Meet Chef Bob Waggoner. Fusing low country cooking and his own French-influenced technique, Chef Waggoner creates contemporary and sophisticated new southern haute cuisine using seasonal and regional ingredients. He has received Wine Spectator’s “Grand Award,” Food & Wine’s “Reader’s Favorite Chef in America Award,” the Distinguished Restaurants of North America Award, Santé Magazine’s “1999 Restaurant Wine & Spirits Chef of the Year,” “1999 James Beard Rising Stars of the 21st Century."
How Chef Jose Andres Lost 40 Pounds, Keeps It Off, and Keeps Eating
Masa Miyake, Miyake Not many world-class sushi chefs can claim that they have their own farm. Masa Miyake, however, has three acres behind his house where he raises all the produce and meat he uses in his restaurant Miyake -- pigs, chickens, guinea fowl, and vegetables native to Japan. But it's the fish he pulls out of the sea that built Miyake's reputation as a sushi chef with a Maine bent (quahog sushi? Lobster sashimi? Really? Apparently, yes.)