Most people know him from winning the title of Bravo’s Top Chef Master beating out the French and Italian with his authentic Mexican cuisine. His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast, as well as his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host. Rick’s second book, Mexican Kitchen, won the Julia Childs IACP cookbook of the year award in 1996, and his fourth book, Mexico—One Plate at a Time won James Beard Best International Cookbook of the Year award in 2001.
His side by side award-winning restaurants in Chicago were founded in 1987. The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization. His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast. Frontera foods also created the quick-serve Frontera Fresco’s located in select Macy’s stores in Chicago and San Francisco.
Rick Bayless has won James Beard awards for: Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. His cookbook with his now 21-year-old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award as well as Rick’s latest book Mexican Everyday. Mexico One Plate at a Time is currently in its eighth season on PBS. Bayless opened his third restaurant: XOCO—a quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. In 2012, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicago’s O’Hare International Airport and in downtown Chicago at the Chase Building. Rick’s latest book, Fiesta at Rick’s(WW. Norton) spent many months on the New York Times Best seller list.