Roy Choi

283.61
SOCIAL SCORE

While most of the chefs on this list built their reputations on their brick-and-mortar establishments, Roy Choi is a unique case in that you don’t need to make reservations to feast on his creations; if you’re lucky enough, they’ll come to you. His gourmet Korean taco truck Kogi took its first ride in 2008, first on Abbot Kinney Boulevard in Venice before taking Los Angeles (and the U.S.) by storm.

Named one of the top 10 “Best New Chefs” by Food and Wine magazine in 2010 (the first food truck operator to earn a place on that list), Roy has capitalized on his success by bringing his unique take on Mexican and Korean cuisine to the masses.

When he’s not rolling around in his Kogi truck, Roy has served as the technical advisor to Jon Favreau on the movie “Chef” and volunteers at South Central’s A Place Called Home, where he teaches underprivileged students how to cook. Roy has also published a part-memoir, part-cookbook called “L.A. Son: My Life, My City, My Food,” blending his memories as a child growing up in Los Angeles in the 1970s with the dishes that have allowed him to give back so much to his community.

Top Dishes

Also two Halloween special Foldies all October. #LocoL #Watts #Oakland

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Food's never been better. So proud of my crew.

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Look what I cooked for lunch today :) #LASon

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Specialties & Resources

The father of the food truck movement, Roy’s guiding principle has been to create “food that isn’t fancy,” but don’t let that motto fool you: his food is as much a delight as any of the more complex dishes created by the other chefs on this list.

Aside from Kogi, Roy also runs two Los Angeles-based restaurants: Chego!, which features Mexican-inspired rice bowls, and Sunny Spot, a Caribbean-inspired restaurant located in a former IHOP building that incorporates Hawaiian culture and tradition. Roy’s cooking style blends Mexican and Korean flavors and dishes, embracing two of Los Angeles’ biggest immigrant cultures and combining them into one well-rounded and delicious fusion. Evidence of this is best demonstrated by Kogi’s menu, which includes tofu tacos, spam sliders, kimchee quesadillas and short rib burritos.

At Chego!, Roy is able to expand his offerings beyond what you can eat standing up. Items include the piña krackalada (sweet coconut rice with caramelized pineapple and puffed rice), chicken adobo (wok-seared chicken with rice, vinegar, garlic soy sauce, grilled onions, chiles and pinoy-love), and the Pacman bowl (wok-seared chicken, double-caramelized short rib and spicy pork with rice, cheddar and jack cheeses, mayo, fresh herbs and chiles).

 

Mary Sue Milliken

Mary Sue Milliken
263.48
SOCIAL SCORE

Very few chefs have the longevity and sustained level of success as Mary Sue Milliken, so it should come as no surprise that she’s earned herself a place on this list. After graduating from the Washburne Culinary Institute in Chicago, Mary Sue worked in kitchens in Chicago and Paris with her eventual collaborator Susan Feniger. Combining their prodigious talents, Mary Sue and Susan opened City Café in Los Angeles in 1981, and in 1985 they opened Border Grill. Finally, in 1998, Mary Sue and Susan opened Ciudad in Los Angeles, and the success of the properties has led some to claim that Mary Sue and Susan are singlehandedly responsible for the evolution of the Los Angeles restaurant scene.

In addition to her continued success in the kitchen, Mary Sue is also an accomplished cookbook author and TV personality. Mary Sue has published five cookbooks outlining her expertise of Mexican cuisine, and her long-running Food Network shows “Too Hot Tamales” and “Tamales World Tour made her a household name. Mary Sue also appeared on TV with the legendary Julia Child on her show “Cooking with Master Chefs” in 1993, and most recently, Mary Sue appeared on “Top Chef Masters” in 2011, where she placed second in the competition.

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Specialties & Resources

Mary Sue’s bread and butter, as it were, is Mexican cuisine. And although that may lead you to believe she is just another of the long line of chefs to embrace this culinary style, the fact that she has had such continued success is a testament to her abilities.

At Border Grill, menu items include plantain empanadas with organic black beans, poblano, aged cotija, crema and red salsa; brisket taquitos with spicy slaw, guacamole, salsa fresca and crema; quinoa fritters with aged cotija cheese and aji Amarillo aioli; Peruvian ceviche with aji amarillo, ginger, lime, cucumber, avocado and crispy plantains; Yucatan pork slow-roasted in banana leaves and served with honey lime yams, roasted brussels sprouts and pineapple jicama salsa; wild mushroom quesadilla with huitlacoche, dried crushed peppers, roasted garlic and epazote; carnitas with roasted corn grits, serrano chile salsa, red onion, jalapeno bacon and cilantro; grilled turkey with cracked black pepper sauce, honey lime yams and seared greens; lamb barbacoa tacos with jalapeno mint salsa, queso fresco and avocado; creamy potato and chile tacos with Mexican cheese, guacamole, grilled corn relish and chipotle crema; short rib enchiladas with Mexican cheeses, roasted tomato guajillo sauce, lime-cured onions and crema; and pan-seared seasonal fish with organic white rice, tomato, Kalamata olive, jalapeno, oregano and a white wine garlic broth.

David Bouley

David Bouley
263.49
SOCIAL SCORE

Facebook: @Bouley.Restaurant

Instagram: @bouleynyc

In 1991, Zagat’s took a survey of 7,000 diners, asking them “Where would you eat the last meal of your life?” Not surprisingly given his place on this list, respondents “overwhelmingly” selected David Bouley’s eponymous restaurant, “Bouley.” Beginning with stops in the kitchens of Cape Cod, Santa Fe, France and Switzerland, David has established a reputation as being a versatile chef whose creativity knows no bounds.

David’s solo endeavor, opened in 1987, earned a four-star review from the New York Times and a James Beard Foundation award for “Best Restaurant”; for his part, David also earned a James Beard Foundation award for “Best Chef: New York City.” And though you might think the success of his restaurant was limited to the pre-millennium restaurant boom in New York City, in 2015, Bouley earned the title of “Best Restaurant in the United States” (and #15 in the world) from TripAdvisor’s Traveler’s Choice Awards.

David has also run two other properties: Danube (which received two Michelin stars) and Brushstroke, and his efforts to educate the public and the chef world on the finer points of cuisine have solidified his reputation as one of the greatest chefs ever to set foot in a kitchen.

Top Dishes

Deep water oyster with california sea urchin and oscetra caviar

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Specialties & Resources

David’s culinary background is largely focused on French cuisine, and his continued success is a clear indicator that he is willing to adapt his cooking style to keep pace with his competition. The menus at his properties show his versatility and mastery of the culinary arts.

