Food & Wine's The People's Best New Chef 2011: Pacific
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 foodandwine.com and let the clicking commence!

Midwest | Pacific | Southwest | Northwest | New England
Southeast | New York Area | Great Lakes | Mid-Atlantic | Gulf Coast

Ricardo Zarate
Courtesy of Mo-Chica

Ricardo Zarate
Mo-Chica - Los Angeles, CA

First professional cooking experience: In Lima, Peru. “I was 16 years old, I made a banquet for a big corporation. I happened to know the guy and I said, ‘I can do it.’ I cooked in my house for 600 people. I don’t know how I did it.”

Josef Centeno
DeeDee DeGelia

Josef Centeno
Lazy Ox Canteen - Los Angeles, CA

Over-achievements: He bakes his own bread, cures his own meats and even makes his own mustard and mostarda.

Curtis Di Fede and Tyler Rodde
Emanuel Dimitri Volakis

Curtis Di Fede and Tyler Rodde
Oenotri - Napa, CA

How they cured their pizza oven: Di Fede and Rodde took turns sleeping at the restaurant for more than a week to stoke the oven fire. “It’s like the Olympic flame - it can never go out,” said Rodde.

Russell Moore
Courtesy of Camino

Russell Moore
Camino - Oakland, CA

On the daily-changing menu: “People shouldn’t be nervous about our small menu. It’s like we’re welcoming you to our house, and this is what we’ve cooked. We’ve tried to cook the best things we can with what we have.”

Joshua Skenes
Antoinette Bruno of StarChefs.com

Joshua Skenes
Saison - San Francisco, CA

Best known for: Opening Saison as a once-a-week pop-up restaurant in a former carriage house. It’s now a five-day-a-week restaurant.

Corey Lee
Justin Lewis

Corey Lee
Benu - San Francisco, CA

Oddball Ingredient: Pine needles harvested in California’s Sierra Nevada Mountains. He uses it in a pine needle–honey sauce with beef rib cap, matsutake mushrooms, pear and mitsuba herb.

Jamie Lauren
Courtesy of Jamie Lauren

Jamie Lauren
Beechwood - Venice, CA

Best known for: Being a cheftestant on "Top Chef" Season 5 and reappearing on "Top Chef All-Stars" Season 8.

Perry Hoffman
Eric Wolfinger

Perry Hoffman
Étoile (at Domaine Chandon) - Yountville, CA

Family's restaurant pedigree: His grandparents were the original owners and chefs of The French Laundry. “I remember sitting in the herb garden with a Hansen’s soda and a sourdough baguette from Sciambra Bakery - it was a good time for me.”

Brandon Sharp
Trinette Reed

Brandon Sharp
Solbar - Calistoga, CA

Menu philosophy: Divided into healthier dishes (miso poached black cod with black garlic ramen and pickled shiitake) and heartier dishes (short ribs with potato risotto and broccoli rabe).

Casey Lane
Courtesy of Tasting Kitchen

Casey Lane
Tasting Kitchen - Venice, CA

Favorite drink after a long day: Knob Creek Bourbon, straight up.

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 www.foodandwine.com/peoples-bnc. 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 (332 Responses)
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  7. Rossy Masalias

    LA COCINA PERUIANA ES EL ARTE POPULAR DE NUESTRA CULTURA INCAICA QUE A TRAVES DE LOS AÑOS FUE ASIMILANDO LAS TENDENCIAS Y QUE CUANDO SE UNIIO CON LA TECNICAS GASTRONOMICAS MODERNAS DEMOSTRO TENER LA CONJUNCIÓN Y APORTES DE LAS IMPORTANTES INFLUENCIAS DE OTROS CONTINENETES QUE UNIDO A NUESTRO LEGADO ANCESTRAL SE CONVIRTIO EN ELO BOOM QUE ES AHORA .......UN RECONOCIMENTOE PARA TODOS NUESTROS ANTEPASADOS QUE NOS DEJARON UN GRAN LEGADO Y TAMBIEN A TODOS LOS INMIGRANTES QUE HICIERON UN TRUEQUE Y NOS TRAJERON PRODUCTOS DE SUS PAISES Y QUE NUESTRA TIERRA LA PACHAMAMA LOS COBIJO COMO HIJOS PROPIOS Y SE SUMARON A NUESTRAS RIQUEZAS AUTOCTONAS . TODOS ESTOS INGREDIENTES QUE NOS DIO LA VIDA HA HECHO POSIBLE DARLE ESE SABOR ESPECIAL A NUESTRA COCINA . EL MESTIZAJE QUE NOS DIO DIO DIVERSAS FACCIONES Y FUSIONES QUE HOY HACE QUE LOS PERUANOS EN GENRAL NOS SINTAMOS ORGULLOSOS DE NUESTRA RAICES .

