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Photo by Tim Turner

Rick Bayless

Rick Bayless lived in Mexico for six years, and it shows in his authentic cooking and use of roasted chiles. Lucky Chicagoans can choose between elegant Topolobampo or its more casual sibling, Frontera Grill.

Rick Bayless Stats:

Born In:
Oklahoma City, 1954
Training:
The six years (1980–1986) he spent in Mexico with his wife Deann
Mentors/Influences:
His parents
First Restaurant Job:
Running a small catering business in Ann Arbor while taking a year off from graduate school at the University of Michigan
Signature Style:
Authentic Mexican cuisine
Defining Culinary Moment:
An early visit to Mexico when he was 14
Favorite Food/Ingredient:
Roasted chiles for adding rich flavors to foods, and Mexican herbs like epazote and hoja santa leaves, which impart a subtle authenticity to his Mexican cuisine
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