New York, NY (April 4, 2007) - Food & Wine Editor in Chief Dana Cowin today revealed the names of the ten up-and-coming talents who have earned the coveted title of Food & Wine Best New Chefs. The winners will be in Manhattan this evening to celebrate at a party at 7 World Trade Center. In addition, they will be featured in Food & Wine's annual July chef issue, available on newsstands June 19.
"This year’s winners reflect the trend of talented chefs turning out utterly thrilling food at modest, low-key restaurants," says Cowin. "Their obsession with ingredients transforms everything they make—even when it’s a humble hamburger."
2007 F&W Best New Chefs
- April Bloomfield The Spotted Pig, New York, NY
- Gabriel Bremer Salts, Cambridge, MA
- Steve Corry Five Fifty-Five, Portland, ME
- Matthew Dillon Sitka & Spruce, Seattle, WA
- Gavin Kaysen El Bizcocho, San Diego, CA
- Johnny Monis Komi, Washington, DC
- Sean O'Brien Myth, San Francisco, CA
- Gabriel Rucker Le Pigeon, Portland, OR
- Ian Schnoebelen Iris, New Orleans, LA
- Paul Virant Vie, Western Springs, IL
Food & Wine Magazine’s Best New Chefs 2007 Biographies
April Bloomfield, The Spotted Pig (New York, NY)
April Bloomfield, 32, is the executive chef and co-owner of The Spotted Pig, a gastropub specializing in seasonal British and Italian food using the best local ingredients. A native of England, Bloomfield began her career at London’s Kensington Place, then moved on to the city’s Bibendum and River Cafe (where Jamie Oliver got his start), before landing a spot at Alice Waters’s Chez Panisse in Berkeley, California. She opened The Spotted Pig with Ken Friedman in 2004.