DEFINING
THE
EDGË
THE ARTISÄN
CHEF CLAYTON CHAPMAN
THE GREY PLUME
OMAHA, NE
AN UNWAVERING COMMITMENT TO LOCALLY-SOURCED INGREDIENTS.
THE MÄVERICK
CHEF ANN KIM
PIZZERIA LOLA, HELLO PIZZA
MINNEAPOLIS, MN
HER GOAL: TO SPREAD JOY THROUGH EXCEPTIONALLY GOOD PIZZA.
THE NÄTURAL
CHEF SAM GORENSTEIN
MY CEVICHE
MIAMI, FL
PROVING THAT CASUAL DINING CAN OFFER THE SAME FRESHNESS, COMPLEXITY, AND CREATIVITY AS FINE DINING.
THE OÜTLAW
CHEF KATHERINE CLAPNER
DUDE, SWEET CHOCOLATE
DALLAS, TX
THERE’S A FINE LINE BETWEEN CREATIVITY AND MADNESS.
THE MÄESTRO
CHEF MARC VETRI
ALLA SPINA, AMIS, OSTERIA, VETRI, PIZZERIA VETRI
PHILADELPHIA, PA
DRIVEN BY THE DUTY TO GIVE BACK TO THE COMMUNITY.
THE SPÄRK
CHEF AMANDA COHEN
DIRT CANDY
NEW YORK, NY
DISREGARD EVERYTHING YOU'VE EVER LEARNED ABOUT COOKING VEGETABLES.
THE RËBEL
CHEF RICHIE NAKANO
SAN FRANCISCO, CA
CRAFTING THE PERFECT BOWL OF RAMEN IS MUCH MORE THAN AN ART, IT’S AN OBSESSION.
