Famous Chefs, Famous Restaurant Chefs, Women Chefs, TV Celebrity Chefs Official Home Pages

Al Roker - "Roker on the Road"

Join Al Roker on the road as he takes his love of food and his fascination with people across America. Al will introduce us to some interesting characters: the founder of a web site that reviews potato chips, members of a men's-only gourmet cooking club, and even a Russian immigrant who serves gourmet meals at his hockey rink snack stand! Or... you can check out Al's Blog. We'll also watch as Al learns the ins and outs of being a short order cook, makes donuts, tries to run a busy deli counter at lunch time, and much more. Roker on the Road takes everybody’s favorite weatherman to the crossroads of America to see just how deliciously fun our national love for food has become. As weatherman and a host of NBC's The Today Show, Al Roker fans ...come along for the ride!

Chef Curtis Aikens

A native Georgian, Curtis' attraction to produce began as a small boy, as he followed his Grandfather Curtis through the garden. His interest grew during high school, when he worked at the Conyers, Georgia A&P Market. "I was supposed to be in the grocery department," he recalls, "but I hung out in produce because that's where all the action was." His enthusiasm soon became a career. He has been with the Food Network since its inception, previously as the host of Pick of the day, From My Garden, Meals Without Meat, and Food IN A Flash. Curtis is Quick to point out that his expertise with produce does not mean that he is "anti-meat." "I just love fruits and vegetables," he says.

The New American Profile Hometown Cookbook

A best seller, this is a cookbook that is in demand and indispensable! We've uncovered the Who's Who of hometown cooks and compiled 425 crowd-pleasing, easy-to-prepare recipes from across our nation’s hometown kitchens-- into a popular, cookbook that has already sold 40,000 copies on QVC! This extraordinary cookbook includes traditional American favorites alongside ethnic creations from appetizers to desserts, including Apple-Sausage Pancakes, Tamale Soup, Zesty Chicken Salad Tacos, Lazy Pierogis, Never-Fail Pot Roast, as well as Chocolate Earthquake Cake and Tiramisu Torte and many more! Also included is a 16-page insert with full-color photos, hints and tips and personal stories to give you a sneak peek into the families that make up Hometown America. In addition, the cookbook includes helpful tips from American Profile’s test kitchen as well as 30 articles on hometown festivals and fairs across the nation that give you a sneak peek into the lives of the ordinary citizens that make up hometown America. Whether it’s a simple soup for the family or a full meal for visitors, the American Profile Hometown Cookbook has just the right recipe to make any gathering a special occasion.

Bobby Flay - "Boy Meets Grill"

The recognition that Bobby Flay has gained at Mesa Grill for his mouthwatering dishes has built his reputation as a major force not only in New York's culinary scene but also nationwide. In May 1993, Bobby was voted the James Beard Foundation's Rising Star Chef of the Year, an award that honors the country's most accomplished chef under the age of 30. The French Culinary Institute, his alma mater, honored him in 1993 with its first-ever Outstanding Graduate Award, which recognizes the school's most accomplished alumni.

Chef Daniel Boulud

xecutive chef and owner of Manhattan's award-winning "DANIEL", "Café Boulud", and "DB Bistro Moderne", named "Chef of the Year" by Bon Appétit Magazine, author of several cook books, own line of professional kitchenware. As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family’s farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities. After his nomination as best cooking apprentice in France, Daniel went on to train under the renowned Chefs who would become his mentors: Roger Vergé, Georges Blanc and Michel Guérard. Now Boulud himself serves as a mentor to the talented young cooks he has been working with here in the United States for almost twenty-five years.

Sandra Lee - "Semi-Homemade Cooking"

In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The result? Mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers, and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America’s most sought-after culinary experts! Sandra Lee is also the internationally-acclaimed Lifestylist, New York Times bestselling author and CEO of Sandra Lee Semi-Homemade© Inc.

