Wyatt Maguire, 27, chef patron, Chez Roux, Lake Conroe, TX

Why we're impressed: Maguire was tapped to supervise both the kitchen and dining room at Chez Roux, the namesake operation of internationally acclaimed Albert Roux and the central operation for the highly anticipated La Torretta Del Lago resort. “Our goal is to set the standard for fine dining in the area,” he told the Houston Chronicle.

Ladder climbing: Commis, Bouchon, Yountville, CA; Caylilly's Bistro, Wakefield, RI; corporate chef, Merrill Lynch, New York. Maguire also trained under Roux as demi chef de partie at the Michelin three-starred Le Gavroche in London.

Awards: Maguire first caught Roux's attention when he placed fourth in the Academie Culinaire de France U.S. tryouts.

Andrew Brochu, 26, executive chef, Pops for Champagne, Chicago

Why we're impressed: Collaborating with Pops' wine director, Craig Cooper, Brochu has the unique challenge of creating a menu to complement the 100-bottle champagne list. Brochu also serves as the trendy club's pastry chef.

Cooking style: Brochu describes it as “progressive American cuisine.” The menu features seafood and other light champagne-friendly dishes. Every dish was created with a specific champagne in mind and servers are trained to guide guests to the right food selections based on their champagne choices.

Signature dish: A favorite of Brochu's is a duck confit with maitake mushrooms, scallions and blueberries.

Chris Kronner, 25, executive chef, Slow Club, San Francisco

Ladder climbing: Brochu ran a personal chef service for a local law firm while attending culinary school; extern, then chef de partie at Alinea under Grant Achatz and pastry chef Alex Stupak; sous chef, Butter, Chicago.

Why we're impressed: Kronner is making his mark with straightforward, honest food at what remains a San Francisco hotspot. Kronner holds winemaker events, walking guests through dishes and pairings like an old pro. He also brings in local farmers to discuss produce selections. Kronner and Slow Club owner Erin Rooney opened a second restaurant this year, Serpentine.

Cooking style: American, heavily influenced by local growers and their produce.

Awards: Youngest chef ever named a San Francisco Chronicle Rising Star Chef (2007).

10 years from now: “In Sonoma, partner in an estate-driven restaurant where I have a hand in raising, growing and winemaking.”

Erick Simmons, 28, executive chef, MK, Chicago

Why we're impressed: Taking over for a successful predecessor, Todd Stein, Simmons had his work cut out for him when, at 26, he arrived at the acclaimed MK. The modest and laid-back native Californian has handled the pressure with aplomb and brought his own vision to the established operation.

Cooking style: Small farm ingredient-focused, classic flavor combinations and simple presentations.

Critical acclaim: “I suppose there's a chance that someday I'll get a bad meal at MK, but I don't expect it to happen soon. The restaurant's going as strong as ever, and…Erick Simmons looks like a major talent.” — Chicago Tribune restaurant critic Phil Vettel.

Damian de Magistris, 29, general manager and co-owner, Dante, Cambridge, MA

Why we're impressed: At 26, with brothers Dante and Filippo, de Magistris opened the inventive, eclectic Dante at the Royal Sonesta Hotel to critical acclaim. The trio will open its second restaurant next spring.

Hospitality is: “The soul of the restaurant. The art of giving. It's taking the guest back into the kitchen if that's what they want, or taking the time to print out some information on a wine they loved.”

Mentors: “My family. I consider my earliest job helping to prepare dinner for 40.”

Ladder climbing: Food runner, Daniel, New York; server, No. 9, New York; maitre' d, Town, New York.

Detours: Worked as a paralegal, English teacher and developer of programs for a visual arts school, “which taught me about marketing, PR and advertising.”

Awards and praise: Best of Boston 2008 (for Dante restaurant), Boston magazine: “I wouldn't be surprised if the Michelin people head straight for Dante should they ever decide to publish a guide to Boston. Original, homegrown talent eager to make a national mark — and up to the challenge — is rare.” — Corby Kummer, Boston magazine.

What the future holds: A rustic Italian restaurant concept, Il Casale, in Boston's Belmont neighborhood. “It's in an historic firehouse on the block where we grew up,” says Damian. “We'll have one of the first full liquor licenses in the neighborhood, and an open kitchen.”

Katherine Cameron, 26, director of marketing, Sizzler USA

Why we're impressed: Just three years out of college, Cameron manages budgets of more than $10 million for the 220-plus-unit Sizzler chain, works with seven agency partners, leads all national marketing programs, oversees consumer research, develops customer loyalty programs and more. She introduced gift cards and helped forge a new web presence for the chain and has worked on improving franchisee relations.

Ladder climbing: Slinging bagels at the Bagel Factory, Commerce, MI, at 15; hostess, BD's Mongolian Barbeque, Ann Arbor; marketing manager, bd's; marketing manager, Sizzler.

What her peers say: “Katie has the restaurant business in her blood. In a challenging economy, she has been able to look outside the traditional marketing tactics and strategies to drive the business.”

Mentor: Mike Branigan, Sizzler's senior v.p. of marketing, who recruited her

10 years from now: “My near-term goal is to really make a difference in our organization by achieving all of our company objectives and playing an important part in the success of Sizzler and our franchisees. If I work hard and continue to grow professionally, I'd like to think I might become a vice president by the time I'm 30.”

Haley Guild, 26, sommelier, Bacar, San Francisco

Why we're impressed: Having received her Sommelier Level I certification at 23 and Level II at 24, Guild oversees a 1,200-bottle wine list that includes small-production and hard-to-find choices. She also creates quarterly Sommelier Suppers and Wine Dinners and leads guests through personalized tastings. Guild knows how to reach adventurous Gen X and Gen Y wine drinkers, and she has broadened Bacar's list to include bottles from Hungary, Slovenia and Uruguay. She also has Bacar's already-impressive Italian collection.

What makes a great wine list? “It's the opportunity to list something different and take the guest out of the chardonnay box. If you can turn someone on to something new, they're going to remember that experience.”