For 25 years Food & Wine magazine has been on a quest to spot the “next big thing” in the culinary world with their annual Best New Chefs program. Like locking up a James Beard Award, being deemed a Best New Chef is a big, big deal. Alumni include: Michael Symon (‘98); Wylie Dufresne (‘01); Grant Achatz (‘02); Scott Conant (‘04); April Bloomfield (‘07); and Paul Qui (‘12). You’ve heard of those guys.
This morning, Food & Wine Editor Dana Cowin announced the latest class, who will be celebrated at an alumni dinner tonight in New York City and at June’s Food & Wine Classic in Aspen. A hearty congrats to all!
Danny Bowien Mission Chinese Food New York, NY
Justin Cogley Aubergine Carmel, CA
José Enrique José Enrique San Juan, PR
Matthew Gaudet West Bridge Boston, MA
Jamie Malone Sea Change Minneapolis, MN
Chris Shepherd Underbelly Houston, TX
Alex Stupak Empellón Cocina New York, NY
Andy Ticer & Michael Hudman Andrew Michael Italian Kitchen Memphis, TN
Jason Vincent Nightwood Chicago, IL
Michael Voltaggio Ink Los Angeles, CA
Read more about the 2013 Food & Wine Best New Chefs