The well of notable Chez Panisse veterans is deep. Here are several to know.
Chez Panisse turns 50 this month. Critic Bill Addison asks: Is its greatest legacy on the plate or on the page?Informed in part by his time cooking at Chez Panisse , Barber co-founded the celebrated Blue Hill restaurants, in New York City and Pocantico Hills, N.Y., which have brought diners a keen awareness of farm sourcing and sustainability.
Chef Paul Bertolli went on to pioneer meat curing and other salumi practices with his company Fra’ Mani.The former Chez Panisse executive chef left his mark not only on the restaurant’s history but also its first cookbook, which he co-authored with Waters.
Jeremiah Tower began cooking at Chez Panisse in 1972 and quickly became a partner in the business. He later became a figurehead of California cuisine.A titan of American cuisine, Tower became head chef and, eventually, partner at Chez Panisse, helping to forge not only the restaurant’s culinary identity with Waters but its legacy.
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