Celebrity Chef Baby Photos Slideshow

It's clear this chef's passion for sweets began at a very early age. He ultimately grew up to become an acclaimed pastry wizard, cookbook author, and TV star. 

Named Outstanding Pastry Chef of the Year by the James Beard Foundation in 2006, Johnny Iuzzini has been featured on Food Network, The Martha Stewart Show, TODAY, Good Morning America, and serves as head judge on Top Chef: Just Desserts.

His cookbook, Dessert Fourplay: Sweet Quartets From a Four-Star Pastry Chef, was published in 2008, and features easy-to-follow recipes that allow readers to recreate the desserts that were featured on his seasonal menus at Jean Georges.

This smiling child eventually became a TV personality, chef, food writer, and connoisseur of unusual food.

Host of Bizarre Foods with Andrew Zimmern and Andrew Zimmerns Bizarre World, this traveler scours the world to indulge in eats that world make most people squirm. The 2010 winner of the James Beard Award for Outstanding TV Food Personality, Zimmern is author of The Bizarre Truth: Culinary Misadventures Around the Globe, a memoir of his experiences that was published in 2009. He won the 2012 James Beard award for Television Program, On Location.

TV shows. Cookbooks. A magazine. This chef has managed to dominate the media — yet still finds time to cook dinner in 30 minutes or less.

Ray has said that her first memory is of her mother cooking in a restaurant kitchen. With cooks on both sides of her family, it's no surprise that she ended up a culinary superstar. Passionate about all facets of food, she even launched a charity in 2006 called Yum-o!, which promotes healthy eating, teaches cooking, feeds hungry kids, and funds scholarships.

This chef made TV history in 2005 as the first woman Iron Chef on Food Network's Iron Chef America. The author of three cookbooks, she is also a contributing food and lifestyle editor for O, The Oprah Magazine.

Recently back from a relief trip to Haiti with her charity, Chefs for Humanity, you can catch Cora co-hosting Bravo's new culinary competition series  Around the World in 80 Plates, alongside Curtis Stone. Cora has her own line of gourmet Greek specialty foods called Cat Cora's Kitchen by Gaea; airport restaurants in San Francisco, Houston, and Salt Lake City also under the same moniker; her own cookware line; and an iPad app set to launch this summer. 

Host of a quirky show on Cooking Channel, this chef isn't afraid to get silly — very silly. She whips up mouth-watering creations — while rocking sky-high stilettos — in a kitchen filled with dolls, skulls, and a healthy dose of hot pink.

Creator and host of Nadia Gs Bitchin Kitchen, she grew up in an Italian family that was passionate about food. Her book, Cookin for Trouble, was published last fall. Nadia G.'s recipes include Cream Cheese Peanut Butter Pie, Rustica Pan Pizza, and Sartu di Patate among many, many others.

This chef's multicultural upbringing and French training — she graduated first in her class from Ecole Ritz-Escoffier — have influenced her contemporary American cuisine. An alum of the first season of Top Chef Masters, her Greenwich Village restaurant, named "women" in Arabic, opened in 2000.

Owner and executive chef of Annisa, Lo discovered her love of food while attending Columbia University. In 2001, she was selected as one of 10 in Food & Wine magazine's "Best New Chefs in America." After a fire completely destroyed her restaurant, she traveled the world in search of inspiration. The spot reopened in April 2010 featuring both signature dishes and new additions. Her fist cookbook, Cooking Without Borders, was published in 2011.

This culinary icon has multiple TV shows, cookbooks, restaurants, and is a partner in Eataly, the New York City-based Italian food mega-market.

Owner and chef of Felidia, Becco, Esca, Del Posto, Lidia's Pittsburgh, and Lidia's Kansas City, this chef is without question a culinary icon. Her cookbooks include Lidia's Italy in America, Lidia Cooks From the Heart of Italy, and Lidia's Italy. Her television series Lidia's Italy in America, Lidia's Italy, Lidia's Family Table, Lidia's Italian- American Kitchen, Lidia's Italian Table, and La Cucina di Lidia have solidified her place in the public as the go-to woman for Italian cooking.

