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 Rick
Bayless is a chef who specializes in traditional Mexican food with
modern interpretations. He is best known for his PBS series Mexico:
One Plate at a Time and the Food Network series Iron Chef America.
Bayless has also written award winning and best selling cookbooks on
the subject of traditional Mexican fare, including Mexico: One Plate
at a Time, Authentic Mexican: Regional Cooking from the Heart of
Mexico, and Rick Bayless's Mexican Kitchen: Capturing the Vibrant
Flavors of a World-Class Cuisine.
Mexico: One Plate at a Time was awarded Cookbook of the Year in 2001
by the James Beard Foundation, and Authentic Mexican: Regional
Cooking from the Heart of Mexico was called "The greatest
contribution to the Mexican table imaginable" by the late [Craig
Claiborne], a famous [New York Times] food critic.
In addition to writing many books, Bayless has contributed to a
number of magazines.
He has received many awards for his work, including national awards
for Best American Chef: Midwest 1991 (James Beard Foundation),
National Chef of the Year 1995 (James Beard Foundation), and Chef of
the Year 1995 (IACP).
Bayless owns two restaurants in Chicago: Topolobampo and Frontera
Grill. Many critics have praised both restaurants. Frontera Grill
was ranked the third-best casual dining restaurant in the world by
the International Herald Tribune.
Rick Bayless is the brother of ESPN personality and sports
journalist Skip Bayless.
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