The Best New Chefs

Illustration by Graham Roumieu
Photo: Tuukka Koski

Fredrik Berselius
Short of hopping a plane, this Swedish chef’s spare, inventive cooking is as close to the vaunted Scandinavian food revolution as you’re likely to get.

Photo: Signe Birck

Daniel Burns
Burns’s $95 multicourse dinner is a model of efficiency, economy, and general deliciousness in a city overrun with pretentious, sprawling tasting menus.

Richard Kuo
Pearl & Ash
In this comfort-centric era, Kuo gives fans of elegant old-fashioned “fusion” cooking a glimmer of hope.

Photo: Bobby Doherty/New York Magazine

Daisuke Nakazawa
Sushi Nakazawa
Jiro Ono’s disciple combines his master’s obsession with quality and technique with the bonhomie of a big-city restaurateur.

Bryce Shuman
After studying for years in the great Daniel Humm’s cooking laboratory, this talented young chef finally gets a kitchen to call his own.

The Best New Chefs