"It is an honor to be included in the inaugural edition of Best Chefs America: a much needed roster of chefs from across the country vetted by fellow chefs. After all, who better to tell you where to eat? Whether dining in Birmingham or New Orleans, San Francisco or New York, food lovers can use this reference guide to experience more diverse perspectives from some truly amazing chefs."
- Haller Magee
Executive Chef of Satterfield's Restaurant, Birmingham, Alabama
"Finally to have a compendium of such detail and depth is a testament to the work that went into this: a thoroughly well-researched and well-documented addition to the world of cuisine."
- Paul Liebrandt
Executive Chef/Owner of Corton, New York, NY
"I am honored to be a part of this great tome of my peers. Tres bien!"
- Michel Richard
Executive Chef/Owner of Central Michel Richard, Washington, DC
"This book is an incredible reference from people who know where to go: a great insight into the world of chefs and how they decide where to eat."
- Donald Link
Executive Chef/Owner of Herbsaint, New Orleans, LA
"For the first time, we have a true compendium of chefs from around the country who have been setting culinary standards for years. They are finally being recognized. Thank you Best Chefs America for making this book a reality."
- Vitaly Paley
Executive Chef/Owner of Paley's Place, Portland, OR
"Best Chefs America has accomplished a great feat in successfully crystallizing and capturing the voice of an entire industry - from esteemed mentors to respected peers and rising newcomers. It's truly an honor to be included."
- Robert Wiedmaier
Chef/Owner of Marcel's, Washington, D.C.
"I find it exciting and refreshing, with all the information out there, to get a glimpse of what other chefs are thinking. It gives a new perspective that isn't readily available in the market."
- Jason Vincent
Executive Chef/Owner of Nightwood, Chicago, IL
"Best Chefs America is a breath of fresh air, bringing honest and well-researched chef recommendations on their peers. This guide allows everyone an insiders perspective on who is excelling at their craft all across the US."
- Holly Smith
Chef/Owner of Café Juanita, Seattle, WA
"This book will be the essential chef's guide among chefs-as well as anybody else interested in food. Can't wait to get my copy!"
- Cedric Vongerichten
Chef de Cuisine of Perry St, New York, NY
"This is it: no nonsense, no fluff, nothing to sugarcoat. Just an honest, peer-reviewed catalog of the chefs that are making a difference in this wonderful and vast landscape of American cuisine. These names will rewrite culinary history!"
- Edward Lee
Executive Chef/Owner of 610 Magnolia, Louisville, KY
"Best Chefs America serves as an insider's peek into one of the most rewarding and challenging jobs around. Chefs have a reputation for being tough, and certainly one of the places this shows the most is in critiquing their peers. Best Chefs America serves as a resource guide for people who want to be in the know."
- Naomi Pomeroy
Executive Chef/Owner of Beast, Portland, OR
"I appreciate the recognition and am proud to be a best chef in America. This book is amazing!"
- David Burke
Executive Chef and Owner, David Burke Townhouse, New York, NY
"How refreshing - professional chefs pointing in the direction of great food. It makes perfect sense. What an excellent way to sift through the hype!"
- Rob Evans
Chef/Owner of Duckfat, Portland, ME
"Best Chefs America is great. Having peers recommend others anonymously speaks volumes. It is a true representation of the talent in our field. It is an honor to be a part of the process."
- Jamie Bissonnette
Executive Chef/Owner of Toro, Boston, MA
"One of the questions I think chefs are asked the most is "what is your favorite restaurant?" or "what chefs inspire you?" To have a list like this all in one guide compiled by those in the industry is such an impressive resource. I'm very honored to be a part of it."
- Dan Kluger
Executive Chef of ABC Kitchen, New York, NY
"My friends in the industry are the first people I turn to for dining recommendations, so this book is going to be a great resource. It's an honor to be a part of it!"
- Jason Franey
Executive Chef of Canlis, Seattle, WA
"One of the joys of our business is sharing the restaurants we love via recommendations to our clients. This book comes along and... wow! A whole new world. We are going to keep a copy at the restaurant to share with guests. An honor to be included. Can't wait to travel and dine."
