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Chef Bios: Kendal Duque

Kendal Duque

Kendal Duque

Kendal Duque grew up in a family of cooks. His maternal great-grandmother, known as one of the great cooks in Quito, Ecuador, was an inspiration to him as a child and a passion for cooking passed down the family lines to Kendal.

His family immigrated to the United States when he was young, and while studying at UC Berkeley, Kendal would often walk by the iconic Chez Panisse just to check out the menu. He quickly came to the realization that this was more than a passing curiosity and upon completing his thesis in Literature, he enrolled in culinary school. After graduating from Peter Kump’s New York Cooking School (1996), he began working under the legendary Julian Serrano, first at Masa (San Francisco) and then at the Bellagio (Las Vegas). After two years with Serrano, Kendal moved to Chicago and continued his working education, working in the kitchens of Jean Joho’s four-star Everest and then as sous chef on the opening team of the highly-anticipated Tru.

Inspired by all he had learned, Kendal went to Paris to stage at several Michelin-starred restaurants, soaking up all he could of the intense atmosphere. From Europe, he spent time working in NYC at the acclaimed Union Pacific, and he then returned to Chicago to work as the sous chef at NoMi. It was at NoMi Kendal met Emmanuel Nony, and a few years later, the two began collaborating on Sepia, one of the featured restaurants in the iPhone application 42 Restaurants.

Kendal decided to move on from Sepia in March 2009, to start his own restaurant. He was succeeded by Andrew Zimmerman, formerly chef de cuisine at NoMI and one-time chef at Mod and Del Toro restaurants in Wicker Park.

In 2009, Kendal had been a semifinalist for the James Beard Foundation’s Best Chef: Great Lakes award. With a degree in Latin American literature from the University of California, Berkeley, creativity is a defining characteristic of Kendal’s – it is the creative process he loves most about cooking and his style can be described as of the moment, good-spirited and filled with clean, pure, direct flavors. Simple, yet elegant.

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Let’s see some of the restaurants!



With 42 Restaurants you’ll be creating at home the same dishes that are served in these fine places.

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Chef Bios: Michel Guérard

Michel Guérard

Michel Guérard

Michel Guérard along with Paul Bocuse, Pierre Troisgros, Alain Chapel, Alain Senderens, Jean Delaveyne and Roger Vergé is one of the most important Founding Fathers of the Mouvement Culinaire Français, precursor to the world-wide Nouvelle Cuisine Française.

Mr Guérard performed his apprenticeship as a pastry chef at Mantes-La-Jolie under Kleber Alix and moved on to work at a number of restaurants in Paris. It was while working as a pastry chef at the Hôtel de Crillon that he won the Meilleur Ouvrier de France Patisserie in 1958. He achieved his first Michelin star in 1967 at his restaurant Le Pot-au-Feu.

In 1974, along with his wife Christine Barthélemy, he restored the hotel, restaurant and thermal spa Les Prés d’Eugénie at Eugénie Les Bains, a thermal spa in the Group of the Chaîne Thermale du Soleil. The hotel and restaurant is the leading Weight-loss center in France, thanks to a new concept in cooking: Cuisine Minceur, now Cuisine Minceur Active®, which, with its scientific, sensory and playful approach, has redefined the relationship between Health and Nutrition. The Spa at Eugénie les Bains holds the record for foreign spa visitors, who make up 12% of their clientele.

Between 1990 and 1995 Mr Guérard served on the Municipal Council of Eugénie les Bains and used this experience to do a complete makeover of the town, thanks to an original bipartite development convention between the Société Thermale d’Eugénie les Bains, the Société familiale, and the Commune d’Eugénie.

42 Restaurants features a recipe from Michel Guérard’s 3 Michelin starred restaurant Les Prés d’Eugénie called ‘A Garden of Warm Truffle Purée Floating on a Chilled Green Pea Soup’. In his words: “This island floating in truffle juice on an iced pea velouté, evokes a quiet and fluid smoothness on the palate, unlike crusty fried dishes with footsteps crunching through snow.”

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Chef Bios: Laurent Tourondel

Laurent Tourondel

Laurent Tourondel

Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel & Leisure, Saveur and Wine Spectator. Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room. By adhering to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, BLT restaurants have become household names.

With the passion and skill of a French-trained chef, and the sensibility and style of a metropolitan restaurateur, Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Tourondel’s BLT (Bistro Laurent Tourondel) chain of restaurants include, BLT Fish, BLT Prime, BLT Burger and BLT Market in New York City. He has brought BLT Steak to Washington D.C., San Juan, Puerto Rico; Los Angeles and White Plains, NY; and BLT Burger to The Mirage in Las Vegas.

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