Chef’s Notes

Chipotle peppers, ginger and rosemary make a simple marinade

A blend of powdered dashi, black truffle and cashews offers flavor inspiration.

John Baez is executive chef of the Rainforest Cafe, a family-oriented themed concept that is part of Landry’s, Inc

Chef Francesco DiCaudo makes burrata a star of the season

Justin Cucci is the executive chef/owner of Edible Beats restaurant group, based in Denver

Travis G. Peters is the chef/owner of The Parish, a Southern fusion gastropub in Tucson, Ariz

Andrea Murdoch is chef de cuisine at University of Colorado Boulder, and chef/owner of Four Directions Cuisine

A Scallop & Shrimp Lettuce Bisque won the “Green Box” culinary challenge at Markon’s fifth annual Chef Summit

Alan Skversky is the corporate chef for San Francisco-based Boudin Bakery. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Elizabeth Falkner is a renowned chef, author and television personality. She shares five flavors that inspire her culinary creativity.

Estevan Jimenez is the executive chef and culinary instructor at Rancho Cielo Youth Campus in Salinas, Calif. He shares five flavors that inspire his culinary creativity.

Aron Habiger is chef/owner of On the Lam, a traveling pop-up culinary concept based in Santa Ana, Calif. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Timothy Griffin is the director of culinary innovation at Kona Grill, an upscale casual grill based in Scottsdale, Arizona. We asked him to share a flavor trifecta that demonstrates creative, unexpected flavor play.

Jonathan Rohland is the culinary director of Bartaco, a “beach-culture inspired” restaurant brand based in Norwalk, Conn., with 15 locations mostly on the East Coast. He shares five flavors that inspire his culinary creativity.

Luca Brunelle, executive chef for The Gideon Putnam in Saratoga Springs, shares his five flavors that inspire culinary creativity.

John State, culinary director at Disneyland Resort, shares the trifecta of flavors that inspires him.

Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.

From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.

Culinary consultant Don Cortes shares with us how he views flavor as a menu strategy, using the traditional lens of culinary, but with heavy influences from his upbringing

Andy Little of Josephine in Nashville talks about his flavor trifecta