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- Chef de Cuisine Philip Tessier and Sommelier Kassidy Harris of BouchonYountville, CAFrench ContemporaryMarch 2009
- Chef Christopher Kostow and Sommelier Rom Toulon of The Restaurant at MeadowoodSt. Helena, CASeasonal/Market Fresh,American Regional, American ContemporaryFebruary 2009
- Chef Ken Frank, Pastry Chef Rebecca Willis, and Sommelier Yoon Ha of La ToqueNapa, CASeasonal/Market Fresh, American Regional, American ContemporaryFebruary 2009
- Sous Chef Steven Ariel, Pastry Chef Neil Robertson and Sommelier Nelson Daquip of CanlisSeattle, WAAmerican RegionalNovember 2008
- Chef Laurent Godbout and Sommelier Jean-Francois of Chez L'EpicierMontreal, QuebecFrench Contemporary, Cafe/BakeryNovember 2008
- Chef Maria Hines and Sommelier Adam Chumas of TilthSeattle, WASeasonal/Market Fresh, American ContemporaryOctober 2008
- Chef Daisley Gordon and Sommelier Cyril Frecheir of CampagneSeattle, WAFrench ContemporaryOctober 2008
- Chef Sean Bernal and Sommelier Jorge Morgado of OceanaireMiami, FLAmerican Traditional, SeafoodJanuary 2008
- Chef Christopher Eagle and Sommelier Roberto Colombi of CieloBoca Raton, FLEclectic/Global, American ContemporaryJanuary 2008
- Chef Hugh Acheson and Sommelier Ben Giacchino of Five & TenAtlanta, GAAmerican ContemporaryMarch 2007
- Chef Craig Stoll and Sommelier Becky Swanson of DelfinaSan Francisco, CAItalian TraditionalMarch 2007
- Chef James Johnson and Sommelier Drew Hendricks of Pappas BrothersDallas, TXSteakhouseFebruary 2007
- Chef Jason Weaver, Pastry Chef Lois Arguello, and Sommelier Greg Cheval of French RoomDallas, TXAmerican Contemporary, French TraditionalFebruary 2007
- Chef de Cuisine Bryan Voltaggio and Sommelier Nadine Brown of Charlie Palmer SteakWashington, D.CSteakhouse, American ContemporaryJune 2006
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