Passport is fortunate to have the opportunity to partner with many of the nation’s most prestigious chefs. This month, we take a moment to highlight a few of our favorites, and invite you to experience their unique culinary creations.
Seattle, WA: Hailing from the Muscadet region of France, Thierry Rautureau is the James Beard Award-winning chef and owner of Rover’s restaurant. Raised on a farm, Rautureau learned from an early age to appreciate seasonal cooking and fresh, homegrown ingredients. During a visit to Seattle, Thierry dined at Rover’s and discovered the restaurant was for sale. Rautureau moved to Seattle and took over the restaurant in 1987. Chef Rautureau’s vision is a warm, comfortable dining environment, similar to dining at a friend’s house. Rover’s is dedicated to professional service, exquisite wine and food, and an intimate environment.
Portland, OR: At the helm of Lincoln is Chef Jenn Louis. Chef Louis was recently nominated for her second James Beard Award, in the category of Best Chef Northwest. Chef Louis attended culinary school in Portland and after a tenure at Wildwood Restaurant, opened her own catering business. Chef Louis and her husband opened Lincoln in 2008. The restaurant has flourished, in part because of the values that the couple worked hard to instill in the restaurant – honesty and a desire to always make things right for the customer.
San Francisco, CA: A native of Rosarito Beach, Mexico, Ismael Macias began his career with the Lark Creek Restaurant Group as a dishwasher at One Market Restaurant. He climbed his way up the ladder to line cook, and then served as sous chef at One Market for seven years before joining LarkCreekSteakin 2010. Outside of the kitchen, Macias continually looks for inspiration for new recipes and is constantly adding to his cookbook collection. He believes in giving back to his community and has devoted his time and talent to Meals on Wheels, the Make-A-Wish Foundation, and the American Heart Association.
La Jolla, CA: Jason Knibb joined the staff of NINE-TEN in September of 2003. Born in Montego Bay, Jamaica and raised in Southern California, Jason has trained under some of this country’s most celebrated chefs. “Each of my mentors has a simple common philosophy about cooking,” states Knibb. “They create regional cuisine using the freshest local products available. This is perfectly in sync with NINE-TEN’s ‘earth-to-table’ approach.” Knibb has amassed many awards and accolades, including a 2010 Rising Star Chef Winner/StarChefs and he was a 2009 San Diego Chef Hall of Fame Inductee. He has also been featured in Food & Wine magazine and Sunset magazine.
Scottsdale, AZ: One of the biggest personalities in town and affectionately known as “the most colorful chef” in the Phoenix Metropolitan area, Eddie Matney’s approach to New American Cuisine embraces the belief that the “melting pot theory” applies equally well to cooking as to sociology. According to Chef Eddie, his cooking is a “Mirror of America”, multi-cultural, multi-ethnic and proud to showcase the many flavors that are native to classic American and Mediterranean cooking. Eddie’s House is comfortable, but boasts a menu that expands your boundaries while offering the famous fares that made Eddie Matney Arizona’s celebrity chef.
Chicago, IL: As a young boy, Giuseppe Tentori grew up helping out on his grandmother’s farm in a small town outside of Milan. After finishing his culinary studies in Milan, a 19-year-old Tentori jumped on a plane and came to work in Highland Park, Illinois. In 2008, after nearly a decade of experience, Tentori not only accepted the position of executive chef at BOKA Restaurant, but became a partner of BOKA Restaurant Group. Tentori has amassed numerous awards along the way, including: one star by Michelin Guide Chicago 2010; “Best New Chef” by Food & Wine Magazine in 2008; James Beard Foundation “Best Chef Midwest” semi-finalist 2009; and three stars by the Chicago Tribune.