May 1, 2000
RH Staff
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 one of the "best new restaurants in America," GQ called his confit of pork one of the "best dishes in America," and Boston Magazine named him Boston's "best chef." Education: Academy of Culinary Arts, New Jersey. Background: Cooked for Pino Luongo in N.Y.C at Coco Pazzo and Le Madri before assuming the executive chef spot at Luongo's Sapore di Mare in New York's Hamptons. Moved on to 75 Main in Southampton. Moved back to Manhattan to help openAriel and Michael. Cooking style: French technique with an Italian sensibility toward straight-forward simplicity. Signature dish: "Tender" pork (duck confit) with spring vegetables, oyster mushrooms, and cumin. Mentor: Craig Shelton, chef, Ryland Inn, "because of his professionalism, his knowledge of wine and food, and his ability to motivate."
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