Chef News

Christopher Gross Compares Truffle Oil to Heroin and Dishes on the Foie Gras Ban

See also: Christopher Gross Makes Pig Feet You'd Walk a Mile For See also: Chris Curtiss Dishes on His First Phoenix Gig and Why Food Network Sucks

Christopher Gross Christopher's Restaurant and Crush Lounge Biltmore Fashion Park 2502 E. Camelback Road, Suite #102, Phoenix 602-522-2344

This is part one of my interview with Christopher Gross. Come back tomorrow to see what he says about Oliver Stone and food bloggers in part two.

Christopher Gross has earned enough awards and good press to keep two or three chefs happy. He was named one of "10 Best New Chefs" by Food & Wine in 1989, won the James Beard Award (Best Chef Southwest) in 1995 and became the first Arizona chef to earn a Robert Mondavi Culinary Award of Excellence in 1997. He helped found the Arizona chapter of the AIWF (which he chaired) and has also chaired the American Liver Foundation's "Flavor of Phoenix" as well as Share our Strength's "Taste of the Nation." He has sat on Aspen Food & Wine panels with Julia and Jacques and cooked alongside luminaries such as Wolfgang Puck, Paul Bocuse, Jean Louis Palladin, Eric Ripert, Charlie Trotter, and Nancy Silverton -- to name a few. He's a chef's chef -- the guy who works hard, plays harder and loves nothing more than breaking bread and talking shop (yes, there's drinking involved) with his friends in the business.

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Nikki Buchanan