Cat Cora - "Kitchen Accomplished"

Cat Cora was raised in a small Greek community in Jackson, Miss. by a family who held strongly to their Greek and Southern heritage. Cora realized there was much more to food then she could ever imagined. She is a graduate of the Culinary Institute of America in Hyde Park. She has studied in France under three-star Michelin chefs such as George Blanc of Vonnas and Roger Verge. She has also worked at Arcadia and Beekman Tavern in New York City. Cora relocated to Northern California as the Chef de Cuisine in Napa Valley’s Bristro Don Giovanni. She has hosted shows on the Food Network and has appeared on several network programs.

Alton Brown from "Good Eats"

When Alton Brown conceived the cooking show Good Eats, he envisioned something that would entertain and inform with wit and humor—something for his sitcom-and-fast-food-junkie generation. He now both stars in and writes the offbeat show that combines his passion for food with quirky pop culture...

Boston Chef Gordon Hamersley

Chef Gordon Hamersley and Fiona Hamersley opened the original Hamersley's Bistro in a tiny storefront in Boston's up-and-coming South End neighborhood. The restaurant's French-inspired bistro food was an immediate success. In 1993, Gordon and Fiona moved their restaurant a few blocks down into an historic building perched on the corner of Tremont and Clarendon Streets. The 115 seat restaurant boasts an open kitchen, a private dining room, and a beautiful outdoor brick patio with trees and flowers decorating its perimeter.

Chef Ann Cooper

Ann Cooper works as a consultant for school administrators revamping their school lunch program to provide healthy food and nutritious choices for students, author of "A Woman's Place is in the Kitchen" and "Bitter Harvest", former Executive Chef of the "Putney Inn" in Vermont. Ann was formerly the executive chef of The Putney Inn in Vermont, and has authored two books, Bitter Harvest: A Chef’s Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It, and A Woman’s Place is in the Kitchen: The Evolution of Women Chefs. She was one of the first fifty women to be certified as an executive chef by the educational arm of the American Culinary Federation. Ann’s career has taken her from positions with Holland America Cruises to Radisson Hotels to the Telluride Bluegrass Festival and the Telluride Ski Resort where she catered parties of up to 20,000. She has been featured in Gourmet, Food Arts, Chef, Restaurants & Institutions, Nation’s Restaurant News, National Culinary Review, The New York Times, The Christian Science Monitor, The Boston Globe, Woman’s Day, Newsday and has been on both local and national radio and television shows. Ann is president of Women Chefs and Restaurateurs, former member of the Executive Committee of Chefs Collaborative, former president of The American Culinary Federation of Central Vermont and is currently serving on the United States Department of Agriculture’s Organic Standards Board.

Jamie Oliver "The Naked Chef"

Restaurants and cooking are in Jamie Oliver's blood, having grown up around the successful pub/restaurant owned and operated by his parents in Cambridge, England. At 8 years old, Jamie was peeling potatoes and podding peas with the rest of The Cricketers staff and by 11, he could julienne vegetables as fast as any of them. At 16, Jamie completed his formal training at Westminster Catering College. Now 27, Jamie continues his work as consultant chef at Monte's, an advisor for top British supermarket chain Sainsbury's, and design consultant for quality cook and tableware for Royal Worcester. In 2001, Jamie took his live cookery show on the road: His Happy Days Tour packed theatres in Cambridge, Bournemouth and London as well as in seven cities in Australia and New Zealand. Jamie's cooking is even in demand by the British government: In 1999, Jamie was invited to 10 Downing Street to prepare a lunch for the British Prime Minister, Tony Blair, who was entertaining the Italian Prime Minister.

Michael Chiarello - "Easy Entertaining"

Known for Napa Valley icon, the Tra Vigne Restaurant, Chef Michael Chiarello is host of Easy Entertaining with Michael Chiarello on Food Network. He is also the creator of NapaStyle specialty foods and handcrafted products for kitchen, home, and garden, and as the founding father of the flavored olive oil trend, he created the Consorzio product line.

