Chopped All-Stars: Meet the Chefs
Photo By: David Lang
Nate, a season two contestant on The Next Iron Chef, graduated from the Culinary Institute of America. Nate served as a butcher's apprentice in Italy and became one of few American pizzaiolos certified by the Verace Pizza Napoletana Association. Nate worked at A16 and SPQR in San Francisco and Pulino’s Bar and Pizzeria in New York.
A season six finalist on The Next Food Network Star, Brad graduated from the Culinary Institute of America. He opened Black Creek Bistro as executive chef at the age of 22 and now works at ASTI Trattoria in Austin.
A season five finalist on The Next Food Network Star and a former Hollywood caterer, Debbie shares her branding and menu-planning expertise as a restaurant consultant. She is in the process of opening up her own restaurant, a Korean-inspired pub, and writing her first cookbook.
A season four finalist on The Next Food Network Star, Lisa co-owns Suze Restaurant & Catering in Dallas. In October 2010, she opened Lisa Garza Taste Studio, which provides event planning services and food productions for off-site catering.
A season five finalist on The Next Food Network Star, Michael serves as the Food & Beverage Director at the Radisson Hotel in New Rochelle, N.Y. A New York Restaurant School graduate and native New Yorker, he teaches in-home cooking classes and group demos.
Anne hosts Food Network's Secrets of a Restaurant Chef and Worst Cooks in America. After training at the Culinary Institute of America and Italy’s Culinary Institute for Foreigners, Anne worked at several notable New York restaurants, taught culinary school, and battled on Iron Chef America alongside Mario Batali.
Claire hosts Food Network's 5 Ingredient Fix and Food Network Challenge. After graduating from The French Culinary Institute, she worked as a private chef and on culinary production teams for Easy Entertaining with Michael Chiarello and PBS's Everyday Baking for Everyday Food.
Duff stars in Food Network's Ace of Cakes. After studying at the Culinary Institute of America in Napa Valley, Calif., he worked as the executive pastry chef at Vail Cascade Hotel and Resort in Vail, Colo., executive chef at the Borgata of Atlantic City, and baked bread for Todd English’s Olives in Washington, D.C.
Robert hosts Food Network's Restaurant: Impossible, Dinner: Impossible and Worst Cooks in America. He began cooking at age 15 on the Royal Yacht Britannia for the Royal Navy in England. His accomplishments include cooking at the White House and planning an Academy Awards after-party menu.
Anita serves as chef and owner of Annisa and consulting chef for Rickshaw Dumpling Bar. She received her degree at Ecole Ritz-Escoffier. In New York, Anita worked her way through all the stations at David Waltuck's Chanterelle and became known as a contemporary American chef during her time at Mirezi.
Beau serves as the executive chef of Sanctuary on Camelback Mountain. A season one Worst Cooks in America team leader, he graduated from Johnson and Wales University in Rhode Island. Beau appeared on Iron Chef America and conducts cooking classes at Sanctuary.
Jacques serves as dean of pastry studies at the French Culinary Institute. In 1986, he became the youngest chef to earn the prestigious Meilleur Ouvrier de France medal. Jacques opened Jacques Torres Chocolates, which now has six locations throughout New York City.
Aarón owns and serves as executive chef of Centrico. He appears on Food Network's Chefs vs. City, Chopped, and appeared as a season one contestant on The Next Iron Chef. Among the country's leading contemporary Latin Chefs, Aarón makes international appearances conducting Latin cooking demos.
Maneet, a season three contestant on The Next Iron Chef, serves as executive chef at Vermilion in Chicago and New York. Maneet received her culinary education at India's Welcome Group Graduate School of Hotel Administration and the Culinary Institute of America.
A Chopped judge and season two contestant on The Next Iron Chef, Amanda graduated from the Culinary Institute of America. She battled Bobby Flay on Iron Chef America and appears on the new Cooking Channel series Unique Eats.
A 24 Hour Restaurant Battle and Chopped judge, Geoffrey worked all over the world including Arpège in Paris and the Dorchester in London. In New York City, he opened Country in the Carlton Hotel, the National Bar and Dining Rooms in The Benjamin, and serves as executive chef at The Lambs Club.