- Marty Blitz
Executive Chef / Owner of Mise en Place, Tampa, FL
"The book looks great! What a fantastic compilation and reference guide!"
- Karen Small
Executive Chef/Owner of Flying Fig, Cleveland, OH
"It's been a long time coming: a consolidated reference guide of the best chefs in the country based on anonymous ratings - no favors, no hurt feelings, and no BS! If you want the truth, here it is!"
- Walter Bundy
Executive Chef of Lemaire, Richmond, VA
"This is an amazing reference for all those foodies out there, whether they are culinary professionals or just people who enjoy eating at the best restaurants. You won't need any other dining guide on where to eat in the United States. Best Chefs America has them all."
- Elise Wiggins
Executive Chef of Panzano, Denver, CO
"To document all this talent across the country is quite an achievement. What a great resource for all. I look forward to using it and I'm honored to be included."
- Clay Conley
Executive Chef / Owner of Buccan, Palm Beach, FL
"Best Chefs America is a no-nonsense look at the many incredible talents that make up our industry. All the work is done - so just go and eat."
- Kevin Nashan
Executive Chef and Owner, Sidney Street Cafe, St. Louis, MO
"What an honor to be included in this compendium of America's celebrated chefs. We finally have a reference source based upon our peers and contemporaries. Outstanding!"
- Jack Riebel
Chef/Co-Owner of Butcher & the Boar, Minneapolis, MN
"What a wonderful guide for travelers, food lovers and professionals: a no-nonsense chef-driven dining guide for the masses. I can't wait!"
- Michael Clauss
Executive Chef of Bluebird Tavern, Burlington, VT
"It is about time we have a compendium of the culinary talent in the United States. This book should be purchased and used by anyone interested in the American food scene."
- Waldy Malouf
Chef / Restaurateur, New York City
"This peer chosen compilation of food industry professionals is a testament of tireless work to find the best in the field."
- Philip Speer
Chef and Director of Culinary Operations, Uchi + Uchiko, Austin, TX
"What an awesome representation of chefs. Nice to see a publication highlighting chefs and where to eat in America. It's an honor to be part of this group."
- Steven J. Oakley
Chef/Owner of Oakley's Bistro, Indianapolis, IN
"What a great resource: first hand insight from chefs on where they go to get the best food in town. It's not about the name on the sign, its about the great food on the plate."
- Steve Atkins
Executive Chef and Co-owner of Kitchen Table Bistro, Richmond, VT
"Best Chefs America is a compendium that will be the standard bearer of culinary peer-review for years to come."
- Phil Colicchio
attorney and consultant representing chefs, wine and spirit professionals, and restaurateurs
"I am honored to have been selected for this distinctive recognition among the many talented chefs in the Unites States. After years of hard work and sacrifice, it helps to further validate my work and encourages me to maintain my quest for excellence."
- Antonio Morichini
Executive Chef of Bevacco, Brooklyn, NY
"To be appreciated by your guests is a necessity, and recognized by critics a bonus - but to be respected by your peers is truly an honor. This is a much needed and much appreciated look into the minds of working chefs. Thank you Best Chefs America!"
- Jamie Watson
Executive Chef / Owner of Café Fundamental, Nashville, TN
"The research, thought, and method that brought this book to life makes it truly unique. Way to go Best Chefs America!"
- Sam Bracken
Executive Chef of The Canebrake, Wagoner, OK
"This list is absolutely great. It's a divine feeling to know it is done anonymously. I am honored and humbled to know that peers think enough of me to recommend me for inclusion on this list."
- Christiane Gehami
Chef/Owner of Arugula Bistro, West Hartford, CT
"I am truly humbled and honored. I have received awards from the state of Alabama and culinary schools in NY and Pennsylvania, and I have been in several magazines and newspapers, but I have to say this one struck home the most. I am honored that fellow chefs would nominate me for this book! Thank you."
- Marc Albino
Executive Chef, Rosalie's Cucina, Skaneateles, NY