Chef-turned-supplier Javier Arze supplies the country's top chefs with unique fowl, game and seafood, from squab and duck eggs to sea urchins and yak meat. "He's the go-to guy for specialty items," said Fabio Trabocchi of Fiola in Washington, D.C. "The advantage is his culinary background. ... He knows what we are looking for and what the process is behind what we are doing. He's not just some salesperson from some company."