Our favorite local Top Cheffer, Rich Sweeney, the unpretentious, openly gay, cuddly bear cheftestant from last season of “Top Chef,” whose fate was sealed by a s’more thanks to Foo Fighter Dave Grohl, gave us an exclusive insider’s take on this season’s crop of culinarians vying for the show’s title. Rich sat down with us to dish his thoughts on the competitions, cuisine and contestants that made “Top Chef” the Wednesday ‘must watch’ show of the fall television season.

Gay & Lesbian Times: On this season’s very first episode of Top Chef, who stood out to you the most and why?

Rich Sweeney: Well, Kevin [Gillespie] stood out as the bear of the crowd, as I always look for my peeps first, even though I knew that Ash [Fulk] was the only male member of Team Rainbow this season. Michael [Voltaggio] stood out for his tats, and for being so damn cute. But wait, is that an equally handsome twin brother I see [Bryan Voltaggio]? Oh, he’s not a twin, but God bless the DVR for letting me pause on the hotness.

GLT: Things were done slightly different this season than last, with the addition of high-stakes quick-fires and the Bocuse d’Or competition. Of all the competitions this season, what was your favorite?

Rich Sweeney: Restaurant Wars is always a favorite for me. I was so bummed I didn’t get to make it to that challenge last season…I had a cute outfit for FOH [Front of the House] and everything! I liked that this year they got to forego the décor aspect and just focus on the food. It’s amazing to see how everyone’s different culinary personalities and styles can come together (or not) in that situation. I think this season was a really great Restaurant War mainly for how the teams made it work, and that the FOH was still responsible for one dish (go producers on that one!)

GLT: From this season’s contestants, whose cooking style resonated with you the most – who were you most impressed with?

RS: Kevin and Robin [Leventhal], though very different individually, had styles that are representative of mine – simple yet classy with a twist. That said, I loved how Michael tied molecular gastronomy into his dishes. Here in the states, it just really isn’t done “properly.” Most US chefs that use molecular gastronomy make it the focus of the plate, rather than a component that complements the rest of the dish. An example is Fabio from last season made olive spheres that complemented his carpaccio, but they weren’t the main focus. I think Michael will be making even more of a name for himself with his fusion of classical training and modern/futuristic techniques.

GLT: Give us your thoughts on the final three contestants. Would you have selected differently?

RS: Honestly, I was rooting for Jen to pull out of her slump and elbow her way into the final three. That being said, I am really happy that Kevin, Bryan and Michael made it. I, like most people, called them as the final four from the beginning of the season.

GLT: Of the final three, who were you rooting for to win?

RS: I was rooting for Kevin. I would eat just about everything I saw him put out this season…even the “toothsome” brisket. But, as far as the Voltaggio brothers are concerned, it was a tough call for me. I loved Bryan’s personality and demeanor, and most of his food looked and sounded great. Michael rubbed a lot of people the wrong way with his personality and attitude, but many viewers felt the same about Stefan last season – and, I can tell you, flat out, that Stefan is not only a great guy, but he’s also a brilliant chef. I know a lot of what comes across on TV is down to the ‘cut and paste’ of editing, so I took Michael’s attitude with a grain of salt. I had a gut feeling Michael was going to pull it out in the end, though I was still keeping the faith for Kevin.

GLT: Their final dishes, even the fourth course, all looked amazing. Which of their final dishes is one that you would most like to attempt?

RS: I would have loved to do the childhood-inspired dish. There are so many foods I loved as a kid that I now try to find ways of reinventing or reinvigorating.

GLT: What are your thoughts on winner Michael Voltaggio.

RS: Well, I think I already said volumes, but I’m extremely happy for Michael. I will say this: I’m not entirely happy about his being cast this season. To me, “Top Chef” is a competition that’s supposed to showcase up and coming talent to help propel them further and, just maybe, make it big in their career. Michael already had a Michelin Star going into the competition. Personally, I wish the producers would go back to the original casting process of picking people who are amazing locally, but haven’t had the chance to be recognized on a national or international scale.

GLT: What do you feel are some of the biggest food trends for 2010 – and better, what will you be focusing on with your food in the new year?

RS: I think 2010 is going back to basics and comfort food. We started to see a rise in comfort food around summer ’09, and I see it as a trend that will keep on growing. I also see a lot of chefs doing more in-house preparations of staples like breads, charcuterie and cheese. Most diners are looking for something to “wow” them when they go out these days, and I’m not talking fancy wow, but rather flavor wow. That’s what will keep them coming back. I’m still focused on my K.I.S.S. (keep it simple, stupid) style, staying completely true to the food. I’m also falling back in love with cheese, but being lactose intolerant isn’t helping. I really love trying different styles, regions and milks to get different flavors…which goes right back to the comfort side of cuisine (hello, mac ‘n cheese anyone?)

GLT: San Diego’s culinary scene is growing by leaps and bounds. Which local chefs and restaurants are most on your radar right now and why?

RS: Hmmm, I have to say I am a bit biased on this. I’ve found a few spots that I’ve fallen in love with, and there are others soon to come that I’m anxious to get to try. The short list: Matt Gordon, Chef/Owner of Urban Solace and Executive Consulting Chef at West Coast Tavern, is currently in the process of opening his second restaurant in Encinitas which I’m stoked to try, he’s one of my favorite local chefs; Carl Shroeder, Owner and Chef of Market in Del Mar, is opening another location in Banker’s Hill that will be more budget-friendly (always good in my book); Jason Maitland at Arterra restaurant at the Marriott in Del Mar, the guy is amazing and I don’t think I’ve ever had a bite of his food I didn’t love. Jason is starting to get more attention and praise which is well deserved! Also, I’ve heard rumor that a certain local “on-line media outlet” might be bringing a little foodie big city flavor to San Diego by putting together a fun annual contest we’ve seen in San Francisco, New York, Los Angeles and Miami – San Diego’s Hottest Chef. It’s voted on by the public, so I’m down to see which chefs mix it up in that throw-down!

GLT: Thanks for giving us some one-on-one time Rich, we really appreciate it. And, we’re looking forward to what’s in store for you next year.

RS: Oh, it’s my pleasure Aaron, anything for you! And all I can say about what’s in store for me is “watch what aappens”…it’s definitely shaping up to be something completely unexpected, something San Diego hasn’t had but desperately needs. Stay tuned!

You can meet Rich in person every Sunday at Pecs Bar in North Park where he still slings hootch for his favorite burly men in the city – the action starts at 7 p.m.