At Bouley, offerings include porcini flan with golden princess and Alaskan Dungeness crab and black truffle dashi; rainbow trout with roasted pine nuts, wild currants and watercress; foie gras with sour, sweet and bitter cherries; Hawaiian hiramasa and Nantucket Bluefin with meyer lemon, fresh passion fruit and verbena olive oil dressing; blue kale and sheep’s milk gnocchi with a 24-month comte cloud; lamb with snow peas, sweet peas, fava beans, okra, and organic rosemary-perfumed quinoa; duck with einkorn grain and young sprouts and burgundy-braised foie gras; and kobe sirloin cut with edible biodynamic wasabi, garlic chips and ruby crescent potato puree.

At Brushstroke, David’s focus is on traditional Japanese cuisine, with items such as apple foam and lime sorbet with scallops, orange clam, uni and trout caviar; chawanmushi with botan ebi, aonori ankake and maitake puree; chilled kabocha and butternut squash soup, tender Portugal octopus with squid ink sauce & leek vinegar; and Sencha-green tea grilled duck breast with late summer mushrooms.

Jenn Louis

Jenn Louis
263.76
SOCIAL SCORE

Facebook: @chefjennlouis

Instagram: @jennlouis

Jenn Louis could be described as “your favorite chef’s favorite chef.” Though she may not have the public profile or as many television appearances under her belt as some of her compatriots on this list, Jenn has built a strong reputation for creating irreverent dishes that reflect her free-spirited approach to cooking and life.

A graduate of Pitzer College in Claremont, California, Jenn traveled throughout Europe and the Americas after matriculating, and her travels led her to Southern Israel where she worked in a dairy kibbutz. Upon returning to the United States, Jenn took a job as a cook at an Outward Bound base camp in North Carolina, and it was here that she uncovered her desire to make cooking her life’s work. Jenn enrolled in the Western Culinary Institute of Portland and, upon completing her formal education, began working as a line cook at Portland’s famous Wildwood restaurant.

Eventually, Jenn opened two restaurants of her own: Lincoln and Sunshine Tavern, and the success of both landed her profiles in the Wall Street Journal, New York Times, Food & Wine magazine (where she was named one of their “Best New Chefs” in 2012), and Bon Appetit magazine. Jenn also parlayed her success into an appearance on Bravo’s “Top Chef Masters,” and she was a semifinalist for James Beard Foundation awards in 2010 and 2011 for “Best Chef: Northwest.”

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Specialties & Resources

At Sunshine Tavern, Jenn’s latest endeavor, the focus is on simple dishes created with unexpected ingredients, and the result is a culinary experience that sets itself apart from that of many other chefs on this list. Offerings include duck egg sandwich with pimento cheese and spicy pickle; jambon beurre royale with swiss, giardiniera and Dijon; Cuban sandwich with ham, swiss and spicy pickle; perciatelli with tomato and garlic toast; corn dog with cabbage slaw, giardiniera and brown mustard; and baked eggs with tomato and garlic toast.

At Lincoln, the menu is a bit more expansive, drawing on Jenn’s vast culinary talents. Menu items include octopus a la plancha with lentils and giardiniera, cornmeal onion rings with pimenton aioli; grilled dates and marcona almonds with lime and sea salt; baked hen eggs with cream, castelvetrano olives and breadcrumbs; lumache pasta with asparagus butter, preserved lemon and oregano; bucatini with herb pesto, lardo and almonds; spaccatelli with smoked tallow, speck and sherry; semolina cavatelli with chicken ragu, prosciutto and celery; Oregon albacore with green beans, peaches, marcona almonds and tarragon; roasted chicken with shoestring potatoes and little gem romaine; and zucchini, green beans and beets with tarbais beans and hazelnut.

Brooke Williamson

Brooke Williamson
263.98
SOCIAL SCORE

Facebook: @Williamson.Brooke

Instagram: @chefbrookew

When children decide on a career path, they’re typically not taken seriously; if they were, we would have more astronauts and firemen than we’d know what to do with. But not only has Brooke Williamson never wavered from her chosen childhood profession, she has also experienced massive success in pursuit of it. Brooke began her career as a teacher’s assistant at the Epicurean Institute of Los Angeles, then continued her education at the age of 18 working as a pastry assistant at Fenix at the Argyle Hotel.

Following a stint at Michael’s in Santa Monica, Brooke moved to the East Coast to work with another of our top-rated chefs, Daniel Boulud, at his eponymous restaurant in New York as an intern. Returning to L.A., Brooke was named executive chef at Boxer, then at Zax in Brentwood; it was during this time that she began to receive the critical acclaim she deserved, including nods from the Los Angeles Times and Forbes as a chef to watch. Brooke was also invited to cook at the James Beard house (the youngest female chef ever to receive such an invite), and she parlayed her success into multiple properties: Amuse Café and Beechwood in Venice, Hudson House, and The Tripel in Playa Del Rey.

Brooke was the runner-up on season 10 of “Top Chef,” and she was featured on MTV’s first food-related series “House of Food.” 

Top Dishes

🐙🐙🐙 @dakikokiko

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#lomilomi

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Yuzu kosho salmon on grain blend... 🍙🍙🍙 #musubidayeveryday @dakikokiko

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A few of the kid's favorite things for dinner... "Extra masago and fish cake please" #obviously

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Specialties & Resources

Brooke has embraced the California ethos of using locally-sourced and seasonal ingredients in her dishes, and her restaurants have seen a sustained run of critical and commercial acclaim as a result. At her most recent endeavor, The Tripel, Brooke has embraced a Modern American style of cooking.

Offerings at The Tripel include chicken sausage with seeded mustard; shaved prosciutto di parma; grilled shrimp chimichurri; sweet potato tots with horseradish honey mustard and spiced aioli; balsamic-marinated onion rings; lamb burger with honey-yogurt harissa sauce, cucumber salad and shaved red onion; turkey pastrami melt with cambozola blue-brie, house pickled and stout mustard; croquet madame with gruyere, black-forest ham and fried egg; the “Tripel Burger” (duck confit, pork & aged beef with truffle pecorino, arugula, and house apricot jam); squid-ink spaghetti with ground shrimp, lemon, chili oil and bottarga; black rice paella with duck, chicken, clams, snail, corn, peppers, serrano aioli and English peas; braised pork cheeks with roasted peewee potatoes, snap peas and “other spring things”; steamed mussels & clams in a serrano-pesto broth with cashews & grilled country bread; chicken waterzooi with heirloom carrots, leeks, kale, potato latke, fenugreek and gremolata; sweet carrot farro with sweet & sour eggplant, truffle pecorino, kale and leeks; and heirloom carrot salad with pea tendrils, crispy sunchokes, mozzarella pearls and green goddess dressing.

Andy Husbands

Andy Husbands
264.18
SOCIAL SCORE

Facebook: @SmokeShopBBQ

Instagram: @tremont647

Most chefs who appear on Gordon Ramsay’s “Hell’s Kitchen” tend to have their reputations diminished as a result; after all, very few chefs can withstand the constant deluge of shouting and insults and emerge unscathed from a night with Chef Ramsay. Andy Husbands is the rare exception.

