Finishing second in his class at the Culinary Institute of America, Kerry Heffernan developed his cooking skills and style at top-notch New York City restaurants, as well as during periodic stages in Holland, Belgium, France and Austria. Kerry spent time at The Waldorf Astoria, Le Cygne in Geneva, Switzerland, Montrachet, Le Régence, Restaurant Bouley and Mondrian before joining One Fifth as Chef de Cuisine. In 1993, Kerry became Executive Chef of the Westbury Hotel’s Polo restaurant. With a fluent command of French-influenced cuisine and years of solid experience in New York’s fine dining scene, Kerry is now at the helm of Eleven Madison Park, reinterpreting dishes that capture the essence of the grand Gallic tradition.

After an initial career as a professional flutist, Nicole Kaplan enrolled in Peter Kump's New York Cooking School and graduated with a Blue Ribbon in 1997. While working at Osteria del Circo, Nicole developed her pastry skills by studying with such masters as Patrice Caillot and Pascal Janvier. Nicole joined Eleven Madison Park in March 2000 and has committed herself to developing a unique dessert menu for the restaurant.

Conceived and developed by Danny Meyer's Union Square Hospitality Group, Eleven Madison Park is a lively and convivial café in the grandest New York tradition. Open since 1998, it offers urbane New York style cuisine with a French soul. The restaurant also offers two private dining rooms and houses a famous gold-leafed Wine Bar featuring 36 premium wines-by-the-glass.

Prior to being named Executive Chef in August 2001, Dan Silverman served for almost two years as Union Square Cafe's Chef de Cuisine. Previously, while chef at Alison on Dominick Street in NYC, Dan was recognized in 1997 by Food and Wine Magazine as one of its “10 Best New Chefs” and was twice awarded Gourmet's “Top Table” status. Dan has also worked at Bouley and Le Bernardin in New York as well as Postrio and Chez Panisse in San Francisco.

Union Square Cafe serves a fusion of New American and rustic Italian flavored food. Opened in 1985 by Danny Meyer, Michael Romano and Paul Bolles-Beaven, it has accumulated a plethora of awards including The New York Times' three-star rating and Zagat Survey's number one ranking as “Most Popular Restaurant” for five consecutive years from 1997 to 2001.

Tom Colicchio’s cooking style combines French and Italian techniques with the vibrant flavors of American regional and seasonal ingredients. These elements characterize his cuisine that is at once bold, simple and refined. Mondrian, Gramercy Tavern and Craft have all been awarded three-star ratings by The New York Times with Tom as chef. He was also selected as one of the “10 Best New Chefs” in the U.S., won the James Beard’s “Best Chef New York Award” in 2000 and continues to be celebrated in publications ranging from Saveur to GQ to New York Magazine.

Open since 1994, Danny Meyer and Tom's rustic tavern serves contemporary American food in a casually comfortable yet elegant setting. A highly praised and popular restaurant in Manhattan, Gramercy Tavern has also been recognized as one of the “Top Fifty Restaurants” by Gourmet.

Born in Ethiopia and raised in Sweden, Marcus Samuelsson has received numerous accolades, including two three-star restaurant reviews from The New York Times, the first of which he was the youngest chef ever to receive. Marcus was also named best “Rising Star Chef” by the James Beard Foundation in 1999, awarded several four-star ratings in Forbes and a three and a half-star rating in Crain’s, and celebrated as one of “The Great Chefs of America” by The Culinary Institute of America. He has been featured in numerous publications and on television.

Under Marcus, Aquavit’s menu embodies innovative interpretations of classic Scandinavian cuisine that marry the traditional with the contemporary. The menu offers dishes that embody, complement, and revitalize the foundations and building blocks of Swedish cuisine. Opened in 1987, Aquavit features a private dining room and a two-story waterfall.

Trained in Bombay and at Les Roches in Switzerland, Floyd Cardoz specializes in seasoning Western culinary traditions with Indian spices and soul. Prior to joining Tabla, Floyd rose from Chef de Partie to Executive Sous Chef during his five years at Lespinasse under Gray Kunz, the man Floyd credits as his mentor. As Executive Chef at Tabla, Floyd provides a pulsating rhythm of flavors as he blends aromatic Indian spices with fresh seasonal ingredients from local markets.

Tabla, conceived by restaurateur Danny Meyer and partner Michael Romano, is named for the Indian drums that are beating their way into the Western scene. In addition to the main dining room, guests may also dine at The Bread Bar, which offers authentic home-baked breads fresh from Tandoori ovens, and a vast range of inventive deserts.

Ken Callaghan's professional career began at the Helmsley Palace Hotel, where he worked his way up to Chef de Partie. After two years, Ken joined the Russian Tea Room and served as Tournant for several years before arriving at Union Square Café in 1993. Ken was promoted to the position of Sous Chef in 1996 and then Executive Sous Chef in 1997, which position he held until he left to accept the position of Executive Chef and Pitmaster at Blue Smoke & Jazz Standard.

Blue Smoke, a lively New York restaurant and bar that provides an urban take on traditional barbecue, opened in Spring 2002. Guests can dine at Blue Smoke or sample cuisine while taking in live soulful jazz at Jazz Standard located beneath the restaurant.

