25 Years of Silver Spoons: 1988 to 1999

February 3rd, 2014


  • Craig Claiborne, January/February
    From bringing regional cooking out of the backwater to making what was once exotic ethnic fare something we take for granted, he has led the American palate from its Dark Ages into the candlelight of four-star dining.

  • Jasper White, January/February
    If anyone has altered the shape of New England cooking from Puritan minimalism to earthy largess, it's 35-year-old Jasper White


  • M.F.K. Fisher, May
    It is she, more than any other, who has assured this country a permanent shelf in the world’s scanty library of sublime gastronomical literature.

  • Patrick Terrail, June
    It was he who, in the late 1970s at the original Ma Maison on Melrose Avenue, first jet-fueled Los Angeles's quantum leap from culinary backwater to its present gastronomic prominence by, among other things, setting newcomer Wolfgang Puck loose in the kitchen.

  • Seppi Renggli, July/August
    The well-grounded and ground-breaking chef was born in Lucerne, Switzerland, in 1934.

  • Adam Tihany, September
    He’s responsible for a string of hit restaurant designs (which now number well over 100) here and abroad. His recent roster of credits includes Ciba in Boston, Bice in Chicago, Huberts in New York City, and the bicoastal sibling Remi restaurants, of which he is co-owner.

  • Helen Bullock, October
    Years before food historians sprang up around the country, she was single-handedly pioneering the discovery of America's culinary past.

  • The Brennans, November
    Ella and Dick Brennan are the sister-brother driving force behind the Brennan restaurant dynasty of New Orleans and Houston.

  • Julia Child, December
    As the "French Chef," Child taught a nation of aspiring American cooks how to sauté, simmer and stew.


  • James Nassikas, January/February
    Best known as creator of San Francisco's Stanford Court, Nassikas set new standards for fine food and service in that elegant hotel.

  • Robert Mondavi, March
    He was determined to make great wine and was motivated by unswerving faith that California wines would one day stand up to the best in the world.

  • Albert Kumin, April
    As White House pastry chef during the Carter administration, Kumin was present for such historic occasions as the signing of the Camp David Accords, when he helped prepare the celebratory dinner for Egyptian president Anwar el-Sadat, Israeli Prime Minister Menachem Begin and 1,600 other guests.

  • Richard Melman, May
    He was known as Chicago's king of concept restaurants with sales of over 100 million in 1991.

  • Edna Lewis, June
    Long before young chefs rediscovered and revitalized regional American cuisine, Edna Lewis was cooking the much-loved specialties of her native Virginia.

  • Joseph Baum, July/August
    No other restaurateur has been involved in the creation and operation of as many legendary restaurants. The Four Seasons, Windows on the World, and The Rainbow Room are not only enduring classics but top money-makers as well.

  • Faith Stewart-Gordon, September
    As the venerable Russian Tea Room prepares to celebrate its 65th birthday, owner Faith Stewart-Gordon carries its banner forward into the nineties.

  • Diana Kennedy, October
    Her cookbooks, collectively regarded as the Bible of Mexican cuisine, were originally intended to educate an American public ignorant of anything beyond tacos and refried beans.

  • Bill Kimpton, November
    The king of boutique hotels, Kimpton also helped raise the funds that enabled Kentucky Fried Chicken to expand into an empire.

  • Elaine Whitelaw, December
    Whitelaw produced America's most successful and long-running blend of good food, celebrity glamour and good works: The March of Dimes Gourmet Galas.


  • H. Jerome Berns & H. Peter Kriendler, January/February
    The hosts with the most, and partners in ‘21’ in New York.

  • Maggie Waldron, March
    Waldron is director of the Ketchum Food Center in San Francisco, the food promotion and recipe development arm of Ketchum Communications, an international public relations and advertising agency.

  • Clay Triplette, April
    He put forth day-to-day, decade-to-decade protection, preservation and perpetuation of a unique American gastronomic institution: James Beard and the foundation which now marches on under the late food guru's banner and New York City roof.

  • Tony May, May
    May put in 20 years of unprecedented effectiveness as ambassador of classic and contemporary Italian cuisines to the United States.

  • Robert D. Zimmer, June
    Zimmer heads his own management and development company, the Robert D. Zimmer Group, with offices in Dallas and Santa Fe, and is managing partner of the recently completed Inn of the Anasazi in Santa Fe. He is the co-founder and former CEO of the Dallas-based Rosewood Hotel Group.

