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French, Restaurant
- Chef Rex Morgan of Boulcott Street BistroWellington, New ZealandFrench Traditional, New ZealandMarch 2010
- Chef Neil Ward of The Orangerie RestaurantNelson, New ZealandFrench Contemporary, New ZealandMarch 2010
- Chef Gregory Short, Pastry Chef John McKee, and Sommelier Alan Murray of Masa'sSan Francisco, CAFrench Traditional, Eclectic/GlobalMarch 2010
- Chef Ron Siegel of The Dining Room at the Ritz CarltonSan Francisco, CAFrench Contemporary, Eclectic/GlobalFebruary 2010
- Chef Srijith Gopinathan and Sommelier Richard Dean of Campton Place RestaurantSan Francisco, CAFrench Traditional, South AsianFebruary 2010
- Chef Sang Hoon Degeimbre of L'Air du TempsNoville-sur-Mehaigne, BelgiumBelgian, French ContemporaryFebruary 2010
- Chef Jennifer Biesty of Scala's BistroSan Francisco, CAItalian Traditional, French TraditionalJanuary 2010
- Chef Lisa Eyherabide and Wine Director Sean Diggins of GitaneSan Francisco, CAFrench Traditional, Eclectic/GlobalJanuary 2010
- Chef Chris Kronner of Bar TartineSan Francisco, CAFrench Traditional, Seasonal/Market FreshJanuary 2010
- Pastry Chef Luis Villavelazquez of Absinthe BrasserieSan Francisco, CAFrench ContemporaryJanuary 2010
- Chef Guillaume Burlion of The Restaurant at Sunset Marquis HotelLos Angeles, CAFrench Contemporary, Seasonal/Market FreshDecember 2009
- Pastry Chef Nathaniel Reid of St. Regis Dana PointDana Point, CAFrench Traditional, Eclectic/GlobalDecember 2009
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