FEATURED CHEF

Linda Duerr from Zest

Posted: 10/1/2009

BIO:

Executive Chef, Linda Duerr, helped to revamp the menu when she arrived at Zest Restaurant in May 2009. "They really wanted jazzy comfort food with a little more finesse,” she said. “We changed the food somewhat conceptually but certainly stylistically." Duerr had waited tables while attending Boston University and then worked in several Boston restaurant kitchens. She moved to New York in the early '90s, where she was a chef at the 4-star Arcadia, and renowned Jim McMullen's. Duerr came to Kansas City to help open Lidia's and worked there for 18 months. She was at Frondizi's on Main for eight years and then helped to revamp the menu at J.J.'s, before joining Zest.

PHILOSOPHY:

"My idea of cooking has always been to keep it simple as well as beautiful and perhaps unusual, with simple, clean lines in the visual and the flavors," Duerr says. She also works with many local providers such as mushroom foragers and farmers. "But you have to find a balance with the practical side of running a restaurant when following green practices."

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.