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Starting from simple ingredients, a master chef can mold a culinary masterpiece. The time, detail and care they put into a dish is the difference between an ordinary meal and gourmet experience. It's the same with Chrysler's lineup of vehicles. Each one engineered and refined to not blend into the crowd, but to stand out from it.


View short webisodes and download recipes to get inside the minds and kitchens of these culinary wizards and truly understand that it's how something is put together, that sets it a part.
April Bloomfield, The Spotted Pig (New York, NY)
A native of England, the police force’s loss was the culinary world’s gain. Watch April Bloomfield cook one of her signature dishes, Pork Tonnata.
Gabriel Bremer, Salts (Cambridge, MA)
Bremer continues to push the envelope by having fun and doing what he really enjoys. Watch Gabriel put a different spin on one of his restaurant's signature dishes
Matthew Dillon, Sitka & Spruce (Seattle, WA)
What started as a venture in a strip mall has captured Seattle's culinary community. Its diverse menu is written on a chalkboard and not even decided upon until minutes before opening.
Gavin Kaysen, El Bizcocho (San Diego, CA)
With his restaurant in a golf resort, Kaysen fights the conventional fare by putting a unique spin on all of his dishes including his exquisite lamb en sous-vide.
Johnny Morris, Komi (Washington, DC)
Inspired by his summers in Greece as a kid, Morris uses the flavors of the Mediterranean in all of his dishes, especially his specialty pasta dish.


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Sean O'Brien, Myth (San Francisco, CA)
O'Brien uses a lot of his favorite flavors, tastes and textures from past experiences to create a diverse menu.
Gabriel Rucker, Le Pigeon (Portland, OR)
Always willing to try something new, Rucker's adventurous palate serves for an adventurous meal offering his customers something they've never had before.
Ian Schnoebelen, Iris (New Orleans, LA)
Inspired by the distinct ingredients found at the Hong Kong Market, Schnoebelen likes to use items he's never used before to create unique and flavorful dishes.
Paul Virant, Vie (Western Springs, IL)
Discipline is the key to Virant's menu. And, he continually strives to deliver delicious meals, taking high-quality ingredients and transferring them to the plate as delicious meals.
Steve Corry, Five Fifty-five (Portland, ME)
Being right on the bay in Portland, allows Corry to use the freshest ingredients and accounts for the fresh seafood menu that permeates Five Fifty-Five.


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