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.
Jay Sparks couldn't cut it as a rock guitarist in the '70's. He was a pretty decent musician, but just couldn't stand the smoky bars his band played in. "So what did I do? I got a job in a smoky kitchen instead," he laughs, while holding court in...
Maternal advice isn't always what it's cracked up to be. Daniel O'Leary's mother warned her son away from restaurants. A waitress, she knew hard work and lousy hours. But by age fourteen her boy was scrubbing pots anyway. A good thing, too. Had he...
It's not easy to step out from under a master's shadow. The bright lights and heat that accompany any solo effort quickly reveal whether one will flourish or wilt. Chef Marc Meyer, who worked with Larry Forgione for five years in Forgione's...
What the Mirador needed before it opened a year ago in Chicago was a chef who could bring sophistication to comfort, integrity to whimsy. Carol Brandin was the answer. "This is a very casual, informal setting. But I'm very serious about what I'm...
He favors denim overalls, wears a "Save the Farm" cap and speaks with a thick West Virginia dialect. But Jack McDavid is no country bumpkin. His two Philadelphia restaurants, Down Home Diner and Jack's Firehouse, are temples devoted to serving...
Ash has moved from his background in fine arts to the world of fine food and wine in his restaurant and catering business. This Sonoma County restaurant is an outlet for Ash's artistry; additionally, his series of "meet the winemaker" dinners...
New York born and California trained, this chef has seen and promoted the possibilities for Southwestern-style food. Furthermore, the cuisine benefits from Walsh's inspirational, individualistic touches. It is in the combinations of taste and...
At age 28, Stanchfield has achieved an applaudable balance by offering foods that are creative without being bizarre. After his training and apprenticeship, he rose to become chef of one of Atlanta's finest restaurants, Acacia -- and that's no...