In a highly anticipated annual tradition, Food & Wine magazine has announced its 2024 class of “Best New Chefs,” showcasing a diverse group of culinary talents who are reshaping the American dining landscape. This year’s selection, featuring 13 chefs from nine restaurants across the United States, highlights the evolving nature of fusion cuisine and the global influences permeating American kitchens.
The “Best New Chefs” award, established in 1988, has long been a career-defining accolade in the culinary world. Many past recipients have gone on to become household names, including Rick Bayless, Daniel Boulud, and David Chang, underscoring the award’s significance in identifying rising stars in the industry.
This year’s selection process, led by Food & Wine’s new restaurant editor Raphael Brion, involved an extensive evaluation of hundreds of restaurants nationwide. The criteria for selection remain stringent: chefs must have been at the helm of a kitchen or pastry program for five years or fewer.
The 2024 class of Best New Chefs includes:
- Wedchayan “Deau” Arpapornnopparat of Holy Basil in Los Angeles
- Camari Mick and Mary Attea of The Musket Room & Raf’s in New York City
- Erika Council of Bomb Biscuit Co. in Atlanta
- Leina Horii and Brian Lea of Kisser in Nashville
- Silver Iocovozzi of Neng Jr.’s in Asheville, N.C.
- Nicole Cabrera Mills of Pêche in New Orleans
- Lawrence “L.T.” Smith of Chilte in Phoenix
- Karyn Tomlinson of Myriel in St. Paul, Minn.
- Jonny White, Jalen Heard, and Lane Milne of Goldee’s in Fort Worth, Texas
This year’s list is notable for its geographic diversity, representing cities from coast to coast and highlighting the rich culinary tapestry of the United States. The inclusion of chefs from smaller cities like Asheville and St. Paul alongside those from culinary powerhouses like New York and Los Angeles demonstrates the widespread nature of culinary innovation across the country.
The National Restaurant Association reports that the restaurant industry is poised for significant growth in 2024, with sales forecast to exceed $1 trillion for the first time in history. This growth provides a fertile ground for innovative chefs to make their mark, as evidenced by the diverse backgrounds and culinary styles represented in this year’s Best New Chefs list.
Brion emphasized the unique approach to fusion cuisine that characterizes this year’s winners. “For this class of Best New Chefs, ‘fusion’ is something to celebrate, borders are imaginary constructs, and the world is a delicious pantry to pull from,” he stated. This sentiment is reflected in the work of chefs like Mary Attea and Camari Mick at Raf’s in New York City, who blend French and Italian cuisines, and Lawrence “L.T.” Smith at Chilte in Phoenix, whose “new-wave” Mexican-inspired menu incorporates global influences.
The trend towards fusion cuisine aligns with broader industry movements, where chefs are increasingly drawing inspiration from diverse cultural backgrounds to create unique dining experiences. This approach not only reflects the chefs’ personal histories but also caters to an increasingly adventurous and globally-minded consumer base.
Food & Wine’s recognition of these chefs comes at a time when the restaurant industry is navigating significant challenges and changes. According to recent industry reports, restaurants are grappling with issues such as labor shortages, rising food costs, and the need to integrate technology into their operations. The success of the Best New Chefs in this environment underscores their ability to innovate and adapt in a rapidly evolving industry.
In addition to the recognition, Food & Wine is launching a new initiative to support the professional growth of the winners. The Best New Chef Mentorship Program, sponsored by outdoor gear company Yeti, aims to provide ongoing support and networking opportunities for the chefs. This program reflects a growing trend in the industry towards providing more comprehensive support for culinary professionals beyond mere accolades.
Food & Wine editor-in-chief Hunter Lewis emphasized the importance of this support, stating, “Giving out an accolade is not enough; we want to support their personal and professional growth for years to come and connect them to a network of hospitality veterans.” This approach aligns with broader industry efforts to address issues of burnout and career sustainability in the demanding world of professional kitchens.
The announcement of the Best New Chefs list coincides with a period of significant innovation in the restaurant industry. Recent trends indicate a move towards more data-driven decision-making in menu planning and marketing, increased investment in technology, and a focus on creating unique dining experiences that go beyond just food.
As the industry continues to evolve, the work of these Best New Chefs serves as a barometer for the future of American cuisine. Their diverse backgrounds and innovative approaches to cooking reflect a broader shift towards more inclusive and globally influenced dining experiences.
The recognition of these chefs by Food & Wine magazine not only celebrates their individual achievements but also highlights the dynamic and ever-changing nature of the American culinary landscape. As these chefs continue to push boundaries and redefine what American cuisine can be, they pave the way for the next generation of culinary innovators.
The 2024 class of Best New Chefs will be honored at a celebration at Le Pavillon in New York City, marking the beginning of what promises to be an exciting new chapter in their careers and in the broader story of American cuisine.
