Chris Schlesinger Chris Schlesinger Chris Schlesinger's love for barbecue, spicy food and live fire cookery has earned him multiple James Beard awards and legions of devoted fans. The co-author of eight cookbooks including "Thrill of the Grill" and "License to Grill," Schlesinger operates the nationally-known East Coast Grill & Raw Bar in Cambridge, writes for the New York Times and teaches cooking students at his alma mater, the Culinary Institute of America. Schlesinger is also a contributing editor for Saveur magazine and has appeared on dozens of television programs across the country. His favorite ingredients are lime, bacon and oysters.
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