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- Chef Damian Sansonetti of Bar BouludNew York, NYFrench Contemporary, French TraditionalAugust 2009
- Chef Andres Grundy and Pastry Chef Renee Herzog of ClioBoston, MAFrench Contemporary, Japanese/SushiMay 2009
- Pastry Chef Robert Truitt of CortonNew York, NYFrench Contemporary, Seasonal/Market FreshMay 2009
- Chef Steve Litke and Sommelier Geoff Kruth of FarmhouseForestville, CASeasonal/Market Fresh, French Contemporary, American RegionalMarch 2009
- Chef de Cuisine Philip Tessier and Sommelier Kassidy Harris of BouchonYountville, CAFrench ContemporaryMarch 2009
- Chefs Eric Korsch and Ginevra Iverson of Restaurant EloiseSebastopol, CASeasonal/Market Fresh, French ContemporaryJanuary 2009
- Chef John Toulze, Chef de Cuisine Chris Jones, and Mixologist Chris Tunstall of the girl and the figSonoma, CAFrench Traditional, Seasonal/Market Fresh, CocktailsJanuary 2009
- Chef de Cuisine Adam Hoffman and Pastry Chef Matt Kelley of Rover'sSeattle, WAFrench ContemporaryNovember 2008
- Chef Paul Liebrandt and Pastry Chef Robert Truitt of CortonNew York, NYAmerican Contemporary, Avant Garde, French ContemporaryOctober 2008
- Chef Greg Engelhardt of Andre'sLas Vegas, NVFrench Traditional, American Traditional, Eclectic/GlobalJune 2008
- Chef Josh Emett and Pastry Chef Ron Paprocki of Gordon Ramsay at the LondonNew York, NYFrench ContemporaryJune 2008
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