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If you eyed Esquire a few years ago, you'd know he was chosen as one of only four young chefs to watch. If you've followed Iron Chef America this season, you've seen him dismiss his sous-chef and work his magic solo. And if you're lucky enough to live in or visit New York City, you might know first-hand what all the fuss is about.
Chef John Fraser is the owner and executive chef of critically acclaimed Dovetail, awarded 3-stars by The New York Times. With an early career cooking in some of the world's top kitchens, his bio is impressive. But what really separates Fraser, for me, beyond his estimable work rate and his perfectionist's zeal, is his desire to encourage his diners to really think about what they're eating, what they're putting in their bodies. In my quest to speak with experts on food issues, Fraser seemed like the perfect chef to talk about vegetables, about the role chefs can play in encouraging the public to explore other options, and about his renowned weekly meatless tasting menu.
