Chefs
2010 Participating Chefs
- Graham Elliot Bowles graham elliot, Chicago
- Elizabeth Falkner Citizen Cake and Orson, Atlanta
- Neal Fraser Grace and BLD, Los Angeles
- Gerry Klaskala Aria, Atlanta
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Growing up a ‘Navy Brat,’ Chef Graham Elliot Bowles became a citizen of the world at a young age with food experiences from the Philippines to Hawaii, and California to Maryland. His love of “all things food,” opened his eyes to the restaurant way of life. He graduated from Johnson & Wales University, and moved to Dallas to study Southwestern cooking and fine dining. He then traveled to Chicago and worked with acclaimed Chef Charlie Trotter and Chef Rick Tramonto at TRU Restaurant. After TRU, Bowles moved to Avenues at The Peninsula Chicago, which received the coveted Four-Star rating from Chicago Tribune, Chicago Sun Times, Chicago Magazine, Chicago Social, and North Shore Magazine, Bowles the youngest chef in the U.S. to receive the title of “Four-Star Chef.” Early on, Chef Bowles received attention from national media attention, such as “Top Ten Best New Chefs in America” from Food & Wine magazine, a nomination for the Beard Foundation’s ‘Rising Star Chef of the Year Award’ in both 2006 and 2007, and the nomination for the Beard category “Best Chef Great Lakes” in 2008. Bowles has also appeared on “Iron Chef America” against Iron Chef Bobby Flay and the “Today Show.”
In March 2008, Bowles left Avenues to open the eponymous graham elliot in Chicago. Finally on his own, the tattoo covered Chef decided to open Chicago’s first “bistronomic” restaurant, in which he juxtaposes four-star cuisine with humor and accessibility. He did away with the old world of dress codes and tuxedoed servers and replaced it with hip music, dynamic gastronomy, and a lively relaxed atmosphere.
What is your favorite website (besides your restaurant's site)? www.drudgereport.com
List five words that describe you. humble, creative, romantic, sensitive, gregarious
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Neal Fraser
Grace and BLD, Los Angeles -
Neal Fraser began his culinary career as a line cook at Eureka Brewery and Restaurant, and entered the prestigious Culinary Institute of America in 1990. During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller and David Burke. Upon returning to Los Angeles, Fraser continued cooking with the best in the business, including stretches at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox. Fraser opened GRACE in 2003. Not only is GRACE the name of Neal’s daughter, but it is the underlying theme for the entire restaurant. As Co-owner and Executive Chef, Fraser serves New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles’ most revolutionary culinary talents. Earning national critical acclaim for his masterful approach to any ingredient, critical accolades include “Hot Tables”– Condé Nast Traveler, “LA’s 25 Best Restaurants” – Los Angeles Magazine, “««” – Los Angeles Times. In January 2006 Fraser battled Iron Chef Cat Cora on Food Network’s “Iron Chef America” and became the first Los Angeles chef to win the culinary competition. BLD, his second restaurant with his partners from GRACE, opened in July 2006. Made with high-quality, seasonal ingredients that complement and contrast flavors and textures, breakfast (and for that matter, lunch and dinner) finally gets some real
respect in Los Angeles. Located just a few steps away from GRACE, BLD serves breakfast, lunch and dinner in a comfortable yet elegant atmosphere.
List your top 3 albums to take with you to a deserted island. Smith's 'Hatful of Hollow,' Fugazi's 'Waiting Room,' and Sigur Ros' 'Takke'
What is your favorite cooking memory? Cooking for Paul Bocuse with Thomas Keller, Patrick Plan, David Slay, and Ken Frank
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Gerry Klaskala
Aria, Atlanta -
Gerry Klaskala has taken Atlanta by storm with his version of “slow food” and the stylish surroundings at Aria, where he showcases his creativity and commitment to the overall dining experience. With 25 years of cooking under his belt, Klaskala creates sophisticated food while keeping a simple and direct style, which has earned his contemporary American cuisine national acclaim. While he heads up the kitchen at Aria, Klaskala’s influence is also found at Canoe, which he owns with partners of We’re Cookin’ Inc. Both restaurants are distinct in concept, yet very similar in popular appeal. Prior to beginning work on Canoe in 1995, Klaskala was the chef and managing partner at Buckhead Diner, one of Atlanta’s highest volume restaurants. He helped launch Buckhead Diner after managing the start-up of 45 South in Savannah. The prodigy art student began cooking at age 15, abandoning his professional aspirations in the art world for another passion – culinary artistry – and graduated with honors from the Culinary Institute of America. A recognized spokesperson for his industry, Klaskala is frequently sought by local and national media outlets as an authority on American cuisine. He has appeared on NBC’s “Today” show, “Live with Regis and Kathie Lee,” and CNN, among others. Klaskala and Aria have been recognized in Bon Appetit, Gourmet, Food & Wine, Esquire magazine and The New York Times. He often represents Atlanta in culinary events across the country such as the American Heart Association’s Heart’s Delight fundraiser in Washington D.C. and the Great Chefs of the South event in Beaufort, North Carolina. Additionally, Klaskala is an active participant in charity functions including the High Museum Wine Auction and the Liver Foundation’s Flavor of Atlanta.
American-influenced French and Northern Italian and echoes her commitment to organic,locally grown, seasonal ingredients. Most recently Lauren appeared as a “Cheftestant” on Bravo’s hit show “Top Chef.”
What is your favorite after hours hang out? Or back in the day? Mulligan's Brick Bar in the Allentown neighborhood back in Buffalo, NY
What is your worst cooking disaster? Have you ever noticed how sugar looks like salt? Return to top.
Please check back for more updates on our 2010 participating chefs.
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Graham Elliot Bowles 2010 Heart's Delight Chefs Chair
graham elliot, Chicago
For more information about Heart's Delight please call the American Heart Association at (703) 248-1720
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