The Restaurant Azul is Mandarin Oriental, Miami's signature dining venue. Recently earning the prestigious AAA Five Diamond Award, Azul has become the first restaurant in Miami attaining this impressive distinction. Designed by renowned restaurant designer Tony Chi of New York, Azul features a magnificent white marble-clad open kitchen and raw bar; dramatic wine cabinets and floor-to-ceiling windows that showcase the picturesque bay views. Azul's diverse cuisine features Chef Michelle Bernstein's signature style, blending Latin flavors with Asian, new Caribbean and classic French influences. The Chef After a nationwide search, Mandarin Oriental, Miami selected a rising young culinary star, 33-year-old Chef Michelle Bernstein to take the helm at Azul, the hotel's 120-seat signature restaurant. Articulate, detail oriented and passionate about her cuisine, Miami native Chef Bernstein has created Azul's signature menu that features the Latin flavors of her childhood, blended with Asian, new Caribbean and classic French influences. [ Close text ]

The Restaurant Norman's, acclaimed by the likes of Gourmet, The James Beard Foundation and many other culinary sources, is the home base for Chef Norman Van Aken's New World Cuisine. It is lauded by The New York Times as "South Florida's finest" and named one of the top ten restaurants in the United States by Condé Nast Traveler. The Chef World renowned chef and culinary genius Chef Van Aken is owner of the award-winning restaurant Norman's located in the historic Coral Gables section of Miami. His culinary philosophy is "to create a marriage of the sensual and rustic with the classic and intellectual in a celebration of the various places we live." Known as the father of New World Cuisine, Chef Van Aken was selected by The St. Petersburg Times as "one of the 25 people who mattered the most in Florida's history" for his lifelong contributions to the region's culture. He is one of the only chefs in America to have won the James Beard Award, the Robert Mondavi Award and The Food Arts Silver Spoon. He has cooked, consulted, written and lectured on New World Cuisine internationally. "Considered South Florida's most gifted chef & Norman's its finest restaurant" — The New York Times [ Close text ]

The Restaurant Warmth and charm that exemplifies Southern hospitality. Breathtaking views of the Atlantic Ocean. The Grill Room, one of only six AAA Five Diamond restaurants in the state, offers guests a truly memorable fine dining experience. But what truly sets The Grill Room apart is the perfection of the cuisine. Committed to offering guests only the freshest seafood, choice meats and wild game, food is flown to the island from all over the world. Highly sought after delicacies are a standard feature of The Grill Room menu and might include items such as fresh turbot, Scottish game and Australian beef. One trademark secret is to incorporate such common Southern ingredients as spiced pecans, peaches and okra. The chefs are challenged daily to provide guests with a culinary experience they will relish as both unique and totally gratifying, not to mention memorable. A selection of more than 500 fine wines and impeccable award-winning service complete the experience. The Chef Chef Scott Crawford describes his style of cooking as Modern-American, taking familiar dishes and maximizing them with the freshest ingredients to highlight the flavors. "I believe in using the finest of products and infusing them with simplicity," he says. "I constantly go back to what I call the chef-farmer concept. The importance of bringing together the farmer who has a passion for the freshest seafood, organic produce or farm-raised meats with the chef who has a passion for optimizing rather than masking their natural flavors." The Grill Room has long been recognized for its elegance and traditional fine dining. As chef de cuisine, Chef Crawford has successfully introduced his Modern-American cuisine, offering guests selections that let them "experience flavors in a way like they never have before," he says. Guests may choose from three menus: an a la carte menu featuring three to five courses; a tasting menu of five courses pre-selected by the chef; or a blind tasting menu for culinary adventurous diners who will truly put their taste buds in the hands of the chef. "I read once that in cooking, as in all the arts, simplicity is the sign of perfection," says Chef Crawford, "This serves as the mantra for my Modern-American cuisine. My guests deserve perfection. That perfection doesn't have to be complicated, and it doesn't have to come from abroad." [ Close text ]

The Restaurant Avenues features "Cuisine de la Mer" prepared in an exhibition kitchen. Two extensive display cabinets enhance the ambiance created by the views overlooking Water Tower Square. The restaurant seats 72 guests and offers a private dining room that can accommodate up to 12 people. The Chef David Hayden, 27, joined The Peninsula Chicago in May 2001 as Chef de Cuisine of Avenues. He was previously Sous Chef and Chef de Partie in various award-winning restaurants in Chicago and around the world. A native of Dublin, Ireland, Hayden remembers growing up in awe of his grandmother's natural culinary talent. "I spent a great deal of time with her in the kitchen and always felt most comfortable working beside her," recalls Hayden. The lessons he learned from her ignited a spark and despite his young age, Hayden found his calling. David's culinary philosophy: to use the freshest, seasonal ingredients available. His goal: to continue preparing gourmet cuisine with substance, style and superior technique. [ Close text ]

