Clever Ideas “Cutting Edge Award” For Culinary Innovation Finalists

(AUSTIN, TX) – John Mariani from Esquire Magazine; David Rosengarten from The Rosengarten Report; Dana Campbell from Southern Living; Patricia Sharpe from Texas Monthly; and Jerry Shriver from USA Today make up our prestigious panel of judges, committing their time and extraordinary taste, choosing the winner of the Clever Ideas “Cutting Edge Award” for Culinary Innovation.


The 10 finalists are:


 Chef Jose Andres, Jaleo, Washington, D.C. Andres devotes his energy to becoming “the cultural ambassador between Spain and America.” His restaurant speaks for itself, a fusion of Spanish produce and wines creates a spectacular and reasonably priced menu.


 Chef Rocco Dispirito, Union Pacific, New York City. The New York Times exclaims his dishes “can provoke moans of pleasure.” Creating combinations all his own, Dispirito has been recognized as one of America’s most exciting young chefs.


 Chef Laurent Gras, Fifth Floor, San Francisco’s Palomar Hotel. Doing away with traditional menus, Gras has grouped his dishes under headings like “Ocean,” “Farm,” and “Black Truffle.” According to Gras, “There are no rules. I just smell which way to go.” Gras immerses himself in local culture in order to let the menu evolve with the nature of the city.


 Chef George Perrier, Le Bec Fin, Philadelphia. Stated on the top of the menu, “The work of the chef begins when the work of the artisan and Nature ends. It consists of producing something very good from something already very beautiful.” Racing back and forth among his three restaurants, Perrier stays in control of each kitchen and each ingredient.


 Chef Anne Quatrano, Bacchanalia, Atlanta. The food is “simplicity with subtle complexities”, as the ingredients are locally grown, seasonal and organic with much of it coming from Quatrano’s own gardens.


 Chef Marcus Samuelsson, Aquavit, New York. Samuelsson’s grandmother, a professional cook, taught him respect for ingredients and seasons. “We were working with food every day, and when you’re picking mushrooms for 10 hours, right away you have respect for the food.” Samuelsson’s cooking is Scandinavian, but his style blends flavors from every region.


 Chef Guenter Seeger, Seeger’s, Atlanta. Seeger has done what fewer than a dozen chefs in this country have done. Cooking with precision and intelligence, his haute cuisine from German culinary tradition has transformed Atlanta into a flourishing, culinary community.


 Chef Andrew Weissman, Restaurant le Reve, San Antonio. Growing up in San Antonio, Weissman went to Europe and New York to develop professionally. Returning to his hometown, he opened his French secret, introducing the local scene to world-class dining.


 Chef Alan Wong, Alan Wong’s, Honolulu. Alan Wong’s is home to “regional cuisine.” The ingredients and the chef are local and the dishes are locally connected to the culture and traditions surrounding Hawaii.


 Chef Sharon Hage, York Street, Dallas. Hage’s philosophy may as well be “do nothing mundane or predictable.” Instead, she’s brought a charming jewel-like restaurant and a new flavor to Dallas. Her dishes are innovative and contrary to the typical Texas cuisine.


There are many reasons why each finalist was chosen, but above and beyond all criteria it is imperative for each chef to have more than just good stuff cooking in the kitchen.
The judging criteria includes:

 Culinary Excellence

 Culinary Innovation

 National and regional impact

 Reputation of the Chef/Owners within their