Christopher Prosperi is chef and co-owner of Metro Bis restaurant in the affluent Hartford suburb of Simsbury, Connecticut, which is the highest ranked restaurant in the state for American food according to the Zagat Survey. The New York Times also declared “Metro Bis is worth a detour.” Chris is a weekly recipe columnist for the Hartford Courant and his work regularly appears across the country via the Tribune wire service.
He travels extensively each year teaching cooking classes and composing multi-course dinners which promote his easy and innovative form of American bistro cooking at venues including the Epcot Food and Wine Festival at Disney World (Orlando, FL), The Chef”s Holidays at Yosemite (Yosemite, CA), Justin Vineyards Guest Chef Series (Paso Robles, CA), The Nantucket Wine Festival (Nantucket, MA), The Book & The Cook (Philadelphia, PA), and the Scottsdale Culinary Festival (Scottsdale, AZ) to name a few. In the fall of 2006 Chris will be acting as a guest chef on a Bike Riders excursion to Italy and in the spring of 2007 he will be a featured instructor at La Combe en Périgord cooking school in France as well as a guest chef in the southern Caribbean on a SilverSeas cruise.
Chris is a regular bi-weekly guest on the local NBC affiliate and has also appeared throughout the country on radio and television programs such as WNBC “Today in New York”, “The Food & Wine Radio Network with Jennifer English”, “Cook’s Table with Jim Coleman”, and “Channel 12 News.” Chris has also acted as guest co-host on the “Food Smooze” on Connecticut’s NPR with Faith Middleton. He conducts local cooking classes at Sur La Table, Mystic Cooking School, Delia: The Viking Home Kitchen Showcase, and The Silo Cooking School. Chris’ recipes have been included in “Wife of the Chef: The True Story of a Restaurant and Romance” (Clarkson Potter Publishers, 2003) by Courtney Febbroriello (his wife), “Food Lover’s Guide to Connecticut” (Globe Pequot Press, 2003) by Patricia Brooks and Lester Brooks, “The Tomato Festival Cookbook” (Storey Books, 2004) by Lawrence Davis-Hollander, “Diabetes Cookbook for Dummies, 2nd Edition” (Wiley, 2005) by Alan L. Rubin, “For The Love of Food: Recipes and Stories From The Chefs of the IACP” (FRP, 2005), and “Best American Recipes 2005-2006” (Houghton Mifflin, 2005) edited by Fran McCullough and Molly Stevens.
Chris is a member of The American Chef Federation, the Society de Philanthropic, the Association of Food Journalists, La Chaine des Rotisseurs, the James Beard Foundation (where he does annual dinners), and the International Association of Culinary Professionals where he serves on the executive committee for cookbook award judging. He graduated second in his class at the Culinary Institute of America and has an expanding product line under the “Prosperi” label that currently includes three salad dressings. Chris’ passion for food is evident as “the holy joy of creation literally lights up his face as he works the stove.”
Don Yamauchi signed on as the Executive Chef of Tribute in January 2005. Yamauchi’s creative and eye-opening flavor combinations push the boundaries of innovative cuisine to amuse and thrill diners on a nightly basis. He describes his exquisitely detailed food, distinguished by its diversity, inventiveness and his commitment to spectacular presentation, as “contemporary French with a global accent.”
Yamauchi comes to Tribute highly celebrated, recognized by Food and Wine Magazine as one of our country’s Best New Chefs, and a James Beard Nominee for Best Chef in the Midwest. His peers and critics note his “fierce dedication to perfection.” Chef Yamauchi explains: “I want to make the dining experience so special that the guest is left with an unforgettable memory of their visit to Tribute.”
Moreover, Yamauchi was handpicked by former Executive Chef Takashi Yagihashi for Tribute. Longtime friends full of mutual respect and admiration, these two men have shared histories in Chicago fine dining and cooked side by side at numerous fundraisers over the last ten years.
Born in Chicago, IL and raised in Skokie, IL, Yamauchi stayed close to home attending the Culinary School of Kendall College. Yamauchi takes over at Tribute after holding top positions in some of Chicago’s finest restaurants, most recently Le Francais (which has been called the best French restaurant in America by the likes of Julia Child, Jacques Pepin, Mimi Sheraton and Craig Clairborn) and also four-star restaurants Carlos (in Highwood) and Gordon.