  • Chuck Williams, July/August
    Williams, founder and vice chairman of the board of Williams-Sonoma, the San Francisco-based kitchenware empire, never dreamed he would become a guru of gourmet cookware when he opened a hardware store in 1956 in Sonoma, California.

  • Alice Waters, September
    When, in 1971, the former Montessori teacher opened her landmark Berkeley restaurant, Chez Panisse (named after a character in a Marcel Pagnol film), she had no formal culinary training. But before long, she would put a new style of cooking, one which would become known as California cuisine, indelibly on the map.

  • Marcella & Victor Hazan, October
    The Hazan’s were pioneers in introducing Americans to Italian food and Italian wines—as they’re served and consumed in Italy.

  • Walter Staib, November
    Whether developing freestanding restaurants, hotels or resorts in Arkansas or Thailand, Staib treats food as the cornerstone and preaches the gospel of excitement.

  • Alan Stillman, December
    Stillman does what all great marketers do best: He finds a niche and fills it. Each of his restaurants, Smith & Wollensky, The Manhattan Ocean Club, The Post House, Cité and Park Avenue Café, fills a different niche.


  • Judith Jones, January/February
    In a career that spans more than three decades, Jones has presided over a stellar table of cookbook authors and novelists.

  • Paul Prudhomme, March
    Prudhomme is a man who cares passionately about food and about the people he feeds. A tireless worker, he believes in doing things right. But in spite of all the hard work, he describes his career as "loads of fun" and his relationship with the public as "a raging love affair."

  • Michel Guérard, April
    His restorative restaurant/hotel, Les Prés d'Eugénie and Les Sources d'Eugénie in the bucolic village of Eugénie-les-Bains in southwest France, is the archetypal example of what the Guide Michelin three-star rating means: "Worth the journey."

  • Paul Kovi & Tom Margittai, May
    By 1973 they were veteran restaurateurs when they took over the helm of what remains the most visually spectacular—as well as one of the most prestigious—restaurants in the United States. The 34-year-old Four Seasons was a New York City institution long before it became an official landmark, thanks to their business acumen and savvy hospitality.

  • Maude Chasen, June
    Over the years, many a grand and glorious Hollywood watering hole has shone brightly for a brief period and then dimmed to darkness. Romanoff's is gone. Perino's is gone. Scandia is gone. But Chasen's still thrives at the corner of Bevery Boulevard and Doheny Drive.

  • Gregory Usher, July/August
    Did a great job propagating the tenets of classical French cuisine on Parisian home ground.

  • Sirio Maccioni, September
    Proprietor of New York City's 20-year old Le Cirque, often hailed as the best restaurant in America, Maccioni is both businessman and diplomat, courtier to the rich and famous, and field marshal to the kitchen staff of 35. He has been described as a ringmaster, Italy's answer to John Wayne and an eagle flying over the room because of his acute and unerring attention to detail.

  • Tony Vallone, October
    Tony's founded in 1965, is often described as the '21' club of Houston because everybody who's anybody in Houston eats at Tony's.

  • Stan Bromley, November
    Bromley, of the Four Seasons, says his job is to be the "best butler and Jewish mom." His philosophy: "You want. I get." He is known both for his sense of humor and lack of stiffness, as well as his demanding attention to detail.

  • Yanou Collart, December
    Collart is responsible for Yanou Collart, France's public relations force majeure. He is also a powerhouse showman, and fairy godmother extraordinaire.


  • Peter Kump, January/February
    Kump is a culinary impresario, educator, and the president of the James Beard Foundation.

  • George & Roger Berkowitz, March
    Owners of the Boston-based Legal Sea Foods, who, more than any other native restaurateurs, have raised Americans' consciousness about seafood over the past three decades.

  • Frieda Caplan, April
    Founder and chairman of Frieda's (originally called Frieda's Finest), the pioneering Los Angeles-based specialty produce company.

  • Jacques Pépin, May
    For his ebullient and articulate 35-year French culinary ambassadorship to all corners of the United States.

  • Jane & Michael Stern, June
    Food writers whose books have had a major impact on the way we now regard regional American cooking, particularly in terms of what they've made welcome under that wide culinary umbrella.

  • Jeremiah Tower, July/August
    A cornerstone of contemporary cuisine, and the father of the ‘California’ style.

  • George Lang, September
    He is an intercontinental restaurateur/entrepreneur/consultant/author/lecturer/columnist.

