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- from: Greenleaf Gourmet
- recipe: BLT thin-crust pizza w/ avocado pesto
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- from: Tamarind of London
- recipe: Lamb escalopes w/ potato + mango salad
- fact: Electric grinder lover
- from: Future Foods Farms
- recipe: Pan-seared tilapia w/ organic greens
- fact: Into everything-ponics
- from: Border Grill
- recipe: Aji amarillo fried chicken w/ heirloom bean salad
- fact: Prefers silence
- from: The Parish
- recipe: Fried oyster poutine
- fact: Grew up with bison & chocolate croissants
- from: Josie & Next Door
- recipe: Corn succotash w/ pork chops & herb oil
- fact: Grounded a lot as a kid
- from: The Marine Room
- recipe: Fennel pollen pistachio Alaskan halibut + more
- fact: Has 55 'children'
- from: il Barone Ristorante
- recipe: Wild boar wellington
- fact: Sharpens his spatula & loves his mother-in-law
- from: TV, radio, chefjamie.com
- recipe: Farro risotto w/ truffled mushrooms
- fact: Culinary churchgoer
- from: Ortega 1 2 0
- recipe: 4 signature cocktails
- fact: It's all about ratios. And Fernet. And shoes.
- from: Playground
- recipe: Crispy pig head torchon
- fact: Got into cooking from chemistry + Emeril Live
- from: Blackmarket Bakery
- recipe: Chocolate caramel tart + Marshmallows
- fact: Loves branding & beer
- from: Gabbi's Mexican Kitchen
- recipe: Ensalada de nopales
- fact: Likes a clean kitchen
- from: Crow Bar and Kitchen
- recipe: Soft shelled crab B.L.T.
- fact: Full back tat is plenty
- from: Claes Ovation
- recipe: Chilean sea bass
- fact: Compliments make him blush
Chef's Insight is a raw, behind-the-scenes look at the culinary process and the people behind it.