New York City has many talented chefs so narrowing it down to only ten can be hard. Luckily, we have our Foodable Top 25 to help us. From that list, we took the top ten leading chefs at New York City’s most beloved restaurants and highlighted them, uncovering the truth to their success one plate a time.
So let’s get to it. Meet the top ten chefs in New York City right now.
Chef Jared Sippel at Italienne
Combining Italian and French flavors, chef Jared Sippel makes Italienne a favorite among its guests in Flatiron. Designed to provide two separate dining experiences: a sophisticated four-course meal in the dining room and a more casual approach in the taverna with wood smoked a la carte plates as the main focus (the prosciutto is a must). Of course the beverage program isn’t to shy away from either, crafted of rare wines, imported beers, and Euro-inspired cocktails there isn’t a wrong drink to complement the chef’s robust and creative fare.
Executive Chef Bryan Hunt at Fowler & Wells
Located in lower Manhattan’s Beekman Hotel, Tom Colicchio’s Fowler & Wells is a stand out act. With classic American plates made by executive chef Bryan Hunt that are served inside a super sleek interior and impressive bar, this venue makes for a stylish night out with food that will satisfy just about any palate. Serving breakfast, lunch, dinner, and weekend brunch, there’s no going wrong here any time of the day.
Executive Chef Joe Tarasco at Marta
Executive chef Joe Tarasco wows his guests with the super thin crust pizza he creates inside Marta at The Redbury New York Hotel. With an open kitchen, guests can watch the magic happen which is something the chef thinks has a lot to do with their popularity.
“From the moment guests enter the restaurant, they can see what makes Marta so special: fire!" says chef Joe Tarasco. "Our open kitchen is equipped with a 9 foot wood-burning grill and two wood-fired pizza ovens that churn out everything from thin, crackly-crusted Roman style pizzas to pork chops for two. The energy generated form our kitchen can be felt throughout every corner of the restaurant.”
But besides enhanced classic pies piled with local and seasonal ingredients, the menu also consists of inventive Italian fare (cooked over the fire of course) that aims to please. Plus, it’s comfortable charm is found throughout the menu and inside the cozy setting, complete with high ceilings, bright sunlight and small bar area that’s perfect for a nightcap.
Chef Matt Abdoo at Pig Bleecker
A rustic barbecue joint with a fancy flare, Pig Bleecker doesn’t disappoint its hungry Greenwich Village crowd. With chef Matt Abdoo (also from Brooklyn's Pig Beach) mastering the dishes in the kitchen, there’s plenty to be expected, including a wide range of smoked meat dishes (think: duck ragù, pigs in a blanket, and a burger with twice the meat), which is what keeps his fans coming back for more.
“What's unique about our approach and technique to cooking is doing away with the myth that all smoked foods have to be barbecue or salmon," says chef Matt Abdoo. "We approach smoke as a seasoning, similar to as you would salt, pepper, or acid (such as lemon juice). We then take that approach and apply it to refined comfort food (all the tasty, recognizable dishes that we all know and love) and put that unique smoke flavor throughout.”
Chef Marc Forgione at Marc Forgione
A polished number (that was once a butter warehouse) in TriBeCa, Marc Forgione lures in the romantics with its seductive ambiance of dark interior with flickering candlelit. But the setting isn’t the only attractive aspect to this dining destination thanks to chef Marc Forgione’s creative take on New American food .With rotating dishes that feature the season’s freshest fresh picked herbs, everything is packed with flavor, including the much talked about kampachi tartare.
Chef Dale Talde at Massoni
Who says you can’t have pizza for breakfast? Not chef Dale Talde that’s for sure, especially with a breakfast pie consisting of egg, bacon, and srirancha sauce. Nestled inside Manhattan’s Arlo NoMad Hotel, Massoni offers unique Italian-like cuisine with Asian flavors; a crazy concoction that has guests returning again and again.
"While the foundation of each dish is rooted in Italian cuisine, we also add our global spin on top,” says chef Dale Talde. “Our Biriyani Rice Balls are a good example of this. Rather than using the typical Arborio rice, which is the norm with risotto, we use biriyani rice and infuse our tomato sauce with yogurt and Indian spices. Another good example is our cannoli, which we fill with beef tartare, rather than cannoli cream. Our guests love the unexpected, since there are so many options in NYC, and so I believe that it’s these twists that keep them coming back.”
Chef Josh Pinsky at Momofuku Nishi
Momofuku Nishi (backed by restauranteur, David Chang) is known to be a happening joint in Chelsea, with its loud crowds chatting among their Italian-Asian plates, but chef Josh Pinsky makes the noise worth it. Mastering the different cooking techniques found in Italy and Korea, Pinsky redefines global flavors with his own homemade staples, including the likes of raw beef dishes and marinated beet plates. And let's not forget those butter noodles. No wonder this comfy space with all-over wood design is always bustling.
Chef Harold Moore at Harold's Meat + Three
A warm interior that’s as welcoming as the food, chef Harold Moore does it right inside Harold’s Meat + Three in Soho. It combines casual elegance inside a relaxed cafeteria-like setting that charms the sophisticates and trendsetters alike. What sets this spot apart is the hearty portions, as each entree comes with not one, not two, but three sides. And with big dishes like fried chicken and gourmet burgers, you want the proper fixins’.
Chefs/Co-Owners, Ken Oringer and Jamie Bissonnette at Toro
Originally from Boston, you can find this New York City location of the popular Toro in an old Nabisco Factory. Turned into a trendy loft made to look like a traditional Barcelona bar, this place is known to shell out some tasty tapas. The chefs/co-owners, Ken Oringer and Jamie Bissonnette get crafty with their small, shareable plates that consists of traditional Spanish-inspired options that are made with local ingredients.
And both chefs are excited for the future, as they see see big things coming to the New York City dining scene.
"l look forward to seeing more funky fast casual restaurants,” says Ken Oringer. “And more modern Mexican cooking."
"I think there will be more Indian influence in cuisine across the board, even at non-Indian establishments,” says Jamie Bissonnette. “Same goes for Middle Eastern food, one of my favorites."
Executive Chef Fitz Tallon at Eataly
Enjoy a sit down meal or grab something on-the-go at Eataly, a worldwide marketplace with a popular New York City location. Mixed with an array of artisans from all over, there are plenty of talented culinary pros that help create the delicious food found here, including executive chef -Fitz Tallon who is known for whipping up classic pasta dishes.
"What makes the Eataly experience so unique is its relationship between market and restaurant,” says exectuive chef Fitz Tallon. “I love being surrounded by not only chefs, but staff and owners who deeply care about food and the culture that surrounds it. Eataly is one of those ever-changing and always-growing companies that never provides a dull moment, so I'm always looking forward to what's next."