FOOD & WINE MAGAZINES BEST NEW CHEFS 2008
Jim Burke, James (Philadelphia, PA)
Jim Burke, 34, is the owner and chef of James, a seasonally-focused, modern Italian restaurant in the Bella Vista neighborhood. Before opening James with his wife, Kristina, in 2006, Burke worked with top Philadelphia chefs Marc Vetri of Vetri (a Best New Chef 1999) and Vince Alberici of The Marker. He later headed the kitchen at Stephen Starrs Angelina. He also did a stint at the Michelin-starred Ristorante Frosio in Alm, Italy.
Gerard Craft, Niche (St. Louis, MO)
The chef and owner of Niche and the adjoining Veruca Bakeshop & Caf, Gerard Craft, 28, began his career washing dishes in a pool hall in Salt Lake City. His love of cooking led him to take a job at Bistro Toujours, one of the citys top restaurants, under Bryan Moscatello (a Best New Chef 2005). Craft held positions at Chateau Marmont in Los Angeles under Mohammad Islam and the Metropolitan in Salt Lake City under Perry Hendrix. He moved to St. Louis in 2005 to open Niche, which is in a converted warehouse in the Benton Park area. Menu standouts are a "Bacon and Eggs" sandwich of braised pork belly, buttery brioche and an oozing poached egg.
Tim Cushman, O Ya (Boston, MA)
Tim Cushman, 55, a Boston native, is chef and co-owner of O Ya, a contemporary New England restaurant with Japanese influences. With over 25 years of experience in the restaurant industry, Cushman has apprenticed at hotels and restaurants around the world, including the Mandarin Oriental Hong Kong and Hostellerie de la Poste in France. He also worked with top Japanese chefs including Nobu Matsuhisa and Hiro Urasawa, and served as corporate chef at Lettuce Entertain You Enterprises under founder Rich Melman. Cushman owns a restaurant consulting business called Ideas in Taste.
Jeremy Fox, Ubuntu (Napa, CA)
Jeremy Fox, 31, is the first Food & Wine Best New Chef to head a vegetarian restaurant, Ubuntu. Fox, who studied at Johnson & Wales University, started his career at Mumbo Jumbo in Atlanta; then he traveled the world working in high-profile restaurants such as Michelin two-star De Snippe in Belgium; Gordon Ramsay in London; Rubicon and Charles Nob Hill in San Francisco; and Manresa in Los Gatos, California. A carnivore himself, Fox and his wife, pastry chef Deanie Hickox Fox, create Ubuntus vegetarian menu with produce from the restaurants own gardens.
Koren Grieveson, Avec (Chicago, IL)
Influenced by the cuisine of Europes wine regions, South African-born chef Koren Grieveson, 36, helped launch the wine bar Avec in October 2003 with her mentor, chef Paul Kahan (a Best New Chef 1999). Grieveson, who lived in Angola, Iran, England and Brazil as a child, was a caterer for the entertainment industry and a solider in the United States Army for nine years before attending the Culinary Institute of America. Prior to opening Avec she worked with Kahan for five years as sous chef at his restaurant Blackbird and also worked at San Francisco's Aqua under chef Michael Mina.
Michael Psilakis, Anthos (New York City)
Growing up on Long Island as a first-generation American child in a Greek family, Michael Psilakis, 38, learned about the flavors and techniques of traditional Greek cooking from his mother. Today he has three Manhattan restaurants: Anthos, Kefi and (his newest) Mia Dona. Psilakis earned a degree in accounting and finance before a job as a waiter at T.G.I. Fridays led him to reconsider his career path. Psilakis worked his way up from waiter to owner of the trattoria Ecco on Long Island. He then opened his own Greek restaurant, Onera, in New York (later reinventing it as Kefi) and partnered with long-time friend and restaurateur, Donatella Arpaia, for Anthos and Mia Dona.
Ethan Stowell, Union (Seattle, WA)
Simple flavors and fresh ingredients are the mantra of Ethan Stowell, the chef and co-owner of Union. In addition to Union, a five-year-old American bistro with a menu that changes daily, the self-trained, 33-year-old chef also co-owns two other Seattle restaurants, the year-old Tavolta and How To Cook A Wolf, which opened in November 2007. He has worked with several Seattle chefs, including Tim Kelley of The Painted Table. Stowell owns over 600 cookbooks and claims to have read them all.
