Food & Wine's Best New Chefs 2016

David Barzelay
Photo: Photo Composite: © Con Poulos; © Gustav Modeer Wiking

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 2016 as well as their must-visit restaurants, expert travel tips and go-to recipes.

01 of 11

Michael Gulotta, MoPho (New Orleans)

Michael Gulotta
© William Rush Jagoe V

As a 2016 F&W Best New Chef, Michael Gulotta's next mission is to work with New Orleans's Vietnamese fishing community to create a locavore fish sauce. Where to Go for Progressive Po-Boys: Michael Gulotta's Guide to New OrleansMichael Gulotta's Three Favorite Ways to Use a Mortar and PestleThe Easiest Herb Sauce You'll Ever MakeHow a New Orleans Chef Transforms Leftovers Into Epic Comfort FoodMoPho's Incredible Spicy-Sweet Clams are South by Southeast AsiaPepper Jelly–Braised Clams with MintSpicy Wok-Fried Ramen with CrabSummer Bean Salad With Roasted Garlic Vinaigrette

02 of 11

Kris Yenbamroong, Night + Market Song (Los Angeles)

Kris Yenbamroong
Photo Composite: © Gustav Modeer Wiking; © Ian Flanigan; Courtesy of Kris Yenbamroong

Los Angeles native Kris Yenbamroong has turned his bold version of Thai street food into one of the coolest, most vibrant cuisines in the city. Cleansing Juices and Juicy Burgers: Kris Yenbamroong's Guide to Los AngelesThe New Night + Market Sahm Will Have Waterfalls and an Unabashed Asian Fusion MenuKris Yenbamroong's 6 Essential Thai CondimentsBangkok Mall PastaGrilled Sweet Corn with Coconut Glaze

03 of 11

Ravi Kapur, Liholiho Yacht Club (San Francisco)

Ravi Kapur
Photo Composite: © Con Poulos; © Gustav Modeer Wiking

2016 F&W Best New Chef Ravi Kapur has created a frenzy for the food of his home state Hawaii, serving exuberant dishes like tuna poke with sesame oil and nori crackers, and caviar with furikake brioche. Rice Noodles for Breakfast: Ravi Kapur's Guide to San FranciscoBonito Caesar DressingMiso-Honey MustardMisoyaki SauceShiso Ranch DressingTuna Poke on Nori Crackers

04 of 11

Kevin Fink, Emmer & Rye (Austin)

Kevin Fink
Photo Composite: © Con Poulos; © Gustav Modeer Wiking

Kevin Fink of Austin's Emmer & Rye is wildly passionate about grains, milling up to 15 kinds in his Austin kitchen. He uses them to make everything from the White Sonoran Bialys to Red Fife tagliatelle with merguez, tomato and fennel. Smoked Pastrami and Spontaneously Fermented Beer: Chef Kevin Fink's Guide to AustinThe Next-Level Grains That Everyone Should TryPancetta, Cheddar and Sauerkraut Johnnycakes, Tajarin with Grilled Kale Pesto

05 of 11

Jeremiah Stone, Contra and Wildair (New York City)

Jeremiah Stone
© Gustav Modeer Wiking

With Wildair in NYC, Jeremiah Stone and cooking partner Fabian Von Hauske have redefined the wine bar with deceptively simple, outstandingly flavorful dishes like crispy potato tart with uni and jalapeño. Their flagship restaurant Contra features exquisite five-course tasting menus. Where to Go for the Ultimate Nightcap: Jeremiah Stone and Fabian von Hauske's Guide to New York CityThe Wildair Team Shares their Insider Guide to the Best Natural Wine Bars Around the WorldHeritage Radio Break: The Impact of F&W Best New ChefsHow to Cook with Natural Wine in MindPanna Cotta with Berry Granita and CaramelSnap Peas with Green Garlic Confit and Dill VinaigretteWarm Smashed Potatoes with Miso Walnuts and Cheddar

06 of 11

Iliana Regan, Elizabeth (Chicago)

