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Restaurant Hospitality
On the Rise: 12 chefs and restaurateurs ready to break out
Mar 08, 2018

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Einat Admony
Arron Brown

Owner, Taïm, Balaboosta and Bar Bolonat, New York City

 

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Einat Admony
Bar Bolonat

Admony co-owns and operates four New York restaurants, including two-unit fast-casual Taïm and fine-dining restaurants Bar Bolonat and Balaboosta. Pictured: a brunch dish at Bar Bolonat featuring housemade challah, sundried tomato spread and marinated feta 

Einat Admony
Bar Bolonat

Bar Bolonat also offers dishes like the grilled branzino with kale, gooseberries, scallions and green harissa.

Mashama Bailey
Quentin Bacon

Executive chef/partner, The Grey, Savannah, Ga.


  

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Mashama Bailey
Quentin Bacon

New York-born Mashama Bailey is elevating cuisine in Savannah, Ga., by embracing the traditions and ingredients of the area. The restaurant is a beautifully restored art deco Greyhound bus station.

Mashama Bailey
Quentin Bacon

The menu at The Grey includes such regional dishes as pickled oysters and chicken curry.

Nancy Batista-Caswell
Dawn Rabinowitz

Managing director and proprietor, Caswell Restaurant Group, Boston

 

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Nancy Batista-Caswell
Dawn Rabinowitz

Oak & Rowan, which Batista-Caswell opened about a year ago in Boston, reminds diners of the pleasure of a proper, individual sit-down meal with an appetizer, main course, dessert and some wine.

Nancy Batista-Caswell
Katie Noble

Ceia Kitchen and Bar, another restaurant in the Caswell Restaurant Group portfolio, serves up coastal European dishes like these seared scallops.

Greg Baxtrom
Olmsted

Chef/owner, Olmsted, Brooklyn, N.Y. 

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Greg Baxtrom
Olmsted

Olmsted, which opened in 2016, is Greg Baxtrom’s first solo project. The restaurant was built with a living wall that grows herbs and vegetables, and a garden that’s as closed a system as the restaurant can make, with chickens laying eggs and fish that help fertilize the garden.

Greg Baxtrom
Olmsted

At the seasonal, ingredient-driven Olmsted, much of the produce comes from the backyard garden.

Nina Compton
Denny Culbert

Chef/owner, Compère Lapin and Bywater American Bistro, New Orleans

 

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Nina Compton

Compton was named a Best New Chef by Food & Wine magazine last year for her first restaurant Compère Lapin, which opened in 2015.

Nina Compton
Denny Culbert

A planned tuna dish for Compton's next venture, Bywater American Bistro, scheduled to open in New Orleans in March. Compton said she's aiming for ingredient-driven cuisine with bistro-style service.

Suzanne Cupps
Melissa Hom

Executive chef, Untitled, New York City 

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Suzanne Cupps
Tim Schenck

Cupps, executive chef of Untitled, the restaurant at New York City’s Whitney Museum of American Art, was the first female executive chef at the 14 full-service restaurants of Danny Meyer’s Union Square Hospitality Group.

Suzanne Cupps
Liz Clayman

Under executive chef Cupps, Untitled serves bold dishes, such beef tartare with Korean chili aioli.

Martha Hoover
Patachou Inc.

Founder, Patachou Inc., Indianapolis

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Martha Hoover
Mallory Talty

Since opening her first restaurant in 1989, Hoover has been quietly building a restaurant empire in Indianapolis. She now has 12 restaurants and several more to come this year.

Martha Hoover
Christina Slaton

Her latest, Crispy Bird, opened earlier this year and specializes in elevated fried chicken using local free-range heritage birds, best served with champagne.

Edouardo Jordan

Chef/owner, JuneBaby and Salare, Seattle

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Edouardo Jordan
JuneBaby

JuneBaby regularly has lines out the door and was named the best new restaurant of 2017 by Eater.

Edouardo Jordan
JuneBaby

The menu at JuneBaby evokes the rich history of the South. In a signature dish, smoked carrots play off the Southern staple of collard greens, as well as tahini sauce, an African ingredient.

Julia Sullivan and Allie Poindexter
Henrietta Red

Chef and sommelier, Henrietta Red, Nashville

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Julia Sullivan and Allie Poindexter
Henrietta Red

Henrietta Red is a celebrated seafood concept in a steakhouse stronghold. The restaurant has been earning rave reviews since it opened last February.

Julia Sullivan and Allie Poindexter
Henrietta Red

The restaurant's clean decor is echoed by the menu, which is driven by a wood-burning oven and features fresh, simple ingredients, such as shellfish, oysters, crudos and vegetable-forward dishes. 

Erin Wade
Andrew Bennett

Founder, owner and head cook; Vinaigrette Holdings; Santa Fe, N.M.

 

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Erin Wade
Vinaigrette Holdings

Wade’s restaurants emphasize human connection in a tech-driven world. Her latest venture, a "small-house" concept called Tiny in Austin, Texas, will share a patio with sister restaurant Vinaigrette.

Erin Wade
Jen Judge

In 2015, Wade opened Modern General, a home goods store and cafe in Santa Fe, N.M. A second Modern General is scheduled to open in June in Albuquerque.

Kate Williams
Marvin Shaouni Photography

Chef/owner, Lady of the House, Detroit 

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Kate Williams
Michelle & Chris Gerard

Since it opened last year, Williams' Lady of the House has become a poster child for Detroit's rising dining scene.

Kate Williams
Joe Vaughn

The homey menu at Lady of the House includes such dishes as Potato Donuts with dried yogurt and sugared thyme.

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