Jul 29, 2014
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Patch Picks: Top Chefs of Campbell

These five chefs are among the stars of the Campbell culinary scene.

Patch Picks: Top Chefs of Campbell

From inexpensive eateries to incredible, memorable meals, Campbell certainly has its fair share of fabulous restaurants. But some stand out, thanks in large part to the chefs who heat up the kitchen and delight the diners with their culinary creations. It’s not easy to narrow it down, but here are five chefs who really shine!

Margaret Kannout, Cyprus Bistro & Cafe

chef-owner Margaret Kannout has brought the flavors of the Eastern Mediterranean to lucky diners in Campbell. Focused on the cuisine of Cyprus, Kannout creates her own unique and delicious dishes that might include the exotic herbs and spices of Greece, Turkey, Lebanon and Syria as well as Southern Italy, Spain, France and even Egypt. Kannout uses local suppliers whenever possible, and each dish is always prepared with fresh ingredients, from scratch.

Pino Spanu, A Bellagio

Since 2003, when owner and executive chef Pino Spanu opened , Campbell has had a destination for romance and exquisite Italian cuisine. By naming his restaurant after the town of Bellagio on Lake Como in Northern Italy, he’s showing his commitment to presenting diners with authentic Italian food. This means his meals are not only delicious, but also—in the Italian tradition—prepared with fresh ingredients, organic produce and meats free of chemicals and hormones.

Dominique Faury, Twist Bistro

Twist Bistro is a Campbell favorite, and no wonder with owner and executive chef Dominique Faury at the helm. Open for over three years, Faury delights Campbell diners with his American food that includes a twist of French cuisine. Using his French culinary training as well as 10 years experience cooking American food, Faury creates such tasty concoctions as a hanging tender steak with a béarnaise and shallot sauce, pork chop served with a Roquefort sauce and Eggs Meurette, which are poached in pinot noir and served with a mushroom, bacon, onion and red wine sauce.

Yih Chuang, Kyoto Palace

Yin Chuang has cooked a variety of cuisines—Asian, French, Mexican—for more than 20 years. But as an artist, he particularly enjoys Japanese food, because of the presentations inherent in that cuisine. Chuang learned the ropes at Benihana and then found his way to in 1998. Since then, he’s been adding his artistic flare to the beautiful dishes that come out of his kitchen—always prepared with the freshest ingredients.

Roberto Madrigal, Hawgs Seafood Bar

Executive chef Roberto Madrigal puts his own brand on the delicious and fresh dishes served at . Not content to simply serve up standard fish and chips, he uses panko crumbs to create his light and crispy fish. His grilled prawn salad includes such touches as watercress, pear and caramelized walnuts. He serves the grilled salmon with a fresh vegetable risotto and a creamy, roasted red bell pepper sauce. Madrigal’s expertise and inventive cuisine has made Hawgs one of Campbell’s most popular dining destinations.

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