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Mogul Chefs

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Many of our former Best New Chefs have multiple restaurants--we've listed only their flagships--but these three entrepreneurs have created dining dynasties of four restaurants or more.

Roberto Donna | 1990 Since opening Galileo da Roberto Donna in 1984, Donna has put Washington, D.C., and its suburbs on the culinary map. His restaurants--Galileo, Vivo!, Barolo, Cesco, Il Radicchio and Laboratorio del Galileo (inside mother ship Galileo)--serve Tuscan and Piedmontese favorites with a dazzling array of wines.

Todd English | 1990 From a New York airport to a Las Vegas hotel, Massachusetts-based English has opened 15 outposts in the United States. In addition to the ubiquitous Olives and Figs, there are a few still-only-in-Boston places: Bonfire, a steak restaurant; Kingfish Hall, for seafood; and Rustic Kitchen, with a globe-trotting menu.

Nobu Matsuhisa | 1989 From his base in L.A., Matsuhisa has brought his raw-fish utopia to 11 cities and three continents in the form of his Nobu, Matsuhisa and Ubon restaurants, with exquisite creations for the discriminating sushi set.