Giuseppe Tentori, Boka (Chicago, IL)
As a boy, Giuseppe Tentori helped out on his grandmothers farm in a small town outside of Milan. At the age of 19, while at Antica Osteria la Rampina in Milan, he was invited by chef Gabriel Viti (a Best New Chef 1991) to work at Carlos in Highland Park, Illinois. He went on to become sous chef at the Metropolitan in Salt Lake City and chef de cuisine at Chicagos Charlie Trotters before becoming executive chef at Boka in March 2007. Tentori, 35, has created an innovative menu revolving around seasonal ingredients. Tentoris eclectic, multi-layered dishes include smoked trout and squid stuffed with baby spinach, spicy pineapple and black tapioca.
Eric Warnstedt, Hen of the Wood (Waterbury, VT)
Eric Warnstedt, 32, is executive chef and co-owner of Hen of the Wood at the Grist Mill, a historic site specializing in seasonal Vermont cooking using the best local ingredients (such as the namesake hen of the wood mushroom). A native of Fort Lauderdale, Florida, Warnstedt worked in the kitchens at Wildwood Restaurant in Portland, Oregon; Mark's in Fort Lauderdale; and Shelburne Farms in Shelburne, Vermont. He opened Hen of the Wood with co-owner Craig Tresser in October 2005.
Sue Zemanick, Gautreau's (New Orleans, LA)
A graduate of The Culinary Institute of America, Sue Zemanick has a passion for seafood thats reflected in her menu at the French/Creole Gautreaus. Zemanick apprenticed under chef Rick Moonen at Oceana in New York before moving to New Orleans and taking a job at Commanders Palace. She eventually found her way to Gautreaus, where she worked under chef Mat Wolf (a Best New Chef 2004). She became executive chef in 2005.
Most Viewed Stories
Is This ‘Stupendous’ Butter Knife a Work of Genius or Just Plain Dumb?
This Beijing Restaurant Claims to Serve the World’s Spiciest Rice Noodles
Josh Lucas Starts Each Day With Café Grumpy’s Biscuits, Feasts at Hometown Bar-B-Que
Here’s a Look at the New Dishes Debuting at Berg’n, Opening Wednesday
Jack Nicholson Dines With the Baldwins at Nick & Toni’s; Rihanna Drinks at the Bowery Hotel
Search by name
Or, search by
Latest News on Grub StreetThe Elm Headlines Taste of Williamsburg; Bees Knees Spicy Honey Hits Whole Foods
Today's Leftovers.A Twitter Bot Is Helping the Chicago DOH Shut Down Dirty Restaurants
"Sorry to hear you're ill," it will tweet at you. "The Chicago health department can help."Chefs Club by Food & Wine Opens This Fall With Talent From Le Pigeon, Frasca Food and Wine, and More
Superstar chef Didier Elena is on the pass.Fast-Food-Toy Ban Could Be Very Effective
It's all about the free barbie.This Beijing Restaurant Claims to Serve the World’s Spiciest Rice Noodles
The sauce is 125 times spicier than Tabasco.Russia Doesn’t Quite Grasp the Concept of Jack Daniel’s Honey Liqueur
It's particularly bad news for Jack-drinking residents of the Ural mountains.Commodore Chef Stephen Tanner to Serve Mexican Barbecue and Buckets of Fried Chicken at El Cortez ... Maybe
“I’m going to wait till the day before it opens before I make a decision.”Teamsters Say That Reports of Top Chef Threats Are ‘Fiction at Best’
Republicans demand Democrats return the union's campaign donations.Jack Nicholson Dines With the Baldwins at Nick & Toni’s; Rihanna Drinks at the Bowery Hotel
This week's roundup.Josh Lucas Starts Each Day With Café Grumpy’s Biscuits, Feasts at Hometown Bar-B-Que
"I topped of a day of burgers with a Black Angus burger."
Today's Leftovers.Is This ‘Stupendous’ Butter Knife a Work of Genius or Just Plain Dumb?
