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Alice Waters In 1971, long before many Americans had developed a taste for spicy arugula greens and earthy chanterelle mushrooms, Alice Waters opened her revolutionary restaurant Chez Panisse, committed to menus that celebrate the best-tasting, finest-quality, and, sometimes, most exotic products found each season.

While respectful of these influences, he remained dedicated to exploring his own creativity in the kitchen.

, he then cleared a path for his next three restaurants, all named Citronelle, in Santa Barbara, California, Washington D.

In the year 2018, she played the lead role in The Kominsky Method.

Patrick built a national reputation, working his way from New York to Los Angeles and back again to Manhattan, where he last worked at the esteemed Tavern on the Green.

Andre Soltner The year 1961 was a big one for French cuisine in America.

A believer in moderate indulgence, Michel clearly still has a place in his heart for chocolate as he chooses to demonstrate two dessert favorites, the and Hot Chocolate Truffles, for his segment in the show, COOKING WITH MASTER CHEFS.

Her restaurant Felidia continues to draw crowds by using simple combinations of rustic ingredients treated with the best culinary techniques.

Nancy Silverton When loaves of soft white bread stocked bakery shelves and bagels were the biggest breakthrough in breads, Nancy Silverton brought our culinary attention to the soul-satisfying pleasures of artisan baking.

Robert Del Grande shows how he does it in COOKING WITH MASTER CHEFS, as he prepares Filets of Beef in Chile Sauce and two Southwestern relishes.