Roasted Salmon with Chile-Peanut Salsa

Rick Bayless is best known for his authentic Mexican cuisine, winning Bravo’s "Top Chef Masters" and earning multiple Daytime Emmy nominations for his Public Television series, "Mexico–One Plate at a Time." He is the author of nine cookbooks, with "Mexican Kitchen" winning the Julia Child IACP Cookbook of the Year in 1996, and "Mexico–One Plate at a Time" taking home the James Beard Award for Best International Cookbook in 2001. His New York Times bestseller "Fiesta at Rick’s" further cemented his reputation as a culinary expert.

Bayless’s Chicago-based restaurants are widely celebrated. His casual Frontera Grill, founded in 1987, received the James Beard Foundation’s Outstanding Restaurant Award in 2007, while his fine-dining Topolobampo earned the same distinction in 2017, making history as side-by-side award-winning restaurants. He also opened Xoco, a fast-casual spot in 2009, and Bar Sótano in 2018, a mezcal-focused speakeasy. Rick’s Frontera Cocina in Disney Springs and Tortas Frontera locations at O'Hare and around the U.S. continue to showcase his Mexican-inspired cuisine at large.

In addition to his culinary success, Bayless is dedicated to philanthropy. His Frontera Farmer Foundation supports small farms with grants, and the Frontera Scholarship helps Mexican-American students pursue culinary arts education. He has received numerous James Beard Awards and the Mexican Order of the Aztec Eagle for his contributions to Mexican culture. Rick’s passion for the arts also led to his involvement in the immersive theater experience "Cascabel," and his commitment to making a difference continues through mentorship and promoting better food systems.

Read more