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Forbes Magazine has recently named ten up and coming celebrity chefs who may soon follow in the footsteps of Wolfgang Puck, Bobby Flay and several others. The choices are actually seasoned chefs who know their way around the $558 billion food service industry very well.
The list follows after the cut…

César Ramirez
Bar Blanc
New York, N.Y.
- Mentor David Bouley who taught him classical French technique.
- His menu at Bar Blanc is a fusion of Japanese and Italian flavor such as like sautéed sweetbreads over sheep’s milk ricotta and baby greens |
Zakary Pelaccio
Fatty Crab and Chop Suey
New York, N.Y.
Accolades: James Beard Award Nominee, 2008; StarChefs Rising Star, New York, 2006.
- Has worked under Daniel Boulud and Thomas Keller
- His restaurant, Fatty Crab, is Malaysian inspired; while Chop Suey is American-Asian |
Jehangir Mehta
Graffiti and Partistry
New York, N.Y.
- Worked for Jean-Georges Vongerichten and Rocco DiSpirito.
- Known for sweet and savory dishes like hazelnut chocolate caviar cupcakes or chili pork dumplings with grapefruit confit.
- Partistry, is a confection station where he makes use of ingredients like star anise, Grand Marnier, pineapple and lavender. |
Johnny Monis
Komi
Washington, D.C.
Accolades: Best New Chef 2007, Food & Wine.
- Was under chef Michael Kramer
- Komi is Greek and Mediterranean inspired with dishes like spit-roasted katsikaki (whole baby lamb) served with homemade pita. |

Nate Appleman
A 16
San Francisco, Calif.
Accolades: James Beard Rising Star Chef Nominee, 2008; StarChefs Rising Star, San Francisco, 2007.
- Said to be an expert at butchery and is a recognized pizzaiolo
- A 16 is a salumi and pizza place. |
Gabriel Rucker
Le Pigeon
Portland, Ore.
Accolades: Best New Chef 2007, Food & Wine; The Oregonian’s Diner Guide: Rising Star 2007.
- Worked under Vitaly Paley and Tommy Habetz
- Recognized for his use of local organic ingredients. |
Gabriel Bremer
Salts
Boston, Mass.
Accolades: Best New Chef 2007, Food & Wine; StarChefs Rising Star, Boston, 2006.
- His Salts is a family restaurant serving dishes like free-range chicken with aged cheddar spätzle, smoked chestnuts, Pink Lady apples and Brussels sprouts. |

Paul Virant
Vie
Western Springs, Ill.
Accolades: Best New Chef 2007, Food & Wine; Best New Chef 2005, Chicago; 2005 Rising Star Chef, Restaurant Hospitality; StarChefs Rising Star, Chicago, 2005; 2006 Jean Banchet Rising Star Chef.
- focuses on “artisanal fare”, the newest trend in the food industry |
Francois Kwaku-Dongo
l’escale
Greenwich, Conn.
Accolades: Great Chef Connecticut 2008; James Beard Award Nominee, 2008.
- Mentor is Wolfgang Puck
- Masters classical Provençal and Provençal-inspired dishes. |

April Bloomfield
The Spotted Pig
New York, N.Y.
Accolades: Best New Chef 2007, Food & Wine; one Michelin star.
- Has built a reputation for really good burgers in the West Village. |
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Source: Forbes