Preston Dishman grew up with foods fresh from the fields of his family farm in North Carolina. He eventually left home to study French cuisine in New York, but his menus are still based on seasonal, locally grown ingredients. “Start with the most pristine products for naturally great taste,” he advises. “If you need more punch, add low-calorie ingredients such as chili, mustard and capers.”

Age: 35

City of residence: San Mateo

Family: Wife, Nichole

Current restaurant: Viognier in San Mateo, since October 2008

Background and career highlights: Studied at the French Culinary Institute. Staged at Bill Telepan’s New York Times rated 3 Star Judson Grill. Started Dragonfly Bistro in Southern Florida. Chef/Partner at the General’s Daughter in Sonoma, where he grew his own produce on the two-acre restaurant property

First meal ever cooked: Probably a Hot Pocket

A kitchen utensil you can’t live without: Spoons, tweezers, thermal circulator, Japanese knives

Favorite summer fruit or veggie: Corn, okra, peaches, plums

Celebrities you’ve cooked for: Lots of famous chefs, Michael Jordan, Dean Smith, senators, actors

First restaurant as chef: Jackalope’s View

Influences, inspirations: Seasons and my southern heritage

Favorite health food: I love dried fruits, especially mango

Healthy cooking tip: When I was chef at a spa in North Carolina, we used a lot of bold flavorings – mustard, vinegar, chilies, fresh herbs. These added tremendous flavor and very little fat and calories

Favorite meal ever & who cooked it: In a restaurant, Jean Georges, NYC. My granny Annie holds all the other records

Your choice for last meal of your life: Me cooking for all my friends and family, everything you could imagine