Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Chefs Chevron Right
  3. 18 Recipes From the Food & Wine Best New Chefs Class of 2018

18 Recipes From the Food & Wine Best New Chefs Class of 2018

By F&W Editors
Updated June 01, 2018
Skip gallery slides
Save FB Tweet
Credit: Greg DuPree
Celebrate this year's class of Food & Wine Best New Chefs by cooking some of their signature dishes.
Start Slideshow

1 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Provençal Fish Stew

Credit: Greg DuPree
Go to recipe

In coastal Provence, cooks use the freshest seafood for this stew, which is enriched at the last minute with a creamy aioli. This recipe comes from San Francisco chef Mark Sullivan, who staged at a restaurant in Marseilles when he was in his twenties; the experience influences his cooking to this day.

1 of 16

Advertisement
Advertisement

2 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Poppy's Caviar

Credit: Greg DuPree
Go to recipe

In this perfect, elegant snack from Best New Chef Julia Sullivan at Nashville’s Henrietta Red, a fresh herb vinaigrette cuts through sour cream topped with briny paddlefish roe. Sullivan based this dish on one her father used to make.

2 of 16

3 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Crudités and Fermented Soybean Dip

Credit: Greg DuPree
Go to Recipe

Napa Valley produce inspires much of Katianna Hong’s cooking at The Charter Oak. For this seasonally adaptable dish, she keeps it simple, pairing just-picked vegetables with a thick, tangy soy dip. This dip is the perfect way to show off whatever fresh vegetables you can get your hands on. You can find soybean paste and fermented soybeans in syrup at Korean markets or online.

3 of 16

Advertisement

4 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Steak and Eggs

Credit: Greg DuPree
Go to recipe

Ever wonder how a Japanese steakhouse, a Southern greasy spoon, and a Vietnamese breakfast spot might play on a single plate? At Himitsu in Washington, D.C., Best New Chef Kevin Tien’s Steak and Eggs revision makes it work. A dozen fried quail eggs are a rich and playful pairing for seared steak. Nuoc cham—the Vietnamese power chord of lime, chiles, and fish sauce—dresses crunchy greens. Letting mushrooms and kombu soak in soy sauce for 24 hours yields a deeply savory sauce—a drizzle of it cranks up the steak’s umami.

4 of 16

5 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Grilled Chicken with Grapes

Credit: Greg DuPree
Go to recipe

Best New Chef Katianna Hong, of The Charter Oak in St. Helena, California, works with nearby vineyards to get some of the components of this grilled chicken dish, made with fresh grapes, raisins, house-preserved grape leaves, and verjus. Dried grapes plump up in tart verjus—a vinegar alternative made using the juice of “green,” or unripe, grapes. Her buttermilk brine for the chicken is genius, to boot.

5 of 16

6 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Half-Sour Salad

Credit: Greg DuPree
Go to recipe

At Freedman’s in Los Angeles, Best New Chef Liz Johnson does a compelling dance with the deli canon. Her Half-Sour Salad is a shining example of how she reimagines deli classics: In it, a tangle of lightly fermented Kirby cucumbers tangoes with creamy avocado, green goddess dressing, and loads of fresh herbs. This salad uses homemade half-sour pickles, which are easy to make but take time. You can substitute store-bought—look for them in the refrigerated section of the grocery store. The everything-spice furikake is worth making; it’ll be your new go-to condiment.

6 of 16

Advertisement
Advertisement
Advertisement

7 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Black-and-White Cookies

Credit: Greg DuPree
Go to recipe

At Freedman’s in Los Angeles, Best New Chef Liz Johnson treats tradition like a suggestion, an approach that frees her up to finesse old ideas while still tugging at nostalgic heartstrings. It all might be best expressed in her version of a black-and-white cookie, a vanilla-sugar number that is soft and tender where the OG version is dry and cakey, with glossy ganache and egg-white frosting where a purist might have settled for fondant. With one bite it resolves every broken promise of every black-and-white that came before it, reminding us that in the hands of a true technician, relics have plenty of fight left in them. The total time for these sweet, tender cookies includes an overnight wait that allows them to soften to the perfect texture.

7 of 16

8 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Burst Cherry Tomatoes and Pancetta

Credit: Greg DuPree
Go to recipe

Best New Chef Michael Gallina of Vicia in St. Louis has a way with vegetables, and this time of year tomatoes are his muse. His Burst Cherry Tomatoes and Pancetta is a simple sauté that brings everything to the table: sweet acidity from the tomatoes; a salty, savory chew from the pancetta; and aromatics from the garlic and onion. The pancetta seasons the mixture, which begs to be served over ricotta toast. You can also try the combo tossed with pasta.

8 of 16

9 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Tomato and Watermelon Bites

Credit: Greg DuPree
Go to recipe

At Vicia in St. Louis, Best New Chef Michael Gallina closes the loop in his cooking. This elegant amuse-bouche showcases Gallina’s zero-waste approach: Tomato skins are dried to become an umami-rich flavored salt; the tomato seeds and pulp, plus the brine of pickled green tomatoes, become the base of the Tomato Water Gazpacho.

9 of 16

Advertisement
Advertisement
Advertisement

10 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Tomato Water Gazpacho

Credit: Greg DuPree
Go to recipe

At Vicia in St. Louis, Best New Chef Michael Gallina closes the loop in his cooking. This refreshing gazpacho highlights Gallina’s zero-waste approach: The base of it is built on the tomato seeds and pulp, plus the brine of pickled green tomatoes, from an elegant amuse-bouche of Tomato and Watermelon Bites. The total time for this recipe includes straining the gazpacho in the refrigerator overnight, which yields a clear but deeply flavorful broth.

