The same folks who identified the nation’s hottest young farmers back in July have turned their attention to chefs, calling out 40 under 40 years old who patronize the sustainable farmers it last profiled. High on the list we find Philadelphia’s Jose Garces, 38, the favorite on the Next Iron Chef and chef-owner of Amada, Tinto, Distrito, Chifa, and Village Whiskey. San Francisco’s Kin Lui, 29, a chef and partner at sustainable sushi venture Tataki, also made the list.
In Brooklyn, Sawa Okochi, 32, got a nod for her work as chef de cuisine at The Good Fork, while a bit upstate in Pocantico Hills Josh Lawler, 30, picked up props as chef de cuisine at Blue Hill at Stone Barns. Oakland’s Bryant Terry, 35, is an “eco-chef” and author who also made 7x7’s “Hot 20 under 40.” In Chicago, props go out to Jason Paskewitz, 37, a chef and partner at Gemini Bistro, and Andrew Zimmerman, 39, executive chef at Sepia. And in Los Angeles, Mother Nature Network recognized 32-year-old Matt Molina, executive chef at Osteria Mozza and Pizzeria Mozza. It’s never been hotter to be part of the virtuous food supply chain.
40 Chefs Under 40 [Mother Nature Network]
Earlier: Hot Young Farmers Cultivate Vegetables, Followings [Grub Street SF]
