Chefs

The 33rd class of Best New Chefs will guide the industry toward a stronger, brighter, more equitable future for workers and diners alike.

Inspired by Michigan ingredients and memories of her mother’s cooking, this Best New Chef offers lessons in the history of Korean cuisine interspersed among layers of flavor and texture.

Family is central to this Filipino chef’s food and philosophy. His cooking is an homage to the vibrant flavors of his childhood, a tribute to his late father, and a promise to a community whose ambitions he wants to support.

 A lifelong student of Korean food, this Best New Chef wants to educate and inform diners about the cuisine, with a boundary-pushing menu that looks both to the past and to the future for inspiration.

This Best New Chef draws inspiration from the international grocery stores of Los Angeles and channels them into her innovative, decadent pastries—from a custardy ube pie to fluffy, tender conchas.

Kindness in the kitchen is as important as creativity to this chef, who draws on the flavors of her honolulu childhood to create a menu that’s part Hawaiian, part Californian, and entirely her own.