Illustration by Serge Bloch

John Fraser
Dovetail
He’s been an accomplished chef for years. Now that he finally has a restaurant to call his own, he’s on a different level.

Ryan Skeen
Irving Mill
We knew the meathead prodigy could cook a good burger. At Irving Mill, he expands his talents to poultry, lamb, and fish.

Gavin Kaysen
Café Boulud
As the barnyard barbarians storm the gates, the young James Beard award winner is keeping the flame alive for haute cuisine.

Harold Moore
Commerce
At the ripe old age of 35, the grizzled Daniel veteran has raised the bar for brasserie cuisine.

Related:

• Archive: “Cover Story”
• Articles by Adam Platt
• Table of Contents: Jan 5, 2009 issue of New York | Subscribe!