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MANILA, Philippines - Who is this American chef who introduced Americans to authentic Mexican cuisine, and has changed the image of Mexican food in America through his cookbooks, television shows, and award winning restaurants Frontera Grill and Topolobampo?
He was born in 1953 into an Oklahoma City family of restaurateurs specializing in local barbecue. He began his culinary training as a youth, broadening his horizons to include regional Mexican cooking as an undergraduate of Spanish and Latin American culture.
After hosting the 26-part PBD television series Cooking Mexican in 1978-1979, he dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the heart of Mexico, which Craig Claiborne describes as, “the greatest contribution to the Mexican table imaginable.”
Before opening his own restaurant, he began his professional career in 1980 as the executive chef at Lopez, in Cleveland Heights, Ohio. In 1987, he and his wife Deann opened Frontera Grill in Chicago, specializing in contemporary regional Mexican cuisine.
The theme, Frontera, sprang his passion, his ability to straddle two cultures and his love of everything that is vivid, bold, and spirited. The food was a far cry from what most of their fellow citizens considered typical Mexican food and it met with great critical acclaim. To this day, it is a Chicago culinary landmark.
A few years later, the couple opened the more upscale Topolobampo, which is the country’s only fine dining Mexican restaurant. Both restaurants have received multiple awards and distinctions, including the coveted Ivy Award. In 2007, Frontera Grill was named the “Best Restaurant” in the country by the James Beard Foundation. He has also be named the “Best New Chef of 1988” by Food and Wine Magazine, as well as the “Best American Chef: Midwest 1991” and “National Chef of the Year” in 1995 both by the James Beard Foundation.
In 2009, he opened XOXO, a quick serve LEED certified restaurant featuring ground house chocolate and wood grilled tortas. More recently, Tortas Frontera opened in Chicago’s Ohare airport.
Apart from the groundbreaking authentic Mexican, his cookbooks have made waves in the culinary world. His Mexican Kitchen: Cooking from the Heart of Mexico was named “Best Cookbook of the Year” by the International Association (IACP)/National Julia Child Award. Mexico, one Plate at a Time was honored as “Cookbook of the Year” at the 2001 James Beard Awards. Other books, Excellent Kitchen Adventures with his daughter Lani and Mexican Everyday, were nominated for James Beard Awards in 2005 and 2006, respectively.
In the summer of 2000, he released his new 26 part public television series, Mexico-One Plate at a Time, which is still going strong.
In 1995, he and partners started the successful Frontera Foods line of prepared food products — salsas, grilling sauces, organic chips which can be found from coast to coast. Frontera foods also created the quick serve frontera Fesco’s located in select Macy stores in Chicago and San Francisco.
In 2003 he and his staff began the Frontera Farmer Foundation to attract support for small Midwestern farms. Each year, grants are given to local farmers for capital improvements for family farms.
He was the guest chef for the May 19, 2010 White House State dinner honoring Mexican President Felipe Calderon and his wife Margarita.
Last week’s question: Who is the Italian architect you achieved the unusual feat of achieving international recognition in three distinct areas: theory, drawing, and architecture?
Answer: Aldo Rossi
Winner: Azucena Competente of Biñan, Laguna
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