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Best New Chefs

1988
The Best New Chefs

George Germon

The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin.

Frank Brigtsen

Brigtsen continues where his mentor, Paul Prudhomme, left off: Acadian classics, no pretensions.

Bruce Auden

Auden does big American food with a distinctive Mex-Asian accent in this Texan hacienda.

Johanne Killeen

The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin.

Hubert Keller

Keller learned from such masters as Bocuse, Lenôtre and Vergé, and his pedigree is evident in his brilliant command of classical French cuisine.

Gordon Hamersley

Wooden beams and banquettes provide a mellow environment for Hamersley's vibrant comfort-food creations.

Robert McGrath

Beef tenderloin "shellacked" with coffee-molasses is one of the playful dishes at McGrath's ranchlike home base.

Rick Bayless

Adjacent places, one fancy and one plain, serve Mexican-food ambassador Bayless' beautiful regional cuisine.

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