Regardless, it's raised five times its funding goal.Pizza Pop-up Margot’s Will Open As a Full-Time Restaurant
Proprietor Adam Kuban is in the early stages of planning the place now.A Sneak Peek of the Food at Marta, Danny Meyer and Nick Anderer’s Forthcoming Restaurant
Croquettes, fritto misto, and a very pretty salad.Saveur Editor-in-Chief James Oseland Is Leaving the Magazine [Updated]
The high-end food magazine has won numerous awards under his direction.Buvette’s Jody Williams and I Sodi’s Rita Sodi to Join Forces at Via Carota Next Month
Two cooks, one kitchen.Here’s a Look at the New Dishes Debuting at Berg’n, Opening Wednesday
Ramen churros, balsamic-boiled peanuts, and two fried-chicken sandwiches.Padma Lakshmi and Top Chef Crew Were Allegedly Threatened While Filming Show’s Boston Season
The show's crew didn't pack their knives and go.The New Tasting Menu at Huertas Is Only $55
Savory courses might include sliced duck breast with duck liver, heart, and carrots served with a red txakoli.Yet Another Restaurant Doesn’t See a Problem With Discounts for Churchgoing Customers
Atheists cry foul over church-bulletin discount.
It's all Little Debbie's fault.Chef and Restaurateur Matt Haley Has Died
"My life is no longer about the center of the plate."Maison Premiere’s Labor Day Party; The Pines Teams Up With Table on Ten
Today's Leftovers.The Restaurateur Who Made Servers Pay Diner’s Credit-Card Fees Had a Sudden Change of Heart
"We have always listened to our guests and our community," said Blue Plate owner David Burley.Whole Foods and Trader Joe’s Nut Butters Included in Wide-Reaching Recall
Perhaps your PB&Js should just be Js for a while .Here’s the Full List of Competing Cooks on Top Chef’s New Season
Richard Blais joins the 16 new contestants as a guest judge.Yuji Ramen Will Pop Up at Okonomi Beginning Next Week
This is great news for fans of Yuji Haraguchi's inventive noodle dishes.You’re Not Imagining It: Starbucks Is Literally Following You
The company has announced the launch of food trucks.Crumbs Bake Shop Chain Closer to Reopening, Possibly Now With Dippin’ Dots
Just $6.5 million for 27 stores. A bargain?Here’s Some Jägermeister-Sauced Poutine Served in an Old Bottle
Plus, Canada gets its "very first 100% bacon sausage Hot Dog."
Less than one percent of kids’ meal combinations met recommended government nutrition standards, according to a recent study.Judge Temporarily Halts Subway Inn’s Eviction Proceedings
"We know that this is just the first step in a very long and hard David Vs. Goliath Fight."The Other Critics: Reviews of Delaware and Hudson, Root & Bone, Cherche Midi
This week's roundup.Watch a Clip From the New Season of Mind of a Chef
"I treat this piece of wood with a lot of respect," he says.No. 7’s Birthday Party; the Cleveland’s New Large-Format Options
Today's Leftovers.Tiny Indiana Town Despises Oreo for Sending Them Lots of Tiny Cookies
"Why in the world would they ship out one mini cookie is beyond me."Korean Barbecue Specialist Kang Ho Dong Baekjeong Will Open Manhattan Location This Fall
There's a Momofuku vet in the kitchen, too.Spiking Booze With Straight Viagra Predictably Ends in Entrepreneur’s Arrest
The Viagra and booze bootlegger described his concoction as a "nutritional healthy liquor."Doctor Who’s Cast Reacts to New York’s Newest Doctor Who-Themed Café
Guess Who's coming to dinner, indeed.Bakery That Supplied Crumbs Laid Off 75 Workers After Cupcake-Bubble Bust
Standing orders for 225,000 cupcakes per week suddenly dropped 100,000 just below the closure.
Outraged patrons stormed out in protest.Slaughterhouse Owners Allegedly Ordered Employees to Process Meat From Cancer-Stricken Cows
They allegedly put healthy heads on diseased cattle to fool inspectors.Ketchup vs. Catsup: Why Heinz Is Irreplaceable
Cherche Midi's fries are perfect. Its fancy-ass ketchup is not.Rose’s Luxury, High Street on Market, Estela Named ‘Best New Restaurants’
Bon Appétit released its annual Hot 10 list.Burst Pipe Temporarily Closes the Modern
It'll be back up and running in no time.Lobster Bash at Jeffrey’s Grocery; Back Forty’s Crab-a-Palooza
Today's Leftovers.Restaurant Owner Isn’t Sure Why Everyone Hated Her Nazi-Themed Spaghetti
"Long Live Nazi Spaghetti" had its share of critics.Taco Bell Gives America $1 Normcore Burritos
The Doritos Loco dust has apparently settled.100 Montaditos Will Give Away Free Sandwiches Tomorrow
And they have more than 100 of them to hand out.Golden Cadillac Will Reopen As Boilermaker Next Month
The on-tap Zombie made with three kinds of rum is classified as "cool & refreshing" on the menu. This is going to be fun.