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Chicago, meet the master: Rick Bayless.
The owner/chef of Frontera Grill and Topolobampo spiced up the first season finale of “Top Chef Masters” on Wednesday night, coming away with the title and $100,000 for the Frontera Farmer Foundation.
Bayless and finalists Hubert Keller and Michael Chiarello had to make a four-course meal that served as an autobiography of their food lives.
“Mmmm,” is what the judges had to say–all together–about Bayless’ Oaxacan black mole sauce. Back in Chicago, Bayless held a viewing party at Frontera Grill; guests included fellow chef and “Masters” contestant Art Smith.