After graduating first in her class from the prestigious Ritz-Escoffier cooking school in Paris, Anita Lo worked under Michel Rostang and Guy Savoy and at Chanterelle. Chef positions followed at Can, Maxim's and Mirezi Restaurant, where she won a glowing two-star review from The New York Times’ Ruth Reichl. Anita was named one of the “10 Best New Chefs” in America by Food and Wine Magazine as well as “Best New Restaurant Chef” by The Village Voice.

Anita and Jennifer Scison's Contemporary American upscale restaurant boasts a ninety bottle wine list initially created by Master Sommelier Roger Dagorn (of Chanterelle), celebrating wines made predominantly by female vintners or vineyards with female proprietors. Annisa received a two-star review from The New York Times and a two-and-a-half-star review from the New York Observer.

A native of Rome, Stefano Riccioletti established a successful restaurant, catering business and pastry shop in his home city. After refining his skills in the culinary program of Paul Bocuse, Stefano worked in several chef positions in Italy. Since moving to New York City in 1998, Stefano has worked as Sous Chef at Frico Bar, Chef de Cuisine at San Domenico and Executive Chef at Gremelli and Pasta Break before being lured to Centolire.

Opened in March 2001, Centolire, which means “100 lire,” takes its name from an old song that stated “with 100 lire you can go to America.” Under the guidance of restaurateur Pino Luongo and Executive Chef Marta Pulini, Stefano creates both old and new world Italian American cuisine, adapting the original home cooking of Italian immigrants and creating new dishes destined to become classics.

Patrick Colston was recently named one of the country’s “Top Ten Artisanal Chocolatiers” in USA Today and Pastry Art and Design Magazine included him in its “2002 List of Best Pastry Chefs in the Country.” In 2001, Patrick and his team won third place at the prestigious National Championships for Pastry and he placed first in the Quady Dessert/Wine Pairing Contest. He has been featured in such publications as Pastry Art and Design, Chocolatier, Food Arts, Gourmet, Food and Wine and Art Culinaire, and his desserts have been published in several books.

ILO, which means “place of joy” in Finnish, opened on June 4, 2001 at the back of the Bryant Park Hotel. The restaurant features the Modern American cuisine of Executive Chef and Owner Rick Laakkonen and a list of 225 wines, including an impressive selection of sherry, Madeira and dessert wines by the glass.

Raised in Middletown, New Jersey, Scott Romano received his formal training at the Culinary Institute of America. Soon after, he began his career at Aureole, where he worked with renowned chef Charlie Palmer for more than three years. At Kitchen 22, Scott is responsible for the restaurant’s day-to-day operation and has been receiving accolades for bringing Aureole-like cuisine to Kitchen 22.

Kitchen 22, opened recently on September 12, boasts a menu characteristic of owner Charlie Palmer’s signature cuisine – bold flavors, seasonal foods, and great presentations. A three-course $25.00 prix-fixe menu offers a choice of five appetizers, entrees and desserts. This popular new restaurant has been characterized as innovative in its simplicity.

David Walzog has guided the Glazier restaurants to numerous awards and accolades and secured the loyalty of New Yorkers, who return again and again to Michael Jordan’s The Steak House, Strip House and Monkey Bar and Restaurant for distinctive and original cuisine, prepared and presented in what appears to be an effortless manner. A three-time nominee for the James Beard/ Perrier-Jouet “Rising Chef Award”, Walzog has taught at Macy’s prestigious “De Gustibus” series and Peter Kump’s Cooking School.

Located on the ground floor of the Hotel Elysée, the Bar at Monkey Bar has been open since 1936 and the Restaurant since 1994. Monkey Bar offers American, continental cuisine and a wine cellar of over 175 wines overseen by Master Sommelier Scott Carney. It was voted the No. 1 bar in New York by Gourmet’s latest readers poll.

Ramiro Jimenez left Mexico at 20 years of age for New York City and landed his first job at Bobby’s Café and Italian Eatery on Franklin Street. In 1991, Douglas Rodriguez took him under his wing as Sous Chef at Patria. Ramiro has also worked at the Lipstick Café, where he learned French techniques under Jean George Vongerichten, and at Tribeca Grill, where he prepared modern American food. Most recently, Ramiro served as Douglas Rodriguez’s Chef de Cuisine at Chicama.

At Noche, Ramiro and Chef Director Michael Lomonaco have created an exciting spectrum of Latin and Caribbean dishes, including new American interpretations as well as favorite traditional recipes. Located in the Times Square area, Noche is a four level bar, restaurant and banquet structure inspired by the Beaux Arts with design, food and music motivated by modern Latin culture.

Mariano Aznar Carrizosa was trained at the Culinary Arts School in Gerona, Spain and has had 14 years of kitchen experience in Barcelona and New York City. During that time, Mariano has mastered the different Spanish cuisines from region to region and at Solera, has created a traditional tapas menu that showcases inspirations drawn from extensive travels in Spain.

Housed in a comfortable mid-town brownstone, Solera occupies two floors, with a capacity for 115 people. Each dining room evokes a warm, intimate feeling and reflects the colors and images of Spain. Solera offers contemporary interpretations of regional Spanish cuisine and an exclusively Spanish wine list.