The Restaurant Café des Architectes' contemporary, airy atmosphere, framed by sleek glass walls includes a patio extension for outdoor dining. The menu incorporates flavors from French and Mediterranean cuisines, with a touch of Asian and Latin American influences. The restaurant is housed in the Sofitel Chicago Water Tower —a striking addition to Chicago's landscape, which was designed by French architect Jean-Paul Viguier. The Chef A native of Avignon, France, the heart of Provence, Castan developed a passion for cooking at the tender age of 14. Watching his mother create wonderful dishes led him to pursue a career as a chef. Castan is dedicated to presenting a simple and elegant menu of fresh Mediterranean dishes for Café des Architectes. He strives to make each dish innovative while still incorporating his favorite ingredients: fresh herbs from Provence, garlic, extra virgin olive oil and balsamic vinegar. Chef Castan has received many awards and accolades, including the 2000 Chef On the Rise in America Award, 1994 Chef of the Year of Southern California Les Toques Blanches, and 1994 Celebrity Chef Award in Alaska. In addition, Castan takes time to participate in the American Culinary Federation, French Culinary Club of California, and Les Toques Blanches Los Angeles. [ Close text ]

The Restaurant The name Tru fuses Chef Rick Tramonto's and with the word unlimited to hint at the boundless approach this chef takes in devising menues that are French in foundation but completely unique in spirit. To better view that creativity, there is an exhibition-style kitchen with a chef's table for six, where you can sample multi-course tasting menus and sip Champagne by the glass. The Chefs As chef-owner of Tru and Brasserie T, Tramonto is often applauded for having brought a sense of fun and sophisticated frolic to the fine French dining experience. Tru has captured international attention and many prestigious awards for its unbridled creativity, including being named one of the Top 50 Best Restaurants in the World by Condé Nast Traveler. Pastry Chef Gale Gand's desserts have consistently received stellar reviews. The Chicago Sun-Times called her "one of the best pastry chefs in the United States," and Esquire's John Mariani wrote that "...every dessert I tried was poetic. They should be: they are made by the city's best pastry chef, Gale Gand." [ Close text ]

The Restaurant The structure of Emile's menus reflects the Swiss belief in making the best use of peak seasonal items. The daily specialties of fresh fish and game embody contemporary French cuisine with a Swiss accent. Among other accolades, Emile's has received Wine Spectator's Award of Excellence and the Distinguished Restaurant of America Award since 1985. The Chef Chef Emile Mooser calls the small mountain village of La Villette, Switzerland home. Chef Emile spent several years, refining his craft on luxury cruise ships, and in hotels and private clubs in Montreal, Canada. It was in 1960, at a mere 27 years of age, that he landed his first executive chef position at the San Francisco hot spot, Bimbo's 365 Club. In 1973, Chef Emile arrived in downtown San Jose, California opening the then family-operated business, Emile's Swiss Affair, now known as Emile's. His longstanding classic artistry, solid work ethic, sincere love of people and utterly infectious passion for the culinary arts have won him countless awards and international recognition, and made him a truly beloved personality around the entire South Bay Community. [ Close text ]

The Restaurant The staff at One Market believes that seasonal farm fresh produce is the best. They like to buy fish directly from the fisherman rather than wait until it is two days older and has been sold twice. Local ranchers raise cattle, lamb and quail to their specifications. It is a little extra work, but the quality is worth the effort. One Market's chef's table enjoys a commanding view of the Ferry Building clock tower across Justin Herman Plaza through 20-foot windows -- how many kitchens have picture windows? The Chef You might expect Chef Adrian Hoffman to favor a busy mélange of flavors in his food, given his globe-trotting cooking experiences in France, Italy, England, Japan, Israel, and both East and West U.S. Coasts. But it is a respect for simplicity and an extensive knowledge of classic and regional combinations that have driven his craft and his career through some of the world's top kitchens. Chef Hoffman fine tuned his trade at the Maccioni family's Osteria Del Circo in New York and Todd English's Olives in Boston. In 1999, he opened Tamarind in Israel for Chef English, then went on to stints in France and Japan before landing in San Francisco in his position at the helm of One Market. Excited about his new role, Chef Hoffman finds his personal style fed by the market-fresh, all-American flavor at One Market. He constantly draws upon the huge history of combinations in classic cuisine to inspire his own food. Chef Hoffman was named one of five national finalists for the prestigious James Beard Foundation's 2002 Rising Star Chef Award. [ Close text ]

