News Chefs 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. 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 York Area Chefs Danny Amend Fredrik Berselius Daniel Burns Paul Carmichael Hooni Kim Joe Ogrodnek & Walker Stern Kevin Pemoulié Ann Redding & Matt Danzer Bryce Shuman Michael Toscano 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 Restaurant: Marco's (Read a review) 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) More on Danny Amend Photo © Tuukka Koski Fredrik Berselius Restaurant: Aska (Read a review) 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) More on Fredrik Berselius Photo © Signe Birck Daniel Burns Restaurant: Luksus (Read a review) 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) More on Daniel Burns 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) More on Paul Carmichael Photo © Shannon Sturgis Hooni Kim Restaurant: Danji, Hanjan (Read a review) 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) More on Hooni Kim Photo © Gabi Porter Joe Ogrodnek & Walker Stern Restaurant: Battersby, Dover (Read a review) 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) More on Joe Ogrodnek More on Walker Stern 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) More on Kevin Pemoulié 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) More on Ann Redding More on Matt Danzer Photo © Francesco Tonelli Bryce Shuman Restaurant: Betony (Read a review) 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) More on Bryce Shuman 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) More on Michael Toscano Was this page helpful? Thanks for your feedback! Tell us why! Other Submit