What They Are Saying
After months of interviews with over 5,000 chefs, the results are in! We’ve now spoken to thousands of chefs across the country to congratulate them on their inclusion in the hotly-anticipated, inaugural edition of Best Chefs America. They are seeing the innovative value of our book—a peer-reviewed guide to chefs — and their excitement is palpable.
We have received such positive feedback from chefs and culinary professionals that we thought we’d share some of what they are saying:
“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
“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 of Nightwood, Chicago, IL
“This is it: no nonsense, no fluff, nothing to sugarcoat. Just an honest, peer-reviewed catalogue 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
“The book looks great! What a fantastic compilation and reference guide!”
- Karen Small, Executive Chef/Owner of Flying Fig, Cleveland, OH
“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
“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
“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 very honored to have been selected for this distinctive recognition among the many talented chefs in the US. This recognition, after many years of hard work and sacrifice, helps to further validate my work and encourages me to maintain my steadfast quest for continuing excellence.”
- Antonio Morichini, Executive Chef of Bevacco, Brooklyn, NY
Get a sneak peak of the book under “Amuse-bouche,” and preorder your copy today!