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.
While still in his twenties, Klauber obtained his present position. Now in his thirties, he has been instrumental in building one of the great wine lists in the country. He's worked ceaselessly to improre the quality of food and service at The...
Williams has created first-rate airport food and beverage facilities (20 individual units in all) which grossed over $10 million last year, as well as winning wine and design awards. He supplements a vast wine selection (1,500 wines) with employee...
Serious and enthusiastic about food and wine, Wellington is equipped to meet and exceed the dining expectations of his contemporaries, the young professionals. His background at Windows on the World in NYC includes manager of hors d'oeuvreie and...
Twenty-eight year old Alex Brennan-Martin arrived at this current position with some rather unique qualifications. First, he literally grew up in the restaurant business in his family's restaurants in New Orleans. By the time he graduated from...
Age: 36. Why he's rising: Trojan, a respected food-service executive, is attempting to grow $90 million House of Blues into a diversified company with divisions in restaurants, retailing, broadcasting, and new media. Ladder climbing: President...
Age: 31. Why she's rising: Bellagio boasts some of the top marquee names in foodservice from Sirio Maccioni's Le Cirque to Todd English's Olives. It was Blau's efforts—drawn from her foodie upbringing, her education at Cornell and having spent...
He doesn't have any time for himself. Or, so he says. He is on the go every hour of the day. Or, so it seems. "Look," says Emeril Lagasse, "when I was with you in Louisville [we serve on the advisory board of Sullivan College], I had just come...
