News Chefs The People's Best New Chef: New England 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. By F&W Editors Updated on May 23, 2017 Share Tweet Pin Email 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 New England Chefs Nemo Bolin Carolyn Johnson Jeffrey Lizotte Matt Louis Matthew MacCartney Tim Maslow Bjorn Somlo Cara Stadler Phillip Tang Andrew Taylor & Mike Wiley Photo © Corey Grayhorse Photography Nemo Bolin Restaurant: Cook & Brown Public House (Read a review) Location: Providence Why He's Amazing: Because he brings an earthy New England sensibility to the European gastropub concept. Culinary School: The Cambridge School of Culinary Arts (Cambridge, MA) background: Rubicon (/sites/default/files/an Francisco), Craigie Street Bistrot (Cambridge), No. 9 Park (Boston) More on Nemo Bolin Photo © Tim Llewellyn Carolyn Johnson Restaurant: 80 Thoreau (Read a review) Location: Concord, MA Why She's Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious. Culinary School: Self-taught background: Icarus (/sites/default/files/oston), Arrows Restaurant (Ogunquit, ME), Rialto (Cambridge, MA) More on Carolyn Johnson Photo © Daniel Krieger, courtesy of ON20 Jeffrey Lizotte Restaurant: ON20 (Read a review) Location: Hartford, CT Why He's Amazing: Because he's cooking exquisitely refined, European-influenced food on the 20th floor of an insurance company building in downtown Hartford. Culinary School: Self-taught background: La Bastide Saint-Antoine (/sites/default/files/rasse, France); La Tupina (Bordeaux); Le Bernardin, Danube (New York City); The Sweet Life Café (Oak Bluffs, MA) More on Jeffrey Lizotte Photo courtesy of Moxy. Matt Louis Restaurant: Moxy (Read a review) Location: Portsmouth, NH Why He's Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Bouchon, the French Laundry (/sites/default/files/ountville, CA); Per Se (New York City); Wentworth by the Sea (New Castle, NH) More on Matt Louis Matthew MacCartney Restaurant: Jamestown Fish (Read a review) Location: Jamestown, RI Why He's Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern. Culinary School: New York City College of Technology background: Colicchio & Sons, Craft, Gramercy Tavern, Daniel (/sites/default/files/ew York City), Pasta Nostra (Norwalk, CT) More on Matthew MacCartney Photo © Rex Dean Tim Maslow Restaurant: Strip-T's, Ribelle (Read a review) Location: Watertown, MA; Brookline, MA Why He's Amazing: Because he's turned his family's sandwich shop into a destination for quirky, umami–packed comfort food. Culinary School: The French Culinary Institute (New York City) background: Brick Hotel (/sites/default/files/ewtown, PA); Momofuku Noodle Bar, Momofuku Ssäm Bar (New York City) More on Tim Maslow Photo © Daniel Schmolze Bjorn Somlo Restaurant: Nudel (Read a review) Location: Lenox, MA Why He's Amazing: Because he's serving terrific, sustainable food in a way that is simple and accessible, with all entrées at the same price. Culinary School: Self-taught background: John Andrews (/sites/default/files/outh Egremont, MA), Applewood (Brooklyn, NY) More on Bjorn Somlo Photo © Ted Axelrod Cara Stadler Restaurant: Tao Yuan (Read a review) Location: Brunswick, ME Why She's Amazing: Because at age 26, having already cooked for years in Europe and the Far East, she's opened an incredibly good Asian-inspired small-plates restaurant in coastal Maine. Culinary School: Le Cordon Bleu (Paris) background: 12 Chairs, Laris (/sites/default/files/hanghai); Gordon Ramsay au Trianon (Versailles, France) More on Cara Stadler Photo © Savas Studios Phillip Tang Restaurant: East by Northeast (Read a review) Location: Cambridge, MA Why He's Amazing: Because he's applying the locavore ethos to his inspired Chinese cooking. Culinary School: L'Academie de Cuisine (Gaithersburg, MD) background: Cashion's Eat Place (/sites/default/files/ashington, DC); Lumière (Newton, MA); Rialto, T.W. Food, Hungry Mother (Cambridge) More on Phillip Tang Photo © Knack Factory/Zack Bowen Andrew Taylor & Mike Wiley Restaurant: Eventide Oyster Co., Hugo's (Read a review) Location: Portland, ME Why They're Amazing: Because their restaurants combine the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steamed buns, Korean style. Culinary School: Both: Self-taught background: Taylor: Daniel's Broiler, Rover's (/sites/default/files/eattle); Clio (Boston); Wiley: Elk Creek Lodge (Meeker, CO), Le Bosquet (Crested Butte, CO), Black Cat (Boulder, CO) More on Andrew TaylorMore on Mike Wiley Was this page helpful? Thanks for your feedback! Tell us why! Other Submit