The cooking style of the French-trained chef is contemporary and personal, with visually dazzling results.

French-trained chefs of noble families were called monzu, a corruption of monsieur.

The owner, a French-trained chef, ran the place along formal French lines, and he succeeded in emptying out his dining room in record time.

He is a French-trained chef who will work in tandem with chefs from Hong Kong and Japan.

The French-trained chef, Richard Moonen, turns out eclectic and imaginative fare that is always well rooted in common sense.

The French-trained chef turns out some cerebral dishes, lobster fricassee, for example.

The most shocking thing for a French-trained chef, she said, was that vegetables and herbs were the focus, not an afterthought.

His patrons would wash down their sublime meal, prepared by his French-trained chef, with imported wine and champagne.

As for the food by David Silver, the French-trained chef, it is eclectic, sometimes more elaborate than it needs to be, yet generally gratifying.

The French-trained chef is now learning Chinese cooking techniques at Homer Lee's other restaurants.