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    AL QIUE QUIERA VENI8R A VISITARNOS Y COMER AL ESTILO PERUANO TIENE UNA GUIA INCONDICIONAL QUE ESTA DEDICADA A LA GASTRONOMIA MAS DE 25 AÑOS.
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    May 3, 2011 at 6:49 am | Reply
  8. marcus

    A. zarate hace honor a la deliciosa comida peruana,preparandola como solo los mejores chefs nacionales y como muchas amas de casa saben hacerlo.Buen provecho donde se encuentren.

    April 27, 2011 at 9:42 pm | Reply
  9. cincocoma6

    La gastronomía peruana es considerada una de las mejores del mundo, y la mejor a nivel sur americano.
    estoy orgulloso de el arte culinario de mi país, y sobre todo, viviendo en europa facinando a los europeos
    con nuestras delicias es una forma de dar a conocer mundialmente nuestra riquesa cultural!

    April 22, 2011 at 7:29 am | Reply
    • George Jeston

      "Peruvian cuisine is considered one of the best in the world, and the best South American level.
      I am proud of the culinary art of my country, and above all, Europeans to live in Europe facinando
      with our delicious it's a way to share our cultural distinguishable worldwide!"

      BS.

      April 22, 2011 at 8:48 am | Reply
  10. CíBOLA Cocina Peruana

    lo mejor de lo mejor la cocina peruana , y en manos de Peruanos, estoy tan orgullosa.
    de haber nacido en esta hermosa tierra del sol, donde el..................Hermosas playas.......................

    April 21, 2011 at 7:19 pm | Reply
  11. CAROLA E. CAYPO ALBINAGORTA

    !!QUE SEA POR LA COMIDA PERUANA QUE ES LO MAXIMO BUEN DELEITE TE APOYAMOS RICARDO!!

    April 12, 2011 at 1:05 pm | Reply
    • Bing translator

      !!THAT IS BY THE PERUVIAN FOOD IS AS GOOD MAXIMUM DELIGHT YOU SUPPORT RICARDO!

      April 12, 2011 at 1:12 pm | Reply
  12. jim

    dam, ugly peruvian

    April 5, 2011 at 7:11 pm | Reply
    • Jerv

      Damn ugly attitude.

      April 12, 2011 at 1:13 pm | Reply
  13. M.Hartman

    Peruvian food is Great! i had the chance to try Mo chica and I love it!!!
    It's a different experience!

    April 5, 2011 at 6:46 pm | Reply
  14. natalí

    Saludos a todos a quienes el arte del buen comer forma parte de sus vidas y no es porque sea peruana, pero no me sorprende que a nuestro digno representante este liderando las encuestas, mas bien porque se tardaron tanto en descubrir la maravilla de nuestra cocina?, los peruanos en general estamos tan bien acostumbrados a comer rico que a veces ni nos percatamos de lo fabuloso de nuestra cocina, el sabor de sus aderezos la calidad e abundancia de nuestros insumos el color natural de nuestras papas, verduras,etc será por eso que somos tan felices después de almorzar y cenar lo cual nos hace también de paladar exigente, no hay peruano que no sepa comer; no nos contentamos con mediocridades al momento de degustar un plato. Por eso y muchas razones mi voto es para Ricardo Zarate del restaurant Mo-chica.
    Our cooking es delicious une mixture of ancestral traditions and elaborate and sophisticated preparation with the best ingredients, our cooking is full of intense flavours but not so spiced like other cookings. The Peruvian cooking is a wonderfull experience that just an exigent sybarite could appreciate. For this reason my vote is for Ricardo Zarate from Mo-chica.

    March 5, 2011 at 11:07 pm | Reply
  15. Tony

    I had the opportunity too to be in the Mo-chica and meet Ricardo. Till now the best dinner i ever had. Great job guys! What an amazing blog BTW!!! i loved it. I would like to share this other site
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    March 5, 2011 at 8:11 pm | Reply
  16. alfredo rayon

    brandon sharp es el mejor cheff que he conosido

    March 5, 2011 at 4:13 pm | Reply
  17. MARCEL

    EL CEVICHE, LA CAUSA, LA PAPA A LA HUACAINA, ROCOTO RELLENO, ETC. Y EL PISCO SOURS SON LA CARTA DE PRESENTACION LA COMIDA PERUANA. FELICITACIONES HERMANO RICARDO ZARATE PUES YA ERES UN GANADOR.
    &
    Ceviche, THE CAUSE, THE POPE TO HUACAINA, ROCOTO FILLING, ETC. Pisco Sours AND ARE THE LETTER OF PRESENTATION Peruvian food. CONGRATULATIONS BROTHER RICARDO ZARATE AND THEN YOU ARE A WINNER.

