Hail To The Chef

Playboy's January/February issue features the coolest culinary talents in the country wearing the latest winter fashions

To be a great chef is no longer simply to be a wizard behind the stoves. No, today's top chefs are much more. Playboy's January/February issue highlights five top toques with winter wardrobes that are as hot as a seat at their tables (issue on newsstands and i.Playboy.com Friday, December 14, with the article available at www.playboy.com/hailtothechef). Plus: Tastemaker Tips: how to style your culinary life like a pro.

Marcus Samuelsson's Red Rooster has been instrumental in the revitalization of Harlem. Samuelsson also cooked President Obama's first state dinner. What every man needs in his cupboard: "Champagne. Because you never know who's going to pop by, always keep some on hand."

Frank Castronovo and Frank Falcinelli serve rock stars and regulars at their fine Italian establishments in New York. Castronovo's favorite tool: "Box Grater. I have a bread box and a cheese grater that my great-grandfather made back in the early 1900s. They both work as well today as they did back then."

Eric Ripert routinely serves prime ministers and kings at his lauded Manhattan restaurant, Le Bernardin. What every man needs in his cupboard: "Herbes de Provence. I use it on almost everything when I'm at home. It has a unique flavor, and I put it on fish, meat and vegetables."

Danny Bowein started Mission Chinese Food in San Francisco with the noble decision to donate 75 cents front each entr�e sale to feed the homeless. He has since expanded his empire to the East Coast, where he continues the charitable tradition. Favorite tool: "A mixing spoon from El Bulli, Ferran Adria's famous restaurant that closed two years ago."