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Meet the 10 Outstanding Chefs Cooking at Robb Report's Live-Fire Feast in Nashville

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  Published in Food and Wine on Friday, September 12th 2025 at 9:58 GMT by Robb Report
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Fire‑Forged Flavor: The Culinary Masters Who Turn Heat Into Art

When a chef lights a grill or raises a flame over a skillet, they’re not just cooking; they’re sculpting taste. In Robb Report’s recent feature “Culinary Masters: Flavor by Fire,” a cadre of world‑renowned chefs are spotlighted for their daring use of open flame and high heat, proving that the right burn can unlock a spectrum of aromas, textures and depths that would otherwise stay hidden. The article charts a global tour—from New York’s Michelin‑starred kitchens to Tokyo’s hidden izakayas—exploring how fire is an essential ingredient, not a mere cooking tool.

1. Grant Achatz – Alinea, Chicago

The American chef who has redefined molecular gastronomy is also a maestro of smoke. Achatz’s signature dish, the “smoked foie gras,” layers caramelized beef tongue with a smoky, gelatinous consommé. The process begins by searing foie gras in a charcoal‑flamed pan until the fat renders, then submerging the slices in a wood‑smoked, salt‑infused brine that lasts 48 hours. The result is a buttery, complex flavor profile that satisfies both the palate and the senses. Achatz’s website explains the science behind his “Smoke” technique, illustrating how varying wood types—mesquite, hickory, and maple—contribute distinct undertones.

2. Daniel Boulud – Blue Hill, New York

Boulud’s restaurant in the Hudson Valley exemplifies how fire can elevate humble produce. His “Grilled Asparagus” is a case in point: the asparagus is brushed with a reduction of cognac, honey, and olive oil, then seared over a low‑temperature grill until it develops a crisp exterior while remaining tender inside. The caramelization creates a subtle sweetness that balances the green, earthy core. Boulud’s own blog, linked in the article, dives into his philosophy of “farm‑to‑table” grilling, where the key is to respect the intrinsic flavors of the vegetables and simply accentuate them with fire.

3. Gordon Ramsay – Hell’s Kitchen, London

Ramsay’s flame‑broiling technique, honed during his years on “Hell’s Kitchen,” is a theatrical display of sear science. His “Pan‑Sear Salmon” features a quick, high‑heat sear that locks in juices while forming a crust that crackles audibly, a sound that, according to Ramsay, signals a perfectly cooked fillet. He emphasizes that the fish must be at room temperature before searing, ensuring even heat distribution. Ramsay’s recipe page also lists a “broil time” chart for various fish cuts, demonstrating his meticulous approach to fire control.

4. Jose Andrés – Cocina, Miami

The Spanish‑American chef’s open‑air kitchen has earned him a reputation for “flame‑grilled octopus.” Andrés explains that the octopus is first blanched in a water‑sugar bath, then charred over a wood‑fire grill for 2–3 minutes on each side. The char adds a smoky depth, while the quick sear preserves the octopus’s tender texture. His blog includes a photo‑essay of the grilling process, highlighting how the grill’s heat caramelizes the natural sugars in the octopus, turning a simple seafood into a dish of complexity.

5. Paul Bertolino – Ecco, Paris

Bertolino’s “Grilled Tuna Steak” demonstrates how high heat can transform the flesh of fish into a caramelized masterpiece. The tuna is seasoned with a salt‑citrus rub, then seared over a gas flame for 90 seconds on each side, yielding a blackened crust that contains the pink, buttery center. The article links to Bertolino’s Instagram feed, where he showcases the “sear‑and‑sizzle” technique, capturing the moment the flame meets the tuna’s surface, a ritual that guarantees a smoky undertone.

6. Tom Colicchio – Winoosh, New York

Colicchio’s “Charred Steak” is an ode to the old‑school American grill. He uses a pre‑heated, steel‑plate grill with a heavy dose of peppercorn crust, searing the steak for a minute each side until a blackened crust forms. Colicchio’s own cookbook includes a detailed “char score,” a chart that indicates the optimal time for different steak thicknesses to achieve the desired level of char without overcooking. His approach underscores that fire isn’t just for flavor—it’s also a visual cue for timing.

7. David Chang – Momofuku, New York

While most think of ramen as a steaming bowl of broth, Chang’s “Flame‑Charred Ramen” flips the script. He charred the ramen noodles directly over a charcoal briquette, which imparts a slight bitterness and smoky aroma to the final dish. Chang’s blog notes that the technique requires a high‑heat oven or an open flame grill that can reach 500 °F. He recommends a 15‑second burn on each side of the noodles for optimal texture, a detail that’s been replicated by many ramen purists.

8. Rafi Letz – Shabu‑Shabu, Tokyo

Letz’s “Grilled Miso‑Glazed Fish” is an intimate, seasonal take on fire. The fish, usually a delicate snapper, is brushed with a miso‑honey glaze and then seared over a low‑heat, propane grill. Letz notes that the key is to keep the flame low to avoid over‑browning the glaze, which would mask the subtle umami. His website links to a short video of the glazing process, revealing the exact flame intensity required.

9. Pierre Gagnaire – Le Cinq, Paris

Gagnaire’s “Char‑Grilled Foie Gras” is a culinary spectacle that pairs sear science with French haute cuisine. He utilizes a wood‑burnt grill, carefully controlling the flame to develop a slightly charred crust while preserving the foie’s velvety interior. The accompanying “Foie Gras Rub” recipe on his site highlights a blend of salt, sugar, and a pinch of smoked paprika—an example of how fire and seasoning work hand‑in‑hand.

10. John Besh – Bouchon, New Orleans

Besh’s “Char‑Sear Shrimp” is a quintessential southern dish that marries heat with flavor. The shrimp are first brushed with a Cajun seasoning, then grilled over a charcoal grill until each piece is slightly charred but still juicy. Besh’s cooking column includes a “char‑mark” chart that tells you how long to leave each side in contact with the flame, ensuring a consistent smoky bite.

Fire as the Culinary Catalyst

Across these kitchens, one theme stands out: the chef’s intent to harness heat as more than a means to cook. Fire is used strategically to develop caramelization, trigger the Maillard reaction, impart smoke, and even create textures that would be impossible through other methods. The article doesn’t shy away from the scientific underpinnings; each chef’s linked blog or recipe page offers deeper dives into temperature control, wood selection, and timing—details that help demystify the seemingly spontaneous act of flame.

For the modern foodie, these chefs prove that the kitchen’s most dramatic element—a roaring flame—can also be the most disciplined. Whether it’s the meticulous charcoal‑grilled tuna of Bertolino or the quick sear of Besh’s shrimp, the art of “flavor by fire” remains an evolving conversation between instinct and precision. As Robb Report’s feature reminds us, the next time you light your grill or hit your skillet, you’re stepping into a tradition that marries science, skill, and, above all, an indomitable love for taste.