Rick Bayless

Rick Bayless

Rick Bayless is Chef-Owner of Frontera Grill, Topolobampo, and XOCO in Chicago, IL. He has won James Beard awards for Midwest Chef of the Year, National Chef of the Year, and Humanitarian of the Year, while Frontera Grill won for Outstanding Restaurant. XOCO—a quick-serve LEED-certified restaurant—opened in 2009 and features house-ground chocolate and wood-grilled tortas. In 2011, Tortas Frontera opened at Chicago’s O’Hare Airport and at the Chase Building in downtown Chicago. Chef Bayless is the author of seven cookbooks. His most recent one, Fiesta at Rick’s (W.W. Norton), spent several weeks on the New York Times best-seller list. Many know him from winning the title of Bravo’s Top Chef Master, beating out the French and Italian chefs with his authentic Mexican cuisine. His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast; and in 2012, he was nominated for a Daytime Emmy for Best Culinary Host. On the local front, Chef Bayless and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year, grants are given to our local farmers for capital improvements to their family farms. He recently finished up a successful five-week run at Lookingglass Theatre, where he danced, cooked, and brought food to life on stage in the production of “Cascabel.” Chef Bayless is the chair of The Culinary Institute of America’s Latin Cuisines Advisory Council Executive Committee. (Chicago, IL)