$150 gift card to Boka restaurant.  Chef Guiseppe Tentori, 34, spent the last nine years perfecting this culinary philosophy in the kitchen of Chicago's Charlie Trotter's restaurant, the last two as Chef de Cuisine, an experience that allowed him a lot of creative freedom, he says, along with an atmosphere that encouraged the sharing of ideas and techniques. "My style of cooking is simple and clean," says Tentori. "Simple in that I like to keep the ingredients pure, using a spice here and there to take the product to the next level. Clean in that I don't use too much butter or cream so my guests feel comfortable when they get up from the table."