It’s an exciting time to be a chef. Yes, the cost of everything continues to rise and we haven’t worked out all the kinks that the pandemic inflicted on our supply chain, but running restaurants has always been hard. Now, at least, there are customers who are eager to see chefs display their creativity, and to explore foods they might never have tried before.
That’s the focus of this year’s Chef Power List.
We’re highlighting chefs who are expanding the boundaries of the type of food available in restaurants.
That includes the team of Evelyn Garcia and Henry Lu of Jūn in Houston, who bring their Latin-American and Southeast Asian background, and fine-dining training, to their restaurant.
It also includes Phillip Frankland Lee and Margarita Kallas-Lee of Scratch Restaurants, who are showing the world exactly how much can be done in-house.
Laura Meyer of Pizzeria de Laura in Berkeley, Calif., is sharing her love of slow-fermenting pizza dough to the world, and Ambrely Ouimette of Sushi | Bar in Austin, Texas, whose kitchen was originally led by the Lees, is putting her own spin on Omakase.
Oscar Padilla of Gaucho Parilla in Arvada, Colo., is highlighting Argentine cuisine, and in Milford, N.H., Chris Viaud is celebrating is Haitian heritage at Ansamn.
Kevin Tien, the chef of Moon Rabbit in Washington, D.C., is melding his Louisiana upbringing and Vietnamese heritage, and Yia Vang is showcasing Hmong cuisine through an upper Midwestern lens at Union Hmong Kitchen and Vinai in Minneapolis.
Read on to learn more about these chefs who are making their communities better places to eat.
Contact Bret Thorn at [email protected]