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 ...
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