Chef/partner, Tosca, Boston
Age: 30. Why he's rising: It's not easy getting noticed in Boston, which is rich in culinary talent, but Oringer's regional Italian cuisine has drawn raves from both the media and public. Training: Culinary Institute of America graduate voted "Most Likely to Succeed." Cooked under David Burke at River Cafe in New York, and George Germon at Al Forno in Providence, R.I. Headed the kitchen at Silks in San Francisco, which the San Francisco Examiner called one of the city's finest restaurants. Mentor: David Burke. First job in foodservice: Prep cook/dishwasher at department store. Celebrity chef endorsement: "Ken was one of the most talented and hardest working guys we've had here," says Germon. Philosophy: "I use classic French techniques to prepare rustic Italian food with New England influences. I'm not afraid to use combinations of foods that people haven't seen before." Signature dish: Osso bucco of monkfish with saffron and clam risotto, beef bouillon and roasted garlic.