The People's Best New Chef: New York Area 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.
Regions:
California, Great Lakes, Gulf Coast, Mid-Atlantic, Midwest, New England, New York Area, Northwest & Pacific, Southeast, Southwest New York Area Chefs
Photo excerpted from FRANNY'S by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books). Copyright (c) 2013. Photographs by John von Pamer.
Danny Amend
Location: Brooklyn
Why He's Amazing: Because his stellar cooking résumé is quietly present in his super-delicious, unfussy, homespun Italian dishes.
Culinary School: The Culinary Institute of America (Hyde Park, NY)
background: Franny's (/sites/default/files/rooklyn); Per Se, Alain Ducasse at the Essex House (New York City)
Photo © Tuukka Koski
Fredrik Berselius
Location: Brooklyn
Why He's Amazing: Because he draws intense flavors out of simple, often foraged ingredients—like scallops: roasted, pureed and dried into transparent chips that taste sweetly of the ocean—at his modern Scandinavian restaurant.
Culinary School: Self-taught
background: Frej (/sites/default/files/rooklyn), Seäsonal (New York City)
Photo © Signe Birck
Daniel Burns
Location: Brooklyn
Why He's Amazing: Because he's cooking earthy, elegant, avant-garde food (both savory and sweet) to go with rare, adventurous craft brews.
Culinary School: Vancouver Community College; Camosun Community College (Victoria, BC)
background: Momofuku Culinary Lab (/sites/default/files/ew York City), Noma (Copenhagen), The Fat Duck (Bray, England), St. John (London)
Photo © Gabriele Stabile
Paul Carmichael
Restaurant: Momofuku Má Pêche (Read a review)
Location: New York City
Why He's Amazing: Because he revamped Má Pêche's menu with flavors from his childhood in Barbados, and even added haute dim sum-style dishes to the already elegant offerings.
Culinary School: The Culinary Institute of America (Hyde Park, NY)
background: Perla (/sites/default/files/an Juan, Puerto Rico); WD-50, Asiate, The Tasting Room, Aquavit (New York City)
Photo © Shannon Sturgis
Hooni Kim
Location: New York City
Why He's Amazing: Because he's cooking fantastic Korean food, gastropub style.
Culinary School: The French Culinary Institute (New York City)
background: Daniel, Masa (/sites/default/files/ew York City)
Photo © Gabi Porter
Joe Ogrodnek & Walker Stern
Location: Brooklyn
Why They're Amazing: Because from Battersby's tiny Brooklyn kitchen they're turning out creative, market-fresh dishes that outshine those at many high-end Manhattan restaurants.
Culinary School: Both: The Culinary Institute of America (Hyde Park, NY)
background: Ogrodnek: Union Square Café, Alain Ducasse at the Essex House, Gramercy Tavern (/sites/default/files/ew York City); Anella (Brooklyn); Stern: Mix (Las Vegas); Alain Ducasse at the Essex House, Blue Hill (New York City); The Vanderbilt, Anella (Brooklyn)
Photo © Cathy Miller
Kevin Pemoulié
Restaurant: Thirty Acres (Read a review)
Location: Jersey City, NJ
Why He's Amazing: Because he's helping to make Jersey City a true restaurant destination with his innovative, farm-driven cooking.
Culinary School: The French Culinary Institute (New York City)
background: CraftBar, Momofuku Noodle Bar (/sites/default/files/ew York City)
Photo © Jason Rothenberg
Ann Redding & Matt Danzer
Restaurant: Uncle Boons (Read a review)
Location: New York City
Why They're Amazing: Because they're alumni of Per Se channeling their cooking chops into scrumptious Thai pub food.
Culinary School: Danzer: The Culinary Institute of America (Hyde Park, NY); Redding: Institute of Culinary Education (New York City)
background: Both: Per Se (/sites/default/files/ew York City); Danzer: Country (New York City); the French Laundry (Yountville, CA); Redding: La Esquina, Jewel Bako, Amuse (New York City)
Photo © Francesco Tonelli
Bryce Shuman
Location: New York City
Why He's Amazing: Because his cooking is exquisite but exceptionally flavorful. For example: seared foie gras with kale, ham broth, smoked pork hocks and pickled black garlic.
Culinary School: California Culinary Academy (San Francisco)
background: Eleven Madison Park (/sites/default/files/ew York City); Rubicon, Postrio (San Francisco)
Photo © Henry Hargreaves
Michael Toscano
Restaurant: Montmartre (Read a review), Perla
Location: New York City
Why He's Amazing: Because he's putting his talent for cooking all things meat into a cool, old-school French brasserie menu.
Culinary School: American Culinary Federation apprenticeship at the Pinehurst Resort (Pinehurst, NC)
background: Bouchon Bakery, Babbo, Manzo (/sites/default/files/ew York City)