Bob Truitt

Bob Truitt is all about balance. He learned this early on in his career and has carried it as a central tenet of his cooking over the years. Truitt has worked alongside some of the world’s best known chefs, ultimately becoming a pastry chef leading dozens of cooks and sous chefs at multiple restaurants. "What excites me about cooking is the balance; the spectrum of what you have to work with and how that plays out when you're plating a dish—having your salty, sweet, sour and bitter elements that really bring everything together."

This focus on balance comes through in his Spoonful. Truitt plated a burning rosemary bouquet alongside his favorite (perfectly balanced) spoon. "I learned from Chef Morimoto to see the open spaces on a plate and put things in place for a reason. It all comes back to balance."