Restaurants Chefs Best New Chefs The People's Best New Chef: Northwest & Pacific 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 Northwest & Pacific Chefs Greg Denton & Gabrielle Quiñónez Denton Edouardo Jordan Chris Kajioka Kevin Lee Joshua McFadden Sarah Pliner Sheldon Simeon Scott Snyder Johanna Ware Justin Woodward Photo © Evan Sung Greg Denton & Gabrielle Quiñónez Denton Restaurant: Ox (Read a review) Location: Portland, OR Why They're Amazing: Because they're giving true credence to the term "grill masters" at their Argentine-inspired modern steakhouse. Culinary School: Greg: Coursework at Paul Smith's College (Paul Smiths, NY); the Culinary Institute of America (Hyde Park, NY); Gabrielle: California Culinary Academy (San Francisco) Background: Both: Terra (Helena), Metrovino (Portland, OR); Greg: Externship at Central Intelligence Agency (Langley, VA); Bouchon (Yountville, CA), Mala Ocean Tavern (Lahaina, HI); Gabrielle: Lahaina Yacht Club (Lahaina) More on Greg DentonMore on Gabrielle Quiñónez Denton Photo © Dylan + Jeni Edouardo Jordan Restaurant: Bar Sajor (Read a review) Location: Seattle Why He's Amazing: Because he went from being a server at Bennigan's (his first restaurant job) to cooking curious edibles (like spruce tips and chrysanthemum greens) over wood and fire at one of Seattle's hippest new restaurants. Culinary School: Le Cordon Bleu College of Culinary Arts (Orlando, FL) Background: Sitka & Spruce; Lincoln, Per Se (New York City); The Herbfarm (Woodinville, WA) More on Edouardo Jordan Photo © Olivier Koning Chris Kajioka Restaurant: Vintage Cave Honolulu (Read a review) Location: Honolulu Why He's Amazing: Because, at 29, he was handpicked by a wealthy Japanese developer (Takeshi Sekiguchi, who'd never even tasted Kajioka's food) to create Honolulu's first super high–end luxury restaurant—and he's more than up to the task. Culinary School: The Culinary Institute of America (Hyde Park, NY) Background: Parallel 37, Aziza, The Dining Room at the Ritz-Carlton (Francisco); Roy's (Honolulu); Per Se (New York City) More on Chris Kajioka Photo © Hawaii Hospitality Kevin Lee Restaurant: Prima (Read a review) Location: Honolulu Why He's Amazing: Because his globally accented dishes (taking cues from Italy to Japan) are both soul satisfying and—thanks in part to his food science background— masterfully cooked. Culinary School: The Culinary Institute of America (Hyde Park, NY) Background: Dovetail, Oceana (New York City) More on Kevin Lee Photo © Stuart Mullenberg Joshua McFadden Restaurant: Ava Gene's, Roman Candle Baking Co. (Read a review) Location: Portland, OR Why He's Amazing: Because his rustic Roman pastas and meats are fantastic, but his simple vegetable iterations — like a salad of apples, walnuts, chile and lime — are mind-bogglingly good. Culinary School: Le Cordon Bleu (Portland, OR) background: Franny's (Brooklyn); Lupa, Momofuku Ssäm Bar, Blue Hill (New York City) More on Joshua McFadden Photo © John Valls Sarah Pliner Restaurant: Aviary (Read a review) Location: Portland, OR Why She's Amazing: Because she's injecting fun and creativity into Portland's already successful farm-to-table model. Her unexpected yet winning ingredient combinations include fried chicken skin, bitter greens, watermelon and baba ghanoush. Culinary School: Self-taught background: Alain Ducasse at the Essex House, Tocqueville, Tabla, Socialista, Aldea (New York City) More on Sarah Pliner Photo courtesy of Star Noodle. Sheldon Simeon Restaurant: Migrant (Read a review) Location: Kihei, HI Why He's Amazing: Because he's meshing his Hawaiian background with local produce and Asian techniques at this no-frills Filipino gastropub. Culinary School: Maui Culinary Academy (Kahului, HI) Background: Star Noodle, Aloha Mixed Plate, Old Lahaina Luau More on Sheldon Simeon Photo © John Valls Scott Snyder Restaurant: Levant (Read a review) Location: Portland, OR Why He's Amazing: Because he's applying French techniques to Sephardic ingredients — that is, flavors from southern Europe, North Africa and the Middle East — and the results are original, beautiful and delicious. Culinary School: Self-taught Background: Wildwood (Portland, OR); Jardinière, Postrio (San Francisco) More on Scott Snyder Photo courtesy of Smallwares. Johanna Ware Restaurant: Smallwares (Read a review) Location: Portland, OR Why She's Amazing: Because she's shaking up Portland's food scene with her fiery, Asian-accented small plates. Culinary School: Self-taught Background: Public, Momofuku Noodle Bar, Momofuku Ssäm Bar (New York City); Nostrana (Portland, OR) More on Johanna Ware Photo © Susan Seubert Justin Woodward Restaurant: Castagna (Read a review) Location: Portland, OR Why He's Amazing: Because he's a vegetable fanatic dedicated to Oregon ingredients, a modern sensibility and the traditions of Alain Ducasse and Joël Robuchon. Culinary School: The Art Institute of California (San Diego) Background: WD-50 (New York City), L'Auberge Del Mar (Del Mar, CA), internships at Noma (Copenhagen) and Mugaritz (San Sebastián, Spain) More on Justin Woodward Was this page helpful? Thanks for your feedback! Tell us why! Other Submit