By Laura Taxel

A recent report titled A Look into the Future of Eating from the consumer research company NPD Group foresees a growing preference for healthier foods and beverages in the next ten years. Steve Schimoler is way ahead of the curve.

The chef has owned and operated six successful restaurants, developed products for major food manufacturers, and cofounded the Research Chefs Association (RCA), an organization that coined the term culinology to describe the intersection of culinary art and the science of food. For more than 20 years, he has been on a mission to improve nutritional quality while optimizing flavor. At Crop Bistro-Schimoler's upscale-casual Cleveland restaurant that opened in June 2007-the creative American cuisine coming out of his kitchen (and the rave reviews it's garnered from critics and patrons) is a testament to his achievements. "What I do," he explains, "is deconstruct the experience of enjoyment in order to make dishes high in 'craveability' without relying on fat, sugar, and salt."

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