The Restaurant The Santé Restaurant is the Fairmont Sonoma Mission Inn's premier dining room and has earned a national reputation for its outstanding food. Condé Nast Traveler declared "it's worth a special trip just to eat here" and Gourmet calls the food "the best of the new Wine Country style." Only the freshest local produce, meats, poultry and seafood are used to create elegantly simple dishes that let the natural flavors of the food speak for themselves. A wine list, honored with Wine Spectator's 2002 Award of Excellence, features more than 300 Sonoma and Napa wines. The Chef Highlights of Rod Williams' career include the opening of Santé in 2001, his promotion to Chef de Cuisine in 2003, and the opening of Aria at the Fairmont Chicago in 2003. "I was honored to be one of five Fairmont chefs from around the country invited to join forces to create one of the best new restaurants in Illinois," he said. "I don't have much time for my social life," he admits. "But when I do get together with friends I have dinner parties. I love to cook and to experiment. My friends become my test audience for new recipes, and we have a great time around the dinner table together." Creating daily tasting menus paired with local wines and designing monthly winemaker dinners are among the duties Williams relishes. "I may not have known where I was going ten years ago, but I have definitely discovered my niche," he said. "I plan to take full advantage of my good fortune, and pass it on to my customers every day in the form of truly excellent food." [ Close text ]

The Restaurant A bit of Americana in Manhattan, this Upper East Side restaurant has a polished but welcoming environment — and some of the country's best food. Chef Murphy takes American cuisine far beyond the standard meat and potatoes fare with masterpieces like Atlantic Halibut with a Lobster Tarragon Pan Sauce and Herb-Crusted Rack of Lamb with Basil-Mint Pesto. A great place to entertain clients or meet friends for dinner, make sure Park Avenue Cafe is on your Manhattan must-do list. The Chefs Executive chef Neil Murphy enjoys cooking so much, he even does it on his days off. He has said that the handling, preparation and cooking of food defines him, and it is the most fun and challenging thing in his life. He loves preparing dishes like Braised Short Ribs and Cassoulet because the longer cooking time required brings out a more intense flavor in the food. "Mr. Murphy is exuberant and completely confident when he works with American food." —The New York Times Pastry chef Richard Leach loves to prepare architectural desserts that create a work of art on a plate. Though he enjoys playing with shapes, ingredients and temperatures, everything is well thought out, including — will the waiter be able to carry this up the stairs? As he says, "a lot can happen between the time you assemble a dessert and its arrival at the table." Richard received the James Beard Award for "Pastry Chef of the Year" in 1997. [ Close text ]

The Restaurant This Art Deco landmark was built in 1931 and the grandeur, history and impeccable standards of The Waldorf=Astoria continue to draw guests from all over the world. It's combination of celebrated restaurants, bars and lounges has given The Waldorf=Astoria the reputation of New York's most diverse dining destination. The three restaurants: Bull and Bear, Oscar's and Inagiku entice diners with their creativity and culinary distinction. If you're a hotel guest — lucky you — room service is available 24 hours a day. The Chef Classically French-trained Executive Chef John Doherty's style is said to evoke the heart-warming earthiness of Southern France and regional America, focusing on detail, simplicity and flavor. He doesn't use a lot of spices, preferring to bring out the best flavor of each ingredient. After attending the Culinary Institute of America, his life's dream came true when he began working at The Waldorf=Astoria. After making his way through the ranks, Chef Doherty became Executive Chef in only eight years and currently oversees a banquet operation and a staff of 150 that averages 1,000 meals a day. The Waldorf=Astoria's notoriety means preparing meals for royalty, heads of state, religious leaders, and media moguls, as well as locals and travelers from all over the globe. He holds the distinction of having cooked for more U.S. presidents than any other chef in the country. He says of his work, "This is my therapy. I love to see people's reactions and see them enjoy the food." [ Close text ]

