Best New Pastry Chefs 2013
Empire State South, Atlanta
Why She Won The majority of Durant’s desserts start with a vegetable or herb. She builds from there, using old-fashioned techniques (no hydrocolloids) to achieve fantastic flavors and combinations.
Manresa, Los Gatos, CA
Why She Won Prida creates delicious, beautiful, complex desserts. Her classical training at The Elysian and Blackbird in Chicago makes her a technical whiz, while Manresa’s location, near the central California coast, puts her in touch with some of the best raw ingredients in the world.
Ai Fiori, New York City, and The Altamarea Group
Why He Won Using ideas learned in avant-garde restaurants, Truitt creates witty, magical plates like this take on “toad in the hole,” which looks like a savory egg dish but is actually passion fruit cream with caramelized brioche.