The People's Best New Chef: 2014 Great Lakes Contenders
At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.
At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.
Regions:
California, Great Lakes, Gulf Coast, Mid-Atlantic, Midwest, New England, New York Area, Northwest & Pacific, Southeast, Southwest Great Lakes Chefs
Photo © Jim Luning / luningphoto.com
Johnny Anderes
Location: Chicago
Why He's Amazing: Because as the seasons change, the dishes he creates with each day's produce are rarely what you'd expect. For example, springtime: sweetbreads with bucatini and rhubarb agrodolce.
Culinary School: Coursework at the Art Institutes International Minnesota (Minneapolis)
background: Avec (/sites/default/files/hicago), Ciola's (Austin)
Photo © Christian Seel
Dave Beran
Location: Chicago
Why He's Amazing: Because not only does he conceive of the concepts for Next's over-the-top theme menus (Paris 1906; Childhood; Kyoto; Vegan—to name a few) with chef Grant Achatz, he makes them happen, and they are unforgettable theatrical—even emotional—experiences.
Culinary School: Self-taught
background: Alinea, Tru, MK the Restaurant (/sites/default/files/hicago); Latitudes (Howard City, MI)
Photo © Galdones Photography / Fat Rice
Abraham Conlon
Location: Chicago
Why He's Amazing: Because the food he cooks at Fat Rice (based on that of Macao, which melds the Chinese, Portuguese, Malay and Indian flavors of its colonial history) is amazingly innovative and fun.
Culinary School: The Culinary Institute of America (Hyde Park, NY)
background: Augustine's (/sites/default/files/redericksburg, VA), Norman's (Orlando, FL), Stonehedge Inn (Tyngsboro, MA)
Thai Dang
Location: Chicago
Why He's Amazing: Because his superlative food melds Vietnamese flavors from his childhood with French and Chinese cooking techniques, resulting in stunning dishes like garlic chicken prepared Peking duck style.
Culinary School: L'Academie de Cuisine (Gaithersburg, MD)
background: CityZen, Zentan (/sites/default/files/ashington, DC); L2O, Ria, Balsan (Chicago)
Photo © Michael Muser
Curtis Duffy
Location: Chicago
Why He's Amazing: Because in a restaurant world that continues to trend toward casual, he's keeping fine luxurious dining alive and well in Chicago.
Culinary School: Self-taught
background: Charlie Trotter's, Trio, Alinea, Avenues (/sites/default/files/hicago); the French Laundry (Yountville, CA)
Micah Frank
Restaurant: Black Market (Read a review)
Location: Indianapolis
Why He's Amazing: Because he's helped make Indianapolis a foodie destination by offering an exceptional gastropub menu.
Culinary School: Self-taught
background: R Bistro (/sites/default/files/ndianapolis), Restaurant Eve (Alexandria, VA)
Chris Hodgson
Location: Cleveland
Why He's Amazing: Because he pioneered Cleveland's acclaimed food-truck scene with his quirky takes on American comfort food, now featured at this brick-and-mortar spot.
Culinary School: Le Cordon Bleu Scottsdale (Scottsdale, AZ)
background: Christopher's Crush (/sites/default/files/hoenix), The Spotted Pig (New York), Dim and Den Sum Truck (Cleveland)
Photo © Anjali Pinto
Matthew Kirkley
Location: Chicago
Why He's Amazing: Because he translates his training with haute cooking titans like Paris chef Yannick Alléno into opulent yet playful dishes.
Culinary School: The Culinary Institute of America (Hyde Park, NY)
background: NoMI, One Sixty Blue, Ria (/sites/default/files/hicago); Joël Robuchon at the Mansion (Las Vegas)
Photo © Galdones Photography
Nicole Pederson
Location: Evanston, IL
Why She's Amazing: Because she's updating familiar comfort foods with global flavors (like harissa, za'atar and garam masala), and the results are incredibly addictive.
Culinary School: The Art Institutes International Minnesota (Minneapolis)
background: C-House, Lula Café (/sites/default/files/hicago); Gramercy Tavern (New York City)
Carlos Salazar
Location: Indianapolis
Why He's Amazing: Because he's expanding Indianapolis's food scene with the kind of boldly flavored Asian street food that was once hard to find outside L.A. or New York (or Southeast Asia).
Culinary School: The Chef's Academy (Indianapolis)
background: Oakley's Bistro, Tulip Noir (/sites/default/files/ndianapolis); Pizzology (Carmel, IN)