This American chef is somewhat of an evangelist for authentic Mexican cuisine. A TV personality and cookbook author, he is also a vet of Top Chef Masters.

Bayless' cookbooks have been praised far and wide. He won the 2001 James Beard Award for Best International Cookbook for his work Mexico—One Plate at a Time, which shares a name with his public television series — now in its fifth season. His Chicago-based restaurant, Frontera Grill, focuses on contemporary regional cooking. His second restaurant, Topolobampo, offers a fine dining experience featuring, what else, Mexican cuisine. 

After working in the acclaimed kitchens of Chez Panisse in Berkeley, Calif., and Michael's in Los Angeles, this Top Chef Masters alum is now based in New York City.

Waxman is chef and owner of Barbuto, which is located in a former parking garage in Manhattan's West Village. His first cookbook, A Great American Cook, was published in 2007. His second opus, Italian, My Way, was published in 2011. A philanthropist, Waxman works closely with City Meals on Wheels, among other charities.

This French restaurateur has establishments in New York, Miami, Palm Beach, London, Beijing, and Singapore. In addition, he has a penchant for using his name as inspiration for his restaurant monikers.

A master of French cooking, he was raised in the village of St Pierre de Chandieu on his family's farm. Boulud's catering company, Feast & Fêtes, allows customers to indulge in his signature fare either at home or at a venue of their choice. Boulud has won James Beard Awards for Outstanding Restaurant, Outstanding Restaurateur, Best Chef New York City, and Outstanding Chef of the Year. Not too shabby.

This chef partnered with restaurateur Danny Meyer to open Tabla in 1998. Although the restaurant closed 12 years later, his flavorful cuisine lives on via FreshDirect's line of "4-Minute Meals" and "Ready-to-Cook" entrées.

Winner of the third season of Top Chef Masters, Cardoz is executive chef at the North End Grill in New York City. Brought up in Bombay and Goa, he attended culinary school in the former. His first cookbook, One Spice, Two Spice: American Food, Indian Flavors was published in 2006. Cardoz also works with City Harvest, among other charitable groups. 

Executive chef at a Roman-style trattoria in New York City, this Columbia graduate's notable gigs include The Water Club, Babbo, and a six-year stint at Gramercy Tavern. 

After studying abroad at the Rome campus of Trinity College, Anderer became enamored of Italian food. He later worked in the kitchen of San Giorgio et il Drago in Milan for six months. Anderer currently works at Maialino, which is located in New York City's Gramercy Park Hotel and features fresh, seasonal ingredients from local farms.

This Los Angeles-based chef's first culinary stint was at a diner outside of his junior high school at the age of 13. Trained at the Culinary Institute of America and the California Culinary Academy, his audition for Next Food Network Star changed his career, despite being the first runner-up.

Host of the Cooking Channel series United Tastes of America, currently in its third season, Saad is a food fanatic. His cookbook, Jeffrey Saad's Global Kitchen: Recipes Without Borders, features 100 internationally inspired recipes. Founder of the Sweet Heat Mexican restaurant chain, Saad is partner and executive chef of The Grove in San Francisco, and also a partner of Pasta Pomodoro.

After graduating with degrees in Business, French, and Japanese, this chef moved to Tokyo to sharpen his language abilities. Once there, he became interested in culinary arts and worked in a small French bistro.

Executive chef of New York City's Gramercy Tavern, Anthony has been at the helm since taking over from Tom Colicchio in 2006. An attendee of culinary school at Le Ferrandi, his first major New York City gig was at Daniel. He later worked at Blue Hill, and Blue Hill at Stone Barns, which is located in upstate New York. Both emphasize the farm-to-table philosophy, which is also a mark of Gramercy Tavern's fare.

Anthony won the award "Best Chef New York" this year from the James Beard Foundation.