The Restaurant "Homage to fromage" is how Chef Brennan describes his 10,000-square-foot cathedral, completely dedicated to the art of aging or affinage of fine cheeses, the first establishment of its kind in the United States. Chef Brennan hopes to make the cheese course a part of everyday dining by introducing the European method of aging cheeses in this country. Artisanal Cheese is also used as a center for cheese education. Courses have been designed to suit a wide range of student needs, with distinct curricula tailored for consumers and members of the restaurant trade. The Artisanal Cheese Center has created a new standard of cheese excellence, and invites you to "experience Artisanal's passion for cheese!" The Chef Terrance Brennan, acclaimed chef-proprietor of Picholine, Artisanal and Terrance Brennan's Seafood & Chop House has put fine cheese on the map in the United States with the opening of his ambitious new Artisanal Cheese Center. Chef Brennan has consolidated the importing, aging and storage of an unrivaled range of cheeses under one roof. "The opening of the Artisanal Cheese Center represents an entirely new world of possibilities for the aging and enjoyment of fine artisan cheeses from around the world. This dramatic new project is the natural evolution of our passion and will ensure that many fine cheeses around the world will continue to be accessible for years to come, expanding their audience here in the U.S.," says Chef Brennan. [ Close text ]

The Restaurant Started 25 years ago as a modest restaurant, The Inn at Little Washington is a now a cocoon of luxury where thousands of people compete for a reservation. They often receive 3000 requests for dinner reservations in one weekend. Owner Reinhardt Lynch and Chef Patrick O'Connell have created a storybook atmosphere with exquisite food and a lush garden setting. The Inn contains fifteen rooms and is one of the most renowned country retreats in America. The Chef Chef Patrick O'Connell's "refined American cuisine" comes from his inherent talent and passion for food; he's never had any formal training. His early dishes received such high praise from a Washington D.C. food critic, that it wasn't long before he and partner Reinhardt Lynch were able to create the luxurious restaurant and guest rooms known as The Inn at Little Washington. His cuisine features local foods like Virginia's famous ham and maple syrup, and his presentation style is for the food to look as if it fell effortlessly from the sky, not tortured on the plate. Chef O'Connell's attention to detail is everywhere at The Inn: from the ritualistic welcoming of guests to the laced cage surrounding a dessert. [ Close text ]

The Restaurant In September 1995, Chef Aielli opened his own establishment, Goldoni, named after a famous 18th-century Venetian playwright and a passionate gastronome. In November 1999, Chef Aielli opened his second Italian restaurant, Teatro Goldoni in the heart of D.C.'s business district. Teatro Goldoni draws on images of the theater and the magical city of Venice. The decor features a glowing glass wall of original Venetian masks, harlequin panels, a large photo mural, theatrical lighting at the bar and a beautiful, private Chef's Table in the kitchen. Critical Acclaim The Washington Post has called Chef Aielli's culinary artistry a "triumph." Washingtonian Magazine continually awards Chef Aielli the Blue Ribbon Award, proclaiming his desserts "edible modern Venetian art." Esquire Magazine named Teatro Goldoni one of the Best New Restaurants in America 2000. Food and Wine Magazine awarded Teatro Goldoni its acclaimed Best New Wine List designation. Gourmet Magazine named Goldoni one of Top 20 restaurants in D.C. The Chef Fabrizio Aielli, chef and owner of Teatro Goldoni, started his culinary career by observing his mother's cooking while living off the coast of Venice on the island of Cipriani. These childhood memories would later serve as his inspiration to become an authentic Venetian chef. As such, he literally dedicated his life to preparing "creations from his heart." After several years' experience in some of the world's most renowned hotels and restaurants, including his position as executive chef at Taverna la Fenice Venezia, he brought his magic touch to Washington, D.C. At Teatro Goldoni, Chef Aielli combines traditional and modern Venetian cuisine, blending simplicity with his own creativity. He enjoys introducing new mixtures of spices, sauces and foods to his patrons who might never conceive of such combinations, thereby providing a unique twist on Italian cooking. [ Close text ]

The Restaurant As should be expected from an award-winning five-diamond luxury hotel of its renown, The Rittenhouse offers a full complement of exquisite Philadelphia restaurants. Lacroix at the Rittenhouse is the latest addition and was voted Best New Restaurant throughout the United States by Esquire Magazine and Best New Restaurant in Philadelphia by Philadelphia Magazine. All food prepared is overseen by Executive Chef Jean-Marie Lacroix, winner of the James Beard Mid-Atlantic Chef of the Year Award and the Robert Mondavi Award for Culinary Excellence. Chef Lacroix enriches all dishes with his signature style, using the freshest seasonal ingredients from the Eastern seaboard to create a delightfully sensory fine dining experience. To this indigenous base of ingredients, he adds a distinct French influence, setting a refined contemporary standard unprecedented by other downtown Philadelphia restaurants. The Chef An internationally renowned chef who has received numerous culinary accolades, Lacroix joined The Rittenhouse in Fall 2001 after serving as Executive Chef of the Four Seasons Hotel in Philadelphia since it opened in 1983. In 1998, he became the first Philadelphian to receive the Robert Mondavi Award for Culinary Excellence. Lacroix is also a member of the prestigious Maitres Cuisiniers de France. [ Close text ]

