen” while Texas Monthly Magazine named Pyles one of the “twenty most impressive, intriguing, and influential Texans for 1998.” In 1994, Pyles opened Star Canyon and during his tenure there, it was on the lists of “best new restaurants” in Esquire, Bon Appetit and Town and Country. It was named one of the top five new restaurants in America by the James Beard Foundation, and in March 1998, Playboy, polling 100 top food critics, named it one of America’s top twenty-five restaurants. The September 1998 issue of Food and Wine listed Star Canyon as the “quintessential Dallas restaurant”. In 1997, Pyles opened AquaKnox, a global seafood restaurant, to critical acclaim and was named best new restaurant by Food and Wine. Pyles sold Star Canyon and AquaKnox to Carlson Restaurants WorldWide in 1998 and during the next two years opened for them Star Canyons in Las Vegas at the Venetian Hotel and Resort and at the Stephen F. Austin Hotel in Austin. He also developed two new concepts for the company, FishBowl, an Asian restaurant and a Mexican restaurant called Taqueria Cañonita, which will be replicated in several cities around the country. In late 2000, with the transition completed, Pyles left CRW to pursue his favorite activities, traveling and researching, consulting, writing, teaching and producing television-cooking shows. He is currently working on a new restaurant slated to open in Dallas in spring of 2003. While chef and owner of Routh Street Cafe and Baby Routh (1983-1993) and Goodfellow’s and Tejas in Minneapolis (1987-1993), he was the recipient of numerous awards including the AAA Five Diamond Award; Nation’s Restaurant News’ Fine Dining Hall of Fame Award; Restaurants and Institutions’ Ivy Award and the American Academy of Achievement Award. He was the inaugural recipient of The James Beard Foundation’s award for Best Chef in America-Southwest in 1991 and has been given the Outstanding Restaurateur of the Year award by both the Minnesota Restaurant Association and the Texas Restaurant Association. In 1998, he received the Humanitarian of the Year Award from Share Our Strength, America’s largest hunger-relief organization. He has cooked for dignitaries and celebrities from HRH Queen Elizabeth II and Mikhail Gorbachev to Mick Jagger and Sharon Stone. He has appeared around the world as guest celebrity chef and was one of five chefs worldwide invited to prepare dinner for Jimmy Carter’s 70th birthday. Pyles is currently cuisine consultant to American Airlines, Texas Land and Cattle Steak House and Neiman-Marcus. Pyles’ first cookbook, The New Texas Cuisine, published by Doubleday, was named by Bon Appetit as one of the top ten chef’s cookbooks of the decade (1990’s) and is now in its ninth printing. Pyles has also authored Tamales with McMillan and New Tastes from Texas, which is the companion piece to his Emmy-award winning nationally syndicated PBS television series by the same name. He also is host of a weekly cooking segment on the Texas ABC affiliate, which airs throughout the state. In addition, he has appeared on such national programs as Good Morning America and The Today Show. He has just released his fourth book, Southwestern Vegetarian, published by Clarkson-Potter, a division of Random House. Pyles is a founding board member of Share Our Strength, an international hunger relief organization. In addition, he serves as a life board member of The North Texas Food Bank and is on The National Culinary Advisor’s Board of The Art Institutes. In 1988, he founded Dallas’ Taste of the Nation event, which has raised over $1,500,000 for local ministries and food pantries. He was co-founder of The Hunger Link, Dallas’ perishable food program which links restaurants and hotels with shelters and other feeding programs.