FEATURED CHEF

Jennifer Maloney from Cafe Sebastienne

Posted: 12/1/2009

BIO:

Executive Chef Jennifer Maloney has overseen the Café Sebastienne kitchen, at the Kemper Museum of Contemporary Art, since 1995. She previously cooked at the Hyatt Regency Crown Center, Grand Street Café, and Milano, and a handful of California restaurants. Maloney also was a chef for an Antigua hotel, several yachts, and in Italy. But her personal cooking style and philosophy have blossomed at Café Sebastienne. The Kansas City Star has given her food 3 1/2 stars and the Café has appeared in the Zagat Survey of America’s Top Restaurants multiple times. Maloney also has cooked at the James Beard House in New York, and participated in the American Pavilion at the Cannes Film Festival, during 2005.

PHILOSOPHY:

Maloney creates seasonal American cuisine with a touch of Mediterranean influence, and she changes the dinner menu weekly. “I’m not into ‘sculpting’ food,” she says. “I like to cook things that I like to eat. We try to work with the best ingredients and cook as honestly as we can – and we cook with love.”

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.