b'CHEF LAURENT MANRIQUEAQUA | San FranciscoChef Laurent Manrique has learned that combining simplicity with challenge involves walking a tightrope between passion for ones craft and a desire to constantly seek new opportunities. One of his most significant accomplishments in achieving that balance was the introduction of his renowned Gascon cooking at contemporary seafood-centric AQUA. It was a whole new adventure, he says, but one I was ready for. I needed to take on a challenge like this.aqua-sf.com/aqua/chefCHEF WALTER PISANOTulio | Seattle For Chef Walter Pisano, running an Italian restaurant was preordained. He is the son of a New York restaurateur, so the business runs in his blood; he is part of an East Coast Italian family, so the food is in his heart. Walter has been a longtime fixture on the Northwest restaurant scene, most notably for opening and operating Tulio Ristorante. Since its incep-tion, Tulio has been a regular on the awards lists, receiving recognitions including Seattles Best Italian Restaurant, Best Business Lunch and Best Kept Secret.tulio.com/tulchefCHEF KENT RATHBUNAbacus & Jaspers Restaurants | TexasAfter rapidly rising through the ranks of some of the worlds finestrestaurants, Kent Rathbun created two of Americas most talked-aboutrestaurant conceptsAbacus and Jaspers, both winners of numerousawards. Kents roots are firmly set in food. At the age of nine, hediscovered his passion for culinary creativity and began learning theskills and techniques needed to become the renowned chef that he istoday. In February 2008, Kent and his chef brother Kevin claimedvictory over Bobby Flay on Food Networks Iron Chef America.kentrathbun.comCHEF HEATHER TERHUNEAtwood Caf | Chicago Executive Chef Heather Terhune has been messing up and cleaning upkitchens since she was a young girl, but it wasnt until college that shebegan her formal training. After attending the University of Missouri,where she received a Bachelor of Science degree in agriculture and hoteland restaurant management, Heather continued her education at theNew England Culinary Institute, earning an associates degree inculinary arts. She has worked for Kimpton Hotels & Restaurantssince 1998.atwoodcafe.com/atwchef138'