Recommended by:

What chefs do top chefs admire? Only the best.

TERRY BERJEON
Bistro 45
45 S. Mentor Ave
Pasadena
626-795-2478

Jean-Pierre Bosc at Lunaria

Jean-Francois Meteigners at La Cachette Joachim Splichal at Patina

MARY SUE MILLIKEN & SUSAN FENINGER
Border Grill
1445 4th Street
(310) 451-1655

Wolfgang Puck, Fred Eric, Mark Peel & Nancy Silverton, Michael Roberts and Piero Selvaggio : "To name just a few! They're so talented, fun and don't take themselves too seriously"

FRED ERIC
Vida
1930 Hillhurst
Silver Lake
(213)660-4445

Nancy Silvertonat Campanile: "She is such a perfectionist."

Mary Sue Milliken and Susan Feninger at Border Grill;"They love food!"

KEN FRANK

Wolfgang Puckat Spago;"I've known him for twenty years and he's always been such a good friend. He cooked for me at my restaurant when I was paralyzed."

Michel Richard at Citrus;"All Frenchman should be that nice."

Fred Ericat Vida: "He's opening a new cafe called Fred's 62 . I'm grateful to him because he was the person who could finally take away my title as enfant terrible."

Also for a great burger Ken recommends Jay's Jaybugers. :"I get a Double Jayburger with everything on it. They've been there since late forties and they make it perfect! The Double Jayburger has two patties on a toasted bun with cheese, a spoonful of chile, a thick slice of beefsteak tomato, three pickles, and chopped onions. The bun is spread with mustard that's been mixed with a bit of the pickle juice; and the whole thing is wrapped in paper and handed to you thirty seconds after it's off the grill. And I always get the homemade lemonade.

TOMI HARASE
Cafe Blanc
9777 S. Santa
Monica Blvd .
Beverly Hills
(310) 888-0108

Michel Richardat Citrus;"He has good pastries."

Luciano Pellegrino at Posto;"He has great techniques for cooking with cheese and putting cheese in pastries"

JEAN PIERRE LAMANISSIER

Michel Richardat Citrus :"He's been there for such a long time and he's the most creative chef in L.A."

Joachim Splichal @ Patina :"He's very creative and you can tell he has a true love for his profession"

Camille Crochet @ Moustache Cafe on Melrose :"This restaurant is the oldest in L.A. , he works very hard and has a lot of people who respect him."

NOBU MATSUHISA
Matsuhisa
129 N. La Cienega Blvd.
Beverly Hills
310.659.9639

Wolfgang Puckat Spago:

Makoto Tanaka

Joachim Splichal at Patina

JEAN FRANCOIS METEIGNER
La Cachette
10506 S. Santa Monica Blvd.
(310) 470-4992

Joe Miller at Joe's : "He's humble and he's a good chef--I like his cooking."

Camille Crochet at Moustache Cafe: "He's a great guy, very dependable. He's a good chef, but he doesn't think he's one of the best--he's a lot of fun."

Patrick Jamon from the Regency Club:"For the same reasons as Camille. Patrick is a good friend of mine."

HUGO MOLINA

Joachim Splichal of Patina --he's an outstanding business man.

Wolfgang Puck of Spago: "I admire his enthusiasm for cooking, and he handles business very well."

Ken Frank: "I like him very much. He's a well-educated individual and what he does he does very well."

ROBERT ROBB
Chez Melange
1716 South Pacific Coast Hwy.
Redondo Beach
(310) 540-1222

Greg Provins at Chez Melange :"For his vast knowledge of classical European cuisine which he transforms into a creative island style."

Yujean Kang at Yujean Kang's:"He has perfected classical Chinese cuisine and has marketed it properly. He does a lot of dim sum and has a great following."

Wolfgang Puck : "Need I say anything?"

PIERO SELVAGGIO
Primi
(310) 475-9235
Posto
(818) 784-4400
Valentino
(818) 784-4400

Wolfgang Puck at Spago: "He is simply the best."

Michel Richard at Citrus: "He is a great pastry chef."

Nobu Matsuhisa at Matsuhisa : "He is such an original."

SUZANNE TRACHT
Jozu
8360 Melrose Ave
West Hollywood
(213) 655-5600

Mark Peel and Nancy Silverton at Campanile: "I've worked for them and I think they're right on track."

Hisashi Yoshiara:"He used to be owner and chef at Cinnabar; I'm not sure where he is now."

SHIRO YAMASHIRO
Shiro
1505 Mission St.
South Pasadena, CA 91030

"I used to love Joachim Splichal a lot, but I haven't been to Patina for quite a while.

Also, Tomi Harase at Cafe Blanc --there's more detail in his cooking, more of a personal touch.

Nancy Silverton at Campanile is wonderful as well."