BEST NEW CHEFS
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Scott Conant
355 W. 14th St.
New York, New York
212-691-0555
Scarpetta
Fontainebleau Miami Beach, 4441 Collins Ave.
Miami Beach, Florida
877-326-7412
Faustina
The Cooper Square Hotel, 25 Cooper Sq.
New York, New York
212-475-3400
Scarpetta
Montage Hotel, 225 North Canon Dr.
Beverly Hills, California
(310) 860-7970
Why Because he has such a good time honoring the full spectrum of Italian cuisine, whether it's rustic homemade pastas or a refined truffle-infused mushroom fricassee.
Born Waterbury, CT, 1971.
Education The Culinary Institute of America, Hyde Park, NY.
Experience Bayerischer Hof, Germany; Barolo, San Domenico, Chianti and City Eatery, New York City.
Why he became a chef "At my vocational high school, the plumbing class was full. So I took cooking and got really into it; at 15, I was carrying my Escoffier book in my backpack."
On starting his career "When I was working at San Domenico, I slept on their floor every weekend because it was too late to get back to Hyde Park. It was so pathetic."
Most memorable meal "When I was 22, I took a friend to the old Le Cirque for her birthday. The captain brought over Chuck Mangione, who was eating there, to play 'Happy Birthday' on his trumpet. And it was Le Cirque!"
Second-most-memorable meal "A dinner I had by myself in Portonovo in Marche, Italy; I ate sea urchin on the beach with candles all around."
Most humbling moment "I've had so many; they usually involve an Italian standing over me saying 'You stupid American.'"
What keeps him going Coffee. "I drink about 15 cups a day. I make really good espresso."
Won Best New Chef at: L'Impero; New York City
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