Chef Gerry Kent has worked in many of Orange County’s most prestigious restaurants; winning many coveted awards along the way. Today, Gerry owns and operates his successful catering business, The Forge, in Temecula, California.

As Executive Chef of AAA Five Diamond Ritz-Carlton, Laguna Niguel, Rob Wilson orders local produce such as Fresh California Avocados.

This busy duo opened acclaimed restaurants from Pasadena to Las Vegas, entered your kitchen through hundreds of TV and radio cooking programs, and completed five cookbooks.

Native Californian Bob Waggoner received his formal training at Trumps in L.A. and in several Michelin-rated restaurants in France. This award-winning chef is noted for combining unusual ingredients in exciting new ways, as in this featured recipe.

Chef Kent Rathbun has built a reputation as one of Texas' leading chefs with his award-wining Abacus and Jasper's restaurants, which are located throughout the state. Inspired by his vast culinary influences and experiences, Rathbun has created a signature style of contemporary global cuisine, which is showcased at his many restaurants.

Victor Scargle has been preparing his entire career for his move to culinary instructor at the CIA Greystone (St. Helena CA). His resume lists some of the most prestigious kitchens in the country, under chefs who have changed the flavor and form of contemporary menus. In his new role as educator, Scargle is looking forward to teaching about using seasonal produce, like Fresh California Avocados, to its best advantage.

A native of Pennsylvania and now living in Savannah Georgia, Chris owns and operates Sapphire Grill in the historic district. Chris cooks up "nouveau Southern" cooking which has captured the attention of many restaurant critics.

After working in kitchens in Paris, Florida and New York, Allen Susser opened up his own restaurant called Chef Allen's in 1986. His cultural tropical cuisine started with new world cuisine and has been constantly evolving.

Not only a graduate of the Culinary Institute of America, Sam has also learned first-hand the artistry involved in cooking and preparing Asian inspired dishes. Sam is now the Executive Chef of TAO in New York.

Lead chef of Jason Ha's Zip Fusion Restaurants brings to the kitchen his passion and artistic talent for creating perfectly balanced dishes which have been labeled "sensual, original and healthy" by patrons and critics.

The menus at Chef Faz 's popular Bay Area restaurants and event venues reflect the hallmarks of his success: a wood-fired grill, innovative fresh Mediterranean cuisine—including a stunningly original grilled avocado salad and al fresco dining.

Blythe Beck combines extensive training, a keen and original mind and a formidable culinary talent to create the innovative and popular dishes that make Hector's on Henderson a Dallas destination. Her signature appetizer-"The Avocado"- is a case in point.

Chef Adam Navidi balances growing culinary renown, a position as Fine Dining Chef de Cuisine at the Hyatt Regency, and a business catering to the elite of Orange County. In the kitchen, he insists on impeccably fresh ingredients like Hand Grown California Avocados.

After cooking at a number of highly acclaimed restaurants throughout the United States, Mohammad Islam is now executive chef and co-owner of his own restaurant, Aigre Doux in Chicago, where he focuses on the daily ritual of eating well by lightening up Midwest classics with seasonally fresh artisanal ingredients.

As the executive chef of San Diego’s famed George’s at the Cove, Trey Foshee uses fresh, local ingredients with an emphasis toward following the rhythms of each season.

With his forward-thinking, inventive approach to the culinary arts, James Boyce is well equipped to design and implement Studio's distinctive, regional menus.

Seasoned Bay Area chefs, Mike and Molly Fagnoni settled in the Sacramento region, combining their culinary talent with the area's agricultural bounty to create Hawks, a modern American restaurant. This husband-and-wife duo blends wine country rusticity and big city sophistication with an extensive menu that showcases the finest products from California's bountiful countryside in a casually elegant setting.

Mark Mendez aims to make people feel good after they experience the dishes that he creates. He has brought his appreciation of Latin food to Carnivale restaurant in Chicago, single handedly developing the ingredient-based menu and combining local produce and artisan products with a Latin-American sensibility.

Acclaimed chef Mark Dommen of One Market Restaurant in San Francisco offers seasonal American cuisine emphasizing the freshest ingredients, many of which he sources directly from farmers and ranchers. During his tenure, the restaurant earned a 3 1/2-star review from the
San Francisco Chronicle.

England-born Bruce Auden has earned his culinary stripes using the best ingredients available. It's no surprise that California avocados make a regular appearance on the menu at his San Antonio restaurant, Biga on the Banks.

As executive chef at Bridges, a sleek, urban-casual restaurant in Danville California, Kevin Gin creates imaginative California cuisine with European and Asian influences using high quality, fresh ingredients. In spring and summer, diners will find Fresh California Avocados on his menu in a classic Chopped Salad, and in flavorful specials such as Dungeness Crab Cakes with Creamy Avocado Relish and Pink Grapefruit Gastrique.

You won't find the standard Cosmopolitan or mix-based Margarita on Kim Haasarud's ever-changing bar card. Instead, depending on the occasion or the season, she might shake up a Martini infusing teas with fresh muddled fruits, or concoct a unique Verde Margarita with Fresh California Avocados.

A native Californian, Eric Tanaka began his culinary career washing carrots and peeling potatoes at Michael's in Santa Monica, Calif. Fueled by his number one passion — eating — Tanaka brings big flavors and creativity to his role as executive chef for all Tom Douglas restaurants in the Seattle area.

Ken Oringer is a renowned chef and recipient of the 2001 James Beard Foundation Award. He is responsible some of the most acclaimed restaurants in Boston, including Clio, Uni, Toro, La Verdad and KO Prime.

Executive Chef/Owner of Terra Restaurant & Bar in San Diego, California since 1998, Chef Jeff Rossman learned the intricacies of fine dining during an externship with one of Food & Wine magazine's Best New Chefs of 1997, Michael Schlow. Childhood nutrition education is a priority for Chef Rossman, who was awarded San Diego County's "Sharing a Health Future" award. He currently sits on the Advisory Board for Central Elementary School's "From the Ground Up" garden project, as well as the Advisory Board for San Diego State University College of Extended Studies culinary/wine program.