Food & Wine's The People's Best New Chef 2011: New York Area
February 15th, 2011
02:30 AM ET
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If there's one thing our friends at Food & Wine do even better than throwing fabulous festivals all around the country, developing stellar recipes and generally making our lives more appetizing - it's identifying up and coming talent from around the country.

Since 1988, the editors of Food & Wine have feasted their way from coast to coast, seeking out 10 innovative chefs, each with a distinctive vision, creating exceptionally delicious food. They've bestowed upon these shining stars the title of Best New Chef. This year, the dining public has a say.

In each of the ten designated regions of the country, you - yes, YOU - may vote for the chef whose restaurant has most significantly stirred your soul and your palate. The winner of the The People's Best New Chef 2011 will be the subject of a profile in the July issue of Food & Wine and will no doubt hold you in tremendous gratitude and esteem until the end of time.

We and the editors of Food & Wine would greatly prefer that you only vote for chefs whose restaurants you've actually visited, so the "chef" part of The People's Best New Chef 2011 really holds true. See more details at and let the clicking commence!

Midwest | Pacific | Southwest | Northwest | New England

Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast

Carlo Mirarchi
Courtesy of Roberta's

Carlo Mirarchi
Roberta’s - Brooklyn, NY

Why he's amazing: Because he presents thrilling combinations of ingredients inspired by Italy but sourced, almost obsessively, locally. (The restaurant has a rooftop garden and a studio for Heritage Radio Network, which airs programs from urban foragers and farmers.)

David Felton
Courtesy of The Hall Company

David Felton
Ninety Acres - Peapack-Gladstone, NJ

What he told the restaurant principals: "You’re building my dream restaurant. Even if I were a dishwasher, I would want to be here."

César Ramirez
Courtesy of Brooklyn Fare

César Ramirez
Brooklyn Fare - Brooklyn, NY

The routine: Ramirez cooks five nights a week for just 18 people at a horseshoe-shaped, stainless steel table in his kitchen.

Michael Ginor
Kirsten Luce

Michael Ginor
Lola - Great Neck, NY

Best known for: Being co-founder of Hudson Valley Foie Gras and co-author of Foie Gras: A Passion.

Dan Kluger
Erin Gleeson

Dan Kluger
ABC Kitchen - New York, NY

Superstition: He tapes a penny to his knife sheaths for good luck, a US Army superstition he picked up from his father.

George Mendes
Jerry Errico

George Mendes
Aldea - New York. NY

Why home chefs should try cooking sous vide: "Cooking is a science. It’s evolving, and we’re taking advantage of modern-day technology."

Emma Hearst
Courtesy of Sorella

Emma Hearst
Sorella - New York, NY

On her restaurant’s proximity to Chinatown: "We get a lot of older Chinese people from the neighborhood looking in and giving us their nod of approval. Or sometimes just shaking their head and walking away. Or crazy people fighting over dumplings."

Rich Torrisi and Mario Carbone
Courtesy of Torrisi Italian Specialties

Rich Torrisi and Mario Carbone
Torrisi Italian Specialties - New York, NY

Why they insist on domestic ingredients: Says Carbone, "In Italy, they would never use imported cheese you have to send away for. Using what’s around you is the most Italian thing you could possibly do."

Tien Ho
Elizabeth Leitzell

Tien Ho
Má Pêche in the Chambers Hotel - New York, NY

His initial reaction when Momofuku and Má Pêche owner David Chang suggested he cook at Má Pêche: "I was like, 'F- you, dude. I’m not going back to midtown.' I mean, the mentality is so different. I think we could get away with a lot more downtown than anywhere else."

Gabe Thompson
Alex Moskovitz

Gabe Thompson
dell’anima, L'Artusi and Anfora - New York, NY

On his ingredient wish list: "Veal brains. I think it would be fun to do a play on some kind of classic Italian-American dish with veal brains. But I think it would be a hard sell."

Midwest | Pacific | Southwest | Northwest | New England

Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast

Voting starts on 2/15/11 and ends 3/1/11 at One vote per computer per region. Votes from any automated means or intended to disrupt the voting process (in American Express Publishing Corporation’s sole discretion) will be void. Chefs with the highest eligible votes per region will become finalists (10 total). The People's Best New Chef title will be determined based on highest number of eligible votes received during the voting period. All votes subject to verification.

© 2011 American Express Publishing Corporation. All rights reserved.

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Filed under: Best New Chef 2011 • Content Partner • Food and Wine

soundoff (38 Responses)
  1. work internet

    Hey! I just wanted to ask if you ever have any trouble with hackers? My last blog (wordpress) was hacked and I ended up losing a few months of hard work due to no back up. Do you have any solutions to stop hackers?

    August 24, 2011 at 10:12 am |
  2. Pharma981

    Hello! adgddef interesting adgddef site! I'm really like it! Very, very adgddef good!

