Location: Richmond, VA
Why He's Amazing: Because he and co-chef Caleb Shriver are enlivening Richmond's food scene with unexpected ingredient combinations like spiced pork rillettes with honey-roasted nuts, pig's skin corn bread and pickled squash.
Culinary School: Johnson & Wales University (Charleston, SC)
background: Aziza's, Acacia (/sites/default/files/ichmond)
Quintessential Dish: The Perfect Egg: a rye crumb–encrusted soft-boiled egg with cured salmon, sprouted quinoa, braised cabbage and cumin yogurt
Where He's From: Perrow was born and raised in Richmond.
How He Got into Cooking: "I knew I didn't want to do the typical four-year college. I did it for a month and just decided it wasn't for me. Before that I had a job washing dishes for a summer at the beach and loved the environment of the restaurant and loved how hands-on and active it was."
Grill Masters: On Saturdays, the pair serves their weekly changing house-made All-American hot dogs (one past concoction was a French Dip hot dog with smoky beef jus) and not-so-American stroopwafels for dessert. You can also buy packages of each week's franks to grill in your own backyard.