Every year Food & Wine Magazine chooses 10 up-and-coming culinary superstars. Young, but none the less experienced, nominees have been in charge of a kitchen for no more than five years. Many of today's culinary superstars were once relatively unknown. Food & Wine had the foresight to recognize their genius. Past winners include Thomas Keller, Daniel Boulud, Rick Bayless, Gary Danko, Todd English, Allen Susser, Tom Colicchio, Gale Gand, Suzanne Goin, John Besh, and other greats.
1. Cathal Armstrong
Born in Dublin, Ireland in 1969, Cathal is chef of
Restaurant Eve (Alexandria, VA). A big believer in fresh ingredients, Cathal (the 't' is silent) spends his days off working at a farm. Chef Cathal offers two dining experiences in his restaurant: The Bistro and The Tasting Room. Tasting Room selections include delights such as Foie Gras Au Torchon with Meyer Lemon Marmalade, Ragout of Wild Mushrooms with Crisp Polenta and Sage, or Braised Beef Tripe with Merguez and Roasted Cipollinis.
2. Jonathan Benno
Jonathan Benno was born in Bridgeport, CT in 1969 and is a graduate of the Culinary Institute of America) He has worked at such notable restaurants as The French Laundry, Daniel, and Gramercy Tavern. Benno is the Chef de Cuisine of the Thomas Keller restaurant
Per Se (New York City). The restaurant offers three prix fixe menus: a seven course menu, a nine course tasting of seasonal vegetables, and a nine course chef's tasting menu which changes daily.
3. Michael Carlson
A Chicago native born in 1974, Michael Carlson is chef of the ultramodern
Schwa Restaurant (Chicago). Michael has worked in restaurants in Italy, England, and Chicago.
4. David Chang
Born in 1977 in Arlington, Virginia, David Chang now makes his home in New York City. Chang's restaurant experience includes Mercer Kitchen, Craft and Café Boulud (New York City) and Fuyu-Rin and Park Hyatt hotel in Tokyo. Currently Chang is chef of his own restaurant,
Momofuku (NYC), a Japanese eatery that features Chang's favorite ingredient, pork fat.
5. Mary Dumont
New England native Mary Dumont was born in Lowell, Massachusetts in 1974 and now lives in Portsmouth, New Hampshire where she is the chef of
Dunaway Restaurant at Strawberry Banke. The Dunaway features rustic American cuisine featuring fresh, local products, many from the restaurant's kitchen gardens. Strawberry Banke is a historical museum with gardens full of heirloom vegetables.
6. Douglas Keane
Douglas Keane, chef of
Cyrus (Healdsburg, California), was born in Dearborn, Michigan in 1971. The menu at Cyrus reflects Keane's genius of combining French and Asian influences. Menu items include such delectable dishes as Foie Gras Seared with Warm Ginger Bread, Asian Pears and Mulled Cider; Tamarind Glazed Duck Confit with Daikon and Dates; and Rack of Lamb with Crisp Polenta Cake, Hen of the Woods and Salsify, Syrah Sauce.
7. Christopher Lee
Christopher Lee was born in 1975 in New York City. A graduate of the California Culinary Academy, Lee now creates fantastic seafood dishes as Chef de Cuisine at the restaurant
Striped Bass in Philadelphia. Alfred Portale heads this elegant restaurant but Lee is in charge of the day-to-day kitchen responsibilities.
8. Pino Maffeo
Born in London in 1970, Maffeo now makes his home in Boston where he is executive chef of
Restaurant L. Maffeo's style combines Asian influences with Mediterranean.
9. Jason Wilson
Another graduate of the Culinary Institute of America, Jason Wilson was born in Stillwater, Minnesota in 1971. Wilson is now executive chef of the Seattle restaurant,
Crush (as in crushing grapes). Wilson has worked in restaurants in California, France, and Singapore. The menu at Crush (built in a converted turn-of-the-20th-century home) features French-inspired American dishes with Pacific Northwest influences.
10. Stewart Woodman
Born in Bellefonte, Pennsylvania in 1969, Stewart (Stew) Woodman has worked in such prestigious restaurants as Union Square Cafe, Lespinasse, Le Bernardin, Alain Ducasse at the Essex House and Jean Georges (all in New York City). Woodman is now executive chef of his own place,
Five Restaurant & Street Lounge, in Minneapolis. His menu features modern-American cuisine.
