Rick Bayless (born November 23, 1953)[1] is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations.

Having begun his culinary training as a youth, Bayless broadened his interests to include regional Mexican cooking as an undergraduate student of Spanish and Latin American culture.

"[citation needed] Following Authentic Mexican, Bayless has written a number of highly regarded cookbooks (see §Awards and accolades), often co-authoring with Deann[5] and his daughter, Lanie.

[6] Perhaps his best-known cookbook is his 2001 James Beard Foundation award-winning Mexico: One Plate at a Time,[7] a companion to the first season of Bayless' PBS television show of the same name.

[15] Bayless was one of the founding members of Chefs Collaborative in support of environmentally sound agricultural practices and is active in Share Our Strength, the nation's largest hunger advocacy organization.

Fluent in Spanish, Bayless favors coastal (seafood) fare and dishes that feature traditional Mexican and pre-Columbian Incan, Mayan, and Aztec ingredients native to Mexico, like chocolate, peppers, and vanilla bean.

In December 2007, Bayless opened Frontera Fresco restaurant inside Macy's Union Square store in San Francisco.

[20] In 2008, Bayless was widely considered to be a serious contender for the position of White House Executive Chef under the administration of Barack Obama.

[21] In 2010, after spending significant time at local Mexican dining spots, Bayless made his Los Angeles debut running the kitchen at the Red O.

[22] Bayless was guest chef for the May 19, 2010 White House state dinner honoring Mexican President Felipe Calderón and his wife Margarita Zavala.