Gayot: TOP 5 RISING CHEFS
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They’ve sweated, toiled, cooked in the shadows, and paid their dues. With devotion, motivation, youthful energy and passion, these fiery chefs have climbed the culinary ladder into the spotlight. This year, we’ve rooted out five of the most talented young professionals under 30 who have improved, redefined and turbocharged menus across the country.
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Nate Appleman
A16
San Francisco
Curiosity compelled Appleman to tour the restaurants and markets of Italy and move to the San Francisco Bay area to perfect his skills…Read more here.
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Adam Horton
Saddle Peak Lodge
Los Angeles
Abroad, Horton cooked at Gordon Ramsay’s Royal Hospital Road in London, as well as Le Moulin de Mougins, La Palme d’Or, Taillevent and Troisgros…Read more here.
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Gavin Kaysen
Café Boulud
New York
From the shores of San Diego at El Bizcocho to the streets of New York at Café Boulud, Gavin Kaysen has quickly put his stamp on the Daniel Boulud empire…Read more here.
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Jonathon Sawyer
Bar Cento
Cleveland
Early motivation led Jonathon Sawyer behind the lines, bouncing back and forth between Cleveland and New York City’s great kitchens…Read more here.
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Sue Zemanick
Gautreau’s
New Orleans
Aside from Zemanick’s gritty determination, we admire her focus on bringing an offbeat style to a restaurant whose foundation uplifts the elegant history of New Orleans….Read more here.
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