Gerald K. Smith
A graduate of the Culinary Institute of America, Gerald has studied under and worked alongside some of the best chefs and restaurateurs across the country, including Jean George Vongerichten, Mario Batali, Stephen Starr, Rich Melman and Brendan Sodikoff. Chef Smith’s approach to cooking borrows from timeless French techniques; Asian boldness (whether extreme or minimalist); Italian simplicity and richness; and the brash and dynamic palate of the modern American chef.
His grandparents owned a quaint restaurant called the Good Numbers Café, a classic diner in Spokane, Washington. At the age of six, he can remember making “silver dollar” pancakes with his great grandmother that lived with him at the time, a memorable tradition that has left an impression on him even to this day. When Chef Smith isn’t in the kitchen, he’s enjoying time with his wife or smoking a cigar watching a wide variety of sports, from football to boxing to horse racing.