She wrote three memoirs, including the 2006 Garlic and Sapphires: The Secret Life of a Critic in Disguise, which talks about her six years as food critic of the New York Times. She is also the editor

Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly

His résumé also includes working with acclaimed pastry chef François Payard. Iuzzini won the James Beard Award for Outstanding Pastry Chef in 2006, after also having been nominated in 2003. In 2007

Ivy Stark is the executive chef of Dos Caminos, which has three locations in New York City. She obtained a bachelor’s degree in history at the University of California--Los Angeles, and later

In his nine years at Lespinasse he earned a four-star rating from the New York Times and much critical and popular acclaim, but left in 1998 to pursue other projects. He opened Café Gray in the Time

Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at The French Laundry, working under Thomas Keller. The list of awards Achatz has received is

He has won James Beard Foundation Awards for Outstanding Restaurateur, Outstanding Service, Outstanding Chef, Best Chef—New York City, and Outstanding Restaurant for Daniel in 2010. He is also a

He is also the Stone Barns Center's creative director, a frequent participant on panels and at conferences around the country, and the author of numerous national newspaper and magazine articles that

After seven years with only 24 seats, they expanded to Elizabeth Street (and now have 70 seats) in 2006, keeping the original 1st Street location as a wine bar and café. They met in the ICE® work

Chef Keller began his career in the kitchen of the Palm Beach club managed by his mother, before traveling to France and working at Guy Savoy and Taillevent, among other similarly lauded places. In

In 1997, after 12 years, he left elBulli behind but has remained involved in elBullitaller—literally, "the workshop"—where elBulli's menu development takes place when the restaurant is closed several