Best New Chefs and Their Easiest Recipes
For anyone wondering how to be an F&W Best New Chef, here's the answer: Cook food that's personal, creative and delicious. Head up a kitchen for no more than five years. Be prepared for editors to visit, anonymously. And keep your eyes on the prize: One of this year's winners, Nate Appleman, still has a copy of the 1998 Best New Chefs story that inspired him.
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1. Naomi Pomeroy
Beast * Portland, OR
Smoky Tomato Soup with Maple-Candied Bacon
2. Vinny Dotolo & Jon Shook
Animal * Los Angeles
Fried Chicken Liver, Bacon and Tomato Salad
3. Christopher Kostow
Meadowood Napa Valley * St. Helena, CA
Curried-Shrimp Salad with Grilled Watermelon
4. Kelly English
Restaurant Iris * Memphis
5. Nate Appleman
Pinzimonio with Tonnato Sauce
6. Mark Fuller
Spring Hill * Seattle
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
7. Bryan Caswell
Reef * Houston
Grouper with Corn "Pudding" and Collard Greens
8. Linton Hopkins
Restaurant Eugene, Holeman and Finch * Atlanta
9. Paul Liebrandt
Corton * New York City
Beet–and–Red Sorrel Salad with Pistachio
10. Barry Maiden
Hungry Mother * Cambridge, MA
Blueberry-Almond Shortcakes with Crème Fraîche
More Incredible Recipes by Best New Chefs:
Credit: © Anna Williams
Credit: © Anna Williams
Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers, and top them.
- By Kate Krader
- By Ratha Tep