The executive chef and owner of Tremont 657 and Sister Sorel in the South End of Boston and The Smoke Shop in Cambridge, Massachusetts, Andy has established a reputation as one of the best chefs in the country, a reputation that is sure to be solidified by his place on this list. Born and raised in Seattle, Andy moved to Massachusetts when he was 14 years old; that same year, his culinary career began when he took an after-school job working in a local bakery. After graduating from Johnson & Wales University, Andy took a job at the East Coast Grill as a sous chef before a cross-country motorcycle trip landed him in some San Francisco-based restaurant kitchens. Upon returning to Boston in 1996, Andy opened Tremont 647, and with its focus on seasonal and local ingredients, the California influence on the menu was clear.

Following on the success of Tremont 647, Andy opened Sister Sorel in 2000, and Andy has received critical recognition with semi-finalist finishes for James Beard Foundation awards in 2008 and 2009 and an “Award of Excellence” from Wine Spectator magazine.

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Specialties & Resources

Andy’s culinary influences grew from his time in a variety of kitchens, and the menu at Tremont 647 reflects it. Offerings include smoked chicken wings with agave, BBQ spices and coleslaw; pineapple chili-glazed pork belly with crispy pork rinds and sesame cucumber salad; roasted beet salad with crispy herbed goat cheese, pickled grapes and horseradish-beet puree; arugula walnut pesto fettuccine with roasted cauliflower, broccoli, acorn squash, parmesan and walnuts; apple cider-brined pork chops with mustard spaetzle, apple-beet slaw and warm bacon vinaigrette; and grilled strip steak with broccoli rabe, cherry peppers, caramelized shallots, fontina-stuffed tots and horseradish cream. At Sister Sorel, the menu items are largely the same, but also include a pan-seared bluefish with roasted fingerling potatoes, dill yogurt and pickled vegetable relish.

At The Smoke Shop, the focus is on traditional barbecue dishes with a high-end culinary twist, with items such as fried brussels sprouts with creole-spiced pork skins, preserved lemon & Old Bay aioli; brisket plates; slabs of barbecue ribs; glazed barbecue chicken thighs; spinach salad with butternut squash, bacon, toasted walnuts, parmesan crackers and bacon vinaigrette; romaine salad with creamy dill dressing, sunflower seeds and fried shallots; and pulled pork.

 

Richard Rosendale

Richard Rosendale
264.27
SOCIAL SCORE

One of the few Certified Master Chefs on this list, Richard Rosendale has taken the ultra-traditional route to success, and his efforts have paid off handsomely. Born in Pennsylvania, Richard knew early on that the culinary arts were his calling, and he has worked toward that goal ever since. Going the “classical training” route has led Richard to a variety of well-respected kitchens in Northern Italy, Germany, Luxembourg, Switzerland, Norway, France, and multiple five-star restaurants across the United States, including sous vide training at the French Laundry.

Many chefs eschew the traditional route and open their own restaurants too early, preferring a trial-and-error approach to running a kitchen. Conversely, Richard spent six years as an apprentice under several Certified Master Chefs, and his success led him to become the U.S. candidate to perform at the international Bocuse d’Or competition in France in 2013. Richard was also the youngest member in the U.S. ACF Culinary Team’s history, and was one of just five chefs to represent the United States in the 2004 World Culinary Olympics in Erfurt (not surprisingly, the U.S. team won). Richard has also appeared on multiple Food Network specials, and his restaurant Rosendale’s in Ohio was a roaring success. Richard also served as the executive chef at The Greenbrier in White Sulphur Springs, West Virginia until his Bocuse d’Or appearance in 2013. Rich’s new restaurant, Roots 657, has received plenty of critical acclaim since its opening this year.

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Specialties & Resources

To say Richard has just one culinary specialty would be wildly inaccurate; after all, his Master Chef certification consisted of a 130-hour examination in which all culinary styles were covered. His multifaceted expertise in the culinary arts shines through in the menu at Roots 657, a bistro-style restaurant that blends high-end culinary concepts and a simple, understated approach to cooking.

At Roots 657, located in Virginia wine country, offerings include a fried chicken sandwich with buttermilk-fried chicken breast with sriracha ranch; slow-roasted pulled pork shoulder with creamy coleslaw and tangy barbecue sauce served on a cheddar jalapeno roll; chickpea burger with roasted broccoli and cauliflower, served with ranch tzatziki on a potato bun; new potato salad with snap peas, green beans, fresh peas, asparagus and farm egg; curried Israeli couscous with dried cranberries and roasted pecans; smoked turkey sandwich with fire-roasted peppers, Swiss, and spinach and arugula; Italian sub with capicola, salami, smoked ham, provolone, lettuce, tomato, onion and pepperoncini on a soft hoagie roll; and a Mediterranean wrap with char-grilled seasonal vegetables, chickpea & tapenade spread and feta cheese wrapped in a flour tortilla. Though the fare may seem simple, the touch of a master chef sets Roots 657 apart from its competition.


Aaron Silverman

Aaron Silverman
264.31
SOCIAL SCORE

Facebook: @rosesluxury

Instagram: @rosesluxury

Aaron Silverman is the rare chef on this list who not only didn’t grow up in a family of foodies, but also didn’t have any early interest in the culinary world. Though he has fond memories of his parents’ cooking, Aaron never considered cooking as a professional pursuit. That began to change in high school when Aaron worked at Gepetto restaurant, and after graduating college and realizing that money wasn’t a driving force in his life, Aaron began to consider the culinary arts.

Aaron trained himself by watching cooking shows and experimenting with recipes and was immediately hooked by the gratification one receives when they create a delicious, well-rounded dish. He began working in the kitchen of 2941 in Falls Church, Virginia, where he learned from chef Jonathan Krinn the realities of the restaurant industry. And almost 10 years later, Aaron opened Rose’s Luxury in Washington, D.C.

Rose’s Luxury is well-known as one of the first restaurants to offer health insurance and full benefits to all its employees, but Aaron’s charitable nature doesn’t end there; servers also have the freedom to give away one free dish to every table they serve. For Aaron, cooking is about joy, and that ethos permeates every aspect of his business pursuits.

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Specialties & Resources

Aaron’s unconventional introduction to the culinary world is reflected in the offerings at Rose’s Luxury. Dishes include foie gras & chicken liver pate with plum mostarda & brioche; pork sausage with habanero, peanuts & lychee salad; romaine hearts with duck egg, crispy potato, herbs & buttermilk; grilled beef sirloin with hollandaise & green papaya; blue catfish with crispy bread, green tomato relish & saffron aioli; boudin-stuffed squid with cold potato salad & herb; hand-cut trenette; arro reginetti with garlic, kale & mustard greens; rigatoni with tomato, eggplant, anchovy & int; greek chicken with housemade pita & pickled vegetables; and smoked brisket with white bread, horseradish & slaw.

