Applebee's Neighborhood Grill & Bar - Kurt Hankins, Vice President of Menu Development & Innovation.
Applebee's recently added weight to its menu with the overhaul of its low-fat chicken quesadilla, which was overseen by Kurt Hankins, vice president of menu development and innovation.

P.F. Chang's China Bistro - Paul Muller, Director of Culinary Operations and Corporate Executive Chef.
It's amazing how much this sells," says chef Christopher Byrd, pointing to the Banana Spring Rolls dessert, which P.F. Chang's China Bistro added to its menu last summer.

Bob Evans Farms - Chad Congrove, Executive Development Chef and Peter Keiser, Senior Brand Manager.
For big results from small people, don't look any further than Bob Evans Farms. The family restaurant chain's revamped children's menu and program, called "Kid Times," has seen double-digit increases in kids visits and kids sales, plus a jump of more than 50 percent in kids dessert sales.

Schlotzsky's -Lori Schneider, Research & Development Coordinator and Joyce Cates, Senior Vice President of Franchise Operations.
"I love the name All American for this sandwich," says Schlotzsky's franchisee Don Stitt. "It's a great name, and all good products need a great name."

Round Table Pizza - Michele Hennessey, Director of Product Development.
At Round Table Pizza the legend of Mama Zella lives on. Months after this limited-time offer graced the chain's menu last year, it remains the company's best-selling pizza to date.

Ponzu - Lisa Redwine, General Manager.
"I think its food is better than other Asian restaurants," says chef Barney Brown, formerly of Betelnut restaurant and now with Café Asia, a casual concept in the city's Asian Art Museum. "They use a little bit of fusion, and that's hard to pull off unless you're really familiar with the flavor and ingredients," he adds.

Sodexho - Frank Ruffino Corporate Executive Chef.
Asian Street Food turned around a typically slow month for Sodexho's Rio Café in Gaithersburg, Md., according to general manager, Austin Isemann. He had plenty of reasons to like last August's salad bowl concept from Sodexho's Trend Trackers limited-time-offer promotion program.

Robert Okura - Robert Okura, Vice President of Culinary Development and Corporate Executive Chef, The Cheesecake Factory.
Life often turns on little things. Just ask Robert Okura, whose culinary career was launched by an office going-away party.

Paul Prudhomme. A famed restaurateur as well as the author of eight cookbooks and numerous cooking vidoes, Prudhomme's philosophy is "When you put something in someone's mouth, and it makes them go 'wow' and they keep talking about it for a couple of days, well there's no greater pleasure." Prudhomme has carved his own niche within his company and states, "I own the company and can do what I want, so research and development is what I selected for myself because it's the most fun I have."
Pairing pride and a magic blend of seasonings, this renowned Louisiana chef cooks up one hot career Chef Paul Prudhomme greets each day with a smile.