Hall of Fame Best New Chefs: Entrepreneurs

From a sushi star with 21 restaurants worldwide to a bread mogul-turned-pizza expert, these chefs have used their talent to build empires.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 4 of 9
  • < back

Creamy Pasta with Tomato Confit and Fresh Goat Cheese

F&W Best New Chef 1995 Terrance Brennan

Terrance Brennan cooks this pasta risotto-style by stirring in chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with butter, he folds in goat cheese.

More ∨
You might also like