Ming Tsai’s culinary career began as a family affair in his parent’s restaurant, The Mandarin Kitchen, in Dayton, Ohio. He studied mechanical engineering at Yale and soon moved to Paris and then Osaka to further his culinary training. In 1988, he opened Blue Ginger in Wellesley, MA to...READ MORE
New Jersey native Michael Tusk developed a profound curiosity about food at a very young age. Michael subsequently enrolled at the Culinary Institute of American in Hyde Park, New York where he became formally dedicated to the culinary arts.
Determined to open a restaurant of his own,...READ MORE
Chef Emeril Lagasse is a household name. From his television shows to his many restaurants across the country, almost everyone is familiar with his work. Chef Lagasse is known for his Creole and Cajun style cooking as well as his catchphrases, “Bam!” and “Kick it up a notch!”...READ MORE
Daniel Humm has been a member of the Bocuse d’Or USA Culinary Council since 2009. He started his culinary career in his home country of Switzerland, working his way from apprentice to his first Michelin star at the age of 24. He eventually made his way to the...READ MORE