Building on the success of Rose’s Luxury, Aaron also opened Pineapple & Pearls this past April. Centered on an idea of whimsical elegance, the menu changes daily with new tasting items for guests. Past offerings include smoked beef rib with mole and nixtamalized grits; and white-asparagus okonomiyaki coated with mushroom duxelles and chicken mousse rolled in a rice-flour crepe and topped with bonito flakes. Aaron has stated his desire to make Pineapple & Pearls a “place of celebration,” and the lighthearted approach to their cuisine allows guests to focus on the dining experience as a whole. Based on its success, Aaron’s creations are sure to continue to be in high demand.

Jon Shook

Jon Shook
264.45
SOCIAL SCORE

Jon Shook is often credited with changing the culinary scene in Los Angeles, so his place on this list should come as no surprise. Jon met his partner Vinny Dotolo while attending culinary school at The Art Institute of Fort Lauderdale. After graduation, the two continued their professional journey together, first at The Strand in South Beach, then at Mark’s, The River House, and Wildflower Restaurant in Vail, CO. After a short stint as Harrison Ford’s personal chefs, Jon and Vinny launched the catering company Caramelized Productions in 2004.

In 2008, Jon and Vinny decided to open a place where, for once, they could choose the menu. Animal, their “meat-centric, farmer’s market-driven restaurant,” opened in 2008, and in 2009, Jon and Vinny received Food & Wine magazine’s “Best New Chefs Award”; in addition, Animal was nominated for a “Best New Restaurant” award by the James Beard Foundation.

In addition to his work with Vinny, Jon is also the co-owner of Trois Mec, Petit Trois and Trois Familia with another chef on this list, Ludo Lefebvre. If a chef’s talent can be measured by the company he keeps, Jon has it in spades.

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Specialties & Resources

As a caterer, Jon demonstrated a unique ability to cook anything his guests could want, making him one of the more versatile chefs on this list. At Animal, the focus is more on the “whole-animal” ethic embraced by another chef on our list, Chris Cosentino. Jon has utilized his experiences in other kitchens to create a menu that is at once conceptually daring and traditional. At Animal, offerings include spicy beef tendon chip with charred onion pho dip; veal brains with vadouvan, apricot puree and carrot; rabbit larb with minutina, herbs, thai chili and crispy shallot; Mongolian sweetbreads with shiitake mushrooms, scallion and kochukaru; and bone-in ribeye with bone marrow butter and potato aligot.

No chef survives long without displaying a willingness to adapt their cooking style to incorporate other styles, and Jon’s dedication to honing his craft and expanding his range has served him well in his pursuits. At Trois Familia, offerings include churro French toast with salt & straw vanilla ice cream and Mexican chocolate; beet tartare tostada with cornichon, lime and avocado crema; and the Galette crepe with egg, chorizo and jack cheese.

Dan Kluger

Dan Kluger
264.45
SOCIAL SCORE

Facebook: @chefdankluger

Instagram: @dan_kluger

In New York City, there are few yet-to-be-opened restaurants that have inspired such breathless anticipation as Dan Kluger’s forthcoming solo effort, Loring Place. This, of course, is a testament to Dan’s considerable talent in the kitchen and his vast array of culinary skills, and his inclusion on this list is further proof that Dan is indeed a chef to watch.

During his externship as part of Syracuse University’s Nutrition and Hospitality Management program, Dan worked in the dining room of Danny Meyer’s Union Square Café. After graduating, Dan returned to Union Square Café, this time as a prep cook. From there, Dan worked his way up at various restaurants like Tabla, The Core Club, and Jean-Georges before serving as the executive chef at ABC Kitchen. During his tenure, ABC won the 2011 James Beard Foundation award for “Best New Restaurant,” and Dan himself was named the “Best New Chef of 2012” by Food & Wine magazine. Dan also served as the executive chef for ABC Cocina, and in 2014, he was nominated for a James Beard Foundation award for “Best Chef: New York City.” With that kind of resume, his new venture is bound to be a rousing success.

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Specialties & Resources

The variety of kitchens in which Dan has trained has given him a unique approach to cooking and the culinary arts. Dan credits his time at Tabla as being instrumental to understanding the balance of flavors and textures in his dishes as well as opening up completely new avenues for his cooking with the use of Indian spices. Additionally, Dan’s pure farm-to-table methodology ensures that his guests only receive the best and freshest locally-sourced ingredients.

At ABC Kitchen, menu offerings include roasted Portobello and celery leaves; house-made chicken and pork sausage with pistachio, potatoes and whole grain mustard; house-made ricotta with strawberry compote and grilled bread; tomato and raspberry gazpacho; shaved raw fluke with radish and nasturtium vinaigrette; line-caught tuna sashimi marinated with ginger and mint; roast carrot and avocado salad with crunch seeds, sour cream and citrus; pretzel-dusted calamari with spicy tomato and mustard aioli; ricotta ravioli with herbs and tomato sauce; fresh fettuccine with pistachio pesto, wax beans and cherry tomatoes; salmon with habanero-lime sauce, sweet corn, scallions and market cucumbers; hake with slow-roasted tomatoes and cucumber yogurt; crispy pork confit with smoked bacon marmalade and braised turnips; and wood oven roasted Maine lobster with oregano and lemon-chili vinaigrette.

Elizabeth Falkner

Elizabeth Falkner
264.77
SOCIAL SCORE

For Elizabeth Falkner, the amount of time she has spent in the public eye has led to all the recognition a chef could ever want. Elizabeth is most frequently seen on cooking shows, having appeared on “The Next Iron Chef: Super Chefs,” “The Next Iron Chef: Redemption,” Chopped All-Stars,” “Top Chef,” “Top Chef Masters,” “Top Chef: Just Desserts,” “Top Chef: Canada,” and “Food Network Challenge.” Elizabeth also served as the executive chef, pastry chef and managing partner of Citizen Cake as well as the co-owner and executive chef of Orson (both located in San Francisco).

In 2012, Elizabeth won First Prize at the World Pizza Championships in Naples, Italy, her accomplishments, the latest in a long line of accomplishments. Elizabeth has been named a “Rising Star Chef” by the San Francisco Chronicle (1995), “Pastry Chef of the Year” by San Francisco magazine (1999), and one of the “10 Women with Substance and Style” by Organic Style magazine (2004). Elizabeth has also won two “Golden Bowl” awards from the Women Chefs and Restaurateurs organization, one for “Best Pastry Chef” and one for “Women Who Inspire” (both in 2003). Last but not least, Elizabeth was also nominated for a James Beard Foundation “Best Pastry Chef” award in 2005, the recipient of the “Charles M. Holmes Award” by the Human Rights Campaign in 2005, and an inductee into the Culinary Hall of Fame.

Top Dishes

#BLT #lunch Chez @cheffalkner

A photo posted by Elizabeth Falkner (@cheffalkner) on

Mmmmm Make Indian food!

