TOP CHEF: SPIKE
HOMETOWN: Clearwater Beach, FL – currently resides in Williamsburg, NY
PROFESSION: Chef de Cuisine, Mai House, Drew Nieporent
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SPRING RECIPE: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit.
Spike works as the chef de cuisine at Tribeca’s new hotspot restaurant, MAi-House, which was named as one of the New York Times’ top ten best restaurants. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world, Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family. The new restaurant features his weakness – hamburgers, hot dogs, fries and milkshakes.
Top Chef: Stephanie
HOMETOWN: Stamford, Conn. – currently resides in Chicago, Ill.
CULINARY EDUCATION: University of Michigan (undergrad); Scottsdale Culinary Institute
FAVORITE SIMPLE SPRING RECIPE: Anything with green garlic such as gnocchi with clams, white asparagus and green garlic
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie’s biggest lure in cooking is seafood because the same fish can be cooked so many different ways – grilled, poached, cured, pan roasted – and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."