In New York City, where chefs are as plentiful as sardines at the Fulton Fish Market, it's hard to get noticed. But ever since 1982, when Kerry Heffernan graduated second in his class at the CIA, he's had a significant presence at such notable Manhattan restaurants as the Waldorf Astoria. Montrachet, Plaza Athenee, Restaurant Bouley, and--most recently--Mondrian. Despite his eye-catching talent, the 30 year old has toiled in the shadows of executive chefs--until now. In a matter of weeks ...

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.