Jump to navigation
Please enter a valid email address.
Create new account
Request new password
Forgot your password?
Meet Our Chefs to Watch 2017
Click here to flip through this issue
Check out other past issues
The Japanese Influence Issue
The All-Day Dining Issue
Chefs to Watch 2017
The Live Fire Issue
The Caribbean Issue
The Beer Issue
Chefs to Watch 2017: Aaron Adams, Farm Spirit, Portland, Ore.
Chefs to Watch 2017: Ryan Lachaine, Riel, Houston
Chefs to Watch 2017: Tom Berry, Ruka, Boston
Chefs to Watch 2017: Michael and Tara Gallina, Vicia, St. Louis
Chefs to Watch 2017: Steve Samson, Rossoblu, Los Angeles
Chefs to Watch 2017: John & Nyna Weatherson, Restaurant Trokay, Truckee, Calif.
Chefs to Watch 2017: Kim Alter, Nightbird, San Francisco
Chefs to Watch 2017: Junghyun ‘JP’ Park, Atoboy, New York City
Recipes from this issue
See all the recipes from the current issue
Black garlic salami, reduced whey, broccoli, sorrel and lovage
Confit duck fried rice
Soft scrambled eggs with smoked carrots, chicken confit, and crispy sprouts
Chefs to Watch 2017: Mason Hereford, Turkey and the Wolf, New Orleans
Chefs to Watch 2017: Andrew Bachelier, Campfire, Carlsbad, Calif.
Chefs to Watch 2017: Jonny Hunter, Forequarter, Madison, Wis.
Chefs to Watch 2017: Lou Boquila, Perla, Philadelphia
Chefs to Watch 2017: Kate Williams, Lady of the House, Detroit
Chefs to Watch 2017: Carrie and Rupert Blease, Lord Stanley, San Francisco
Chefs to Watch 2017: Benjamin Sukle, Birch and Oberlin, Providence, R.I.
Chefs to Watch 2017: Tracy Chang, Pagu, Cambridge, Mass.
Chefs to Watch 2017: Scott Anderson, Elements, Princeton, N.J.
Chefs to Watch 2017: Diana Davila, Mi Tocaya Antojería, Chicago
Chefs to Watch 2017: Dave Park, Hanbun, Westmont, Ill.
Chefs to Watch 2017: Tommy Lee, Hop Alley and Uncle, Denver
Chefs to Watch 2017: David and Anna Posey, Elske, Chicago
Chefs to Watch 2017: Trevor Stockton, RT Lodge, Maryville, Tenn.
Chefs to Watch 2017: Andre Gomez, Porch Light Latin Kitchen, Smyrna, Ga.
Chefs to Watch 2017: Jeremiah Langhorne, The Dabney, Washington, D.C.
What’s Happened Since Becoming a Chef to Watch?
Note to Self #NOTINMYKITCHEN
Give Blowfish, Fish Ribs, Cheese Curds and More the Buffalo Sauce Treatment
Ryan Casey Perfects the Art of Cocktail Presentation at The Dewberry
How a Brigade-free Kitchen Works at Houston’s The Pass & Provisions
How Restaurants are Cashing in as Daytime Workspaces
Click below for an alphabetical list of chefs by last name