A photo posted by Elizabeth Falkner (@cheffalkner) on

 

Specialties & Resources

While many chefs have one or two styles to which they adhere, Elizabeth’s cooking style is so diverse it almost defies description. Elizabeth has long been considered one of the foremost American chefs in a variety of culinary styles, including Pioneering American fare, traditional (and non-traditional) Italian cuisine, Mediterranean dishes, bread-making, pizzas, pastries, cakes and the California style of using locally-sourced ingredients in dishes.

Though the name Citizen Cake may make it sound like a pastry shop, the offerings included heirloom tomatoes with grilled pork belly panzanella, basil and aioli; arugula salad with melon, nicoise olives and feta; spinach salad lardon with poached egg and mustard vinaigrette; and Dutch-souffle with summer fruit compote. Of course, the pastries also played a large role, with items such as cassis-violet, basil and hazelnut-chocolate macaroons; tangerine creamsicle verrine; and “A ChocWork Orange” petite gateau.

At Orson, offerings included baked goat cheese salad with frisee, apples and walnut vinaigrette; thai coconut curry mussels with fresno chili, cilantro and grilled bread; braised beef short ribs with semolina-ricotta cake, roasted beets, horseradish cream and cress; chicken ballotine with gnocchi, pancetta and parsnip; and local rock cod with daikon, dashi broth, ginger and tapioca.

Giorgio Rapicavoli

Giorgio Rapicavoli
264.58
SOCIAL SCORE

Facebook: @grapicavoli

Instagram: @grapicavoli

The term “stoner food” might seem ambiguous (after all, isn’t all food technically stoner food?), but Giorgio Rapicavoli has elevated this particular style of cuisine to an art form unto itself. Depending on your thoughts on prenatal learning, you could make the argument that Giorgio’s culinary education started before he was even born; after all, while his mother was pregnant with him, she would watch hours upon hours of cooking shows. And after Giorgio was born, his two can’t-miss programs were “Sesame Street” and Julia Child’s shows.

At the age of 14, Giorgio convinced the manager of the restaurant where he worked as a busboy to let him work in the kitchen while still paying him busboy wages. His education continued with a short stint at Johnson & Wales’ culinary school, then in the Coral Gables, Florida restaurant scene. In 2012, Giorgio appeared on “Chopped” and, to nobody’s surprise, won the $10,000 prize. Giorgio rejected a New York Chef’s offer to move up north and work in his kitchen, choosing instead to use the prize money to start his first restaurant, Eating House.

Now, as the head chef and co-owner of Eating House and the now-closed Taperia Raca, Giorgio is working hard to fulfill his vision of taking the Miami culinary scene to new levels, starting with the aforementioned stoner food (for example, Tang mimosas and Captain Crunch pancakes with milk syrup). 

Top Dishes

local stracciatella w/ raw sunchokes, hazelnut & @caoliveranch olive oil

A photo posted by Giorgio Rapicavoli (@grapicavoli) on

octopus w/ coconut milk grits, black garlic, burnt onion & bonito @eating_house

A photo posted by Giorgio Rapicavoli (@grapicavoli) on

oyster mushroom w/ salsa anticuchera, onion pickle & chive oil @eating_house

A photo posted by Giorgio Rapicavoli (@grapicavoli) on

local stracciatella w/ broccoli floret 'salsa verde' & grilled stems @eating_house

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Specialties & Resources

Giorgio wholeheartedly rejects the notion that the preparation and presentation are the most important elements of his dishes; as he puts it, “You don’t need to know about all of the process.” Instead, Giorgio chooses to focus on the finished product and making it as delicious as it is unexpected.

At Eating House, offerings include marinated olives with orange peel, garlic, and California olive ranch olive oil; heirloom tomatoes with thai fish sauce, peanut, ginger, and frozen coconut milk; stracciatella with Jerusalem artichoke, toasted hazelnut, mint and sherry; grilled broccoli stems with broccoli floret salsa verde, roasted lime and cotija; oyster mushrooms with salsa anticuchera, chive oil, aji panca and onion brine; tiradito with mango leche de tigre, raw Calabaza, jalapeno and lime; fried free range chicken with buttermilk waffles, maple, candied bacon and hot sauce; pasta carbonara with black truffle, Applewood bacon, egg yolk and grana Padano; green rice with green vegetables, soft egg, smoked yogurt and kale chip; halibut with brown butter-miso, creamed corn and corn cob dashi; 420-minute braised short ribs with roasted sunchokes, charred onion and caramelized squash; and duck breast with grilled Treviso, red grape salad and pistachio praline.

Fergus Henderson

Fergus Henderson
265.28
SOCIAL SCORE

Facebook: @St. JOHN

Instagram: @st.john.restaurant

Nearly every other chef on this list credits (in some way or another) their time working under a more-accomplished chef early in their career as being a formative experience that drove them to greater heights. Not so with Fergus Henderson. Not only has Fergus never worked under another chef, he had no formal culinary training when he opened the French House Dining Room at Soho’s French House Pub in 1992, proving that if you’re good enough at your craft, you’ll find a way to succeed.

In 1994, Fergus opened the St. John restaurant, and it has remained open and wildly popular for the past 22 years. With his use of offal and traditionally-discarded cuts of meat, Fergus can rightly be considered one of the forefathers of the nose-to-tail philosophy. In fact, in 1999, Fergus published “Nose to Tail Eating: A Kind of British Cooking,” a cookbook that suggested the use of trotters, tripe, kidneys, chitterlings and other animal parts that are usually thrown out by even the most adventurous chefs. In the book, Fergus shed some light on his culinary philosophy. And not surprisingly, his reasoning is quite British indeed (that is to say, exceedingly polite): “It seems common sense and even polite to the animal to use all of it. Rather than being testosterone-fueled blood-lust, it actually seems to be a gentle approach to meat eating.” Critics agree: in 2009, St. John was awarded a Michelin star.

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Specialties & Resources

The menu at St. John changes daily, but Fergus does have one staple that is almost always available to order: Roast Bone Marrow and Parsley Salad; as is evident, Fergus’ creations are steeped in British culinary tradition.

St. John offers a seasonal “feasting” menu for groups of 10 or more. Offerings include radishes & butter; grilled ox heart with celeriac & pickled walnut; roast shallots with goat’s curd & mint; crispy pig’s cheek with dandelion; beetroot with boiled egg & anchovy; lamb tongues with butterbeans & green sauce; grilled Jerusalem artichoke with red onion & olive; a whole roast suckling pig; grouse; braised beef with red wine & mash, whole baked fish on green & white vegetables; roast lamb with carrots & aioli; braised venison with red cabbage, trotters & prunes; whole roast guinea fowl with lentils & mustard; hake & leek pie; hare pie; and, of course, the aforementioned roast bone marrow & parsley salad.