    March 4, 2011 at 2:45 pm | Reply
  18. MARCEL

    EL CEVICHE, LA CAUSA, LA PAPA A LA HUACAINA, ROCOTO RELLENO, ETC. Y EL PISCO SOURS SON LA CARTA DE PRESENTACION LA COMIDA PERUANA. FELICITACIONES HERMANO RICARDO ZARATE PUES YA ERES UN GANADOR.
    *-*-*-*-**-
    Ceviche, THE CAUSE, THE POPE TO HUACAINA, ROCOTO FILLING, ETC. Pisco Sours AND ARE THE LETTER OF PRESENTATION Peruvian food. CONGRATULATIONS BROTHER RICARDO ZARATE AND THEN YOU ARE A WINNER.

    March 4, 2011 at 2:42 pm | Reply
  19. Mateo

    Gringos and their bland haute European/American food are pissed about the winner and vote count! LOL

    March 4, 2011 at 1:46 pm | Reply
  20. luisa

    Ricardo Zarate ,felicitaciones de antemano porque vas a ganar pues nuestra comida tiene una sazon incomparables que solo un Peruano lo sabe preparar ,triunfos para ti y para nuestro Peru

    March 4, 2011 at 12:48 am | Reply
  21. Sebastian Linares-Mendoza

    Mi voto es para Ricardo Zarate el mejor del mundo

    March 3, 2011 at 6:30 pm | Reply
  22. Daniella Nicolle

    Goose, Dat's wat u koll excitementttttttttttttt

    March 3, 2011 at 11:53 am | Reply
  23. Henry

    Ricardo Zarate
    MADE IN PERU

    March 2, 2011 at 10:57 pm | Reply
  24. rodolfo bustos rosado

    la gastronom ia peruana es la mejor del mundo ricardo zarate se merece el premio dell mejor chef del mundo

    March 2, 2011 at 4:44 pm | Reply
  25. JULIO CESAR

    POR RAZONES LABORALES PUDE VISITAR VARIOS PAISES Y PROBAR SU COMIDA, PERO CUANDO LLEGUE AL PERU QUEDE "FLECHADO" CON ESA SAZÓN RIQUISIMA Y SU GRAN VARIEDAD DE PLATOS QUE UNO PUEDE ESCOGER...LES RECOMIENDO QUE LA PRUEBEN QUEDARAN ENCANTADOS....

    March 2, 2011 at 1:59 pm | Reply
  26. Nancy

    Arriba Peru !!!!!!!!!!!!!!!!!!!!!!!!! y contigo Ricardo mucho maaaaassssssssss arriba!!!!!!!!!!!!!!!!!!!!!

    March 2, 2011 at 12:12 pm | Reply
  27. Goose

    WHERE IS THE TRANSLATION BUTTON FOR THIS COMMENTS ?!
    I thought the world cup was every 4 years ... Ohh you have to qualify first ... My bad ....

    March 2, 2011 at 1:45 am | Reply
    • Daniella Nicolle

      Goose........
      You dont need to wait for world cup every 4 yrs!.. spanish is everywhere now a days.,u dont need to qualify! they expressing their selves own experience whatever language it is..! Besides is a FREE COUNTRY, FREEDOM OF SPEACH
      \( @ ^-^@ )/

      March 2, 2011 at 6:10 am | Reply
      • Douche bag special for $9.99 but you get it for free

        Too bad freedom of speech does not require that you learn how to spell.

        March 2, 2011 at 7:29 am | Reply
      • Goose

        "Better to remain silent and be thought a fool then to speak out and remove all doubt" ... That will keep you busy for a couple days , use the diccionary next time !! And F3 spell check :)

        March 2, 2011 at 3:49 pm | Reply
      • Daniella Nicolle

        Douche Bag,
        its a freedom of writes.jajjajjajajajjajajaj

        March 3, 2011 at 12:00 pm | Reply
    • Daniel

      Spanish is on the rise. The numbers might surprise you. Spanish is No. 3 among the more than 5,000 languages spoken in the world today. Only the languages of China and India are spoken by more native speakers. Even English take a back seat to Spanish with 330 million native speakers in the world, compared to 346 million for Spanish.

      March 2, 2011 at 7:36 pm | Reply
  28. Ana

    Felicitaciones Ricardo, valio la pena tu esfuerzo y ahora eres recompensado, nosotros los peruanos estamos orgullosos de tu logro, sigue adelante con nuestra deliciosa comida, que nosotros pondremos los votos. A ganar

    March 2, 2011 at 12:46 am | Reply
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