Between July 2011 and December 2012, I photographed 19 chefs and restaurant owners and wrote profiles about them for KC Originals. During that period, I also photographed numerous dishes with accompanying recipes for the web site.

The brief profiles explore the subject’s culinary background, training, influences, and philosophy. The purpose is to inform diners about chefs and local owners at these independent restaurants in the greater Kansas City area. The recipes and profiles assist diners when scouting out local places to eat or dishes to try.

What I loved about these assignments was meeting professionals in the restaurant industry and supporting Kansas City’s local businesses and culinary scene.

Pictured above: Chef Charles d’Ablaing, Chaz on the Plaza.

Chef Profiles

Chef Debbie Gold from The American Restaurant

Chris Carle, co-owner of Coach’s Bar & Grill

Phil Bourne, owner of Waldo Pizza

Chef Steven Cameron from Gaslight Grill

Chef Stefan Haney from Rumors Steakhouse

Chef Matthew Arnold, The Webster House

Chef Glenn Bindley, The Phoenix

Chef Tom Legg, La Bodega Leawood

Broadmoor Technical Center, Broadmoor Bistro

Chef Grant Wagner, JJ’s

Chef Kathy Fiorello from Carlo’s Copa Room

Chef Michael Smith, Extra Virgin

Chef Brian Aaron, Tannin Wine Bar and Kitchen

Owner Greg Hunsucker, V’s Italiano Ristorante

Chef Carl Thorne-Thomsen, Story

Chef Charles d’Ablaing, Chaz on the Plaza

Co-owner Victor Cascone, Cascone’s Restaurant

Chef Reed Plumb, Waldo Pizza

Sushi Chef Koji Sakata, Nara

Recipes

Louisiana Crawfish Salad
by Chef Julio Juarez, Starker’s Restaurant

Buttermilk Poached Campo Lindo Chicken Breast and Spring Fiddlehead Ferns
by Chef Debbie Gold, The American

Fried Paella with Mixed Greens and Creme Fraiche
by Chef English Renshaw, La Bodega

BBQ Pulled Pork Nachos
by Kokopelli Mexican Cantina

Champagne Fish and Chips
by Chef Vito Tovar, The Phoenix

Sweet Potato and Leek Soup Recipe
by Chef Charles D’Ablaing, Chaz on the Plaza

Ancho Chili Coffee-Rubbed Steak with Grand Marnier Butter
by Executive Chef Patrick Williams, Pierpont’s at Union Station

Mussels and Pernod Cream
by Chef Robert Padilla, Trezo Mare

Ahi Tuna on Bruschetta
by Chef Amy Presson from Marina Grog & Galley

Sicilian Sfinge
by Chef Victor Cascone of Cascone’s

Shrimp in Mustard Sauce Appetizer
by Chef DeDe Shields, Shields Manor Bistro

Frozia
by Anthony Spino, Anthony’s Restaurant and Lounge