Passionate commitment rewarded with high honors and breathless accolades.

CHEF RICK BAYLESS

• Best New Chef 1988 (Food & Wine magazine)
• Best American Chef: Midwest 1991 (James Beard Foundation)
• National Chef of the Year 1995 (James Beard Foundation)
• Chef of the Year 1995 (IACP)
• Who’s Who of American Food and Drink
• Humanitarian of the year 1998 (James Beard Foundation)
• Cooking Teacher of the Year Award 2002 (Bon Appétit Magazine)
• Winner, Top Chef Masters 2009 (Bravo)

FRONTERA GRILL

• Outstanding Restaurant 2007 (James Beard Foundation)
• Michelin Bib Gourmand (The Michelin Guide)
• Most Popular Chicago Restaurant 2010 (Zagat)
• 3-star Green Certification (Green Restaurant Association)

TOPOLOBAMPO

• Best New Restaurant 1991 (Esquire magazine)
• Outstanding Restaurant 2002, nominated (James Beard Foundation)
• 4 Stars (Chicago Magazine)
• Michelin Star (The Michelin Guide)
• Outstanding Service 2011-13, nominated (James Beard Foundation)
• 3-star Green Certification (Green Restaurant Association)
• Award of Excellence 1990-2011 (Wine Spectator)

XOCO

• Best New Restaurant 2010 (TimeOut Chicago Eat Out Awards)
• LEED Gold Certification (U.S. Green Building Council)
• 3-star Green Certification (Green Restaurant Association)

FRONTERA FRESCO

• Best New Mexican Restaurant 2007 (TimeOut Chicago Eat Out Awards)
• World’s Top Fast Food Restaurants 2009 (Travel & Leisure)

TORTAS FRONTERA

• Critic’s Choice Best Reason to Fly Again 2011 (TimeOut Chicago Eat Out Awards)
• Top 10 Best Airport Restaurants 2011 (Frommer’s)

FRONTERA PRODUCTS

• Outstanding Non-Specialty Food Item 1997 (Sofi Awards, Gold)
• Outstanding Best New Salsa 1998 (Sofi Awards, Silver)
• Outstanding Savory Condiment, Cooking Sauce 2001 (Sofi Awards, Gold)
• Outstanding Savory Condiment, Cooking Sauce 2002 (Sofi Awards, Silver)
• Outstanding Savory Condiment, Cooking Sauce 2003 (Sofi Awards, Silver)
• Outstanding Soup, Stew or Chili 2008 (Sofi Awards, Silver)
• Outstanding Package Design 2010, Frontera Tortilla Chips (Summit Creative Awards, Silver)
• Outstanding Cooking Sauce 2011 (Sofi Awards, Silver)
• Outstanding Appetizer or Salsa 2011 (Sofi Awards, Silver)

COOKBOOKS BY RICK BAYLESS

• Julia Child Cookbook of the Year 1996, Mexican Kitchen (IACP)
• Cookbook of the Year 2001, Mexico—One Plate at a Time (James Beard Awards, international division)
• Cookbook of the Year 2005, nominated, Rick and Lanie’s Excellent Kitchen Adventures (James Beard Awards)
• Cookbook of the Year 2006, nominated, Mexican Everyday (James Beard Awards)
• 2011 IACP Cookbook Awards, finalist in Chefs and Restaurateurs category

MEXICO—ONE PLATE AT A TIME

• “A full-throttle adventure in Mexican food, culture, and history. The viewer is treated more as a dining, cooking and traveling companion than just a simple viewer.” —Chicago Sun Times, Robert Tucker
• Best Single Topic Series 2011 (Tasty Awards)
• Silver Telly Award 2010 (Film/Video) for A Ceviche State of Mind
• Silver Telly Award 2004 (Film/Video) Luminair Film Productions
• Silver Telly Award 2003 (Film/Video) Luminair Film Productions
• Communicator Award of Excellence (Information Program) 2006

FRONTERA ONLINE

• Outstanding Website Design 2003, www.fronterakitchens.com (Summit Creative Awards, Bronze)