Chef, The Raleigh Restaurant & Bar, Miami Beach
Age: 29. Why he's rising: Since taking the helm of Raleigh's kitchen in 1993, Lippman has drawn considerable attention for his "new American" cooking. In its "best new restaurants" issue last year, Esquire magazine identified Lippman as a chef "to keep your eyes on." The Miami Herald followed suit by naming him a "South Florida chef to watch." He's been a featured chef on public television's "Great Chefs, Great Cities" series. Training: Interned at Apicius, a Michelin two-star restaurant, and Pavillion Montsouris in Paris. In his native New York, did stints at Bouley, the Hudson River Club, and La Grenouille. Philosophy: "I believe in letting food speak for itself and developing the best ways to bring out its essence and purity." Mentor: David Bouley. Cooking style: Simple, clean, fresh. Signature dish: Moroccan barbecue swordfish with Israeli couscous and lemon confit.