Though the bar menu changes daily, today’s offerings include dandelion & roast shallots; smoked mackerel with potato & dill; grilled sardines & green sauce; Tamworth ham with radishes & watercress; devilled kidneys; and cold roast lamb with chicory & anchovy.

Patricia Quintana

Patricia Quintana
263.26
SOCIAL SCORE

Though the gastronomic trend has swept the nation in recent years, it has largely been confined to contemporary American or French dishes. But Patricia Quintana has perfect a less-heralded (but equally important) wrinkle to this cooking style: Mexican gastronomy. Trained in Canada, Switzerland and France, Patricia gained a deep and complete understanding of gastronomy before applying it to the traditional Mexican dishes on which she was raised.

And while many chefs focus solely on their creations in the kitchen, Patricia has proven herself to be an astute businesswoman, creating the “Gavilla” line of kitchen products and serving as the Culinary Director of the Mexican Aviation Board. Patricia is also Mexico’s Global Culinary Ambassador, and she received the “Silver Spoon” award from Food Arts magazine, the “Golden Laurel” from the Spanish-Mexican Association, and “Restaurateur of the Year” from Mexico’s CANIRAC committee.

Finally, Patricia has also authored 13 books on Mexican cuisine and how it has shaped her life, including some specialty books on Mexican seafood dishes and how to run an efficient kitchen. Based on her continued success, it seems obvious that Patricia is worthy of a place on this list, and hers is a name we’re sure to be hearing for many more years to come.

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Specialties & Resources

As a result of her embrace of Mexican gastronomy, Patricia’s dishes are a blend of traditional Mexican fare with a more modern twist. At her most recent restaurant, El Izote de Patricia Quintana in Mexico City, Patricia endeavored to showcase the diverse culinary approaches of each of Mexico’s regions.

Offerings included crusty bread and yellow tortillas with a vibrant salsa trio of spicy serrano and onion and jalapeno and tomato; ceviche a la naranja agria (snapper strips marinated in Seville orange and lime juice, served with burnt habanero salsa mixed with olive oil); sweet jumbo shrimp with hibiscus mole sauce, dried hibiscus flowers, tamarind paste and tamarind powder; Mexican-style vermicelli with pork rinds crusted with ancho chili; steamed pork shank; spot prawns with achiote sauce, black beans and onions; ceviche with crab and pomegranate juice; steamed fish on a huitlacoche tamale with smoked jalapeno and dried jalapeno sauces; bean soup with tortilla strips, avocado, guajillo, Mexican cream and crumbled cheese; pork and beef with a seasonal fruit, a white walnut sauce, and fresh pomegranate seeds; empanadas stuffed with cheese, chile and tomatoes; pork-skin tacos with salsa verde, and blue corn masa filled with ricotta cheese and steamed in a banana leaf.

Hélène Darroze

Helene Darroze
263.97
SOCIAL SCORE

Facebook: @HeleneDarroze21

Instagram: @helenedarroze

With as many Michelin stars as she has restaurants (three), Hélène Darroze has made a name for herself not only as one of the best female chefs in the world, but one of the best chefs, period. Born in France to a family of restaurateurs, Hélène has been surrounded by the culinary arts since she was old enough to walk. After graduating from college with a business degree in 1992, Hélène went to work for legendary chef Alain Ducasse at Le Louis XV in Monaco. Although Hélène was originally only an office worker, Ducasse persuaded her to join his kitchen crew, knowing her family history would make her a valuable addition to his team.

After three years working under Ducasse, Hélène returned home to work in her family’s restaurant kitchen, where she helped it maintain its Michelin star. Hélène’s first restaurant, Hélène Darroze, opened in 1999, and won her first Michelin star in 2001 (and a second, subsequently lost, in 2003). In 2008, Hélène took the reins at The Connaught in London, and though her initial performance was panned by critics, she recovered beautifully, earning a Michelin star for the restaurant in 2009 and a second star in 2011.

In addition to her accomplishments in the kitchen, Hélène was also the inspiration for the character Colette in the movie “Ratatouille,” and in 2012, Hélène also earned a knighthood in the French Legion of Honour. 

Top Dishes

Le premier pot au feu de la saison...homesweethome

A photo posted by Helene Darroze (@helenedarroze) on

Tasting of sweetbreads, ceps and figs... @helenedarrozeconnaught @theconnaught

A photo posted by Helene Darroze (@helenedarroze) on

Les dernières salades du soleil... #Sundaylunch #friendsandfamily

A photo posted by Helene Darroze (@helenedarroze) on

My salad of the day by #Helenedarroze london team... So good!

A photo posted by Helene Darroze (@helenedarroze) on

 

Specialties & Resources

Hélène’s background and subsequent training with Alain Ducasse have cemented in her a mastery of traditional French cuisine, while her experience in multiple kitchens has also given her a flair for creating inventive dishes. At Hélène Darroze, the menu reflects her traditional training as well as her creative approach to cooking.

Offerings include imperial caviar with crab, potato and crème fraiche; summer minestrone with parmigiano-reggiano and manni olive oil; langoustine with spring onion, coriander, enoki, and “Retour d’Hanoi”; calamari with chorizo, samphire and parmigiano-reggiano; scallops with cauliflower, parsley, hazelnut and pink garlic; brill with bouchot mussel, coco bean and seaweed; oysters with courgette, tomato and artichoke; lamb with tandoori, carrot, citrus and coriander; wagyu beef with black truffle, potato and oxtail; grouse with foie gras, cep, turnip and Manuka honey; and summer berries with blackberry and lemon thyme.

At Hélène Darroze in Paris, the menu includes a champagne aperitif with little salted pieces and a 5-to-6-course gastronomic menu focused on pairings. Items include lobster with tandoori, carrot, citrus and fresh coriander; pigeon with beetroot, plum, blackberry and mole; piglet with roscoff onions, capers, and anchovy; boletus with egg, parsley, and Colonnata lard; and smoked eel with black garlic and sage.

Sarah Pliner

Sarah Pliner
269.97
SOCIAL SCORE

Facebook: @AviaryPDX

Instagram: @aviarypdx

As we’ve noted before, being a chef means being a member of a world that prides itself on collaboration, the free sharing of ideas and tips, and the sheer joy its members feel when they create dishes that are admired and appreciated by those who they respect. Many chefs have no problem expressing their admiration for another chef’s work, because the community is so tightly-knit. But when all is said and done, most chefs tend to focus on their own creations without much outside help; Sarah Pliner, however, is the exception to the rule.

Along with her partners Jasper Shen and Katherine Whitehead, Sarah is one third of the culinary minds behind Aviary, one of the most well-respected and awarded restaurants in Portland, and her work earned her a nomination for a James Beard Foundation award for “Best Chef: Northwest” in 2015. Given Sarah’s unorthodox approach to creating dishes in a collaborative environment, it should come as no surprise that she entered the culinary world in a similarly unorthodox manner: Sarah taught herself how to cook. Drawing on the advice of her mentors Philippe Boulot and Michael Clancy, Sarah worked in a variety of kitchens to hone her craft, including at Alain Ducasse at the Essex House, Aquavit and Aldea in New York City (where she met Jasper and Katherine), and The Heathman in Portland. 

