Colby Garrelts Why Because he's almost single-handedly energizing the dining scene in Kansas City, bringing urbane food to the land of barbecue and creating excellent, extremely personal American dishes.Born Harrisonville, MO; 1974.Experience The American Restaurant in Kansas City, MO; Tru in Chicago; Röckenwagner in Santa Monica, CA.Career turning point Dropping out of culinary school. "I went to cooking school at a community college, but I wasn't doing well. Then I got a job at a place called the Stolen Grill and I just dived right in. Thank goodness I dropped out of school."Most humbling moment His first night at Tru. "I'd never seen the attitude, the discipline before. I walked in from a kitchen with four guys to one with 20 pros. When people had a five-second break, they swept the floor. It didn't take me long to pick up a broom. But when you're sweeping, the cooks yell at you not to brush their feet."Biggest motivator His wife, Megan, the pastry chef at Bluestem. "When I get complacent, she'll start ripping up the storeroom."His dream restaurant "I want to have a place where everything is perfect—the service, the kitchen, the menu. I'd like to do the kind of fine dining that you see in big cities."Won Best New Chef at: Bluestem; Kansas City, MO About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.