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James Beard

Chef Masaharu Morimoto received nearly eight years of culinary training in his native Hiroshima. At 25, he opened his own restaurant and soon distinguished himself by infusing integrating Western ingredients and techniques with traditional Japanese cooking such as sushi and sashimi. In 1993, he went on to work with Chef Nobu Matsuhisu at New York City’s Nobu and eventually teamed up with restaurateur Stephen Starr to open Morimoto in Philadelphia. Since 1998, Chef Morimoto has combined his passion for cuisine, competition and performance as the Japanese Iron Chef on the popular TV show Iron Chef.

Chef Susur Lee is best known for his east-west flavor fusion and daring delicious culinary amalgams. A Hong Kong native, Chef Lee traveled the world to hone his culinary skills and made a name for himself when he opened Lotus in Toronto in 1986. He subsequently returned to Singapore as a consultant, then made a triumphant return to Toronto in 1999, opening Susur which continues to merit rave reviews. His food presentations each a small work of art rely on ancient Chinese techniques, Asian flavors, as well as French flair.

Ken Oringer -- Executive chef of Boston's Clio at The Eliot Suites Hotel. Esquire's pull-no-punches columnist John Mariani put it best: "If I were to come to the end of the road in Boston this year, Clio is where I'd want to die eating." Oringer's résumé reads like a textbook example of culinary ascension. At his graduation from the CIA, he was voted most likely to succeed, and shortly after, David Burke snatched him up to work at chef incubator The River Café in New York City. It was then on to Providence to serve as Al Forno's pastry chef. Le Marquis de Lafayette in Boston was Oringer's next venture, where he worked under Jean-Georges Vongerichten. In 1991 he opened Terra in Greenwich, Connecticut, which earned three stars from The New York Times. The following year he headed for San Francisco and Silks. Within two years it was named one of the top 20 restaurants in America by Condé Nast Traveler. In 1995 Oringer returned to Boston as a chef/partner at Tosca. Two years later he crossed town to Clio, and within a month it was named Best New Restaurant by Boston Magazine. As if that weren't enough of an honor, he was also the recipient of the 2001 Beard Foundation/American Express Best Chef: Northeast award. Just imagine what's next.

Anton Brunbauer -- Known for his inventive regional cuisine with Southwestern, Native American and Mediterranean influences, Chef Anton Brunbauer leads the culinary experience at The Westin Kierland Resort & Spa. Led by European-trained Chef Brunbauer, the AAA Four Diamond Westin Kierland provides eight unique dining experiences under the direction of highly talented chefs who are encouraged by Chef Brunbauer to utilize their culinary creativity and vision. Born in Austria into a family of restaurateurs, Chef Brunbauer’s own career began at age 15. His training has taken place in some of the finest hotels and restaurants in Germany, Austria and Switzerland. Chef Brunbauer moved to the United States in 1983 and went to work with Hyatt Hotels & Resorts in Miami until 1986, where he was awarded the esteem opportunity to relocate to Arizona to open The Hyatt Regency Scottsdale Resort at Gainey Ranch. As executive chef for nearly 16 years, Brunbauer took the hotel to new culinary heights. Under his direction, the Golden Swan at the Hyatt Regency was awarded a 4-Star rating by Mobil Travel Guide, named one of the top nine restaurants in Phoenix/Scottsdale by Gourmet magazine and listed as one of the top five restaurants in America’s Southwest by Condé Nast Traveler. Brunbauer’s driven to reach the same culinary heights at The Westin Kierland. Since opening, Deseo, the resort's signature restaurant, has received its 3-Diamond Rating by AAA, 2-Star Rating by Mobil and been nominated as one of “America’s Best New Restaurants” by The James Beard Foundation.

Douglas Rodriguez -- Regarded as the inventor of Nuevo Latino cuisine, Chef Douglas Rodriguez’s westward dining venture landed him in Scottsdale at The Westin Kierland in 2002. While the underlying basis of Deseo’s menu remains entrenched in Latin roots, the menu incorporates indigenous ingredients whenever possible to create a truly unique taste experience. Chef Rodriguez is behind Deseo’s concept and menu development. Deseo offers authentic Latin-influenced dishes featuring a full exhibition kitchen and ceviche bar. Unique flavor combinations use a variety of spices, sauces and marinades. The exhibition kitchen and ceviche bar offers the ultimate dining experience, allowing guests to watch chefs in action from every seat in the restaurant. Since opening, Deseo has received its 3-Diamond Rating by AAA, 2-Star Rating by Mobil, been nominated as one of “America’s Best New Restaurants” by The James Beard Foundation and been listed as one of “10 Underrated Spots” in the country by The Wall Street Journal (Dec. 2003). One of the most popular aspects has become Rodriguez’ cooking classes, which takes place around Deseo’s exhibition kitchen and allows for true insight and personal interaction with one of the country’s enthusiastic chefs. One of America’s most honored chefs in the country, Douglas has owned some of the hottest restaurants in the country including: Chicama, Pipa and OLA (Of Latin America) in New York City, OLA Miami, and Alma de Cuba in Philadelphia. Educated at Johnson & Wales University, Rodriguez’ professional career began in Miami. In 1994 he opened New York’s Patria, garnering three stars from the New York Times in 1996. Awards and honors include the Chefs of America Award (1991), Culinary Master of North American and New York Award (1994), the James Beard Foundation’s “Rising Star Chef Awards” (1996), and a nomination for Beard's 1999 Best Chef: New York.