As the Executive Chef of restaurant Panzano in Denver's Hotel Monaco, Chef Elise Wiggins is constantly honing her kitchen skills, tasting new flavors, managing more people and developing the talents that have won fine dining awards and accolades. Her extensive experience abroad and close to home has strengthened her commitment to offering global dishes that are flavorful and healthy, especially for those that suffer from gluten-sensitivity. Read on to see how Chef Wiggins incorporates gluten-free meals into her menu and why rice plays a central role in her cuisines.

• Executive Chef of Kimpton Hotel's restaurant Panzano in Denver- awarded 4 stars and ranked as one of the Top 25 Restaurants in Denver by 5280 magazine and Zagat
• Colorado Chef the Year (2005)
• Opening Chef for Capriccio in the Peabody Hotel in Memphis
• Chef at The Palio in San Juan—earned a Mobil 4 Diamond award
• Graduated with honors from the Colorado Institute of Art

Growing up in Louisiana was heavily influenced by the food we ate. I grew up in what most considered "the country", so eating was very social with family and friends. Historically, country cooking was prepared for high protein and carbohydrates for added energy to work on the farms. This is how our meals were planned, making rice a central ingredient in our southern cuisine.

How have your travels around the country and abroad influenced your perspective on food?

I travel the world because I love to learn about different cultures and cuisines. Traveling to different countries forces me to try different things and study different techniques. This, in turn, influences my ideas and the dishes I create.

What role does rice play in your dishes?

The flexibility of cooking with rice is ideal for a foodservice environment. It pairs well with almost anything in the world and any type of cuisine. All rice-types naturally have great flavor that can enhance your dishes or it can act as a flavor carrier for the spices in your kitchen.

Rice also makes the body feel good by slowly releasing its starch. Our society sometimes forgets a primary reason we consume food, for the health benefits, and they choose foods mainly for flavor. Rice is the perfect answer to both needs.

Gluten-free cooking is a very important aspect of your culinary career. What factors increased your interest?

My brother and I can't consume wheat, but I was interested in gluten-free cooking even before our diagnosis. Many people with allergies dine at Panzano and I always want to be careful with their needs. To make sure I was fully versed, I signed up for a class that explained gluten-free living needs. The food is much healthier because it's fresh and not processed.

Why is it important that restaurants offer gluten-free lunch and dinner options for your customers?

It's very important for all of our Kimpton Restaurants to offer gluten-free lunch and dinner options because 1 in 7 people have a wheat allergy and we want them to experience a dining experience that fits their lifestyle without worrying about contamination.

You can see the growing demand for gluten-free offerings on menus and also products in supermarkets. There is an important need to fill for millions of Americans who cannot eat gluten-containing foods like wheat, barley, rye and sometimes oats.

What responses to your gluten-free menu have you received from customers?

I have received rave reviews and literally brought people to tears. At least 12-30 people a day come to eat in my restaurant because they know I will serve them safely and they will have an extensive menu that is gluten free.

What role does rice play in your global cuisines and your gluten-free cuisine?

Rice is one of the largest dietary staples in the world. I don't know of one country that doesn't use rice. Again, it's a back drop to many flavors and is my "knock it out of the park" starch. When I pair rice with a protein on my menu, it will always sell more than any other starch. It plays a huge role on my gluten-free menu.

What advice do you have for other chefs that want to incorporate gluten-free dishes into their menus?

Rice is a safe comfortable way to ease into it. Research your products, keep it fresh and usually it's safer and better.

What's the one ingredient your kitchen will never be without and why?

Pesto... because like rice... it pairs with everything!