Food & Wine's Best New Chefs 2015

Growing up on Mexican food, Carlos Salgado is using his expertise to create exceptional dishes at Taco María while still honoring his family's cooking. Carlos Saldago Creates Incredible Riffs on the Food of his ChildhoodWatch: When Lazy Bear Met Taco MariaBurnt Strawberry TamalesGazpacho VerdeSalsa Negra

F&W's 2015 Best New Chef Bryce Shuman employs flavors, techniques and ingredients from all over the world, with a special interest in ancient grains. How Chef Bryce Shuman Transforms Ordinary Sounding DishesQuinoa with Yogurt and Sprouts

Michael Fojtasek and Grae Nonas are an unlikely duo. But when the two chefs began working together at Los Angeles fish restaurant Son of a Gun, they found a common bond in an unlikely place: vintage cookbooks. How Michael Fojtasek and Grae Nonas Bonded over Vintage CookbooksGrae Nonas Lands in Minneapolis, Embraces His "Viking" HeritageCrab Salad with Corn Pudding and Carolina Gold RiceCucumber Salad with Buttermilk Dressing and Pickled OnionTomato Salad with Tomato Water GranitaThe Most Brilliant Mac & Cheese Hack EverThe Five Commandments for Making Perfect BiscuitsWhere to Eat and Drink in Amsterdam

Ori Menashe is keeping the masses fed with his incredible SoCal-influenced antipasti, pizzas and pasta at this downtown L.A. restaurant Bestia. Ori Menashe's Life in Six ScenesBurrata Salad with Peaches, Pickled Pepper and Pea TendrilsButterflied Shrimp with Pistachios and Orange-Saffron VinaigretteFig and Arugula Salad with Grated Frozen Gorgonzola Piccante

Jim Christiansen is that rare cook who has both McDonald’s and Noma on his résumé. He's also interned at Noma in Copenhagen and made elegant French food at La Belle Vie in Minneapolis. How Jim Christiansen Went from the Fry Station at McDonalds to an Internship at NomaJim Christiansen’s Elegant Chicken Liver TartVegetable Bagna Cauda with Dill OilGrilled Pork Chops with Malt and Burnt Onion Glaze

Fun fact: Jonathan Brooks is the first chef to ever win F&W's Best New Chef award without serving dinner. Breakfast and brunch are the mission with his restaurant Milktooth, which is only open until 3 p.m. Chef Jonathan Brooks Makes Brunch-Friendly Cocktails from a Tchotchke-Decorated GarageLong Island Iced CoffeeRed Cabbage and Fried Mortadella OkonomiyakiWhite Quinoa Grits with Shrimp and Mexican Grilled Corn

F&W's 2015 Best New Chef Katie Button started her culinary career as the first American server at El Bulli and later scored the nearly impossible-to-get position in the restaurant's pastry kitchen. With her restaurant Cúrate, she’s now proud to bring the Adrià spirit to the North Carolina hills. How Katie Button Learned to Make the Ultimate Gin and Tonic from Ferran AdriàAvant-Garde Tapas in the Smoky MountainsHow to Win at Grilling Whole FishAjo Blanco with Crab and Green Grapes

2015 F&W Best New Chef Jake Bickelhaupt is creating gorgeous, complicated and delicious dishes with mulitple interwoven components, and all within the 200-square-foot space of his restaurant 42 Grams. Chef Jake Bickelhaupt Makes the Case for Grilling Your Steak ColdJake Bickelhaupt Makes Gorgeous, Complex Dishes in a 200-Square-Foot SpaceMiso Caramel Sauce

Tim Maslow’s restaurant Strip T's was once his father's dying diner. Today, it is a popular restaurant serving a mash-up of Italian, American and Asian cuisine. How Tim Maslow Resurrected His Dad's Diner and Created an Ambitious Restaurant of His OwnCorn Dogs with Krab RelishSpaghetti with Corn Carbonara and Crab

F&W's 2015 Best New Chef Zoi Antonitsas dropped out of art school before she discovered another career: cooking. Today, she prepares delicious Greek-influenced dishes, but she is still an artist at heart. Zoi Antonitsas' Greek-Influenced Dishes are More Complicated Than They SeemGrilled Branzino with Skordalia and LadolemonoGrilled Asparagus with TaramasalataChicken Legs with Honey and Aleppo