Best New Chefs and Their Simplest Recipes
"Dumplings don't just fall out of the sky," says Roy Choi, one of this year's 10 Best New Chefs. His point: Making his favorite childhood dish is hard work. Similarly, Best New Chefs don't just miraculously appear: F&W editors spend months finding them. To locate cooks who are fantastically skilled, creative and driven—and who have run a kitchen for no longer than five years—we gather recommendations from food professionals nationwide, then eat anonymously at countless restaurants. And this year, we located exceptional chefs all over, from a remote corner of Virginia to the streets of Los Angeles, where Choi presides over a revolutionary Korean taco truck.
View a Slideshow of the 2010 Class of Best New Chefs
Watch Videos of the 2010 Class of Best New Chefs
© Nigel Parry.
1. Jason Stratton
Spinasse * Seattle
Zucchini Carpaccio with Salt-Broiled Shrimp
© Nigel Parry.
2. Alex Seidel
Fruition * Denver
Grilled Green Bean Salad with Lentil Vinaigrette
© Nigel Parry.
3. John Shields
Town House * Chilhowie, Virginia
Salmon with Cantaloupe and Fried Shallots
© Nigel Parry.
4. Clayton Miller
Trummer' on Main * Clifton, Virginia
Hush Puppies with Green Zebra Tomato Jam
© Nigel Parry.
5. Jonathon Sawyer
The Greenhouse Tavern * Cleveland
© Nigel Parry.
6. Mike Sheerin
Blackbird * Chicago
Twice-Glazed Asian Barbecued Chicken
© Nigel Parry.
7. Roy Choi
Kogi Korean BBQ * Los Angeles
© Nigel Parry.
8. James Syhabout
Commis * Oakland, California
Green Tomatoes with Pistachio Relish
© Nigel Parry.
9. Missy Robbins
A Voce * New York City
Orecchiette with Marinated Eggplant, Burrata and Chiles
© Nigel Parry.
10. Matt Lightner
Castagna * Portland, Oregon
Grilled Squid and Torpedo Onions with Sorrel
More Great Recipes:
Kana Okada
2010 Best New Chefs' Inspirations
© Joseph de Leo
2010 Best New Chefs: Where They're Coming From
Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers, and top them.
Recipes from Hall of Fame Best New Chefs
The Food & Wine Best New Chefs for 2010 share their stories, reactions and recipes.
