BRUCE MCMILLIAN
Executive Chef of Tony's and Corporate Chef of the Vallone Restaurant Group (Tony's, Anthony's, La Griglia, and Grotto), Houston
Age: 35 Why he's rising: After being named executive chef at Grotto in 1988, Esquire named it best new Houston restaurant. In 1991, he took the helm at La Griglia; Esquire named it best new restaurant. Named executive chef at Anthony's in 1994; again, Esquire named it best new restaurant. Recently named executive chef at Tony's, where he began his culinary career. Also named corporate chef of the Vallone Restaurant Group, which runs four prestigious Italian restaurants. One of only two Texas chefs to cook at the James Beard House in New York. Cooking philosophy: " If you start with the freshest, highest quality ingredients possible, the flavors take care of themselves." Signature dish: Panseared squab with a melange of spring vegetables with Madeira and natural essence broth. Mentor: Tony Vallone. What the critics say: "With wunderkind Bruce McMillian at the stove, everything has a certain polish and lots of flavor."— Teresa Byrne-Dodge, My Table
PHOTO: PHYLISS HAND