Executive Sous Chef Mo Assi of Lawry's, The Prime Rib in Addison, Texas, once auditioned for Hell's Kitchen, but says it wasn't for him. "Top Chef is more chef-driven and more 'me,'" he says. Mo's food is simple ... you won't find foam or something "twisty" ornamenting it. "I want people to know what they're eating. "
- Executive Sous Chef Mo Assi of Lawry's, The Prime Rib in Addison, Texas, once auditioned for Hell's Kitchen, but says it wasn't for him. "Top Chef is more chef-driven and more 'me,'" he says. Mo's food is simple ... you won't find foam or something "twisty" ornamenting it. "I want people to know what they're eating. "
- When asked who of all the Top Chefs from each season he would love to collaborate with in the kitchen, Assi choose Harold Dieterle, winner of season 1. "He was all about the food and seemed down to earth. I was born to cook. It's like I'm on vacation when I'm cooking -- it's never been work to me." Sign up for one of Assi's cooking classes at Market Street in McKinney. For details, call 972-548-5167.
- Chef Asdren Azemi of Ruffino's Italian Restaurant in Fort Worth is challenging Martha Stewart on her Irish Soda Bread recipe in March. Much like the impending challenge, Asdren says being on Top Chef would be an extention of his culinary education and experience. Ruffino's has belonged to Asdren's family for 17 years, and he officially took over in 2003. "Being able to offer good food, wine and conversation to people is a gift."
- While in culinary school at FCI in New York City, Chef Bradford Thompson from Marie Elaine's at The Phoenician in Scottsdale, Ariz., took him under his wing. "I've been so fortunate to collaborate with him on my menus. He's been a tremendous influence on me." What's on Asdren's Top Chef audition DVD? Knife skills and a little bit of pumpkin ravioli. Reserve your table at Ruffino's by calling 817-923-0522.
- Brooke Brooks is what I call a true Renaissance woman. She cooks, sings and has been on the top design teams for big dot coms. It's what Brooke has invented in the kitchen, however, that has people at Lawry's, Crumb and BRIDES magazine knocking on her door. We sampled a taste of her creation (YUM) and already placed a holiday order at www.cupcakecaps.com.
- What you should know about Pastry Chef Mathew Rice is that he kicks ass. (My words, not his.) In researching him since the audition, I can't get enough of his award-winning sweet creations (go ahead, Google him). After 4 years at Niche in St. Louis, he's now consulting at Pi and playing w/ ice creams, his red velvet cake and his seasonal "play" on a traditional sweet potato dish: sweet potato cheesecake.
- Mellisa Root is the new Pastry Chef at the Fort Worth Club in downtown Fort Worth, Texas. Chocolate is her specialty and this is her first time to audition for a show like Top Chef's Just Desserts. If given a 30-min. chocolate challenge, Mellisa said she would make a quick chocolate mousse paired with 1/4-inch lemon pound cake that she would cut into croutons, drizzle with a Grand Marnier berry reduction and top with a chocolate weave.
- Chef Josh Kroner didn't know anything about Top Chef until Drew Barrymore ate in his restaurant and convinced him to audition. French-trained and owner of Terrapin restaurant in Rhinebech, N.Y., Josh has worked with Bobby Flay and he holds an engineering degree from the University of Colorado. "My philosophy is that I cook good food and what tastes good ... this is what I want to serve my customers. I've always had that desire to cook."
- Chef Travis Purdin has been a chef at the Reata restaurant in Ft. Worth, Texas, for five years. "My friends and family have been telling me to audition for the show and I've blown it off until now." Travis went to culinary school at Le Cordon Bleu and is one of the five "star" chefs at the legendary restaurant.
- Casting Producer Donna Lee has been busy flying around the country auditioning chefs for Top Chef and Top Chef's Just Desserts. She is part of the Magical Elves Inc. Emmy Award-winning production team behind Top Chef and Project Runway.
- One of the dining rooms at Abacus on McKinney Ave.
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