Jeremy Grandon, Chef/Owner, Jeremy Restaurant & Bar, Keego Harbor, MI 
Over the years we've featured several Rising Stars who've served only one master and then gone on to great things. In this case, Jeremy Grandon, after...
Paul Virant, Chef, Vie, Western Springs, IL
In one of America's great restaurant cities, Paul Virant was connected. He toiled with giants in some of Chicago's most exciting restaurants, including...
Chris Fernandez, Chef, Poggio, San Francisco, CA
Two years ago a legend came knocking on the door of Chris Fernandez, and the young chef was smart enough to open the door. Larry Mindel, after decades...
Michael Bloise, Chef, Wish, Miami Beach, FL
Like great sports teams, some restaurants have a tradition of excellence year after year, no matter who comes and goes. Take, for example, Wish restaurant...
Brian Bistrong, Chef, The Harrison, New York, NY
You can make an argument about the need to push the culinary envelope with foams, fried mayonnaise and edible menus. But even culinary cliff divers who...
Emmanuel Villaran, Chef, Andina, Portland, OR
America's taste for ethnic food is ravenous. But could it be that John Q Public is ready for Peruvian food? Yes, according to Bon Appetit, which recently...
Matthew Zappoli, Executive Chef, Fresh, La Jolla, CA
Cutting-edge Latin food at Tamarindo just didn't cut it with the beautiful people of La Jolla, so owner Sami Ladeki deepsixed the idea and replaced it...
Todd Mark Miller, Chef, Washington Square, Philadelphia, PA
Chef Todd Mark Miller attracted a ton of publicity a few months back with his $100 version of a Philly cheesesteak sandwich. It was a brilliant, if unnecessary,...
Shea Gallante, Executive Chef, Cru, NYC
New York City's Cru is an enophile's wet dream. So extensive is its 65,000-bottle wine list , that it's presented in three leatherbound books. So, you'd...
Eric Ziebold, Chef , CityZen, Washington, D.C.
It's rare to find young chefs hanging around any one restaurant for long unless they own their own joint. They are troubadours who make music with many...
Rocco Whalen, Chef/Partner, Fahrenheit, Cleveland, OH
While most of his friends were partying like rock stars, Rocco Whalen was getting busy. After graduating from culinary school, and while barely out of...
Poached Hamachi with Pickled Melon and Nori Salt
Rising Stars Josh DeChellis, Sumile, New York City Yield: 4 servings. 8 11/4-oz. slices of hamachi ( yellowtail tuna) 1 ripe avocado 1 ripe cantaloupe...
Josh DeChellis, Chef, Sumile, NYC
Grandiose restaurants attract media attention in this country, but the most rewarding finds are often the quiet culinary treasures tucked away in obscure...
Zak Pelaccio, Chef, 5 Ninth, NYC
The bold and the beautiful are now flocking to Manhattans Meatpacking District to eat at the citys most avant-garde restaurants. The newest arrival is...
Jacques Van Staden, Chef de Cuisine , Aliz, Las Vegas, NV
After graduating from high school, Jacques Van Staden sold his car to buy a plane ticket to America, a country where very few 18-year-olds would ditch...
Jose Garces, Executive Chef/ Alma de Cuba, Executive Chef/El Vez, Philadelphia, PA
Even if Jose Garces wasn't a rising culinary star, we'd honor him, anyway, just for showing up to work. Every day, he labors in the shadow of giants,...
Grilled Florida Lobster Tail with Pickled Fennel and Onion Salad
2004 Rising Stars Executive chef Chris Tapper 1220 at the Tides, Miami Beach, Fla. * * * Yield: 1 serving. LOBSTER: 1 lobster tail 1 pint watercress,...
Chris Tapper, Executive Chef, Tides Hotel, Miami Beach, FL
Painted on a lobby wall of Miami Beach's ultra cool Tides Hotel is a quote from Oscar Wilde: "Nothing is so dangerous as being modern. One is apt to grow...
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