Best of Boston

BEST Chef, up-and-coming

2013 BEST Chef, Up-and-Coming

Kristen Kish, Menton

Boston

Kish’s friendly yet badass demeanor (not to mention model good looks) earned her a legion of fans the nation over when she won Top Chef Seattle this year. But it’s her devotion to a refined, elegant culinary aesthetic—first at Barbara… read more»

2012 BEST Chef, Up-and-Coming

Strip-T’s

Watertown

Watertown has the most exciting cuisine in town? At a place called, for better or worse, Strip-T’s? Actually, it’s true. After leaving New York’s famed Momofuku Ssam Bar last spring, chef Tim Maslow transformed his father’s sleepy sandwich shop into… read more»

2011 BEST Chef, Up and Coming

Robert Sisca, Bistro du Midi

Boston

Boston is blessed with a bumper crop of young culinary talent injecting our food scene with energy and enthusiasm. But while many seem to spend as much time on the party circuit as they do in the kitchen, Robert Sisca… read more»

2010 BEST Chef, Up and Coming
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Phillip Tang, East by Northeast

Cambridge

Having cooked at chef-owned spots Hungry Mother, T.W. Food, and Lumiere, it’s no surprise that Tang would create a deeply personal restaurant. His debut, East by Northeast, has remarkable clarity (Taiwanese- and Chinese-inspired cuisine) as well as a mission (serve… read more»

2009 BEST Chef, Up and Coming
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Gérard Barbin, Sensing

Boston

Deputized by superchef Guy Martin to run swish French eatery Sensing, this young import has shown all the technique and discipline required by haute cuisine, along with more than a little invention. With Barbin folding more local seafood and cheeses… read more»

2008 BEST Chef, Up and Coming

Tim Wiechmann, T. W. Food

Cambridge

At 34, and with apprenticeships at some of the world’s most revered Michelin-starred restaurants under his belt, Wiechmann is hardly a newbie. Yet he brings an upstart’s ambition to his Huron Village eatery, where he’s continuously striving to raise the… read more»

2007 BEST Chef, Up-and-Coming

David Punch

Jamaica Plain

Sometimes it just takes a little tweak to make food memorable. That roasted beet salad that’s on menus everywhere? At Ten Tables, Punch adds a drizzle of pumpkin seed oil. The roast chicken? He turns—nay, kicks—it up with cabbage, shell… read more»

2004 BEST Chef, Up and Coming

Gabriel Frasca, Spire

Boston

After years of working with some of this city’s best (Gordon Hamersley, Michael Schlow, Seth Woods), it’s Frasca’s turn to soar at Spire, the restaurant at the Nine Zero hotel. And soar he does, with entrées like his fresh pea… read more»

2003 BEST Chef, Up and Coming

Tony Maws, Craigie Street Bistrot

Cambridge

If ever there was a feel-good pill for these challenging times, chef Tony Maws’s cooking at Craigie Street Bistrot is it. Troubles fall away as soon as you set foot in this subterranean restaurant and its cozy dining room, a… read more»

2002 BEST Chef, Up and Coming

Dante deMagistris, blu

Boston

When blu opened at Sports Club/LA last winter, many eyed the restaurant with suspicion. Would the brightly colored, Cali-inspired glass-walled dining room work in Boston? Would the menu be filled with bland, flavorless health club fare? The answers: yes and… read more»