Hall of Fame Best New Chefs: Monogamists

By Food & Wine
Updated May 23, 2017
Concentrating their efforts at a single restaurant, these chefs are dedicated to making their places as perfect as they can be.
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1 of 9

Antipasto Salad

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F&W Best New Chef 2005 Lachlan Mackinnon-Patterson

Mackinnon-Patterson is famous for his Friulian food, like this clever take on traditional antipasto.

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2 of 9

Pappardelle with Milk-Roasted Baby Goat Ragù

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F&W Best New Chef 2007 Johnny Monis

Here, Johnny Monis slowly roasts baby goat in milk until it’s meltingly tender, then simmers it in tomato sauce.

3 of 9

Roast Veal with Marjoram

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F&W Best New Chef 2005 Daniel Humm

If Humm were cooking in the northern, more Germanic part of Switzerland, he’d probably serve this spectacular roasted veal with spaetzle, but because he’s in the southern, Italian region, he makes a luscious risotto with porcini mushrooms.

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4 of 9

Red Snapper Ceviche

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F&W Best New Chef 1991 Allen Susser

Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises.

5 of 9

Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp

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F&W Best New Chef 2006 Douglas Keane

Keane is such a fan of chilled soups that he puts at least one on his menu every season including winter.

6 of 9

Chile-Rubbed Flank Steak with White Polenta

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F&W Best New Chef 1999 Ron Siegel

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7 of 9

Smoked Salmon-Stuffed Puffs

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F&W Best New Chef 2003 Gabriel Kreuther

8 of 9

Butter-Braised Radishes with Sorrel

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F&W Best New Chef 2005 Tony Maws

Few people think of eating warm radishes, but they are delicious—like turnips with a little bite. According to Maws, who describes himself as “more of a butter guy than an olive-oil guy,” some butter also softens the edge.

9 of 9

Celery Root and Mushroom Lasagna

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F&W Best New Chef 2002 Fabio Trabocchi

For this streamlined version of his luxe lasagna in bianco (white lasagna), Fabio Trabocchi layers flat noodles with a supremely rich sauce, along with a root-vegetable ragù, fresh mozzarella and whole basil leaves.

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