Chef Govind Armstrong of Table 8 - Los Angeles

Chef of LA's Table 8, Judge on ABC's "Great Domestic Showdown". Govind Armstrong broke the mold even as a youth. This native of Los Angeles was not consumed with surfing expeditions and rock concerts, as one would expect. As a teenager, while his friends were hanging out on the beach, Armstrong spent the summer of 1982 working in the kitchen of the then-newly opened Spago in West Hollywood. Armstrong spent three summers working in Spago’s legendary kitchen under the tutelage of Wolfgang Puck. His career continued to accelerate when he assisted celebrity chefs Mary Sue Miliken and Susan Feniger in opening City Restaurant, the cutting-edge le Brea Avenue eatery that would have a long-lasting influence on the local dining scene. Three years later, he left to become tournant at the Hotel Bel-Air before moving to San Francisco to attend college. While in college, he supported himself by working as a sous chef at Postrio, the fashionable Wolfgang Puck restaurant near Union Square.

Wolfgang Puck - Official Home

Wolfgang Puck represents the ultimate in the culinary arts and restaurant hospitality. His name also refers to the gastronomic empire the famous chef has built since the early 1980s, the group of fine dining restaurants developed in partnership with Barbara Lazaroff, Tom Kaplan, Lee Hefter, David Robins and Joe Essa through which he first rose to prominence. Come see my newest WOLFGANG PUCK EXPRESS in HOUSTON! We just opened our first restaurant in Texas so everyone there can enjoy my favorite pizzas, salads and entrees in an informal atmosphere with friendly service and prices.

The Official Website of Yan Can Cook's Martin Yan

One of the world's most honored masters of Asian cuisine proves that you don’t have to order takeout to enjoy delicious Asian food at home. Master Chef Martin Yan, is dedicated to promoting worldwide appreciation of Asian cuisine and culture. Yan Can Cook’s renowned cooking-show/travelogues (over 1,900 created to date) air internationally in over 50 countries. Yan Can Cook creates and publishes cookbooks (28 to date), designs and produces cookware and household kitchen tools, offers tourism consultation, owns and operates a line of pan-Asian restaurants and provides food/service consultation to restaurants around the world. Yan Can Cook is a proud to be a partner sponsor for the Asian Chefs Association's Chefs Without Borders Tsunami Recovery Fund.

Dave Lieberman - "Good Deal"

Chef Dave Lieberman is the centerpiece of the Food Network's popular television cooking show "Good Deal with Dave Lieberman." Lieberman, is much more than an innocuous host chef, however - he is a young man with a mission: to teach people how to live, eat, and entertain like a king or queen, even if they have the budget of a commoner. His cooking tips and expertise are nothing short of a Godsend for families on a budget that are constantly looking for ways to stretch that food dollar as far as it will go. In "Good Deal with Dave Lieberman", Dave keeps things quick, easy, and inexpensive, giving viewers practical tips on keeping quality up and costs down. It is little wonder, then, that he is so popular and sought after!

Easy Entertaining with Michael Chiarello

Founding chef of Tra Vigne in Napa Valley. Cookbook author and chef Michael Chiarello loves to find inventive ways to entertain his friends. His parties are casual, easy to plan, and always revolve around great food. Each episode of Easy Entertaining, shot on location in northern California's gorgeous wine country at the Gargiulo Winery, features Michael planning, cooking, and throwing a creative get together. His recipes - a mix of his Italian heritage and wine country lifestyle - are perfect for easy and effortless entertaining.

