For 25 years, Food & Wine magazine has been curating its picks for the country’s best new chefs. This year, editors even ventured to Puerto Rico to pare down the list, which was announced this week. Each of the Best New Chefs are recognized at at the Food & Wine Classic in Aspen, June 14-16.
This year’s winners are:
Danny Bowien Mission Chinese Food, New York, NY
Justin Cogley Aubergine, Carmel, CA
José Enrique Jose Enriqué, 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
“I am thrilled to announce this year’s Best New Chefs,” Cowin says. “With a 25-year perspective on the awards, it’s clear that these talented cooks have a brilliant future ahead of them. I can’t wait to see where they’ll go and what they’ll cook.”
Over the past 25 years this prestigious award has recognized stars early in their careers, like Daniel Boulud (’88), Tom Colicchio (’91), and David Chang (’06). Their unique culinary visions embody what it means to be a FOOD & WINE Best New Chef.
To choose the chefs, the editors solicit nominations from restaurant critics, food writers and other trusted experts around the country, then travel incognito to taste the food themselves. Chefs who have been in charge of a kitchen for five years or fewer are eligible.