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Celebrating 10 Years of Chefs to Watch
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Geoff Davis Gets Back to His Roots at Oakland’s Burdell
Ed Crochet and Justine MacNeil Discuss Finding Work/Life Balance at Philly's Fiore
Liu Fang Brings Her Flavors of Home to Cleveland at Abundance Culinary
We Checked the Numbers at John’s Food & Wine, Where Counter Service Is King
2019 Chef to Watch Ashleigh Shanti on Her New Book and Latest Restaurant
How Working in India’s Luxury Hotels Shaped Bhavin Chhatwani’s Cooking Style
Masako Morishita Brings a New Menu and Leadership Style to D.C.’s Perry’s
How Victor Villa Built a Taco Empire in L.A.
Recipes from this issue
See all the recipes from the current issue
Kheema Kaleji
Scallop-Stuffed Crêpe, Nam Prik Blanquette, Laced Tuile
Pan-Fried Bean Thread Noodles
Eric Valdez Cuts Pancit, Not Corners at NYC’s Naks
Diane Moua Turned to Her Past and Community to Open Diane’s Place
Elmer Dulla Serves Island Hospitality and Guamanian Cooking at familyfriend
Jihee Kim Reaps the Benefits of a Takeout-Only Model at L.A.’s Perilla
Thomas Bille Is Cooking on His Own Terms at Houston's Belly of the Beast
At Sap Sua, Ni and Anna Nguyen Tell Their Story Through Modern Vietnamese Dishes
At Okàn, Bernard Bennett Taps History and Traditional Techniques to Tell His Story
Why Colby Rasavong's Bad Idea in Nashville Is Actually a Very Good One
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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