Most chefs would be thrilled merely to visit the great European kitchens in which Gabriel Viti has cooked: those of Joel Robuchon in Paris, Fredy Girardet in Switzerland, Michael Guerard in Southwestern France, not to mention Taillevent in Paris and San Domenico of Imola in Italy. In the U.S., this Highwood, IL, native, a Food and Wine Best New Chef in 1991, was executive chef at Carlos' Restaurant in Highwood and for Lettuce Entertain You Enterprises, Inc. in Chicago before opening his own ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.