We're only 36 people.
The thing is, parsing through America's most captivating emerging culinary talent gets harder every year.As more up-and-comers enter the kitchen, the pool of cooks with fewer than five years of head chef experience gets deeper, weirder, and more exhilarating.
And then there's the matter of Best New Chefs itself—a proud, gorgeous, 300-pound gorilla that incurs more weight with each passing year.That the franchise's 30th anniversary happened to coincide with an unprecedented cultural reckoning in the restaurant industry only made our choices this year feel more meaningful.Since 1988,.have reflected the American way of eating and shaped the future of food (see "The Tastemakers").
This year's class is no different.Taken together, these chefs represent the country's best restaurant cooking right now and offer a clarion call for the kind of future we'd like to see: one that celebrates character, commitment, and imagination on and off the plate; amplifies all kinds of voices; and is always, of course, full of dazzling things to eat.. 01. of 10.
Jess Shadbolt and Clare de Boer—King, New York City.
Landon Nordeman.The Mionetto retains the Prosecco-like flavor, while Lyre’s Italian Spritz balances the cocktail.
Adding a splash of fresh lemon juice as well highlights the spirit’s bittersweet citrus notes.”.Pathfinder ($40).
Food & Wine / The Pathfinder.“I love the Pathfinder nonalcoholic amaro,” says Ektoras Binikos, co-founder/partner at NYC’s Sugar Monk, Bitter Monk, and Atheras Spirits.