Best New Chef All-Stars 2013
F&W has been naming Best New Chefs for 25 years, helping turn up-and-comers into superstars. Here, we highlight a mega-talent from each year, with recipes that prove deliciousness is timeless. Produced by Kate Heddings. Profiles by Pamela Kaufman with Kate Krader.
When he opened Roberta's in 2008, Carlo Mirarchi helped pioneer the concept of the chef-driven Brooklyn restaurant. Working out of a ragtag compound that now encompasses a radio station and a farm planted in repurposed shipping containers, the self-taught chef offers customers a choice between fantastic pizzas from an Italian wood-fired oven or dishes worthy of a Michelin-starred tasting menu—or both. At his tasting-menu-only offshoot, Blanca, diners sit in captain's chairs at a 12-seat counter, pick records to play on the turntable, check out the enormous mounted tuna head on the wall and watch Mirarchi and his team prepare a meal of about two dozen courses. It's a one-of-a-kind dining experience.