Food & Wine’s 2025 Best New Chefs: Celebrating Culinary Innovation and Community

As the culinary scene continues to evolve, talented chefs emerge with exceptional skills, creativity, and passion, each playing a pivotal role in shaping the future of American dining. Food & Wine has unveiled its 2025 class of Best New Chefs, an awaited recognition that highlights innovative culinary voices across the country. Now in its 37th year, this annual list has honored notable chefs over the decades, including culinary luminaries like Daniel Boulud and David Chang. Sponsored by S.Pellegrino® Sparkling Natural Mineral Water, this edition showcases ten extraordinary talents who are redefining the dining landscape.

A Diverse Array of Culinary Voices

The 2025 honorees present a rich tapestry of culinary approaches, backgrounds, and inspirations. From the warmth of community-driven baking to the precision of modern techniques, these chefs offer a wide array of flavors and experiences. Their collective commitment to honoring cultural heritage while innovating boldly creates a dining atmosphere that resonates with a wide audience.

Mariela Camacho: Heritage at Heart

Mariela Camacho of Comadre Panadería in Austin, Texas, is recognized not only for her exceptional baking skills but also for a community-centered philosophy. As the first woman from Austin to earn the title of Best New Chef, her heritage-driven baking celebrates local ingredients and traditions, inviting patrons to experience bread and pastries that echo the spirit of the community around her.

Vinnie Cimino: Playful Midwestern Concepts

In Cleveland, Vinnie Cimino is making waves at Cordelia, where he’s redefining Midwestern gastronomy with a playful fine-dining twist. His approach celebrates the region’s flavors while presenting them in exciting, contemporary ways. Cimino’s work demonstrates how the Midwestern culinary scene can stand toe-to-toe with the country’s major gastronomic hubs.

Aretah Ettarh: Tradition Meets Innovation

Moving to the bustling city of New York, Aretah Ettarh strides confidently within the iconic Gramercy Tavern. Her growing reputation as a rising star stems from her deft ability to balance revered culinary traditions with modern innovation. Diners can expect a menu that pays homage to time-honored recipes while introducing captivating twists that delight the senses.

Kelly Jacques: Celebrating New Orleans’ Complexity

Known for her deeply flavored pastries, Kelly Jacques of Ayu Bakehouse in New Orleans draws inspiration from the city’s rich multicultural foodways. Her creations not only taste exquisite but also tell a story about the cultural tapestry that defines New Orleans cuisine. Jacques’ pastries bridge past and present, making them a must-try for anyone visiting the Crescent City.

Steve Joo: Artisan Tofu and Seasonal Pairings

Steve Joo has brought attention to artisanal Korean tofu at Joodooboo in Oakland, California. By marrying the delicacy of Korean culinary traditions with California’s seasonal bounty, he has created dishes that highlight the intersection of cultures. Joo’s approach is a celebration of flavor and quality ingredients, earning him recognition as a leader in contemporary Asian cuisine.

Telly Justice: Inclusivity through Cuisine

In New York, Telly Justice runs HAGS, a restaurant known for its inclusive dining experience and adventurous tasting menu. A former punk musician, Justice infuses his creativity into every dish, crafting a space where all are welcomed to explore exciting and diverse flavors. His commitment to community and inclusivity has marked HAGS as one of the country’s innovative dining spots.

Phila Lorn: Storytelling through Cambodian Cuisine

Phila Lorn, at Mawn in Philadelphia, elevates Cambodian flavors through personal storytelling and modern cooking techniques. His dishes reflect his heritage while showcasing the artistic potential of Cambodian cuisine. Lorn’s work is a reminder of the importance of narrative in food, creating a connection between the diner and the dish.

Yotaka Martin: Champion of Thai Traditions

Celebrated for her precision and heart, Yotaka Martin of Lom Wong in Phoenix focuses on regional Thai traditions that are often overlooked. Her commitment to preserving and highlighting rarely seen recipes sets her apart in a culinary landscape eager for authenticity. Martin’s dishes serve as both a vibrant celebration of Thai culture and an invitation to diners to explore its depths.

Colby Rasavong: Fusion of Cultures

Colby Rasavong at Bad Idea in Nashville merges his Lao roots with a contemporary Southern sensibility. This blend of flavors creates a unique dining experience in one of the city’s most talked-about restaurants. Rasavong’s approach underscores the beauty of culinary fusion, showcasing how diverse backgrounds can lead to innovative and delicious results.

Jordan Rubin: From Truck to Table

Finally, Jordan Rubin, of Mr. Tuna in Portland, Maine, has evolved from a food truck operator to the head of a popular brick-and-mortar restaurant specializing in sushi. His journey reflects the growing trend of talented food creatives who start small but aim high, bringing their unique interpretations of cuisine to urban centers.

A Celebration of Community and Culture

The 2025 Best New Chefs list not only highlights individual talent but also underscores the importance of cultural identity, community engagement, and heritage cooking in today’s culinary landscape. Each chef on this list is not just creating food; they are crafting experiences and narratives that resonate with diners in meaningful ways. As culinary boundaries continue to be pushed, these chefs embody the vibrant, diverse tapestry of American dining today, making food not just a meal but a shared journey through culture and community.