Executive Chef, Takashi Yagihashi - Tribute Restaurant, Detriot Michigan

Situated in this upscale community in suburban Detroit, Tribute continues to enjoy the world-class critical praise that greeted its 1996 opening. Having earned the nation's highest accolades from Gourmet Magazine, The New York Times, and The Wine Spectator, Tribute has introduced Michigan to new heights of fine dining in a luxurious setting, with impeccable service and unparalleled attention to detail. From the moment you walk through the door, the Tribute dining experience does more than satiate, it stimulates the emotions through a blend of stunning beauty and unexcelled warmth. As you enter, the restaurant embraces you, as it whispers "Welcome." Situated in this upscale community in suburban Detroit, Tribute continues to enjoy the world-class critical praise that greeted its 1996 opening. Having earned the nation's highest accolades from Gourmet Magazine, The New York Times, and The Wine Spectator, Tribute has introduced Michigan to new heights of fine dining in a luxurious setting, with impeccable service and unparalleled attention to detail. Tribute's Executive Chef, Takashi Yagihashi, one of the nation's leading culinary talents, consistently stuns critics and patrons with his "contemporary French cuisine with an eclectic Asian twist." His spectacular presentations, of the highest delicacy and originality, marry the finest ingredients in innovative and artistic combinations. On the plate, the enticing results are sensational in flavor and visual appeal. The atmosphere throughout is one of pure elegance in a place where you feel completely relaxed.

French Laundry - Chef Thomas Keller

This elegant turn-of-the-century stone residence in the heart of California's famous Napa Valley is set amidst a charming country garden. This idyllic haven is the setting for Chef Thomas Keller's innovative, award-winning cuisine. His contemporary dishes feature a subtle blend of classic French traditions and regional fare. The prix-fixe menus are accompanied by over 600 selections of all world wines.

Gale Gand - "Sweet Dreams"

Sweet Dream's Gale Gand caught the eye of a Life magazine photographer while making mud pies at age 6. Some 40 years later, her ingredients have changed but the pastry chef still catches eyes and tastes with her creations. Gale's desserts have consistently received stellar reviews. Restaurant critics have declared her one of the best pastry chefs in the US. In 2001, Gale received the highly coveted James Beard Award for Outstanding Pastry Chef. She was also named top pastry chef of the year in Bon Appetit's annual Best of the Best awards in 2001. In 1994, Gale received the Robert Mondavi Award for Culinary Excellence. That same year, she and partner Rick Tramonto were named among the Top Ten Best New Chefs by Food & Wine.

Giada De Laurentiis - Everyday Italian

Giada De Laurentiis is a private chef and caterer in Los Angeles and the founder of GDL Foods. Growing up in a large Italian family, Giada's passion for food was sparked as a child as she learned to prepare family recipes for their frequent gatherings. She became a professional chef after attending the famed Le Cordon Bleu Culinary School in Paris. After working in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, Giada started her own business. She's happy to share her family's secrets.

Gordon Ramsay - Hell's Kitchen

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-Upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in an F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete a course in hotel management. Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years Ramsay moved to Le Gavroche to work alongside chef Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon. Here he was able to enhance his expertise in classic French cooking.

Graham Kerr - The Galloping Gourmet!

Once known as The Galloping Gourmet, Graham Kerr now preaches low-fat eating. Graham Kerr is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking. His focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy. His life goal is “to help to convert habits that harm into resources that heal.” See which stations carry his show, and consider a change in diet while your visiting!

Jack Hourigan - "How To Boil Water"

The lovely and multi-talented Jack is slowly but surely conquering the world. An original Block member since the station's launch in March 2002, Jack has been featured in Glamour Magazine as a co-host of The Food Network's cable hit "How to Boil Water" with chef Tyler Florence and has performed and written three shows ("Traffican'tabury Tales," "For those about to Iraq" and "Who's yer Baghdadi?") on stage with Second City Cleveland. She works with Second City Entertainment in Toronto and Chicago, and when she is not improvising, Jack works as an actor in films. She can be seen in the soon-to-be-released "Christmas at Maxwell's," has a cameo in the Academy Award-nominated film "American Splendor" and is featured in numerous short films.