Food & Wine Best New Chefs 2014

Each year, Food & Wine editors tour the country to uncover America's most brilliant up-and-coming chefs. Here, we spotlight Best New Chefs from 2014 as well as their must-visit restaurants, expert travel tips and easiest recipes.

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Justin Yu, Oxheart (Houston)

F&W's 2014 Best New Chef Justin Yu is all about the small details when it comes to his cooking, making him a standout among his peers. Why Justin Yu Loves Chicken Feet Cold Fried Chicken Preserved-Lemon Pudding with Basil Syrup

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Matt McCallister, FT33 (Dallas)

Matt McCallister is a self-taught cook serving up gorgeous dishes that showcase his creativity and curiosity. Matt McCallister on Cooking with Christmas Trees An F&W Best New Chef Brings Dallas to Miami Grilled Chicken with Asian Marinated Tomatoes

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Paul Qui, Qui (Austin)

Honoring his Filipino heritage, Paul Qui took over the streets of Houston with his chain of Asian food trucks and an ambitious restaurant showcasing his expert Japanese cooking skills. Paul Qui on Costco Cooking and His Favorite Hot Sauce How to Make DIY XO Sauce First Look: Paul Qui’s Otoko Restaurant Top Chef's Paul Qui on How to Run a Successful Food Truck What to Drink at Qui in Austin Miami’s Next Culinary Hotspot Will Feature New Restaurants From Paul Qui and Francis Mallmann Adobo Chicken with Bacon and Bay Leaves Asian Stir-Fried Spinach Baby Kale and Steak Salad Filipino-Style Ceviche with Coconut Milk

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Dave Beran, Next (Chicago)

F&W's 2014 Best New Chef Dave Beran is an expert in exhaustively researching different themes and ingeniously bringing those themes to life (in partnership with Grant Achatz). Dave Beran on Fast Cars and Daiquiris Dave Beran Leaving Next to Open His Own Restaurant in LA This Brilliant Chicago Restaurant Is Serving a Wine-Based Menu Autumn Oxtail Stew Cauliflower Couscous with Cheesy Crumbs Celery Salt Toasted Quinoa, Charred Onion and Brussels Sprout Salad

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Ari Taymor, Alma (Los Angeles)

Ari Taymor has helped transform gritty downtown L.A., turning a pop-up into the city's most sought-after dining experience. Why Ari Taymor Adds Citrus to Everything A Save-the-World Dish at LA's Alma Corn Soup with Vadouvan

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Cara Stadler, Tao Yuan (Brunswick, ME)

After cooking in top French kitchens and launching a buzzed-about supper club in China, Cara Stadler became the force behind an Asian-inspired small-plates restaurant in Brunswick, ME. Cara Stadler on Why Chopsticks are Indispensable in the Kitchen Basic Dumpling Wrappers Chicken-and-Cashew Dumplings Miso-Roasted Eggplants with Tomatoes, Dill, Shiso and Black Vinegar

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Eli Kulp, Fork (Philadelphia)

F&W's 2014 Best New Chef Eli Kulp is doing some pretty incredible cooking in Philadelphia, one of the country's most exciting new restaurant cities. Eli Kulp on Picking his Own Mushrooms The Incredible Philadelphia Benefit for Injured Chef Eli Kulp First Look at NYC's High Street on Hudson Black-and-White Pici Pasta with Squid and Shellfish Deviled Salmon Black-and-White Pici Pasta

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Greg Denton and Gabrielle Quiñónez Denton, Ox (Portland, OR)

Husband-and-wife team Greg Denton and Gabrielle Quiñónez Denton of Ox in Portland are two of F&W's 2014 Best New Chefs. The Chefs Behind Portland's Ox Talk Ecuadorian Food and Easy Bake Ovens 5 Chicken Grilling Tips from Chefs Greg Denton and Gabrielle Quiñónez Denton Blistered Snap Peas with Everything-Bagel Seasonings Grilled Skirt Steak with Green Bean Salad and Citrus Vinaigrette

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Joe Ogrodnek and Walker Stern, Battersby and Dover (Brooklyn)

Equipped with their phenomenal training (they both cooked at Alain Ducasse), Joe Ogrodnek and Walker Stern of Dover in Brooklyn are two of F&W's 2014 Best New Chefs. Walker Stern and Joe Ogrodnek on Copper Pots and Deceptively Simple Dishes An Honest Pale Ale Watermelon, Feta and Charred Pepper Salad

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Matthew Accarrino, SPQR (San Francisco)

Consider Matthew Accarrino the mad genius of handmade pasta, creating primi like Meyer lemon spaghetti and mustard capellini. Matthew Accarrino Enjoys Bourbon and Very Old Pumpkins This Chef Fuels His Cycling Obsession with Ham-and-Egg Sticky Rice Energy Bars The American Caviar Renaissance Baked Ricotta with Roasted Tomatoes and Cucumber Salad Black Mission Fig Clafoutis Braised Chicken with Apples and Calvados Herbed Pea Puree and Ricotta Salad with Black Garlic and Lemon Confiture

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Food & Wine Best New Chefs 2014

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Justin Yu, Oxheart (Houston)

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Matt McCallister, FT33 (Dallas)

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Paul Qui, Qui (Austin)

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Dave Beran, Next (Chicago)

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Ari Taymor, Alma (Los Angeles)

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Cara Stadler, Tao Yuan (Brunswick, ME)

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Eli Kulp, Fork (Philadelphia)

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Greg Denton and Gabrielle Quiñónez Denton, Ox (Portland, OR)

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Joe Ogrodnek and Walker Stern, Battersby and Dover (Brooklyn)

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Matthew Accarrino, SPQR (San Francisco)

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Food & Wine Best New Chefs 2014

1 of 10

Justin Yu, Oxheart (Houston)

1 of 10

2 of 10

Matt McCallister, FT33 (Dallas)

2 of 10

3 of 10

Paul Qui, Qui (Austin)

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Dave Beran, Next (Chicago)

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Ari Taymor, Alma (Los Angeles)

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Cara Stadler, Tao Yuan (Brunswick, ME)

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Eli Kulp, Fork (Philadelphia)

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Greg Denton and Gabrielle Quiñónez Denton, Ox (Portland, OR)

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Joe Ogrodnek and Walker Stern, Battersby and Dover (Brooklyn)

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Matthew Accarrino, SPQR (San Francisco)

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