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"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.


slideshow View a Slideshow of the 2010 Class of Best New Chefs

video Watch Videos of the 2010 Class of Best New Chefs



Jason Stratton
© Nigel Parry.

1. Jason Stratton

Spinasse • Seattle

Zucchini Carpaccio with Salt-Broiled Shrimp

Alex Seidel
© Nigel Parry.

2. Alex Seidel

Fruition • Denver

Grilled Green Bean Salad with Lentil Vinaigrette

John Shields
© Nigel Parry.

3. John Shields

Town House • Chilhowie, Virginia

Salmon with Cantaloupe and Fried Shallots

Clayton Miller
© Nigel Parry.

4. Clayton Miller

Trummer' on Main • Clifton, Virginia

Hush Puppies with Green Zebra Tomato Jam

Jonathon Sawyer
© Nigel Parry.

5. Jonathon Sawyer

The Greenhouse Tavern • Cleveland

Foie Gras–Steamed Clams

Mike Sheerin
© Nigel Parry.

6. Mike Sheerin

Blackbird • Chicago

Twice-Glazed Asian Barbecued Chicken
Cucumber-Cherry Salad

Roy Choi
© Nigel Parry.

7. Roy Choi

Kogi Korean BBQ • Los Angeles

Midnight Tortas

James Syhabout
© Nigel Parry.

8. James Syhabout

Commis • Oakland, California

Green Tomatoes with Pistachio Relish

Missy Robbins
© Nigel Parry.

9. Missy Robbins

A Voce • New York City

Orecchiette with Marinated Eggplant, Burrata and Chiles

Matt Lightner
© Nigel Parry.

10. Matt Lightner

Castagna • Portland, Oregon

Grilled Squid and Torpedo Onions with Sorrel

More Great Recipes:



The Food & Wine Best New Chefs for 2010 share their stories, reactions and recipes.
Published July 2010
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