Top Dishes

Special tonight! Chicken of the woods katsu, scallions, sweet soy, smoked tofu!

A photo posted by Aviary (@aviarypdx) on

New dish! Beef brisket, buckwheat soba, fermented black bean, watermelon radish and peanuts!!!

A photo posted by Aviary (@aviarypdx) on

New dish! Millet crusted sweetbreads, lychee, summer squash, olives, lime, basil!

A photo posted by Aviary (@aviarypdx) on

 

Specialties & Resources

Given Sarah’s extensive training in French kitchens, you might expect the menu at Aviary to consist largely of traditional French cuisine. However, Sarah and her partners have combined their unique backgrounds to create a New American menu that draws in their individual culinary influences, and the offerings are much more well-rounded as a result.

Menu items include shigoku oysters with tomato granite and horseradish; Japanese eggplant with tomato miso, aji Amarillo and dill; prawn salad with snap peas, coconut, cara cara oranges, jalapeno and taro root crisp; roasted cauliflower & haricots verts with yuzukosho vinaigrette, shiso, salted duck egg and hazelnuts; fried chicken skin salad with watermelon, bitter greens and baba ganoush; crispy amaranth-crusted sweetbreads with lychees, lime, summer squash, and black olive oil; slow-roasted goose with smoke maitakes, green papaya, thai chile vinaigrette and chocolate mint; sticky rice cakes with spicy chile glaze, asparagus, morels, buffalo mozzarella and black sesame; charred octopus with molten ricotta pudding, broccoli rabe and red curry jus, and braised beef brisket with buckwheat soba noodles, daikon, fermented black beans, watermelon radish and peanuts.

It’s no surprise that Aviary has been so well-received, and it’s a sure bet that we’ll be hearing more from Sarah and her partners for a long time to come.

Emeril Lagasse

Emeril Lagasse
271.45
SOCIAL SCORE

Facebook: @Emeril

Instagram: @Emeril

Though celebrity chefs are a dime a dozen nowadays, Emeril Lagasse was the first to parlay his celebrity status into an empire. Emeril’s 18 best-selling cookbooks, 14 restaurants, line of branded products (including food products like pasta sauces, marinades, salsas and spices, two lines of kitchen knives, a cookware line, and kitchen appliances) demonstrate that not only is Emeril an incredible chef in his own right, he’s also a very savvy businessman. His inclusion on this list should come as no surprise to anyone who’s followed his meteoric rise to stardom since he started his career in 1985.

In 1985, Emeril took over for Paul Prudhomme (another legendary chef) as the executive chef at Commander’s Palace in New Orleans, and during his seven-year tenure, he gained fame and notoriety. His first restaurant, Emeril’s in New Orleans, was named “Restaurant of the Year” by Esquire magazine in 1990, and since 1999, Emeril’s has won the Wine Spectator magazine “Grand Award.” Emeril himself has won “Best Chef: Southeast” by the James Beard Foundation in 1991, “Chef of the Year” by GQ magazine in 1998, “Executive of the Year” by Restaurants & Institutions magazine in 2004, the 2005 Wine Spectator magazine “Distinguished Service Award,” a Lifetime Achievement Award from Food Network, “Humanitarian of the Year” by the James Beard Foundation in 2013, and has been inducted into the Culinary Hall of Fame and the Taste Hall of Fame.

Top Dishes

Brunch special at @merilnola today - we open at 11:30 am

A photo posted by Chef Emeril J. Lagasse III (@emeril) on

Rave reviews on this tamale right here! Try one @MerilNola

A photo posted by Chef Emeril J. Lagasse III (@emeril) on

Special @MerilNola tonight - Argentine Chorizo & Clam Pizza

A photo posted by Chef Emeril J. Lagasse III (@emeril) on

Louisiana Caviar @MerilNola tonight!

A photo posted by Chef Emeril J. Lagasse III (@emeril) on

 

Specialties & Resources

The son of a French-Canadian father and a Portuguese mother, Emeril has drawn upon the cultural culinary influences of his parents during his career. Emeril’s cooking style is a blend of Cajun, Portuguese, Creole and French influences, and his background shows through in the menus at his restaurants.

At Emeril’s in New Orleans, you can find evidence of these influences in the menu items. Offerings include house-made andouille and boudin sausages with braised collard greens, turbodog onions, whole grain mustard and Worcestershire sauce; cast-iron baked escargots with fresh angel hair, bagna cauda-parsley butter, bottarga, pancetta and parmesan; steamed mussels with sweet corn, oven-dried tomatoes and pancetta crumbs; grilled salmon with buttered farro, tomato-okra-corn stew, and smoked ham hock; char-grilled hanger steak with tahini potatoes, smoked sweet onion, fresh horseradish, and green tomato seed-roasted chili oil; jerk head-on shrimp with saffron broken rice and peas, charred cabbage & peas, and peach-pepper preserves; barbecued shrimp with petite rosemary biscuit and chives; lacquered duck fried rice with duck egg, local greens and peach-mustard duck sauce; and andouille-crusted drum with grilled vegetables, shoestring potatoes, glazed pecans and creole meuniere.

Tyler Florence

Tyler Florence
273.64
SOCIAL SCORE

Facebook: @Tyler.Florence.3

Instagram: @tylerflorence

Though many chefs on this list have appeared as contestants on cooking shows, few spend as much time in front of the camera as Tyler Florence. As the host of “Globe Trekker,” “Food 911,” “How to Boil Water,” “Tyler’s Ultimate” and “The Great Food Truck Race,” Tyler has become a household name among chefs. But don’t let his various TV appearances fool you: Tyler spends as much time honing his craft as anyone else on this list.

Tyler graduated from Johnson & Wales’ College of Culinary Arts in 1991, and using his formal education and informal experiences, he has become one of the most successful cookbook authors in the United States. He has published 11 books, using his unique storytelling style to add depth and character to the dishes he presents; in some cases, the books center entirely around the variations that can be had with just one or two simple dishes (“Tyler Makes Pancakes” and “Tyler Makes Spaghetti” come to mind).

In 2008, Tyler developed a plan to open Bar Florence in San Francisco’s Hotel Vertigo, and in 2009 he developed three restaurant concepts in the San Francisco area (Wayfare Tavern, Rotisserie & Wine, and El Paseo). 

