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.
Age: 30. Why he's rising : Brought both energy and style to Boston's South End, leading the way for the area's culinary transformation from no man's land to hot spot. His calling card: assertive flavors and polished presentations. Background...
Age: 30. Why he's rising: New Heights has had a remarkable history of attracting young talent, and more than a few are saying he may be the best yet. Background: A C.I.A. graduate, Wabeck began his culinary career at Red Sage and later rose...
Age: 33. Why he's rising: His chain is poised for national expansion, having just opened its first unit beyond greater Chicago. Schooling: B.S. in economics, the University of Pennsylvania; M.B.A., Kellogg School of Business, Northwestern...
Age: 34. Why she's rising: With only six years in the brewing field, Bryans is one of the few women in North America to earn the esteemed title of Master Brewer; goes to great lengths to brew beers that compliment the restaurant menu. Background...
Ages: 38 and 31. Why they are rising: This restaurant in a former gas station is brimming with originality and sizzle. The menu features "tastes" such as the warm crispy package of asparagus, roasted tomato and fontina, and appetizers such as...
