Chain Reaction
Local tastemakers’ advice snowballs into a flurry of dining, style, fitness and design picks.
10 years ago
1. Frédéric Colin
Chef owner at Brasserie Gavroche and Café & Bar Gavroche
“I admire Travis Masiero from Luke’s Oyster Bar & Chop House—he loves food and is always on the lookout for the best product. It’s great that he imports seafood from his own town and keeps his cooking very simple to bring out true flavors.”
2. Travis Masiero
Chef and owner of Luke’s Oyster Bar & Chop House
“One of my favorite chefs is Andres Lara of Pollen. He's in my opinion the best pastry chef working in the city today. His desserts and chocolates are first class—creative, refined and delicious."
3. Andres Lara
Executive pastry chef at Pollen
For my cooking essentials, I go to places like Classic Fine Foods, Culina and Vom Fass, which has a fantastic range of vinegars.
4. Stefan Kromat (right)
Owner of Vom Fass
"We had a family event at the TungLok XiHe Peking Duck restaurant and thought every dish had been cooked to perfection, including the peking duck, which we couldn't stop eating. Must be the apple wood they use.".
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