Best of Boston

BEST Chef, Up-and-Coming

2014 BEST Chef, Up-and-Coming
Photograph by Toan Trinh

Cassie Piuma, Sarma


As chef de cuisine of Oleana, Cassie Piuma was the quiet force behind Ana Sortun’s destination-worthy Mediterranean cuisine for more than a decade. With the debut of Somerville’s Sarma, where Sortun is a partner but Piuma runs the kitchen, Piuma… read more»

2012 BEST Chef, Up-and-Coming



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 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

Phillip Tang, East by Northeast


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

Gérard Barbin, Sensing


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


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»

2005 BEST Chef, Up and Coming

Pino Maffeo, Restaurant L


You’ve never crave artichoke-goat cheese lollipops until you tasted Pino Maffeo’s daring cuisine at Restaurant L. Like other mad gastro-wizards, Maffeo employs a host of high-tech gadgets (including a centrifuge) to whip up plates like caramelized scallops with poached asparagus… read more»

2004 BEST Chef, Up and Coming

Gabriel Frasca, Spire


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


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»