Adam Eskin, 27, president and c.e.o., The Pump Energy Food, New York

Why we're impressed: Eskin took a promising concept — tasty food for health-conscious consumers — and broadened its appeal, simplified the menu to streamline service and designed a hipper-looking interior, all of which improved The Pump's viability as an expansion concept.

Mentor: Joe Jacobs, President of the Greenwich, CT-based private equity firm Wexford Capital (former boss and now major investor). “I spent every day for three years sitting across the desk from him, doing deals, turning around companies and investing in all types of businesses. It was an amazing experience.”

Awards and praise: “Go ahead, indulge. It's good for you.” — New York Post. “Keeps the flavor, but loses the fat.” — New York One. “….guiltless pleasure…..” — Zagat Survey

What his peers say: “Drives a hard bargain.”

What the future holds: Plans to open a second new unit in New York in about a year; if that's a go, looking at expanding The Pump to Los Angeles, Miami or Washington, DC.

Adrianne Calvo, 25, cookbook author, entrepreneur and owner, Chef Adrianne's Vineyard Restaurant, Kendall, FL

Why we're impressed: Rachael Ray, watch your back. This upstart is working on her third book, has a small but successful restaurant outside Miami and is racking up TV appearances in preparation for a secondary career on the small screen.

Cooking style: “It's just focused on flavor,” says Calvo, who draws inspiration from a variety of influences. “I think we humans haven't evolved that far. Taste is still the most important thing.”

Education and training: Johnson & Wales College of Culinary Arts, North Miami.

Books: Maximum Flavor, which was picked up by Amazon, Barnes & Noble and other major retailers. Her second book, about to go to print, is Chef Adrianne, and it chronicles “how I opened a restaurant at age 22. I did it with loans and with the profits from my first book and the food line that I sold with it.” She's working on a third as well, based on the weekly global flavors tastings she holds in her restaurant.

Ladder climbing: Pure pluck has been a hallmark of Calvo's career. While still a student, she landed a gig personally catering the 2003 World Series for the Florida Marlins. In her final year at J&W, she showed up at the kitchen of the five-diamond Mandarin Oriental in Miami looking for a job. Executive chef Tom Parlo sent her packing, but, impressed by her audacity, later called and offered her an internship. She also talked herself into the kitchen of the French Laundry when a cooking competition brought her to Northern California after graduation. “I saw Thomas Keller while I was eating and went over to him to ask if I could have an internship. He let me do a little stage there for a couple of days. It was the best experience ever.”

10 years from now: “More restaurants, more cookbooks. Maybe I'll already have made my mark.”

Joe Campanale, 24, sommelier/GM/partner, Dell'Anima, New York City

Why we're impressed: A self-admitted wine geek long before he could legally imbibe, by 23, Campanale had earned a Diploma in Wines and Spirits from the Wine and Spirit Education Trust, and obtained Certified Wine Educator status from the Society of Wine Educators and Certified Sommelier distinction from the Court of Master Sommeliers.

Education and training: New York University, where he participated in a European program that took him to Madrid and Florence. Working on a master's in food studies at NYU.

Ladder climbing: Food and wine editor, Debonair magazine; sommelier, Babbo, New York.

What the future holds: A second, soon-to-open Mediterranean restaurant, with 500 Italian and New York state wines. “It's similar to what we're doing here, Italian and Mediterranean inspirations, with lots of farmers market ingredients and an extensive crudo program. The second floor is going to be a wine cellar overlooking the dining room.”

Sue Zemanick, 27, Gautreau's, New Orleans

Why we're impressed: Zemanick is a seafood talent who honed her skills at New York's Oceana and her French/Creole focus at Commander's Palace in New Orleans and brought them to the tiny but much-lauded Gautreau's.

Signature dish: “Anything with fish and seafood, since that's what I enjoy working with.”

Critical acclaim: “Her food has a lot of confidence and wit,” says Salma Abdlenour, former Food & Wine travel editor.

10 years from now: Hopes to run a fine dining seafood restaurant and a music club that serves small plates. late.”

Matthew Corrin, 27, president, Freshii, The Lettuce Eatery

Why we're impressed: Borrowing from banks and family to open his first Lettuce Eatery, a Toronto health-focused fast-casual concept, Corrin scored a hit and expanded to eight units. He recently opened his first U.S. unit, rebranding it “Freshii” and expanding the menu. He plans for seven more by the end of 2008,

Awards and praise: Lettuce Eatery won “Best Retail Concept” in Canada and Corrin was a finalist for this year's Ernst & Young Entrepreneur of the Year Award.

Goal: 1,000 stores. “I'd like to be the Starbucks of healthy food,” he says.

Tim Baldwin, 28, wine director, The Broadmoor, Colorado Springs

Why we're impressed: An advanced candidate with the Court of Master Sommeliers' International Wine Guild, the young Baldwin oversees the wine program for the acclaimed resort's 18 restaurants, lounges, banquet and meeting facilities. He's responsible for 25,000 bottles.

Education and training: University of Colorado at Colorado Springs; The Court of Master Sommeliers' International Wine Guild. He currently is completing the last phase of Level III certification.

Why wine: “What drew me to it was a combination of history and complexity. I found it amazing that these products were being made for thousands of years and had such unique stories. I also found it amazing that the same grape could be cultivated so differently in various places around the world. Every wine has a story and all of them are fascinating.”

What makes a good wine list? “We try to focus on creating a list that will complement the menu while representing a theme. We want to be able to take people on an adventure and tell them a story. The wine list should be written to accomplish that.”

Awards and praise: Colorado Hotel and Lodging Association Foodservice Supervisor of the year 2006; twice selected as judge for the Denver International Wine Competition.

10 years from now: “I still want to be sharing my passion for wine with others and exposing people to great wine and spirits.”