Best New Chefs 2010: Where They're Coming From

By Food & Wine
March 08, 2017
Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.
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Jason Stratton

Best New Chef 2010: Jason Stratton, Spinasse, Seattle, Washington.

Experience: Cafe Juanita and Poppy, Seattle.

Plus: Spice Crispies from Jerry Traunfeld at Poppy (left)

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Jonathon Sawyer

Best New Chef 2010: Jonathon Sawyer, Greenhouse Tavern, Cleveland, Ohio.

Experience: Biltmore Hotel, Miami; Kitchen 22, New York City; Lolita, Cleveland.

Plus: Roasted Delicata Squash with Quinoa Salad from Michael Symon at Lolita (left)

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James Syhabout

Best New Chef 2010: James Syhabout, Commis, Oakland, California.

Experience: Betelenut, San Francisco; Manresa, Los Gatos, California.

Plus: Baked Eggs with Chorizo and Potatoes from David Kinch at Manresa (left)

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Clayton Miller

Best New Chef 2010: Clayton Miller, Trummer's on Main, Clifton, Virginia.

Experience: The Dining Room at The Ritz-Carlton Buckhead, Atlanta; Daniel and Tabla, New York City; The French Laundry, Yountville, California; The Dining Room at The Ritz-Carlton Orlando, Grand Lakes, Florida.

Plus: Braised Chicken Legs with Green Olives from Daniel Boulud at Daniel (left)

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Roy Choi

Best New Chef 2010: Roy Choi, Kogi, Los Angeles.

Experience: Le Bernardin, New York City; Embassy Suites, Lake Tahoe, California; The Beverly Hilton and Rock Sugar Pan Asian Kitchen, Los Angeles.

Plus: Seared Cod with Spicy Mussel Aioli from Eric Ripert at Le Bernardin (left)

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Mike Sheerin

Best New Chef 2010: Mike Sheerin, Blackbird, Chicago.

Experience: Toque and Everest, Chicago; Jean Georges, Lutèce and WD-50, New York City.

Plus: Grilled Beef-Tenderloin Skewers with Red-Miso Glaze from Jean-Georges Vongerichten at Jean Georges (left)

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John Shields

Best New Chef 2010: John Shields, Town House, Chilhowie, Virginia.

Experience: Experience: Charlie Trotter's and Alinea, Chicago.

Plus: Roasted Chicken with Garlic-Thyme Butter from Grant Achatz at Alinea (left)

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