Restaurants Chefs Best New Chefs The People's Best New Chef: New England Contenders At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Trending Videos Close this video player At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America. Regions:California, Great Lakes, Gulf Coast, Mid-Atlantic, Midwest, New England, New York Area, Northwest & Pacific, Southeast, Southwest New England Chefs Nemo Bolin Carolyn Johnson Jeffrey Lizotte Matt Louis Matthew MacCartney Tim Maslow Bjorn Somlo Cara Stadler Phillip Tang Andrew Taylor & Mike Wiley Photo © Corey Grayhorse Photography Nemo Bolin Restaurant: Cook & Brown Public House (Read a review) Location: Providence Why He's Amazing: Because he brings an earthy New England sensibility to the European gastropub concept. Culinary School: The Cambridge School of Culinary Arts (Cambridge, MA) Background: Rubicon (San Francisco), Craigie Street Bistrot (Cambridge), No. 9 Park (Boston) Photo © Tim Llewellyn Carolyn Johnson Restaurant: 80 Thoreau (Read a review) Location: Concord, MA Why She's Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious. Culinary School: Self-taught Background: Icarus (Boston), Arrows Restaurant (Ogunquit, ME), Rialto (Cambridge, MA) Photo © Daniel Krieger, courtesy of ON20 Jeffrey Lizotte Restaurant: ON20 (Read a review) Location: Hartford, CT Why He's Amazing: Because he's cooking exquisitely refined, European-influenced food on the 20th floor of an insurance company building in downtown Hartford. Culinary School: Self-taught Background: La Bastide Saint-Antoine (Grasse, France); La Tupina (Bordeaux); Le Bernardin, Danube (New York City); The Sweet Life Café (Oak Bluffs, MA) Photo courtesy of Moxy. Matt Louis Restaurant: Moxy (Read a review) Location: Portsmouth, NH Why He's Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients. Culinary School: The Culinary Institute of America (Hyde Park, NY) Background: Bouchon, the French Laundry (Yountville, CA); Per Se (New York City); Wentworth by the Sea (New Castle, NH) Matthew MacCartney Restaurant: Jamestown Fish (Read a review) Location: Jamestown, RI Why He's Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern. Culinary School: New York City College of Technology Background: Colicchio & Sons, Craft, Gramercy Tavern, Daniel (New York City), Pasta Nostra (Norwalk, CT) Photo © Rex Dean Tim Maslow Restaurant: Strip-T's, Ribelle (Read a review) Location: Watertown, MA; Brookline, MA Why He's Amazing: Because he's turned his family's sandwich shop into a destination for quirky, umami–packed comfort food. Culinary School: The French Culinary Institute (New York City) Background: Brick Hotel (Newtown, PA); Momofuku Noodle Bar, Momofuku Ssäm Bar (New York City) Photo © Daniel Schmolze Bjorn Somlo Restaurant: Nudel (Read a review) Location: Lenox, MA Why He's Amazing: Because he's serving terrific, sustainable food in a way that is simple and accessible, with all entrées at the same price. Culinary School: Self-taught Background: John Andrews (South Egremont, MA), Applewood (Brooklyn, NY) Photo © Ted Axelrod Cara Stadler Restaurant: Tao Yuan (Read a review) Location: Brunswick, ME Why She's Amazing: Because at age 26, having already cooked for years in Europe and the Far East, she's opened an incredibly good Asian-inspired small-plates restaurant in coastal Maine. Culinary School: Le Cordon Bleu (Paris) Background: 12 Chairs, Laris (Shanghai); Gordon Ramsay au Trianon (Versailles, France) Photo © Savas Studios Phillip Tang Restaurant: East by Northeast (Read a review) Location: Cambridge, MA Why He's Amazing: Because he's applying the locavore ethos to his inspired Chinese cooking. Culinary School: L'Academie de Cuisine (Gaithersburg, MD) Background: Cashion's Eat Place (Washington, DC); Lumière (Newton, MA); Rialto, T.W. Food, Hungry Mother (Cambridge) Photo © Knack Factory/Zack Bowen Andrew Taylor & Mike Wiley Restaurant: Eventide Oyster Co., Hugo's (Read a review) Location: Portland, ME Why They're Amazing: Because their restaurants combine the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steamed buns, Korean style. Culinary School: Both: Self-taught Background: Taylor: Daniel's Broiler, Rover's (Seattle); Clio (Boston); Wiley: Elk Creek Lodge (Meeker, CO), Le Bosquet (Crested Butte, CO), Black Cat (Boulder, CO) Was this page helpful? Thanks for your feedback! Tell us why! Other Submit