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.
The Manhattan Ocean Club has provided Steven Mellina with a dramatic stage on which to present his classic seafood cuisine. One of America's spotlighted and distinguished new breed of young chefs, Mellina started cooking professionally at the age...
Peter Harman has achieved a remarkable degree of success as a young man of 28. His talent and creativity have already earned him a reputation as one of southwest Florida's finest chefs. His wit, showmanship, and culinary expertise have placed him...
According to savants, Michael Chase is the hottest young independent restaurateur in one of the three fastest projected growth states in the United States. With his heart and spirit immersed in foodservice ever since he was a kid, with his great...
1982, Cole was promoted to director of planning and administration for Hilton Hotels charged with the responsibility of implementing Hilton's Fitness First Fiesta Promotion in 1984. That program had far-reaching effects, not only for Hilton, but...
As a foodservice marketer and traveling chef, Swihart draws on his enthusiasm, his thorough education, and his experience in publicity, promotion and marketing to do creative consulting work. In the past, he's served as a headwaiter, a food lab...
Using fresh ingredients and remaining profit-conscious are goals that Radwine combines in this formal dining room. A Culinary Institute of America grad, he's also served as a waiter and a maitre d', as well as owning and operating Crow's Mill...
As a successful foodservice industry consultant, Steven Weiss -- erstwhile food editor for Restaurants & Institutions magazine, but, today, an occasional contributing edior to RESTAURANT HOSPITALITY -- works primarily in the areas of menu and...
With its moderately priced provincial Italian cuisine served in a sophisticated café-like interior, Joe Carlucci, in less than 2 years, has changed the nature of neighborhood dining. His restaurant also helped change the neighborhood, drawing...
These two chefs opened their restaurant last year. They bring their creative French cooking to Chicago after having studied and worked with master chef Jean Banchet of Le Francais Restaurant in Wheeling. Mulcahy is the main chef; Culleeney is the...
As a corporate working chef, Miller aims his efforts at education, communication, and the practical application of resources and materials through food-to-equipment product testing for corporate use. He performs food demonstrations, develops...
