2013 Best New Chefs' Simplest Recipes

By Food & Wine
Updated May 17, 2017
These up-and-coming chefs, in charge of a kitchen for no more than five years, are the future of food. Here, their simplest recipes.
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Meet the Best New Chefs 2013

Photo © Fredrika Stjärne and Sara Parks

Back row, from left: Chris Shepherd (Houston); Jose Enrique (San Juan, Puerto Rico); Justin Cogley (Carmel, CA); Matthew Gaudet (Cambridge, MA); Michael Hudman (Memphis); Alex Stupak (New York City).

Middle row, from left: Jason Vincent (Chicago); Danny Bowien (New York City); Jamie Malone (Minneapolis).

Front row, from left: Michael Voltaggio (Los Angeles); Andy Ticer (Memphis).

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Lamb Wontons with Salmon Roe and Dill

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Danny Bowien’s addictive wontons are decidedly Asian, but the yogurt, salmon roe and dill garnishes give them a fun Scandinavian twist. They are perfect to make ahead of time and keep in the freezer.

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Shishito Peppers with Bonito Sand and Tofu Mustard

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Michael Voltaggio’s clever recipe features bonito sand, a simple combination of almond flour, bonito flakes, sugar and butter. It’s crunchy and sweet and lends the dish an overall umami flavor.

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Octopus Turnovers with Spicy Creole Mayonnaise

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Octopus gets amazingly tender when cooked for a long time and it’s quite delicious in Jose Enrique’s addictive pastries.

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Mexican-Style Fideos with Chorizo

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Alex Stupak’s toasted, tomato-braised noodles are spicy, smoky and deliciously creamy. They’re also a snap to make.

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Zucchini and Spinach Soup with Barley

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Adding barley to Justin Cogley’s lovely, delicate, spring-like soup makes it hearty but not heavy.

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Sunchoke Salad with Apple-Sunflower-Seed Relish

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Sweet roasted sunchokes are the focus in Matthew Gaudet’s salad, where they’re paired with an unusual relish and tapenade.

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Caramelized Watermelon Salad with Pickled Jalapeños

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The sugar-crusted watermelon in Jason Vincent’s dynamic dish resembles a seared rare tuna steak.

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Popcorn Shrimp with Corn Butter

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To make his popcorn shrimp taste like movie theater popcorn, chef Chris Shepherd makes a sauce with fresh corn, a touch of cream and Butter Buds, which are store-bought, butter-flavored granules.

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Salt-Baked Whole Fish with Fennel and Olives

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Baking a whole fish in a salt crust makes it insanely moist, delicate and well-seasoned, plus Jamie Malone’s presentation is extremely dramatic.

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Grilled Ham-and-Pimento-Cheese Sandwiches

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Andy Ticer and Michael Hudman share a wow sandwich that just keeps on going, with the crispy, cheesy grilled ham-and-pimento-cheese sandwich topped with a creamy three-cheese sauce and a fried egg.

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