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.
Josh Habiger (left) and Erik Anderson, The Catbird Seat's co-chefs, trained in some of the best kitchens in the world—Habiger at Alinea and The Fat Duck, Anderson at The French Laundry and Noma. Yet they've made their home in Nashville, where not many restaurants aim higher than meat-and-three. Working behind a U-shaped counter that seats 32, they hand plates directly to customers—ambitious yet approachable dishes like maple-and-thyme custard served in an eggshell with bacon crisps and a drizzle of barrel-aged maple syrup. Here, their Tea-Brined and Double-Fried Hot Chicken, a smart take on Nashville's famous hot chicken.