Rising Stars

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Jack McDavid, Chef, Jack's Firehouse, Philadelphia, PA

Jul 1, 1999

He favors denim overalls, wears a "Save the Farm" cap and speaks with a thick West Virginia dialect. But Jack McDavid is no country...

Brendan Walsh, Chef, Arizona 206, NYC

Jul 1, 1999

New York born and California trained, this chef has seen and promoted the possibilities for Southwestern-style food...

Malcolm Stanchfield, Chef, Acacia Restaurant, Doubletree Hotel, Atlanta, GA

Jul 1, 1999

At age 28, Stanchfield has achieved an applaudable balance by offering foods that are creative without being bizarre. After his...

Theo DTheo Dal Fiume, Chef, Palio, NYC

Jul 1, 1999

Under his direction, Palio's 20 well-trained kitchen staffers serve approximately 500 lunches and dinners each day. He is at the forefront...

Emeril Lagasse, Executive Chef, Commander's Palace, New Orleans, LA

Jul 1, 1999

At age 30, Lagasse has already served as executive chef at this much-acclaimed restaurant for four years. His cooking talent is multi-faceted: restaurant economics and classic techniques are just two of his strong points. Raising standards as fast as they are reached has kept him growing and learning. By effectively teaching and leading his staff, he's been able to bring them right along with him, too....

Bruce J. Auden, Chef, Polo's in San Antonio, The Farimount Hotel, San Antonio, TX

Jul 1, 1999

Auden is British, but he knows all about working with the best American ingredients and inspiring a dedicated staff. He's one of the Texas...

Jean Krieger, Vitale-Krieger, Inc., Food and Wine Consultants, Dallas, TX

Jul 1, 1999

Krieger specializes in menu and new concept development, which she has done for many national restaurant chains. While director of research...

Julie Wilson, Director of Food and Beverage, Deer Valley Resort, Park City, UT

Jul 1, 1999

After Ms. Wilson graduated from La Varenne l'Ecole de Cuisine in Paris, she operated her own restaurant and catering business...

Andrew Wilkinson, Sous Chef, Aurora Restaurant, NYC

Jul 1, 1999

Wilkinson should be used to excelling by now. He graduated at the top of his class at Culinary Institute of America in 1983, and ...

Richard Pomata, Chef, One If By Land, Two If By Sea, NYC

Jul 1, 1999

Contemporary and unpretentious are two words that apply to Pomata's style. He trained at the Hotel/Restaurant division of...

Milliken and Feniger

Jul 1, 1999

In their years of working together, Milliken and Feniger seem to have found a success formula. They began their creative collaboration under Jovan Treboyevic's direction at Le Perroquet in Chicago. Later they went their separate ways, although both ended up working in France. When Feniger returned to California, she went back to the kitchen of Ma Maison, where she'd worked before, but devoted her mornings to City Cafe. Soon she became a partner in City Cafe, and Milliken joined her there. Gradually the culinary focus of the cafe has moved more towards Mexican fare. Their second, larger venture, the 125-seat City Restaurant, has a similar menu, but they've added new dishes based on Milliken's travels to Thailand and Feniger's culinary explorations in India. ...