Michael Gulotta, MoPho (New Orleans)
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 Orleans
- Michael Gulotta's Three Favorite Ways to Use a Mortar and Pestle
- The Easiest Herb Sauce You'll Ever Make
- How a New Orleans Chef Transforms Leftovers Into Epic Comfort Food
- MoPho's Incredible Spicy-Sweet Clams are South by Southeast Asia
- Pepper Jelly–Braised Clams with Mint
- Spicy Wok-Fried Ramen with Crab
- Summer Bean Salad With Roasted Garlic Vinaigrette
Kris Yenbamroong, Night + Market Song (Los Angeles)
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.
Ravi Kapur, Liholiho Yacht Club (San Francisco)
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.
Kevin Fink, Emmer & Rye (Austin)
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.
Jeremiah Stone, Contra and Wildair (New York City)
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 City
- The Wildair Team Shares their Insider Guide to the Best Natural Wine Bars Around the World
- Heritage Radio Break: The Impact of F&W Best New Chefs
- How to Cook with Natural Wine in Mind
- Panna Cotta with Berry Granita and Caramel
- Snap Peas with Green Garlic Confit and Dill Vinaigrette
- Warm Smashed Potatoes with Miso Walnuts and Cheddar
Iliana Regan, Elizabeth (Chicago)
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.
Edouardo Jordan, Salare (Seattle)
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.
Fabian Von Hauske, Contra and Wildair (New York City)
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 City
- The Wildair Team Shares their Insider Guide to the Best Natural Wine Bars Around the World
- Heritage Radio Break: The Impact of F&W Best New Chefs
- How to Cook with Natural Wine in Mind
- Panna Cotta with Berry Granita and Caramel
- Snap Peas with Green Garlic Confit and Dill Vinaigrette
- Warm Smashed Potatoes with Miso Walnuts and Cheddar
Brad Kilgore, Alter (Miami)
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 Miami
- Best New Chef Brad Kilgore's 7-Minute Pizza
- Brad Kilgore’s Cheesy Deviled Eggs Will Make You Rethink Your Resistance to Velveeta
- Behind the Scenes With Brad Kilgore at A Taste of Waldorf in Versailles
- Grits with Yogurt and Vegan Chorizo Oil
- Rock Shrimp Risotto
- Summer Squash with Lemon Curd and Citron Vinaigrette
Aaron Silverman, Rose's Luxury (DC)
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.
David Barzelay, Lazy Bear (San Francisco)
David Barzelay uses avant-garde gadgets to create modern American dishes that invariably taste delicious.
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