News Chefs Jeremiah Stone and Fabian Von Hauske of NYC’s Contra and Wildair are 2016 F&W Best New Chefs Quintessential Wildair dish: beef tartare with smoked cheddar, and the warm, well-crusted loaf bread with olive oil. Read more about the amazing NYC duo that just became new Food & Wine Best New Chefs. By F&W Editors and Jeremiah Stone Jeremiah Stone Restaurant: Contra and Wildar Location: New York At Contra on the Lower East Side, Jeremiah Stone and Fabián von Hauske create compelling tasting menus that blend their elite European training with a love for casual dining. Stone, who cooked at one of Paris's best modern bistros, prepares the savory dishes; von Hauske oversees the pastries as well as the bread course. With Wildair, the chefs have redefined the wine bar. There, Stone makes deceptively simple dishes like crispy potato tart with uni while von Hauske serves amazing strawberry panna cotta and that same craveable bread. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Share Tweet Pin Email Photo: Courtesy of Wildair and Contra Where: NYC Wildair: 142 Orchard St.; 646-964-5624; wildair.nyc Contra: 138 Orchard St.; 212-466-4633; contranyc.com Why Stone and von Hauske are amazing: With Wildair, the two young chefs have redefined what a wine bar can be, serving deceptively simple, outstandingly flavorful dishes like crispy potato tart with uni and jalapeño. Meanwhile, at their flagship restaurant, Contra, they serve exquisite five-course tasting menus and host some of the world’s top chefs for inspired collaboration dinners. © Contra Quintessential dishes:Wildair: beef tartare with smoked cheddar, and the warm, well-crusted loaf bread with olive oil. Von Hauske:Born: Mexico City, 1990 (he was raised there, too) Education: French Culinary Institute, NYC Rèsumè: Noma, Copenhagen; Fäviken, Järpen, Sweden (visiting pastry chef); Attica, Melbourne, Australia Side project: Helped launch the avant-garde Momofuku bar Booker and Dax in New York City Stone:Born: Gaithersburg, MD, 1984 Education: French Culinary Institute, NYC Rèsumè: Isa, Brooklyn; Rino, Paris; The Modern, New York City Other job: Sous-chef for events at the French Culinary Institute Culinary style:Stone: "I rely a lot on the simplicity of the ingredients. I hold back on a lot of heavy sauces and spices. My food is lighter and more reliant on just barely cooked vegetables or raw vegetables, and the meats and fish are always gently cooked well. Favorite leftovers dish: For staff meals at Contra, von Hauske likes to serve dessert. "I don’t like keeping things in the freezer for too long, so every Saturday night, I’ll take every single leftover from the week and turn them into a Sunday Staff Sundae. Recently we had a toasted buckwheat mousse with yogurt sorbet and grains covered in chocolate and caramel, and a custard with pistachios. We mixed it all together and made this humongous, delicious thing." © Wildair Guilty-pleasure food: Von Hauske: McDonald’s French fries—"I think they have the best fries just plain." Stone: Cheez-Its Hobbies: Von Hauske: "I like playing music. Before I started cooking, I wanted to be a graphic designer, so now I use those skills to make fliers and stuff like that for any special events that we have. Alternative career: Stone: "I was trying to be a DJ when I was in high school, so I would do something music-related. When I wasn’t cooking I was working in records and DJ’ing." Follow @wildairnyc and @contrany on Instagram. By F&W Editors By Jeremiah Stone By Fábian von Hauske Updated by Fábian von Hauske Was this page helpful? Thanks for your feedback! Tell us why! Other Submit