  • Richard Olney, October
    For his work as an expatriate writer and educator non-pareil on the foods and wines of France.

  • Claude Rouas, November
    For introducing to America's West Coast the artlessly artful traditions of Europe's finest romantic country inns.

  • Ruth Fertel, December
    Through blackened redfish and seared tuna, Mediterranean menus and a food pyramid that minimizes meat, Fertel has stood by her steak


  • Paul Bocuse, January/February
    Bocuse has been called the best chef in the world, the king of the kitchen, but ultimately he may be remembered as the dynamo who took chefs far beyond the kitchen.

  • Maguy Le Coze, March
    In partnership with her late brother Gilbert, Maguy Le Coze set the standards of modern fish cookery in America. When it comes to fish, there is "before Le Bernardin" and "after Le Bernardin." It's that simple.

  • Max Pine, April
    Awarded for his continuing role in bringing an educated business outlook to the restaurant industry.

  • Ferdinand Metz, May
    Honored for his role as president of The Culinary Institute of America and visionary educator

  • André Soltner, June
    Peerless New World standard-bearer for classic French cuisine, known for Lutèce

  • Louis Szathmary, July/August
    Chef, restaurateur, author, food historian, culinary archivist without equal, and crusader for elevating the professional status of chefs.

  • John R. Sedlar, September Father of modern Southwestern cuisine, known for updating, upgrading, and celebrating the foods of his Hispanic heritage.

  • Laura Maioglio, October
    Trailblazing proprietor of Barbetta in New York City, for perpetuating the perfectionist standards of northern Italy's most glorious ristoranti.

  • Timothy Kirwan, November
    General manager of The Westin Hotel, Providence, Rhode Island, for his role in elevating modern hotel dining.

  • Barbara Lazaroff & Wolfgang Puck, December
    She almost single-handedly created the southern California wing of California cuisine and for their key role in making Los Angeles one of the most creative culinary cities in America.


  • Anne Willan, January/February
    For her work as a prolific cookbook author and leading culinary educator.

  • Michael Hurst, March
    The owner of 15th Street Fisheries and Boathouse in Fort Lauderdale and an indefatigable industry advocate, educator, and communicator.

  • Michael Berry, April
    The director of dining service at Harvard University whose innovative and profitable programs have changed the scope and image of on-campus dining.

  • Lee & Michael J. Comisar, May
    For polishing and sustaining the highest standards of fine restaurant dining in Cincinnati, the MIdwest's gateway to the South.

  • Jovan Trboyevic, June
    The enigmatic and energetic chef/restaurateur who raised the banner of fine dining to dynamic heights in the 1970s at Chicago's groundbreaking Le Perroquet and Les Nomades restaurants.

  • Christian Sauleau, July/August
    He restored luxury cruise ship dining to its former grandeur—with modern twists.

  • Jean-Louis Palladin, September
    The gregarious, restive, and inventive chef whose marriage of French rigor and soul to American foodstuffs stretched the parameter's of this country's palate.

  • Gordon Sinclair, October
    It's more elegant and refined than just about any place else, gracious, grown-up restaurant. No matter who the chef is, the 150-seat Gordon has always been a highly personal restaurant.

  • Philip Kendall, November
    Hyatt Hotels’ vice president of food and beverage, known for his imaginative food and drinks programs.

  • Bill Shore, December
    The founder and executive director of Share Our Strength (SOS) in Washington, D.C., who ceaselessly devotes his life to fighting hunger


  • Andrée Abramoff, January/February
    The chef/owner/whirling dervish of New York City's Café Crocodile who steered the ship of aromatic Mediterranean culinary culture from its multinational ports of call and into American waters years before that region became the rage in U.S. restaurants.

  • Rod Mitchell, March
    Founder/president of Browne Trading Company in Portland, Maine, the wholesaler whose selection, quality, and overnight delivery of seafood have expanded the creative horizons of chefs coast to coast.

  • Richard Grausman, April
    Founder/president of Careers Through Culinary Arts Program, Inc. (C-CAP), a non-profit organization dedicated to educating and guiding inner-city students toward careers in the foodservice industry.

  • Chris & Alice Canlis, May
    The husband and wife team who took over Canlis, the deep-rooted Seattle presence, and helped it turn a lustrous new leaf.

