This December, Mashama Bailey and her business partner, Johno Morisano, will celebrate the 10th anniversary of the Grey, the restaurant they created by converting an old Savannah, Ga., Greyhound Station built in the Jim Crow South.
, a ranking of the people who most influence fine dining in America today. But we know that power is fluid, with dining empires rising and falling, and trends in food being as fleeting as fashion. We wanted to take the pulse of the industry yet again.
Beyond her own kitchen, Crenn’s touch is everywhere, it seems. She works with brands including Audemars Piguet, Capital One, and HexClad, bringing her culinary expertise to a wide range of consumers. She’s the new culinary curator for Les Bateaux Belmond’s luxury cruises. And she created new menus for business- and first-class travelers on Air France. If that sounds like a lot, 2025 may be even busier for the chef, with a number of yet-to-be-announced projects in the works.
“Kyle and Katina Connaughton have created a dining experience that fuses California’s rich agricultural bounty with Japanese culinary techniques,” says Michelin-starred chef Alex Hong. “Through their innovation, ethical approach, and leadership; they’ve become not just chefs but true tastemakers, influencers, and mentors, reshaping what it means to dine well in today’s world.
Even outside of Chicago, restaurateurs have noticed the magnetic pull Alinea has had on diners. “For years Alinea has beenrestaurant for many guests I’ve served,” says Alex Burch, the owner and beverage director for Bad Idea in Nashville. “When you add in his involvement with Tock and the Aviary’s influence on the world of cocktails, it’s difficult to deny his standing.”
“He uses his platform to advocate for social change, nourish communities in crisis, and inspire a global movement towards compassion and sustainability,” Gourdet says. “His passion for innovation in fine dining is matched only by his commitment to making the world a better place, proving that the kitchen can be a powerful tool for transformation.” Or as the restaurateur Tracy Vaught and chef Hugo Ortega put it, “José Andrés is a citizen of the world, helping people through food.
Since arriving in the U.S. more than 40 years ago, Boulud built one of America’s great fine-dining empires that stretches from his flagship Michelin two-star Daniel in Manhattan to restaurants around the world. This year alone he has opened Café Boulud Riyadh, Cuisine Boulud New York, Maison Boulud Singapore, and more. And he’s readying his new steakhouse with Parisian influences, La Tête d’Or, in Manhattan.
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