    August 6, 2011 at 3:55 pm |
  3. Derwin Pierce

    thanx for your patience and sorry for your inconvenience!

    June 12, 2011 at 7:52 pm |
  4. Jeff in NJ

    I've been to 90 Acres. Awesome food!!!

    March 1, 2011 at 5:12 pm |
  5. Yoko Yasuo

    NYTimes gave Robertas also Fat Radish 1-star! My Japanese friends don't like this restaurants, yaye!!

    February 26, 2011 at 10:37 am |
  6. Rebecca and Carolina

    David Felton and his team are amazing. He's not only qualified but very deserving of this award. Gooo Chef!!!!!!!!!!!!!

    February 26, 2011 at 10:07 am |
  7. Leigh Omary

    Thanks for providing such information. njvgojkgf

    February 25, 2011 at 11:07 pm |
  8. Ciaran Reilly

    The freshness and taste of food and overall experience was just something i cannot stop talking about. Chef Kluger has it going on. Truly a proffessional.

    February 23, 2011 at 10:13 am |
  9. Sharon Chan

    Chef George Mendes' Aldea was such a treat for my 21st birthday. The food was unforgettable to say the least.

    February 21, 2011 at 1:15 pm |
  10. Gonzalo Armendariz

    Michael Ginors culinary passion speak with every bite. Fantastic job Michael at both restaurants.

    February 21, 2011 at 8:31 am |
  11. Zoe Osbourne

    Gabe's restaurants are simply wonderful, Roberta's is not, and not quite sure how Roberta's made the list.

    February 20, 2011 at 5:46 pm |
  12. Roy Sonkin

    Atmosphere warm and inviting, wait staff super attentive, food outrageous! Great job Gabe and kudos to Addison.

    February 20, 2011 at 10:00 am |
  13. Mike Pesci

    lol its not sexist. maybe one day the trend will be that more women will be here than men. its got to with whos good right now, thats all.

    February 18, 2011 at 8:02 pm |
  14. Arlyn Blake

    DAN KLUGER... so far and away THE BEST!

    February 18, 2011 at 12:04 pm |
    • michael ginor

      Hi Arlyn....I must confess, I am kinda hurt. I agree that Dan is great but I thought you liked my food. Oh well. Michael

      February 28, 2011 at 11:01 pm |
  15. Keri Badach

    My heart and my tummy remain with the fabulous Gabe Thompson!!!

    February 17, 2011 at 9:29 pm |
  16. Nick OZ

    Go Chef Mendes! Dishes at Aldea is truly addicting.

    February 17, 2011 at 6:10 pm |
  17. Joseph Stav

    Thanks to Mr. Ginor we have been exposed to food variety of oriental taste which was not introduced earlier. Thanks for this extraordinary culinary experience . Yossi.

    February 17, 2011 at 12:30 pm |
  18. Woman culinary student

    Why only ONE WOMAN? Hello! Can you say sexist list!

    February 17, 2011 at 11:05 am |
    • Pops

      Women are just terrible at cooking.

      February 17, 2011 at 11:34 am |
  19. Jenny Lee

    GABE THOMPSON! woot!

    February 17, 2011 at 12:37 am |
  20. Marianne

    Loved the restaurant. I food was beyond belief. Have told everyone they need to go. THE BEST!

    February 16, 2011 at 8:20 pm |
  21. electricbluebaking

    Ok. I don't get it. How and where do you vote? I have been doing circles on this website.

    February 16, 2011 at 7:18 pm |
  22. Bart Davis

    Michael Ginor has created one of the best restaurants on Long Island, Lola, with a flair for dramatic tastes and beautiful presentations. He never fails to have something new and intriguing on the menu. He and his staff are also gracious and charming hosts. My family, and all the friends we have brought there, have never failed to be impressed and satisfied by Michel's great flair for fine cuisine.

    February 16, 2011 at 2:56 pm |
  23. cathy

    The 'Best of' polls have devolved into popularity many friends can I get to vote...even if they've never dined at my restaurant'. I long for the days when an award was given for the best actual dining experience(s).

    February 16, 2011 at 2:07 pm |
  24. Neftali Cruz

    Gabe you are a great chef. L`artusi is a wonderful place to eat.

    February 16, 2011 at 1:52 am |
  25. donna deal

    love Aldea

    February 15, 2011 at 6:12 pm |
  26. donna wiesenhart

    aldea is great place to eat
    and to have drinks

    February 15, 2011 at 6:10 pm |
  27. Helene (Phiilips) Oelerich

    Aldea is always innovative, delicious and enjoyable. We will continue to return and bring friends!

    February 15, 2011 at 5:19 pm |
  28. Alex Bates, brother of Elizabeth Bates

    GABE – you da da da BOMB!!

    February 15, 2011 at 3:57 pm |
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