  • Marcy Blum, June
    Hers was a pivotal role in reversing the trend toward cookie-cutter weddings and formulaic corporate events, and re-establishing the importance of personal touch.

  • Michael McCarty, July/August
    Stylish visionary and vibrant survivor, for spearheading the creation of a now-ubiquitous genre of restaurant that grafts European notions of outstanding food and meticulous service onto American informality.

  • Rudi Sodamin, September
    Vice president of f&b services/corporate executive chef of Cunard Line, Ltd., New York City, who tenaciously brought new meaning to distinguished, high-end cruise cuisine.

  • Lucien Robert, October
    Whose business plan of patience and steady quality has created a fine-dining legacy for the city of Boston.

  • Kurt H. Fischer, November
    Fischer brought innovations and excitement to Westin Hotels & Resorts’ f&b program

  • Gilles Renusson, December
    Renusson founded the U.S. Pastry Alliance in 1994 to elevate the professional status of practitioners of the pastry arts.


  • Drew Nieporent, January/February
    He co-owns/operates nine critically acclaimed restaurants. Nieporent is known as the Godfather of his downtown dining and as a larger-than-life restaurant impresario.

  • Barbara Tropp, March
    In pursuing a path she never could have imagined, Tropp amazed herself by becoming, in turn, a caterer, a cooking teacher, a road warrior for the Cuisinart, a cookbook author, the chef/owner of the ahead-of-the-curve China Moon bistro in San Francisco, and a founder of Women Chefs& Restaurateurs.

  • Mark Miller, April
    Mark Miller, the inveterate investigator and excavator of culinary cultures and restaurateur/chef extraordinaire. Miller, an academic at heart and a spirited world traveler, has presented his discoveries of Southwestern, Latin/South American, and Asian foods through a string of successful, ethnically inspired restaurants

  • Warner LeRoy, May
    By bathing in restaurants in the white heat of klieg lights, LeRoy created a plethora of showman dining genres that thrive to this day.

  • Pat Kuleto, June
    Kuleto’s masterful juggling of great food and exciting design has turned eating out into full-scale entertainment.

  • Madhur Jaffrey, July/August
    An exquisite Indian actress whose cookbooks and television programs awakened a Western public to the sub-continent’s culinary wonders.

  • John Folse, September
    A one-man culinary conglomerate whose multifaceted business interests make him the epitome of the enterprising modern chef.

  • Piero Selvaggio, October
    The suave Sicilian who helped transform the notion of what an Italian restaurant in the United States can—and should—be.

  • David Rockwell, November
    The master of what he calls "entertainment architecture" and what we know as "restaurants as theater."

  • Daniel Boulud, December
    His unerring mastery of the bourgeois, classical, and modern haute elements of French cuisine has reinvigorated Americans' centuries-long infatuation with the Gallic kitchen.


  • Alain Ducasse, January/February
    The shooting supernova of French cuisine who commands a galactic empire of six Michelin stars divided between two restaurants.

  • Elizabeth Terry, March
    She helped direct the path of American cuisine toward a flag-waving regionalism that can proudly stand with any in the world.

  • Jacques Torres, April
    The ebullient Frenchman who blazed the path to media stardom for pastry chefs working in the United States.

  • Danny Meyer, May
    The civic-minded New York City restaurateur who's been instrumental in crafting an emergent genre of American restaurants based on friendly, pinpoint service and outstanding food and wine.

  • Larry Forgione, June
    The red, white, and blue chef who was among the first of his generation to sound the Sousa-loud clarion call that awakened cooks of all stripes to the goodness of America's regional cuisines and the glories of the country's inexhaustible larder.

  • Norman Van Aken, July/August
    The Florida-based chef who created an American-accented culinary idiom from the clash of cultural currents that have washed over the Caribbean basin since the days of Columbus.

  • Michael Whiteman, September
    Whose dexterity in conceiving projects ranging up and down the food scale has broadened the role of the restaurant consultant.

  • Paula Wolfert, October
    The cookbook author whose excavations of deeply ingrained food traditions from one end of the Mediterranean to the other have drawn attention to a part of the world whose culinary popularity shows no sign of abatement.

  • Bruno Tison, November
    The dynamic chef who has established the food program at The Plaza Hotel in New York City as a paradigm for the hotel industry.

  • Dorothy Cann Hamilton, December
    The founder of The French Culinary Institute (FCI) in New York City and a tireless and generous supporter of industry and social service organizations.

Find 2000-2014 here.