Chef News
Fort Worth chef team lands on Food & Wine list of Best New Chefs
A food magazine has issued a list of up-and-coming chefs and one Fort Worth chef — well, three actually — has made that list.
The magazine: Food & Wine. The list: its 36th annual Best New Chefs. The restaurant/chef: the team at Goldees BBQ.
According to a release, the list represents America's most talented and dynamic up-and-coming chefs. And this year’s list is the largest class yet. That's probably due to Goldee's, which has three chefs for one entry.
The magazine waxes on quite poetically about these chefs, stating that they "represent the future of cooking in America." They are "leaders at the stove, creating food that is innovative, disruptive, highly personal, and delicious". And also "leaders in the kitchen, creating more sustainable and welcoming workplaces for their teams."
In a statement, Food & Wine editor Hunter Lewis recounts the storied history of this storied award: "There are now 389 Best New Chefs dating back to 1988, and the chefs who have earned the accolade have shaped cuisine in America. From Thomas Keller and Daniel Boulud (both in the 1988 class of Best New Chefs) to Stephanie Izard (2011) and Kwame Onwuachi (2019), their influence on our food culture is undeniable. We proudly welcome the 2024 class into this legacy."
2024 FOOD & WINE BEST NEW CHEFS- Wedchayan “Deau” Arpapornnopparat - Holy Basil, Los Angeles
- Camari Mick and Mary Attea - The Musket Room & Raf’s, New York City
- Erika Council - Bomb Biscuit Co., Atlanta
- Leina Horii and Brian Lea-Kisser, Nashville
- Silver Iocovozzi - Neng Jr.’s, Asheville, North Carolina
- Nicole Cabrera Mills - Pêche, New Orleans
- Lawrence “LT” Smith - Chilte, Phoenix
- Karyn Tomlinson - Myriel, St. Paul
- Jonny White, Jalen Heard, and Lane Milne - Goldee’s, Fort Worth, Texas
The selection process for the Best New Chefs is a months-long process. Chefs who have been in charge of a kitchen or pastry program for five years or less are eligible for the F&W Best New Chef accolade. The process begins with Food & Wine soliciting and vetting nominations from Best New Chef alums, food writers, cookbook authors, and other trusted experts around the country. FOOD & WINE scouts travel the country, each dining out in hundreds of restaurants in search of the most promising and dynamic chefs right now.