b'SYLVAIN DELPIQUEDavid Burke Townhouse | New York Sylvain Delpique grew up in Albertville, France. After graduating from Challes-les-Eaux culinary school in 2000, he relocated to the U.S. to work as chef de partie at Union League Caf in New Haven, Connecticut. He moved on to Restaurant Jean-Louis in Greenwich, Connecticut, and was promoted to sous chef in just one year. Moving to New York City, he took on his native cuisine as sous chef at the French bistro Artisanal. Two years later, he found a home at David Burke Townhouse, a destina-tion for clever and delicious modern American food. As the restaurants executive chef, Sylvains enthusiasm in the kitchen lends to an energetic atmosphere where creativity thrives in the form of innovative cuisine.davidburketownhouse.com MICHAEL GALATAOsteria del Circo | New York Growing up in his familys New Jersey restaurant, Michael Galatadiscovered a talent for cooking at an early age. After graduating from high school, he took over the kitchen and helped manage the business while earning his culinary arts degree. After working for two years at New Jerseys Stage House Inn, Michael joined the staff of the Maccioni familys Le Cirque 2000, becoming sous chef there at age 22. Today he creates fabulous Italian dishes as executive chef at the Maccionis Osteria del Circo. His passion for continually learning reflects the philosophy that we can always grow and improve, no matter how satisfied we are with the current result.osteriadelcirco.comGALE GANDTRU | ChicagoGale Gand, executive pastry chef and partner at TRU, a AAA Five Diamond restaurant recently awarded a Michelin star, was named Pastry Chef of the Year by the James Beard Foundation and Bon Apptit magazine in 2001. Gale hosted Food Networks long-running Sweet Dreams and has appeared on Iron Chef America, Baking with Julia and Top Chef Just Desserts.She is an accomplished cookbook author whose seven titles include Chocolate and Vanilla and Gale Gands Brunch! She also has her own root beer company producing Gales Root Beer. Gale attended culinary school at La Varenne in Paris. She is married to an environmentalist and has a 14-year-old son, Gio, and twin 6-year-old girls, Ella and Ruby.Galegand.comMARIA HINESTilth | Seattle Winner of the 2009 James Beard Foundation Award for Best Chef: Northwest, Maria Hines has been turning heads on the national culinary scene since she took the helm at Seattles Earth & Ocean in 2003. In 2005, Maria was named one of Food & Wine magazines 10 Best New Chefs. In 2006, she opened her own restaurant, Tilth, which features New American cuisine. In September 2006, Tilth became the second restaurant in the U.S. (after Washington, D.C.s Restaurant Nora) to receive organic certification from the nonprofit research and education organization Oregon Tilth, and in 2008, The New York Times named it one of the 10 best new restaurantsin the U.S.tilthrestaurant.com227'