Rick Bayless
| Rick Bayless | |
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Chef Rick Bayless giving a cooking demonstration at Macy's in downtown San Francisco in January 2008.
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| Born |
November 23, 1953 Oklahoma City, Oklahoma, United States |
| Education |
University of Oklahoma (B.A.) University of Michigan (doctoral work, Anthropological Linguistics) |
| Children | Lane Ann Bayless |
| Website | rickbayless |
| Culinary career | |
| Cooking style | Mexican cuisine |
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Current restaurant(s)
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Television show(s)
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Rick Bayless (born November 23, 1953) is an American chef who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time.
Bayless was born in Oklahoma City, Oklahoma, into a family of restaurateurs and grocers specializing in the local barbecue. He is the younger brother of sports journalist and television personality, Skip Bayless. Having begun his culinary training as a youth, Bayless broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture. After finishing his undergraduate education at the University of Oklahoma, he did doctoral work in anthropological linguistics at the University of Michigan and, from 1980 to 1986, lived in Mexico with his wife, Deann, writing his first book, Authentic Mexican: Regional Cooking from the Heart of Mexico.
After hosting the 26-part PBS television series Cooking Mexican in 1978-1979, Bayless dedicated over six years to culinary research in Mexico, culminating in 1987 with the publication of his Authentic Mexican: Regional Cooking from the Heart of Mexico, which Craig Claiborne described as "the greatest contribution to the Mexican table imaginable." Bayless continues to host his PBS television series, Mexico: One Plate at a Time, now entering Season 11, produced entirely on the Baja peninsula.
Before opening his own restaurant, Bayless began his professional career in 1980 as the executive chef at Lopez y Gonzalez, in Cleveland Heights, Ohio. In 1987 Bayless and his wife Deann opened Frontera Grill in Chicago, Illinois, specializing in contemporary regional Mexican cuisine, with special emphasis on the varied cuisines of the Oaxaca region. In 1989 Rick and Deann opened Topolobampo, one of Chicago's first fine-dining Mexican restaurants. As of 2015, Topolobampo has 1 Michelin star.
In 1995, Rick and partners started the Frontera Foods line of prepared food products. Frontera Foods was sold to ConAgra Foods in 2016. Bayless remains involved as a product-development advisor to the brand. The 'Frontera' restaurants were not included in the deal.
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Wikipedia