Rachel Allen

Rachel Allen (born 21 March 1972, in Dublin) is an Irish celebrity chef, known most widely for her work on television and as a writer. Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe.
Rachel is the author of four bestselling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. The BBC describe her as an "Irish cooking queen" and Good Food magazine believe she "has put Irish cooking on the map in recent years". Rachel has a devoted fan base both in the UK and Ireland, and the popularity of her television programmes continues to rise.

Ross Burden

Ross Burden (born 13 December 1966) is a celebrity chef from New Zealand. Ross Burden's early career was as a model but became a chef later in life. His inspiration for being a chef was his mother's extremely bad cooking skills, which meant that he spent a lot of time cooking with his grandmother.
Ross was brought up in Hawke's Bay, New Zealand and is a self-taught cook. He has hosted and been a guest on programmes across the world and was recently voted one of the UK's most eligible bachelors.
Ross’ television career began after reaching the final of BBC MasterChef 1993. He has been a regular on Ready Steady Cook for the past eight years, filmed a healthy-eating video with Joan Collins, and has made five series for Taste. He has published two books and continues to write columns for two magazines. In May 2006, Ross appeared on The X Factor: Battle of the Stars (UK) along with fellow chefs Jean-Christophe Novelli, Aldo Zilli and Paul Rankin.

Raymond Blanc

Raymond Blanc OBE (born 19 November 1949) is a French chef, born in Besançon, France. He is a self-taught chef. Today he is one of the country's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. Born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy and the Jura mountains, Raymond was inspired by the local terroir, and most of all by his mother, the formidable Maman Blanc who used fresh, local and seasonal produce to produce meals for her family.
In the ‘90s, Raymond opened his eponymous cookery school and the first of a series of Le Petit Blanc brasseries, which earned a Michelin star within a year. The chain, which has since been renamed Brasserie Blanc, now has branches all over the UK. Raymond’s remarkable contribution to the UK's culinary scene earned him an OBE from Her Majesty the Queen in 2007.

Richard Phillips

Richard Phillips started his career working under the Roux brothers as the youngest Commis Chef at Le Gavroche in London. He worked his way up the ranks, with an 8 month stint in France. He then moved on to work for the Marco Pierre White empire of restaurants, then as Executive Chef of the Schrager hotel group chains in London.
Richard is now the chef/patron of 'Thackeray's' in Tunbridge Wells, one of the best restaurants in Kent which gained a Michelin star in its first year. He is also a partner in the fine dining restaurant 'Hengist' in Aylesford and The Plough Gastro Pub in Amersham.

Rick Stein

Christopher Richard "Rick" Stein OBE (born 4 January 1947) is an English chef, restaurateur and television presenter. He is currently the head chef and co-owner of "Rick Stein at Bannisters" at Mollymook, New South Wales, Australia,owns four restaurants in Padstow, a fish and chip shop in Falmouth, Cornwall and has written 11 cookery books and presented a number of television programmes.
Rick has been received many awards for his work as a chef, teacher, presenter and author. He cooked twice for Tony Blair at 10 Downing Street, as well as for the former French president Jacques Chirac and for Her Majesty the Queen and Prince Philip. In January 2003, Rick was awarded an OBE for services to West Country tourism.

Richard Corrigan

Richard Corrigan was born in Dublin and brought up on a 25-acre farm in the Irish midlands. At age 17 Richard left Ireland and spent four years cooking in the Netherlands before becoming head chef of Mulligan's in Mayfair. He won his first Michelin star at Stephen Bull's Fulham Road restaurant in 1994, before launching the acclaimed Michelin-starred Lindsay House in London's Soho in 1997. In 2006, Richard took over the reins at the well-established London fish restaurant, Bentley's, opening a second Bentley's in Dublin in 2008. Richard has catered for numerous prestigious events, including lunch at 10 Downing Street for Tony Blair and the King and Queen of Jordan. He has appeared in several UK television cookery programmes and hosts the Irish TV series Corrigan Knows Food.

Rick Bayless

Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.

Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times’s legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable."

Robert Rainford

Robert Rainford came to Canada at the tender age of 3 (he’s now 36) the youngest of 5 children (he has a twin brother who is a couple of minutes older than him). In 1994 Rainford enrolled in culinary school at George Brown College and after completing his formal training, began his professional career at the Kensington Kitchen, then onto Accolade/Crown Plaza. In 1999 he left Accolade and went to Senses to work with Chef Ned Bell. He combined his love for food and talent as a chef with the casual nature of cooking at home for three children. Grilling has become his favorite way to prepare quick, flavourful, healthy meals.

Ricardo Larrivée

Ricardo Larrivée -- or simply Ricardo to his fans -- is Canada's most successful bilingual celebrity chef. Over the past twelve years, Ricardo has become a household name in Quebec. He is the author of the latest and acclaimed Meals for Every Occasion (Whitecap Books, 2009), Weekend Cooking and the co-author of a book on dessert chemistry, Chimie des desserts.
Ricardo is deeply involved with children’s issues. He is a spokesman for La Tablée des Chefs, a non-profit organization that provides cooking classes and summer camp stays for underprivileged youth. To Ricardo, it’s a profoundly important mission: he believes that learning to cook and eat well is the key to being independent and building a better future.

Roger Mooking

Roger Mooking is a Canadian chef and star of the series Everyday Exotic on the Cooking Channel. He is also a musician (formerly a member of Bass is Base) and a third generation restaurateur.
As a third generation restaurateur and chef, he began his formal training through the George Brown Culinary Management Program where he earned Top Student Honours diploma. He continued his training at Epic Dining Room in Toronto's world renowned Royal York Hotel before consulting on several food and beverage openings. He is currently Executive Chef/Co-Owner of Kultura Social Dining and Nyood Restaurant in downtown Toronto.

Rachael Ray

Growing up in a family steeped in culinary tradition, Rachael Ray was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything his family of 12 ate, to her dad's family, which embraced the food-rich traditions of Louisiana.

The Ray family owned several restaurants on Cape Cod, Mass., before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. "I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine," Rachael says.