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When Todd Arnold was a child, he probably wouldn't have eaten Steak Oscar if you'd paid him. The future chef started cooking roast chicken and homemade noodles, not the rack of lamb and crab-topped steak he serves at Don's Pomeroy House.
Roger Thomas’ illustrious career belies the old saw that nice guys finish last. Thomas, 56, has worked his way to the top of the local chefs’ heap with a personality that is the opposite of the screaming chefs of reality television.
Balance is much easier for Lawrence Suen to achieve in his cooking than in his life. The yin and yang of sweet and sour, spicy and cool, crunchy and soft plays out across the panoply of Asian dishes on the menus of his family’s House of Hunan.
Eight years ago chef John Pollizi totally changed his life. After working at top Akron restaurants including Treva and Piatto, he took over The Oaks Lakeside Restaurant in Medina County as chef/owner and left city life behind.
Chefs like Matthew Anderson who have a svelte physique are often asked how they remain fit. Matt does it the hard way: He runs 30 to 40 miles a week. Not every week, of course. When he is training for a marathon, he ups the mileage to 100.