Food and Wine Best New Chefs celebrate a passion for bold flavors

The annual Food and Wine Best New Chefs list has been announced. While there is a first on the list, it is clear that these talented chefs have a passion for bold flavors.

Even in uncertain times, the culinary world has reason to celebrate its talent. The 2020 Food and Wine Best New Chefs list has been released. These 10 talented chefs represent not only the best of the culinary creativity but they inspire others to push the boundaries of what food can be.

The annual Food and Wine Best New Chefs list has been compiled for over 30 years. The long list of past Food and Wine winners is a who’s who of the culinary elite. Today’s household names, like Tom Colicchio, Michael Symon and Stephanie Izard, all have been part of this elite culinary group.

To be considered, these chefs have been “in charge of a kitchen for five years or fewer.” While many of these talented chefs have honed their skills, they are being recognized, in part, for how they are pushing the culinary conversation forward. From being a leader to their staff to developing a strong mission, each chef is more than the sum of the food on the plate.

This year’s award winning chefs are:

"FOOD & WINE 2020 BEST NEW CHEFS IN AMERICANick Bognar Indo, St. Louis, MOTavel Bristol-Joseph Hestia, Emmer & Rye, Henbit, TLV, and Kalimotxo, Austin, TXTrigg Brown Win Son and Win Son Bakery, Brooklyn, NYCamille Cogswell K’Far, Philadelphia, PAEunjo Park Kāwi, New York, NYNiven Patel Ghee, Miami, FLDaisy Ryan Bell’s, Los Alamos, CALena Sareini Selden Standard, Detroit, MIDonny Sirisavath Khao Noodle Shop, Dallas, TXDouglass Williams Mida, Boston, MA"

While some of these chefs may not be household names today, there is a big first for this talented group. Usually, the chefs are predominately savory chefs. This year’s list features two pastry chefs, Tavel Bristol-Joseph and Lena Sareini.

In some ways, the recognition of the pastry chefs shows one of several food trends in this list. Pastry is no longer just the sweet ending to the meal or the bread that accompanies dinner. Bread courses are some of the most creative menu options. Bread pairings are equally innovative. Pastry is, and should be, part of the culinary conversation.

Overall, these chefs showcase the breath of culinary talents across the United States. No longer are high profile chefs limited to large cities and culinary destinations. Some of the best bites can be found at the small scale restaurants in local neighborhoods.

Although the restaurant industry is facing uncertain times, these particular chefs can and will be the voices to push the conversation forward. Just like those chefs who went before them, the newest class can serve as examples for future culinarians.

While the method of bringing delicious food to the table might evolve, the story behind the food remains. When chefs can bring a message through each delicious bite, the connection between chef and guest will last long after those plates have been cleared.

The Food and Wine Best New Chefs issue will be available on June 19.

Have you had the pleasure of eating these chefs’ food? Which chefs do you believe are a great voice for the culinary industry?