Kenneth Oringer, Chef/partner, Tosca, Boston Age: 30. Why he's rising: It's not easy getting noticed in Boston, which is rich in culinary talent, but Oringer's...More
HARRY ROBERTS, Founder and C.E.O., Pallino Pastaria, Seattle. Age: 57. Why he's rising: After success with coffee juggernaut Starbucks, at 55, this restless...More
TODD GRAY, Chef/Owner, Equinox, Washington, D.C. Age: 37. Why he's rising: For seven years, Gray ran the kitchen at Galileo, while owner Roberto Donna was...More
MICHAEL FLYNN, Wine Director of Kinkead's, an American Brasserie, Washington, D.C. Age: 45. Why he's rising: Since Kinkead's opened in 1993, Flynn has helped...More
TERENCE FEURYExecutive Chef, Striped Bass, Philadelphia Age: 32. Why he's rising: Following a stint as sous chef at New York City's highly acclaimed Le...More
Age: 32 Why he's rising: Last year was a very good year for Schlow. Food & Wine magazine called him best new chef in America, Esquire called Cafe Louis...More
Ages: Spike, 37, Charlie 34. Why they are rising: Spike, a talented chef, and Charlie, a financial whiz, have combined their talents since 1991 to create...More
TONY RIVIERA, Founder, President & C.E.O., Tony Maroni's Franchise Systems, Bellevue, Washington Age: 39. Why he's rising: Riviera, a first-generation Italian...More
GENO BAHENA, Executive Chef, Ixcapuzalco, Chicago Age: 34. Why he's rising: After 12 years of cooking with Rick Bayless at the legendary Frontera Grill...More
STEPHEN STAR, Owner, Continental Restaurant & Martini Bar, Buddakan, Blue Angel and Tangerine, Philadelphia. Age: 42. Why he's rising: Star has a well-deserved...More
MICHAEL OTSUKA, Executive Chef, Thalia, New York City. Age: 34. Why he's rising: Having cooked professionally since age 17 at such legendary restaurants...More
STEPHEN SILVERSTEIN, Founder/C.E.O., Not Your Average Joe's, Randolph, Mass. Age: 41. Why he's rising : Launched an innovative fine dining for regular folks...More
CHUCK TEMPLETON, President/C.E.O., OpenTable.com, San Francisco, Calif. Age: 32. Why he's rising: His company is only a year and one-half old, but his notion...More
After Todd English checked out of Michela's two years ago to open his own Cambridge restaurant, we and others quickly proclaimed him a rising star for dropping Olives onto Boston's collective plate. But Michela's--which taught Boston area diners just how good earthy, sophisticated Northern Italian cooking can be...More
