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.
As his company name implies, Deal's three successful bakeries produce additive-free products with no artificial ingredients or extenders. Resourceful and forward-looking, he's developed this market and is now involved in licensing of production...
Karen Hubert runs a restaurant that has a reputation for being one of the most innovative in the city. Her husband, Len Allison, is the chef. Here is real food, imaginatively prepared and beautifully displayed. Delicious, too. There is a...
In Fall 1985, Naftaly opened Le Gourmond in the Seattle area, and brought his own cooking style to the task. A musician before he turned his attention to food, he combines artistic sensitivities with the practical aspects of professionally running...
Ms. Powers is in the foreground of nutritional awareness, with all its timely implications. She develops nutritional awareness curriculum at CIA and has been involved in creating their new restaurant concept, St. Andrew's Café. The student-staffed...
About a year ago, Gislimberti and his wife Siobhan opened their restaurant in an adobe. There's fine art from the Taos Art Museum on the walls, and Northern Italian specialties on the menu. Gislimberti is an expert in wild mushrooms and picks them...
When Junta graduated from The Culinary Institute of America in 1983, he stayed on as an instructional assistant to pick up additional experience at American Bounty Restaurant. From there, he worked as chef tournant and saute cook under executive...
His experience as a chef helps him design memorable menus that work for a production kitchen. His credits are admirable, too: Caraluzzi was founding chef and partner in American Café restaurants (Washington, D.C. and Baltimore), and developed...
He has applied what he learned as director of food and beverage at the Ritz-Carlton in NYC to this position with one of the country's most historic hotels. Young and aggressive himself, Goldsmith has been able to motivate a young staff to bring...
Neal seems destined to become one of the notable representatives of the cooking of the New South. As founding chef/owner of La Residence in Chapel Hill, he performed some of the state's most sophisticated cooking. Now he's promoting his personal...
Bill Main is a classic entrepreneur, bringing his tenacity and experience to bear on the daily challenges of operating a restaurant. At 37 years old, he's opened 8 facilities, ranging from full service restaurants to taverns, bars and hotels, in...
