Being selected as a Food & Wine Best New Chef is the dream of a lifetime for chefs, but not everyone knows what goes on behind the scenes. Food & Wine restaurant editor Raphael Brion explains what it takes to travel across the country eating for a living, knowing what's at stake for a Food & Wine Best New Chef winner.
How 1990 F&W Best New Chef Nancy Silverton Built a Restaurant Empire2006 F&W Best New Chef David Chang on Chile Crunch Controversy, Microwave Snobbery, and Guy Fieri1999 F&W Best New Chef Rocco DiSpirito on Anxiety, His Dream Restaurant, and the Best Cooking Videos2011 F&W Best New Chef Stephanie Izard Learned These Four Essential Things Working at Olive Gardenaccolade has had on people's careers, why each member of the 2024 class was selected, his time working in New York...
, host of Food & Wine's podcast, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She won a 2020 IACP Award for Personal Essay/Memoir and has had work included in the 2020 and 2016 editions of.
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made these personalities who they are today.
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