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The Modern
9 West 53rd Street
New York, New York
212-333-1220

11 Recipes by Gabriel Kreuther

• Chilled Green Tomato Soup with Tomato Confit
• Escarole and Fresh Herb Salad with Apples and Pomegranates
• Frozen Fruit Nougat with Citrus Sauce
• Mini Tartes Flambées
• Mushroom Soup with Chorizo and Scallions
• Olive Oil-Poached Salmon with Fresh Horseradish
• Pecan-Crusted Beef Tenderloin with Juniper Jus
• Prune Custard Tart
• Rich and Creamy Salsify Gratin
• Roasted Endives with Prosciutto
• Smoked Salmon-Stuffed Puffs

Restaurant at the time of award
Atelier
The Ritz-Carlton New York, Central Park, 50 Central Park South
New York, New York
212-521-6125

Why Because while he calls his food "modern French, with clean, bright flavors", we call it elegant and slightly subversive.

Born Niederschaeffolsheim, Alsace, France, 1969.

Education École Hôtelière in Strasbourg, France.

Experience Jean Georges, New York City; L'Ermitage de Bernard Ravet, Vufflens-le-Château, Switzerland.

Why he became a chef "From the age of six, I was always bothering my mother to teach me to cook. When I got older, I spent summers working in my uncle's restaurant."

Most popular item on his menu Croustillant. "It's squab with sautéed foie gras in the center, wrapped in cabbage, then wrapped in a thin pastry. It's almost like a spring roll."

Ingredient obsession The herb hyssop. "The taste is somewhere between anise and mint."

Favorite cheap eat The pastrami sandwich at Manhattan's Carnegie Deli. "The first time you see it, you're scared. That's a lot of pastrami."

Featured Best New Chef Recipe

Chilled Green Tomato Soup with Tomato Confit