His famous dish, “oysters and pearls.”
You’ve read up on Forbes Travel Guide’s star-rated restaurants, and caught up with our latest Tastemakers. Now put your knowledge to the test. Read the clues below and guess which Five-Star chef we’re talking about. This is the only chef to have two Five-Star restaurants, which just so happen to be on both U.S. coasts. This new Tastemaker worked under Guy Savoy in Paris before opening his first French restaurant, Rakel, in 1986. Salt is his must-have ingredient. “Without salt, our food would be bland,” he says. He was designated a Chevalier of the French Legion of Honor, the highest decoration in France, and is a founder of the Bocuse d’Or USA Foundation. Most recently, he teamed up with Williams-Sonoma to launch C4C, a custom-blended, gluten-free flour.
