Hall of Fame Best New Chefs: Visionaries

By Food & Wine
Updated May 23, 2017
Driven by an idea—organics, avant-garde equipment, the ultimate pork bun—these men and women have inspired countless other chefs.
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Juicy Buttermilk Pork Chops

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F&W Best New Chef 2005 Maria Hines

“Berkshire pigs have the most wonderful flavor of all the pork I’ve ever tried,” says Maria Hines.

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Spicy Brussels Sprouts with Mint

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F&W Best New Chef 2006 David Chang

The sweet-and-salty vinaigrette on these sprouts is bolstered by fresh herbs and chiles. The key to the dish is to almost burn the brussels sprouts; the charred flavor is irresistible.

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Mushroom and Goat Cheese Tortas

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F&W Best New Chef 1988 Rick Bayless

Rick Bayless’s stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.

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Grant's Mac and Cheese

JOHN KERNICK
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F&W Best New Chef 2002 Grant Achatz

You would expect Grant Achatz’s macaroni and cheese to have some chef tricks, but it doesn’t. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits.

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Roast Chicken Thighs with Tomato-Tapioca Porridge

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F&W Best New Chef 2001 Wylie Dufresne

Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. But for this fast recipe, he kept it simple, roasting carrots to serve with chicken and tomato-infused tapioca porridge.

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Trout with Warm Pine-Nut Dressing and Fennel Puree

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F&W Best New Chef 1989 David Bouley

David Bouley uses a mix of wild mushroom scraps to infuse the pine-nut sauce that tops his seared trout. Home cooks can make a pine-nut dressing for trout, using dried porcini plumped in the microwave.

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Chicken Soup with Rosemary Matzo Balls

PHOTO © QUENTIN BACON
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F&W Best New Chef 2002 Dan Barber

Chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there’s plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

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Brûléed Key Lime Tarts

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F&W Best New Chef 1993 Gray Kunz

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