The Restaurant Brennan's Restaurant of Houston has been bringing Texas Creole — the best of continental Creole cuisine with a Texas twist — to grateful diners for more than 30 years. Alex Brennan-Martin, of the famed New Orleans restaurant family, ensures this Houston institution continues producing outstanding cuisine and unparalleled service. Brennan's won the "Best Chefs" Award from Inside Houston Magazine in 2000, 2001 and 2002. The Chefs When Chef Randy Evans was helping his mother cook as a child, he never dreamed he would become one of Houston's up and coming chefs. As a Baylor University Biology major, Randy used to tape cooking shows so he could recreate the recipes. He enjoyed the gratification of cooking so much that he put away the microscope and began studying at the Art Institute of Houston in 1996. Randy joined Brennan's of Houston in 1996 and developed an interest in the Art of Charcuterie; a "cooker of meat" that has been part of French tradition since the 1400's. He was promoted to Sous Chef in 2000 and now serves as the Chef de Cuisine. Executive Sous Chef Chris Sheppard doesn't remember a time when he wasn't cooking. By the time he was ten years old, he was cooking for his family once a week. Upon moving to Houston in 1996, he was accepted into the Art Institute and sat next to Randy Evans on his first day of classes. They've been close friends ever since, and Chris has been working with Randy at Brennan's since 1997. Chris's culinary philosophy is reflected in his passion for food and the emphasis he puts on supporting the local farmers and growers. He has also become Brennan's Fromagier and has implemented an American Artisanal Cheese program. Chris was nominated for "Up and Coming Chef Under 35" in 2002 by My Table Magazine. [ Close text ]

The Restaurant Quattro, which means "four" in Italian, represents the "four faces" of the restaurant: breakfast, lunch, dinner and its lively antipasti bar. The restaurant incorporates various design elements, including creative lighting, vivid colors, an intriguing bar/culinary station and other alluring features, creating an inviting dining environment in downtown Houston. Award-winning chefs prepare contemporary American-Italian cuisine — fresh, simple and seasonal, in an atmosphere that changes to suit each meal period. The unique antipasti bar features 20 different antipasti. The wine list offers 25 wines by the glass, 250 selections, as well as a private "cellar selection" of reserve and boutique wines. [ Close text ]

The Restaurant The Houstonian's premier restaurant, Olivette, blends Mediterranean charm with regional American dishes in a comfortable and warm setting. Olivette takes its name from the olive, and features the ancient culinary traditions of the Mediterranean. The cuisine is derived from the earthy, bright flavors of the south of France, the northern coast of Italy, Southern Spain and Africa, giving your palette a flavorful tour of the region. Try the Paella with Lobster, Shrimp, Chicken and Spicy Sausage or the Seven Vegetable Couscous with Seven Spices. The chefs of Olivette adhere to a philosophy that food should be as simple and natural as possible, but intriguing in taste and texture. The fresh, healthful foods often contrast with their sophisticated flavors and presentations. The Chef Chef Llapitan comes to The Houstonian from the St. Regis Los Angeles, where he served as Executive Chef through the property's grand opening. His extensive resort experience also includes serving as Executive Chef at the four-diamond Vail Cascade Resort and at the four-star, four-diamond Whitehall Hotel in Chicago. Chef is a recipient of the prestigious Distinguished Chef Award from the American Institute of Food & Wine. Jesse brings a mix of talent, creativity and personality that is a perfect fit for The Houstonian. "I am thrilled to join the Houstonian team. I look forward to building on the great culinary tradition here and treating our members, guests and patrons to dining experiences to remember." — Chef Llapitan [ Close text ]

The Restaurant Perched on an oceanfront bluff, Montage Resort & Spa is an elegant yet intimate retreat that reflects the culture and heritage of a quaint beachside community. Here, California's relaxed elegance and early Arts & Crafts style set the tone for the décor and architecture. Every luxurious guestroom offers a spectacular view, beckoning guests to intimately experience the raw beauty of the vast shoreline. Studio, the Montage Resort & Spa's signature restaurant, is perched on a 50-foot bluff overlooking the Pacific Ocean. Their Master chefs transform California-inspired Mediterranean cuisine into exquisite culinary art. [ Close text ]