10 of 16

11 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Steak Tartare with Smoked Oyster Aioli

Credit: Greg DuPree
Go to recipe

For her Steak Tartare with Smoked Oyster Aioli, Best New Chef Kate Williams, of Lady of the House in Detroit, uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. The smoked oyster aioli adds muscle and brightness, and it’s easy to make (it takes about a minute in a blender). Tartare calls for the best-quality meat; you’ll eat it raw, so go for the good stuff—rib eye or flatiron is a nice way to go. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.

11 of 16

12 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Steamed Fish with Soy Broth

Credit: Greg DuPree
Go to recipe

At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles.

12 of 16

Advertisement
Advertisement
Advertisement

13 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Corn Potage

Credit: Greg DuPree
Go to recipe

Thick corn soup is a Taiwanese lunch-box staple; at Kato in Los Angeles, Best New Chef Jonathan Yao also borrows from congees and egg drops for his luxe rendition, which surrounds a brilliant yellow, oil-poached egg yolk. A riff on Taiwanese corn soup, Yao’s Corn Potage soothes with its deep flavor and silky-smooth texture.

13 of 16

14 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Garlic Sausage with Field Peas

Credit: Greg DuPree
Go to recipe

At Henrietta Red in Nashville, Best New Chef Julia Sullivan combines locally sourced ingredients—like sausage from Nashville butcher Porter Road—with house-preserved items. This Garlic Sausage with Field Peas brings it all together. Field peas are a close cousin of the black-eyed pea and can be found fresh or frozen at most supermarkets.

14 of 16

15 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

“Espaghetti” with Poblano Cream and Crab

Credit: Greg DuPree
Go to recipe

At Mi Tocaya Antojería in Chicago, Best New Chef Diana Dávila’s “Espaghetti” with Poblano Cream and Crab sums up the essence of her cooking. It’s based on a dish her mom used to make, with broken and fried noodles. Dávila turns it up to 11 with sweet crabmeat, crunchy shaved cauliflower, and an oozy egg. The poblano cream sauce stays super-green thanks to the addition of fresh spinach and cilantro.

15 of 16

Advertisement
Advertisement
Advertisement

16 of 16

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

Barley Crêpes with Cabbage and Sauce Pierre

Credit: Greg DuPree
Go to recipe

At Canlis in Seattle, Best New Chef Brady Williams balances classic components with modern techniques. For his Barley Crêpes with Cabbage and Sauce Pierre, Williams envelops grilled fermented cabbage in a savory buckwheat crêpe, accompanied by rich sauce Pierre. The cabbage in this barley crêpe calls for naturally fermented Japanese ayu fish sauce. Sweeter and milder than the Vietnamese version; ayu fish sauce is available at well-stocked Asian grocery stores and at tokyocentral.com. You can order the shio koji and black vinegar in this recipe at amazon.com.

16 of 16

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By F&W Editors

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 16 Provençal Fish Stew
2 of 16 Poppy's Caviar
3 of 16 Crudités and Fermented Soybean Dip
4 of 16 Steak and Eggs
5 of 16 Grilled Chicken with Grapes
6 of 16 Half-Sour Salad
7 of 16 Black-and-White Cookies
8 of 16 Burst Cherry Tomatoes and Pancetta
9 of 16 Tomato and Watermelon Bites
10 of 16 Tomato Water Gazpacho
11 of 16 Steak Tartare with Smoked Oyster Aioli
12 of 16 Steamed Fish with Soy Broth
13 of 16 Corn Potage
14 of 16 Garlic Sausage with Field Peas
15 of 16 “Espaghetti” with Poblano Cream and Crab
16 of 16 Barley Crêpes with Cabbage and Sauce Pierre

Share options

Pinterest Mail Email iphone Send Text Message Print

Login

Food & Wine

Magazines & More

Learn More

  • Subscribe this link opens in a new tab
  • Books from Food & Wine
  • Contact Us
  • Media Kit
  • Content Licensing

Connect

Follow Us
Subscribe to Our Newsletter
Other Meredith Sites

Other Meredith Sites

  • 4 Your Health this link opens in a new tab
  • Allrecipes this link opens in a new tab
  • All People Quilt this link opens in a new tab
  • Better Homes & Gardens this link opens in a new tab
  • Bizrate Insights this link opens in a new tab
  • Bizrate Surveys this link opens in a new tab
  • Cooking Light this link opens in a new tab
  • Daily Paws this link opens in a new tab
  • EatingWell this link opens in a new tab
  • Eat This, Not That this link opens in a new tab
  • Entertainment Weekly this link opens in a new tab
  • Health this link opens in a new tab
  • Hello Giggles this link opens in a new tab
  • Instyle this link opens in a new tab
  • Martha Stewart this link opens in a new tab
  • Midwest Living this link opens in a new tab
  • More this link opens in a new tab
  • MyRecipes this link opens in a new tab
  • MyWedding this link opens in a new tab
  • My Food and Family this link opens in a new tab
  • MyLife this link opens in a new tab
  • Parenting this link opens in a new tab
  • Parents this link opens in a new tab
  • People this link opens in a new tab
  • People en Español this link opens in a new tab
  • Rachael Ray Magazine this link opens in a new tab
  • Real Simple this link opens in a new tab
  • Ser Padres this link opens in a new tab
  • Shape this link opens in a new tab
  • Siempre Mujer this link opens in a new tab
  • Southern Living this link opens in a new tab
  • SwearBy this link opens in a new tab
  • Travel & Leisure this link opens in a new tab
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
© Copyright . All rights reserved. Printed from https://www.foodandwine.com

View image

18 Recipes From the Food & Wine Best New Chefs Class of 2018
this link is to an external site that may or may not meet accessibility guidelines.