1950

Rick's Parents open the Hickory House in Oklahoma City

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From 1950 to 1987, The Hickory House was the Bayless Family Restaurant where Chef Rick did everything from sweeping floors and washing dishes to serving customers and organizing catering orders.

1955

Rick's Mom is Featured as an Excellent Cook in a Local Newspaper

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It sure runs in the family!

1959

Rick at age 6

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A young Chef Rick smiling for the camera in his hometown of Oklahoma City, OK.

1963

A young Chef Rick smiles for his school portrait

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1967

The Bayless Family All Together

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1968

Rick plays in his local theatre troupe

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You can take the actor out of the theatre, but you can't take the theatre out of the actor! It's no wonder Chef Rick is so active in the Chicago theatre scene.

1969

Rick Gets A Monkey

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The monkey's name was Ponkey.

1979

Rick Bayless and Deann Groen get married

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Before embarking on their first major adventure to Mexico together, Rick Bayless and Deann Groen get married -- little would they know that in 1987 they would open Frontera Grill ten years later.

Rick puts the Finishing Touches on His Wedding Cake (which he baked himself)

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1981

Rick and Deann begin living in Mexico

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Rick and Deann begin what will be five years living in Mexico. While there, they will travel to all of the Mexican states and cook with many chefs and abuelas, soaking up as much as possible in preparation for the release of their first cookbook: Authentic Mexican.

1985

The Hickory House turns 35

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1986

Frontera Grill is built from the ground up

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Pictured is a nervous Rick Bayless, soon to be the owner and proprietor of Frontera Grill, which, in this photograph, is still very much in progress of being built.

1987

The Opening Party for Frontera Commences

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First Cookbook Author

Authentic Mexican is Released

RB 1989 Frontera 1st Anniversary
Released soon after Frontera Grill opened, Rick and Deann Bayless' first cookbook, Authentic Mexican, hits the shelves. Pictured alongside the authors is the cookbook illustrator John Sandford.

Frontera Grill Opens

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Frontera Grill's First Menu

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1988

Food & Wine names Chef Rick One of America's Best New Chefs

RB Food & Wine America’s Ten Best New Chefs 1988
1989

Topolobampo Opens its Doors

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Just three years after Frontera Grill, Topolobampo has been the upscale, fine-dining sister to the rustic Frontera since 1990.
1990

Chef Rick and Chef Richard are Chefwear Models!

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Chef Richard (right) and Chef Rick (left) may not be wearing the outrageous outfits they have on for this edition of ChefwearUSA, but they are both still at the helm at Frontera Grill all these years later.

Topolobampo celebrates its first anniversary

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1991

Lanie Bayless after her christening

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There's a new addition to the Bayless family!

1992

Rick Goes on The Julia Child Show

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Once and always an avid viewer of Julia's, Rick achieved a childhood dream in 1992 when he made a a rustic jicama salad with Julia Child on her iconic show. Watch the episode on PBS.
1995

Lanie Bayless turns four

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Chef Rick wins his second and third James Beard Awards

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A winner of seven individual James Beard Awards including Oustanding Restaurant for Frontera Grill (2007) and Humanitarian of the Year (1998). Rick is pictured here in 1995 with his medals for Outstanding Chef and Who's Who of Food and Beverage in America.

The Frontera Staff Travel to the Yúcatan

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The first of many staff trips to Mexico led by Rick and Deann.

1996

Rick wins the 1996 James Beard Award for Humanitarian of the Year

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Rick's Second Cookbook wins Julia Child/IACP Cookbook of the Year

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International Association of Culinary Professionals (IACP) names Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Cookbook of the Year.

1997

Frontera Foods is Founded

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Frontera goes national, offering high-quality ingredients prepared with authentic techniques for use at home anywhere in the U.S.

1999

The Green City Market begins in Chicago

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Now a massive non-profit providing Chicago with access to some of the best fresh-grown products in the country, Chef Rick worked with Abby Mandel and the other founding members of the market back in 1999 to ensure Chicago would have lots of excellent food to choose from for years to come.

2002

Bon Appétit Magazine name Chef Rick "Cooking Teacher of the Year"

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2003

Mexico: One Plate at a Time First Airs on PBS

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Starring Chef Rick Bayless, Mexico: One Plate at at Time brought viewers on a trip to Mexico through the eyes and stomach of a young Rick Bayless. Episodes are available here on YouTube.

The Frontera Farmer Foundation is Founded

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The Frontera Farmer Foundation, a 501 (c)(3) nonprofit organization, is committed to promoting small, sustainable farms serving the Chicago area by providing them with capital development grants. The Foundation envisions a year-round interchange between sustainable farmers and consumers, including farmers’ market patrons and chefs, in which seasonal local agriculture provides the foundation for sustainable regional cuisine. “Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture.” —Rick Bayless, Proprietor of Frontera Grill and Topolobampo
2004

Rick and Lanie's Excellent Adventure is Released

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2005

Chef Rick Battles Bobby Flay on Iron Chef America

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On Episode 1 of Season 1 of Iron Chef America, Chef Rick battled Chef Bobby Flay with the secret ingredient of Buffalo. Despite serving mole for his final dish, Chef Rick lost to Bobby by one point. After almost 20 years, it may be time for a rematch...
2007

Frontera wins James Beard Award for Outsanding Restaurant

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2009

Chef Rick wins Top Chef Masters

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In the final challenge, Rick cooked through his culinary biography – of course, including Black Mole, one of the most challenging sauces to make, which he would go on to make at the White House for President Obama. Barbequed Quail with Hickory House Sauce, Sour Slaw and Watermelon Salad Seared Ahi Tuna over Oaxacan Black Mole with Braised Chicken, Plantain Tamales, and Grilled Nopales Achiote-Marinated Cochinita Pibil with Sunchoke Purée, Crispy Pigs Feet and Pickled Red Onion Arroz a la Tumbada with Tomato-Jalapeño Broth and Chorizo Air

Chef Rick is written up in his local OKC paper

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Restaurants run in the family!

Xoco opens in River North

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Xoco—pronounced “SHO-ko”—is the Aztec word for “little sister.” But there’s nothing little about Xoco’s bold Mexican marketplace flavors. Open early and closing late, this quick-service café from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks: flaky empanadas, hot-from-the-fryer churros, frothy Mexican hot chocolate, crusty tortas and meal-in-a-bowl caldos.

2010

Chef Rick Cooks for A White House State Dinner

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Always a favorite of Michelle and Barack Obama, Chef Rick's Topolobampo menu was a no-brainer for this Mexican State Dinner in 2010. The star of the show that evening, however, was the black mole that won Chef Rick Top Chef Masters – that night, the epic Mexican mother sauce also won over the hearts of Mexico's president.