New York is home to some of the greatest names in the culinary world, such as Tom Colicchio and Jean-Georges Vongerichten. But the city also has some newer names to watch out for, including many ladies to add to the roster.
Here are ten female chefs making culinary history in New York City.
Daniela Soto-Innes, Cosme
Brown in Mexico, this 25 year-old chef has been building a solid career in New York City. Receiving the 2016 “Rising Star Chef” award from the James Beard Foundation, and being part of Foodable’s own Chef Alliance List, Soto-Innes has been receiving plenty of recognition. Starting off at Mexico City’s Pujol, working with chef Enrique Olvera, she later came to New York where she continues to work under Olvera today at Cosme. And she’s not anywhere near finished. With goals of opening a children’s cooking school one day, expect to see much more of Soto-Innes in the years to come.
Claire Welle, Otway
Claire Welle is no stranger to the Brooklyn food scene, with her former restaurant, Tilda All Day (that was #15 in our Foodable New York City Top 25) and now new venture, Otway taking up the same space in Clinton Hill. And with this new journey, she has brought on a team of all females working with her, conquering American cuisine in a true sisterhood. Welle is serious about her craft, mastering everything in-house at this venue, like butchery and everything in between.
April Bloomfield, The Spotted Pig
An England native, April Bloomfield is one stand out New York City chef. With her popular gastropub, The Spotted Pig (the first of its kind to hit the city) that won her a Michelin star (and noted as #20 on our Foodable New York City Top 25) and her latest, The Breslin also obtaining a star, Bloomfield truly shines. But before the city, she worked in many other areas, including London where she worked at The River Café with chef and co-founder, Ruth Rogers.
Amanda Cohen, Dirt Candy
Amanda Cohen is all about her veggies, mastering the art of vegetarian cuisine like no other. A graduate from Natural Gourmet Cookery School Chef’s Training Program, Cohen explored her love of vegetables working in many New York City establishments, such as Blanche’s Organic Café and Heirloom. Cohen now owns her own vegetarian restaurant, Dirt Candy in the city and created her own graphic cook book, Dirt Candy: A Cookbook.
Thea Habjanic, La Sirena
A native to the city and a New York University graduate, Thea Habjanic started with a career in journalism. She worked with publications like the Village Voice and Time Out New York before eventually making the move to food. Her time at the Institute of Culinary Education led to working directly under Michael Laiskonis at Le Bernardin and later showed off her skills at the former Fishtail, working as the pastry sous chef. Fast forward to 2015 when Habjanic began creating the pastry program at La Sirena, and continues to work there today as the executive pastry chef.
Suchanan Aksornnan, Baoburg
Suchanan Aksornnan (or Chef Bao Bao as many know her) brings her Thailand roots to the city with her Asian hotspot, Baoburg. Along the way, The French Culinary graduate worked with some stand up professionals, including Jean Georges at The Mercer Kitchen, and Daniel Boulud at Bar Boulud. Aksornnan has also been known to cook privately for A-list celebrities, including Janet Jackson and Marc Jacobs.
Caroline Schiff, Scoops & Sweets and Greene Grape
Without any professional training, Caroline Schiff set off on her culinary adventure from the ground up. She first began interning at Brooklyn’s The Good Fork before working as the assistant (and later executive) pastry chef at Mas (la grillade) in New York City, working with award-winning chef Galen Zamarra. Currently, her sweet treats can be found at Scoops & Sweets and Greene Grape, where she is the executive pastry chef.
Einat Admony, Bar Bolonat
Before cooking up branzino and brisket in her posh New York City eatery, Bar Bolonat, Einat Admony was using her culinary skills to cook grub for the Israeli Army. Nowadays if you can’t find her in Bar Bolonat, she’s bound to be in one of her other booming joints, including Balaboosta where she works with her husband and Taïm, a falafel and vegetarian joint with locations scattered around the city.
Gabrielle Hamilton, Prune
James Beard Award winning chef Gabrielle Hamilton knows how to bring in the crowds with her topnotch brunch items served inside East Village’s Prune restaurant. Since its opening back in 1999, Hamilton’s happening spot is noted as the place to eat come (especially come the weekend). And her book, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef isn’t something to shy away from either. A New York Times bestseller and winner of the James Beard Foundation award for Writing and Literature, this is one book everyone wants to devour.
Rebecca Charles, Pearl Oyster Bar
New York native Rebecca Charles has been all over the spectrum when it comes to professional restaurant experience. From dishwasher to chef, she has been rising up the ladder since the 70s, and now holds her own at Pearl Oyster Bar in the West Village, where she is the owner and chef. The hot seafood number has been going strong since 1997, shelling out simple and authentic New England-style dishes, including creamy chowders and lobster rolls you wouldn’t believe.