Lisa Eyherabide, 29, chef de cuisine, Gitane, San Francisco

Why we're impressed: Nearly a decade ago, Eyherabide bid adieu to the law books in favor of a kitchen stove. Beginning this month she will take over as chef de cuisine at one of San Francisco's most eagerly awaited new restaurants, the French-themed Gitane.

Ladder climbing: Pantry chef, three Michelin-starred restaurants, France; meat chef, Beau Rivage Palace, Switzerland; Le Charm, Piperade and Café Claud, San Francisco.

First job in foodservice: Apprentice, Hotel de la Cote d'Or, Salieu, France, under acclaimed head chef (and mentor) Bernard Loiseau.

Cooking style: Classic French, heavy emphasis on simple, fresh “cuisine de mere” — food like mom's, with accents from Southern France, Northern Spain and Portugal.

10 years from now: “I dream of being a working and teaching chef.

Michael Solomonov, 29, executive chef/co-owner, Zahav, Philadelphia

Why we're impressed: At Zahav, Solomonov has propelled Israeli cooking to a higher, more modern level and introduced it to a new audience. In 2007, he and Marigold Kitchen owner Steven Cook partnered to open Xochitl, a Mexican restaurant and tequila bar.

Ladder climbing: sous chef under Marc Vetri, Vetri, Philadelphia; sous chef under Terrence Feury, Striped Bass, Philadelphia; sous chef under Patrick Feury, Avenue B, Philadelphia; executive chef, Marigold Kitchen, Philadelphia.

Awards and praise: Esquire Top 20 Restaurants, November, 2008; James Beard Rising Star Chef nominee, 2006; Best New Chef, Philadelphia magazine.

What the future holds: “In five years, I'd like to open a boutique hotel in Israel, the first Michelin five-star property in the country.”

Andrew Markert, 26, executive chef, Tallulah and EatBar, Arlington, VA

Why we're impressed: The intellectual and experimental Markert produces truly unique flavor combinations. Everything is made in-house, including house-cured meats and condiments.

Cooking style: Playful, classically inspired American, such as Duck Twice: breast and house-made sausage served with potato puree, marjoram jus and caramel corn for a sweet-salty element.

Signature dish: Basil-crusted lamb loin with blueberry jam, shaved endive and endive polenta croutons.

Mentor: “It's impossible to pick just one. I've had a melting pot of mentors. Everyone I've worked for has contributed something to my career.”

Ladder climbing: Chef de partie under James Beard winner Michel Richard of Citronelle, Washington, DC; chef de cuisine under Anthony Chittum at Vermillion, Alexandria, VA; prep cook, Notti Bianche, Washington, DC; sous-chef, Dish, Washington DC

First job in foodservice: Dishwasher, Hollins University cafeteria, Roanoke, VA

Awards and praise: “The surprise… is how well most of Markert's twists play out on the palate.” — Washington Post

What the future holds: “Having my own huge show kitchen, doing similar things to what I'm doing now, but more elaborately.”

Gerard Craft, 28, chef/owner, Niche, St. Louis

Why we're impressed: With no formal training but plenty of persistence, Craft moved from pool hall dishwasher to executive chef and owner of one of the hottest restaurants in the Midwest. His menu has been critically hailed as “deceptively simple and drop-dead-delicious.” He recently added Veruca, a dessert bar and cafe, next door.

Ladder climbing: Bistro Toujours, Park City, UT, under Bryan Moscatello (“I had only made bar food, but I talked my way into a job as a line cook. I had no idea what I was doing. So they put me in the basement peeling onions, scrubbing walk-ins. Slowly, I learned the fundamentals and worked my way back up.”); Chateau Marmont, Los Angeles, under Mohammed Islam; Metropolitan, Salt Lake City, under Perry Hendrix.

Cooking style: “We believe in whole-animal cooking, so I try to take the lesser-used ingredients and make them into something better.”

Cricital acclaim: “The most consistently exciting and satisfying restaurant in St. Louis, Niche offers a cosmopolitan haute cuisine experience without the big-city pretense.” — Riverfront Times

10 years from now: “I definitely want another restaurant and we (wife and partner Susan) want to work on a book based on my simple concept of cooking.”