2015 BEST Chef, Up-and-Coming
John da Silva, Spoke
Da Silva’s elegant, innovative small plates—Jonah crab salad on cornmeal pancakes; spring-onion spaetzle dabbed with creamy Cloumage; duck meatballs with smoky ajo blanco sauce—would impress anywhere. That they’re coming from a kitchen that’s smaller than 100 square feet and uses a tabletop Fry Daddy? That’s a triumph, and a testament to da Silva’s talent.