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America's Best New Chefs for 2005

Thanks to a tip from The Daily Olive, I learned that Food and Wine Magazine has announced their list of Best New Chefs of 2005. Among them is San Francisco's own Daniel Humm, of Campton Place.

Here's the list:

  • Tyson Cole of Uchi, Austin
  • Seth Bixby Daugherty of Cosmos, Minneapolis
  • Christophe Eme of Ortolan Restaurant, Los Angeles
  • Shea Gallante of Cru, New York City
  • Colby Garrelts of Bluestem, Kansas City
  • Maria Hines of Earth & Ocean, Seattle
  • Daniel Humm of Campton Place, San Francisco
  • Lachlan Mackinnon-Patterson of Frasca Food and Wine, Boulder
  • Tony Maws of Craigie Street Bistrot, Cambridge
  • Eric Ziebold of Cityzen, Washington DC
  • Check out the magazine's web site for profiles and recipes of all the chefs.

    Comments (3)

    joe laws wrote:
    07.09.05 at 5:19 PM

    Christophe Eme of Ortolan Restaurant being named as one of America's Best New Chef's is very well deserved honor. As a frequent diner in high-end restaurants I can say with certainty, that Chef Eme is creative, focused, completely immersed, and approachable. Ortolan is certainly one of the finest restaurants in California. I don't want to sound like an PR rep, I'm just a very very happy customer.

    Taj wrote:
    07.09.05 at 9:14 PM

    I'll vouch for Tyson Cole of Austin. Didja ever think you could pair goat cheese with sashimi-grade tuna? This man is brilliant. Presentation, combination of flavors...one of the best evenings I had out was when we sat at the sushi bar itself and Chef Cole said: "Just tell me when you've had enough" and proceeded to fill our bellies with the most fantaferous freakin' sushi I'd ever laid lips on. If you ever travel to Austin, do NOT miss Uchi.

    Shlomo Arenberg wrote:
    04.05.07 at 12:32 PM

    Have to agree... Tyson Cole/Uchi is fantastic. Food is great, price is quite reasonable compared to the Nobu/Masa-type places (i.e. you can get in and out with drinks and plenty of food for $150-200 a couple), the atmosphere is nice (elegant/fancy for Austin, which means very approachable and laid back in comparison to many Bay Area haunts), and the service is always great. Yellowtail cured like ham, Japanese black snapper in tangerine oil, translucent needlefish sashimi with Meyer sake and golden caviar, etc. Wonderful.

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