For 25-plus years, Restaurant Hospitality editors have been identifying the industry's best and brightest culinary talent for our Rising Stars program. Long before they became household names, Restaurant Hospitality declared Emeril Lagasse (1987), Jose Andres (1998), Todd English (1991) and Mary Sue Milliken (1987) all Rising Stars. And long before anyone knew what an Iron Chef is, Restaurant Hospitality put the spotlight on several future Iron Chefs as Rising Stars, including Bobby Flay (1991), Michael Symon (1997), Jose Garces (2004) and Marc Forgione (2008). Here is where you'll find who Restaurant Hospitality declared a Rising Star and our reasons for doing so.
When George Marrone opened Aqua last year in San Francisco, he was a small fish in a very large pond, and it seemed he would quickly be devoured by the piranhas of fate and fortune. His was an upstream swim, creating an all-seafood restaurant in...
While you and I were out roller-skating as kids, seven-year-old Oliver Saucy was having "fun" boning chickens and stirring stock. A goofy kid? Maybe, but you and I didn't live in a medieval German castle with a father who's a master chef...
Perhaps no city has embraced the casual trend in dining like Chicago. But when one considers how dining trends often run amok--the way Cajun did in the '80's--could casual dining fare much better, particularly in a town that's breeding restaurants...
In New York City, where chefs are as plentiful as sardines at the Fulton Fish Market, it's hard to get noticed. But ever since 1982, when Kerry Heffernan graduated second in his class at the CIA, he's had a significant presence at such notable...
After Todd English checked out of Michela's two years ago to open his own Cambridge restaurant, we and others quickly proclaimed him a rising star for dropping Olives onto Boston's collective plate. But Michela's--which taught Boston area diners...
When Traci Des Jardin began cooking seven years ago at age 18, she hooked her wagon to a star--Joachim Splichal, regarded by many food critics as one of the most innovative and cerebral of the "new American" chefs...