Iliana Regan
Photo Composite: © Gustav Modeer Wiking; © Monica Kass Rogers; © Nicolas Gourguechon; © Monica Kass Rogers

2016 F&W Best New Chef Iliana Regan allows her exquisite Nordic-style cooking to highlight Midwestern ingredients (acorn puree, pickled crab apples, wild greens, cured bear meat). It's fascinating, beautiful, rustic and modern all at once. Serious Sushi and Mexican Corn: Iliana Regan's Guide to ChicagoIliana Regan on the 7 Most Delicious Things You Can Find Outdoors in the MidwestHere's How You Can Get the Greatest Hits of Chicago's Elizabeth RestaurantCultured ButterExtra-Rich BriocheFresh Raspberry Preserves

07 of 11

Edouardo Jordan, Salare (Seattle)

Edouardo Jordan
Photo Composite: © Gustav Modeer Wiking; © Con Poulos

Edouardo Jordan showcases his outstanding and diverse training through the incredible menu at Salare in Seattle. His superb sweetbreads with collard greens merge his fine-dining experience with his Southern roots. Lebanese Spice and Sustainable Italian: Edouardo Jordan's Guide to SeattleCaribbean Black Cod and Shishito Pepper RundownHalibut with Einkorn, Morels and Tempura Ramps

08 of 11

Fabian Von Hauske, Contra and Wildair (New York City)

Fabian von Hauske
Photo Composite: © Con Poulos; © Gustav Modeer Wiking

With Wildair in NYC, Fabian Von Hauske and cooking partner Jeremiah Stone have redefined the wine bar with deceptively simple, outstandingly flavorful dishes like crispy potato tart with uni and jalapeño. Their flagship restaurant Contra features exquisite five-course tasting menus. Where to Go for the Ultimate Nightcap: Jeremiah Stone and Fabian von Hauske's Guide to New York CityThe Wildair Team Shares their Insider Guide to the Best Natural Wine Bars Around the WorldHeritage Radio Break: The Impact of F&W Best New ChefsHow to Cook with Natural Wine in MindPanna Cotta with Berry Granita and CaramelSnap Peas with Green Garlic Confit and Dill VinaigretteWarm Smashed Potatoes with Miso Walnuts and Cheddar

09 of 11

Brad Kilgore, Alter (Miami)

Brad Kilgore
© Gustav Modeer Wiking

2016 F&W Best New Chef Brad Kilgore is serving some of the country's most brilliant and playful dishes at his Miami restaurant Alter. Authentic Cuban and the Best Calzone Of Your Life: Brad Kilgore's Guide to MiamiBest New Chef Brad Kilgore's 7-Minute PizzaBrad Kilgore's Cheesy Deviled Eggs Will Make You Rethink Your Resistance to VelveetaBehind the Scenes With Brad Kilgore at A Taste of Waldorf in VersaillesGrits with Yogurt and Vegan Chorizo OilRock Shrimp RisottoSummer Squash with Lemon Curd and Citron Vinaigrette

10 of 11

Aaron Silverman, Rose's Luxury (DC)

Aaron Silverman
© Gustav Modeer Wiking

Aaron Silverman keeps a long line at his cozy Washington, DC restaurant Lazy Bear. The attraction: extraordinary dishes like pork sausage with peanuts, habanero and lychee. Late-Night Oysters and Super-Spicy Thai: Aaron Silverman's Guide to Washington, D.C.Don't Fear the Line at Rose's LuxuryGoat Ricotta with Peaches Oysters with Green Apple and Wasabi Granita

11 of 11

David Barzelay, Lazy Bear (San Francisco)

David Barzelay
Photo Composite: © Con Poulos; © Gustav Modeer Wiking

David Barzelay uses avant-garde gadgets to create modern American dishes that invariably taste delicious. Old-School Wine and Art-Rock Mexican: David Barzelay's Guide to San FranciscoHow to Throw a Dinner Party Like Lazy Bear's David BarzelaySilky Potato Fondue

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