Top Dishes

Bacon Wrapped Pork Chops with Brown Sugar and Sage #yourwelcome @cavanclark2 #CPO

A photo posted by tylerflorence (@tylerflorence) on

Roasted Beets, Kale Pesto. #Fall @wayfaretavern

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Steamed Alaskan Halibut, Leek Purée, Summer Pole Beans, Olives, Pine Nuts and Orange Oil. @wayfaretavern

A photo posted by tylerflorence (@tylerflorence) on

 

Specialties & Resources

Like many chefs, Tyler’s passion for cooking stems from “the need of people to feed their families well.” Simplicity is key here; Tyler’s overarching goal is to make good, simple meals. At Wayfare, the menu includes organic fried chicken with buttermilk brine, roasted garlic, herbs and lemon; herbed gnocchi with roasted winter squash, kale and pumpkin-seed pesto; fresh burrata and pears with quince membrillo, roasted Bosc pears, tarragon, hazelnut and toasted country bread; and roasted bone marrow with blackberries and watercress.

At El Paseo, the focus is “Classic California, Spanish Flair,” and it’s easy to see why when you take a look at the offerings on the menu. Menu items include charred tomato gazpacho with diced vegetable salad and crispy sliced garlic; salmon crudo with confit carrots & fennel, radish, and heirloom tomato vinaigrette; clam brodo with saffron and aioli toast; veal chop with crispy sweet potatoes, roasted garlic, whipped butter and sage; whole red trout with prosciutto, tomato couscous, frisee and dehydrated olives; a 32-oz. ribeye with charred leeks, whipped potatoes and creamy horseradish sauce; and roasted half chicken with saffron rice cake, succotash, and Aleppo butter.

Ken Oringer

Ken Oringer
274.56
SOCIAL SCORE

Facebook: @kenoringer

Instagram: @kenoringer

Most people voted “Most Likely to Succeed” often find themselves failing under the weight of such expectations. But Ken Oringer, who received the title from his classmates at the Culinary Institute of America, has indeed found success. After graduating, Ken worked at the River Café in New York, then as a pastry chef at Al Forno in Providence, before running Terra Ristorante Italiano in Greenwich; it was at Terra that he received three stars from the New York Times. Deciding to pull up stakes and head for the west coast, Ken moved to San Francisco in 1992, where he served as chef de cuisine at Silks in the Mandarin Oriental Hotel, a move which firmly cemented him on the map.

After a few years out west, Ken returned to the east coast, first working at Tosca in Hingham, MA (which was named “Best Restaurant on the South Shore”), then opening Clio in the Eliot Hotel in Boston. Ken was nominated for a James Beard Foundation award for “Best Chef: Northeast” in 1998 and 1999, and in 2001, he finally secured the award. Since then, Ken has opened a sashimi bar (Uni), an Italian enoteca (Coppa), two tapas bar locations (Toro), and an organic restaurant (Earth at Hidden Pond).

Top Dishes

Zucca e zucca @coppaboston Perfect sunny day pasta here in the south end. #patiolife #boston

A photo posted by Ken Oringer (@kenoringer) on

OG Uni carbonara still my fave @coppaboston #bostonoriginal

A photo posted by Ken Oringer (@kenoringer) on

Spain speaking to me @toroboston today! #tapas #southend #summer

A photo posted by Ken Oringer (@kenoringer) on

Memorial Day crab feast thai style w curry and roe @toro_bkk #72courtyard #thonglor #cravethaifood

A photo posted by Ken Oringer (@kenoringer) on

 

Specialties & Resources

As the vast list of restaurants Ken has opened demonstrates, Ken is no stranger to all different kinds of cuisine. At Uni, the focus is on Asian cuisine, and offerings include smoked uni spoon with yuzu, quail egg yolk and chives; norumbega oyster with oxalis and white currant, grilled peach with yuzu ricotta, sea bean and spoonbill caviar, Thai pork neck yakitori with sweet and sour bok choy; crispy rice balls with bone marrow, uni crema and sun-dried tomatoes; Japanese milk bread with yellow chive and Chinese sausage; and beef shor trib bulgogi tostadas with ssam sauce and pickles.

At Coppa, the menu is more traditional Italian fare, with a focus on smaller items such as salumi plates, cheese plates, and snacks like mortadella pimento formaggio, Island creek oysters with cucumber, yuzu kosho and cilantro, and whipped lardo with clementine, honey and chervil. At Toro, the tapas plates include ensalada (gem lettuce with carrots, sunchokes, migas, cucumbers, tahini dressing and mahon cheese), escalivada catalana (smoked eggplant with onions, peppers and tomatoes with sherry vinegar and olive oil), and aged duck ham. Finally, at Earth at Hidden Pond, Ken provides an all-organic take on contemporary American food, with items such as wood-fired ribeye with heirloom squash, salsa verde, potato salad and peekytoe crab, and whole-roasted bass with fideos, eggplant, smoked bacon, garden herbs, and black mission figs.

Jamie DeRosa

Jamie DeRosa
276.51
SOCIAL SCORE

Facebook: @ChefJamieDeRosa

Instagram: @jamiederosa

Like many chefs on this list, Jamie DeRosa was introduced to the world of cooking at a very young age. In fact, Jamie recalls making his very first paella at the age of 7 (with his grandmother’s assistance, of course). After attending culinary school at Johnson & Wales University in Miami, Jamie worked with legendary chefs like Allen Susser and Wolfgang Puck, and Mark Peel. It was at Peel’s famous restaurant Campanile that Jamie perfected the style that has served him so well over the years: a blend of modern cooking styles with European culinary techniques. The result was one of the earliest “farm-to-table” restaurants in the United States, and it brought Jamie to Patina restaurant as the executive chef.

After a tour of China to hone his skills in international cuisine, Jamie opened Taste Gastropub in 2009 with Susser. Taste, known for its blend of fine dining and a convivial pub atmosphere, was an immediate success, and following up on that, Jamie opened Izzy’s Fish & Oyster in Miami in September 2015. Izzy’s has been a rousing success, and its New England-themed take on seafood is a welcome departure from the norm for Florida diners.

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Specialties & Resources

Many chefs strive to evoke feelings in their dishes, but there are very few who evoke the feeling of being in a seaside New England town as masterfully as Jamie. At Izzy’s, his main focus is naturally on the bounty of the ocean, and the menu at Izzy’s showcases Jamie’s vast array of culinary skills gleaned from his years of traveling and training under legendary chefs.

The menu at Izzy’s demonstrates the many ways in which Jamie is able to approach his dishes. Offerings include sugar snap pea salad with grana Padano cheese, mint and marcona almonds; stuffed clams with linguica and Old Bay butter; Maryland blue crab cake with vegetable cole slaw and Florida arugula; lobster poutine with waffle fries, cave-aged cheddar and smoked bacon; linguine with blistered tomato, sherry butter and orange; and the local catch of the day with fennel & citrus salad and salsa verde.

Though Jamie’s focus is currently on the bounty of the sea, it’s clear that with his training and the extensive travel he has done, he is capable of creating a variety of dishes in a multitude of styles.