We're deep in the season premiere of Top Chef and we already have our favorites that we are rooting for!!
These culinary lads are appetizing and gorgeous!!
We're hoping these meaty morsels last until the Final 3!!!
I SEE FRANCE:
Mattin Noblia:
AGE: 29
HOMETOWN: Biarritz, France – currently resides in San Francisco, Calif.
PROFESSION: Owner, Iluna Basque
CULINARY EDUCATION: C.A.P. de cuisine in southern France, the Basque Region
FAVORITE SIMPLE SUMMER RECIPE: Grilled Sardines and Fresh Tomato Sauce, or Boudin Noire with Caramelized Apples, or Stuffed Calamari in Ink Sauce over Rice
Mattin is the chef and owner of Iluna Basque, one of the most unique and prominent restaurants in San Francisco. Born in a small village in Basque Country, located in southwestern France, he became enamored with cooking as a small boy while watching his mother cultivate “piment d’ espelette” –Basque chile. Mattin has studied under noted chef Dominique Jolie, and incorporates a fusion of French and Spanish flavors into his cuisine. He admires French chefs such as Hubert Keller and Rolland Passot –but if Mattin could have his last meal with anyone, he would cook a candle-lit dinner for two for himself and Jessica Alba.
BROTHERLY LOVE:
AGE: 29
HOMETOWN: Biarritz, France – currently resides in San Francisco, Calif.
PROFESSION: Owner, Iluna Basque
CULINARY EDUCATION: C.A.P. de cuisine in southern France, the Basque Region
FAVORITE SIMPLE SUMMER RECIPE: Grilled Sardines and Fresh Tomato Sauce, or Boudin Noire with Caramelized Apples, or Stuffed Calamari in Ink Sauce over Rice
Mattin is the chef and owner of Iluna Basque, one of the most unique and prominent restaurants in San Francisco. Born in a small village in Basque Country, located in southwestern France, he became enamored with cooking as a small boy while watching his mother cultivate “piment d’ espelette” –Basque chile. Mattin has studied under noted chef Dominique Jolie, and incorporates a fusion of French and Spanish flavors into his cuisine. He admires French chefs such as Hubert Keller and Rolland Passot –but if Mattin could have his last meal with anyone, he would cook a candle-lit dinner for two for himself and Jessica Alba.
BROTHERLY LOVE:
Michael Voltaggio:
AGE: 30
HOMETOWN: Frederick, Md. – currently resides in Los Angeles, Calif.
PROFESSION: Chef de Cuisine at The Dining Room, Langham Huntington Hotel & Spa
CULINARY EDUCATION: The Greenbrier Hotel Culinary Apprenticeship Program
FAVORITE SIMPLE SUMMER RECIPE: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé
Born in Maryland, Michael began working in restaurants at the age of 15 and hasn't worked outside the industry since. He has studied under several celebrity chefs and the majority of his training has been in European fine dining kitchens with an emphasis on modern technique, flavor and presentation. He has been the recipient of several awards including the "AAA 5 Diamond" and "Mobil Award" while serving as Chef de Cuisine at the Dining Room at The Ritz Carlton in Naples, Florida as well as a Michelin Star while serving as Chef de Cuisine of Charlie Palmer’s Dry Creek Kitchen in California. In 2009, he was a finalist for the James Beard "Best New Restaurant" award. Michael serves as Chef de Cuisine at Bazaar by Jose Andres and describes his cooking style as sophisticated American Cuisine utilizing modern technology and classic disciplines of cooking.
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HOMETOWN: Frederick, Md. – currently resides in Los Angeles, Calif.
PROFESSION: Chef de Cuisine at The Dining Room, Langham Huntington Hotel & Spa
CULINARY EDUCATION: The Greenbrier Hotel Culinary Apprenticeship Program
FAVORITE SIMPLE SUMMER RECIPE: Soft Poached Egg with Morel Mushrooms, Fava Beans, Jamon Iberico Consommé
Born in Maryland, Michael began working in restaurants at the age of 15 and hasn't worked outside the industry since. He has studied under several celebrity chefs and the majority of his training has been in European fine dining kitchens with an emphasis on modern technique, flavor and presentation. He has been the recipient of several awards including the "AAA 5 Diamond" and "Mobil Award" while serving as Chef de Cuisine at the Dining Room at The Ritz Carlton in Naples, Florida as well as a Michelin Star while serving as Chef de Cuisine of Charlie Palmer’s Dry Creek Kitchen in California. In 2009, he was a finalist for the James Beard "Best New Restaurant" award. Michael serves as Chef de Cuisine at Bazaar by Jose Andres and describes his cooking style as sophisticated American Cuisine utilizing modern technology and classic disciplines of cooking.
Bryan Voltaggio:
GE: 33
HOMETOWN: Frederick, Md.—currently resides in Urbana, Md.
PROFESSION: Chef/Partner, VOLT Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A.
FAVORITE SIMPLE SUMMER RECIPE: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula
Bryan is chef and partner at VOLT, a three-star fine dining establishment in his native Frederick, Maryland. He was classically trained at the Culinary Institute of America and was a protégé of celebrated chef Charlie Palmer. Bryan first fostered his passion for cooking during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for meats, seafood, and produce that are local, sustainable and organic. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”
HOMETOWN: Frederick, Md.—currently resides in Urbana, Md.
PROFESSION: Chef/Partner, VOLT Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A.
FAVORITE SIMPLE SUMMER RECIPE: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula
Bryan is chef and partner at VOLT, a three-star fine dining establishment in his native Frederick, Maryland. He was classically trained at the Culinary Institute of America and was a protégé of celebrated chef Charlie Palmer. Bryan first fostered his passion for cooking during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for meats, seafood, and produce that are local, sustainable and organic. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”
via bravo
Read more of my blog by clicking the title or subject listings on the right.
Email friends of my postings with the EMAIL icon at the bottom of each post.
And as always, feel free to comment.
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