The Restaurant The Napa Rose is more than just a restaurant — it's a culinary experience with a theatrical twist. Imagine a crescent-shaped dining room that wraps around a state-of-the-art open kitchen — this is where Chef Andrew Sutton and his team perform in true Disney fashion. Napa Rose is decorated in the rich style of the Arts and Crafts movement, following the design theme of Disney's Grand Californian Hotel. Serving lunch and dinner, the 237-seat restaurant features a display kitchen and a 78-seat lounge. Guests throughout the restaurant can look out through floor-to-ceiling windows that provide a dramatic view of nearby Grizzly Peak. The Chef "Andrew is the perfect match to lead the Napa Rose, as he was recruited from the Auberge du Soleil in Napa Valley to be the restaurant's culinary visionary," said Tony Bruno, general manager of Disney's Grand Californian Hotel. Sutton's cuisine celebrates the bounty and heritage of California -- inspired by its rich seacoast, farms, ranches, and artisans -- and is presented in a refined manner. "With his innovative techniques and wealth of experience at award-winning properties, he has the passion and expertise to create menus that capture the diverse flavors of California." Prior to joining Disney's Grand Californian Hotel, Sutton spent seven years as executive chef at the Ivy Award-winning Auberge du Soleil. This was after five years with Dean Fearing at the five-star, five-diamond award-winning Mansion on Turtle Creek in his hometown of Dallas. Prior to his association with Turtle Creek, he also received valuable experience at two of Dallas' most luxurious hotels, the Hotel Crescent Court and the Registry. In all, he has more than 20 years of culinary experience. In addition to his practical training, Sutton is a graduate of the prestigious Culinary Institute of America, as well as having completed a classical French apprenticeship. [ Close text ]

The Restaurant Renowned chef Alex Scrimgeour, has created a feeling of refinement, elegance and style that is unique to Los Angeles. The atmosphere is both inviting and comfortable, so that his guests can enjoy a true fine dining experience. A pianist's music accompanies evening meals, enhancing the restaurant's wonderful atmosphere. The cuisine is distinctly European with classical foundations, enriched by the abundance of fresh Californian produce. The menu changes with the seasons, to ensure that only the best quality food is served at Alex year -round. "L.A. is now ready for my concept of restaurant," says Scrimgeour. "Alex is about fine dining — contemporary European fine dining — in a warm, yet elegant and refined setting. The restaurant reflects me and my family and my philosophy. It offers value, fun, elegance and classic style. Although my culinary training was classic French, my upbringing was very eclectic. I believe you must stick to what you're good at, and for me that means the freshest, best ingredients — you must have integrity of ingredient — injected with a blast of classic California cuisine." Awards Include Best new restaurant in Los Angeles 2002, LA Magazine One of the best twenty new restaurants in America 2002, Esquire Magazine Award of Excellence 2003, Wine Spectator The Chef Alex Scrimgeour, the talented 32-year-old, London-born force behind one of Los Angeles' finest restaurants, began his culinary career as a chalet chef as well as a snowboard enthusiast. Scrimgeour, an economics and accounting student of England's Bristol University, knew only one thing when he signed on as a ski season chef in the French Alps: accounting was not a creative enough endeavor for his future. Armed with a one-week crash cooking course and two cookbooks, he spent five months cooking breakfast and dinner daily for 12 to 14 people and fell in love with the craft. In spring 1994, Scrimgeour enrolled in the London Cordon Bleu cooking school. He transferred to the Paris Cordon Bleu a year later, earning not only a Grand Diplome in Pastry and Superior Cuisine, but also graduating first in his class. In 1996, Scrimgeour then moved to San Francisco, where he worked at the restaurant Stars under the renowned Jeremiah Towers. "Jeremiah was one of the most influential people in my life on a culinary level," says Scrimgeour. "He gave me a glimpse of an intelligent, articulate chef, able to express himself in his innovative cuisine."<>He was the sous-chef at the Kennedy Center in Washington, D.C., the executive chef at The Aspen Grill, and executive chef of Malibu's famed Saddle Peak Lodge. During his three years there, Scrimgeour's culinary finesse took the restaurant to new levels, and the restaurant received the Automobile Club's Four Diamond Award from 1998 through 2001. "The concept of Alex restaurant is based on what I like as a customer," says Scrimgeour. [ Close text ]