Winner Of 2013 Healthy Chef Award Talks Favorite Dishes & Shares Special Recipe

Layering flavor while cooking is a great way to get a boost in taste, all while slashing sodium and calories. Combining, expanding, and intensifying flavors are just a few of the many techniques Executive Chef Giovanni Arias uses to create the scrumptious, lower-calorie menu served at Miami's Canyon Ranch Grill. I really enjoyed Chef G's healthier renditions of popular favorites, like crab Eggs Benedict with creole sauce and the so-decadently-rich-I-still-can't-believe-it's-only-210-calories Black Forest molten cake with brandied cherries — so much so that I nicknamed him the "flavor whisperer."

Obviously I'm not the only one who feels this way since Chef Arias just received Cooking Light magazine's Healthy Chef Award in their annual Trailblazing Chef Awards (2013). The 37-year-old Puerto-Rican draws upon his almost two decades of cooking at locally acclaimed restaurants, combined with some exciting Latin-Floribbean menu twists, to wow calorie conscious fans ranging from hard-core vegans to gourmands.