The nominee is an executive chef or chef de cuisine who demonstrates consistent standards of excellence and serves as an inspiration to other food professionals. The nominee displays a dedication to the artistry of food, exhibits an ongoing commitment to the community and may be from any type of establishment. The nominee must have been a chef for the past five

years with a minimum of two years in Maryland by January 1, 2007.

~ Chef John Shields ~  

John Shields is the owner of Gertrude’s Restaurant at the Baltimore Museum of Art. Often called “The Culinary Ambassador of the Chesapeake Bay,” John has written three popular
cookbooks on this regional cuisine: The Chesapeake Bay Cookbook,
The Chesapeake Bay Crab Cookbook and Chesapeake Bay Cooking with John Shields.

John’s television series “Chesapeake Bay Cooking,” was based on the book of the same title. For the series John hit the road, interviewing folks around the Chesapeake and showing how they prepared their favorite regional dishes.

John’s writings have appeared in national publications, including The New York Times, the Washington Post, Coastal Living, Southern Living, and Esquire. John writes columns for baltimore eats, and for Edible Chesapeake. He is an active member of many community and professional organizations such as the Chesapeake Bay Foundation, the International Association of Culinary Professionals, the Chesapeake Sustainable Business Alliance, Slow Food, and the

Chefs’ Collaborative.

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