Food and Wine magazine names 2016 most promising U.S. chefs
By Richard Leong
NEW YORK (Reuters) - Some of the most exciting up-and-coming U.S. chefs in 2016 have a distinct Asian flair in their cooking, affirming an enduring trend in the American dining scene, according to Food and Wine magazine on Monday.
The culinary styles of all 11 promising chefs cited by the magazine in its latest annual list are characterized by eclectic spins on American cuisine, whether inspired by techniques learned abroad, or familiar concepts that have been reimagined.
“These chefs are expanding the way we think about restaurant cooking,” Food and Wine magazine editor Nilou Motamed said.
From a four-generation restaurant family, Kris Yenbamroong of Night + Market in Los Angeles has put his own mark on Thai cuisine, while Michael Gulotta with his MoPho in New Orleans incorporates Vietnamese influences with local ingredients from Louisiana.
Of Hawaiian-Chinese-Indian descent, Ravi Kapur at Liholiho Yacht Club in San Francisco has won raves for his playful menu which integrates miso, kimchi and other Asian food staples.
While not serving Chinese food on small plates, Kevin Fink’s Emmer & Rye in Austin, Texas displays his food on dim sum carts from which diners select appetizers, entrees and desserts.
Previous chefs on the closely watched list have achieved national success. They have garnered Michelin stars or won a James Beard award, the most prestigious U.S. culinary prize.
“We’re honored to give these incredible cooks the recognition they deserve, an award that has catapulted so many careers and will change these chefs' lives forever,” Motamed said. Continued...