“For 38 years, Best New Chefs has been a way to find the people who will change how we think about restaurants before the rest of the world fully knows their names,” Food & Wine editor in chief Hunter Lewis said when the magazine announced its latest class of chefs this September.
Launched in 1988, the award has recognized the work of chefs early in their careers from Thomas Keller, Rick Bayless, and Daniel Boulud to Nancy Silverton, Roy Choi, Kwame Onwuachi, and Paola Velez, among many, many others. (What can we say? We can pick ’em.) “This class has that electricity,” Lewis added. “Their restaurants could not be more different, but each of these chefs has a distinct point of view, extraordinary command of their craft, and the ability to make you see something familiar in an entirely new way.”
“These are chefs we will be talking about for decades.”
This collection of recipes from the 2026 F&W Best New Chefs reflects “family traditions, years of experience in restaurant kitchens, and each chef’s distinctive culinary perspective. Start with Masako Morishita’s udon carbonara, which pairs chewy noodles with a silky Parmesan-and-egg sauce, or Charlie Mitchell’s beef bourguignon pot roast, inspired by meals his mother made in Detroit. You’ll also find creamy lima beans topped with crunchy salsa macha, a fragrant Vietnamese eggplant and tofu soup, and Lucas McKinney’s sweet-and-salty Barq’s peanut pie.
“These visionary chefs are ready for a much larger stage than within the four walls of their restaurants,” says F&W restaurant editor Erika Adams. “I hope getting to know these chefs will inspire you not only to book a reservation, so you can savor the ways in which they are defining the future of American dining in real time, but also to try their recipes in your own kitchen.”
01 of 10
Stewed Lima Beans with Salsa Macha
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At Honeysuckle in Philadelphia, 2026 F&W Best New Chefs Omar Tate and Cybille St. Aude-Tate simmer lima beans in a savory broth of chicken stock, beef tallow, garlic, onion, celery, and tomato paste until creamy and tender. A spoonful of crunchy salsa macha adds smoky dried chiles, toasted nuts and seeds, Cameroon pepper, vinegar, and a hint of sweetness.
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02 of 10
Brussels Sprouts Saag with Macha Verde
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At Chicago’s Mirra, 2026 F&W Best New Chefs Rishi Kumar and Zubair Mohajir put a contemporary spin on saag, the South Asian greens dish, with a velvety spinach puree seasoned with ginger, garlic, and fenugreek. Crisp-edged fried Brussels sprouts add texture and pick up smoky heat from guajillo chiles and oregano. Tangy, chile-forward macha verde brings brightness, while queso and radish add creamy, salty, and peppery notes.
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03 of 10
Spiced Pork Shoulder Steak with Salsa Verde and White Beans
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
2026 F&W Best New Chef Melissa López turns budget-friendly pork shoulder into a satisfying main at Los Angeles’ Barra Santos. She seasons the steaks with smoked paprika, cumin, and coriander before searing them until juicy and tender, then rests the pork on a bed of creamy stewed white beans. A parsley salsa verde made with capers, fish sauce, and sherry vinegar adds a bright, briny contrast.
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04 of 10
Barq’s Peanut Pie
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At Josephine’s in Houston, 2026 F&W Best New Chef Lucas McKinney draws on a Gulf Coast tradition of adding salted peanuts to Barq’s root beer for this rich, sweet-and-salty pie. Roasted peanuts lend crunch to both the crust and filling, contrasting with the silky root beer custard, while a warm root beer caramel sauce reinforces the nostalgic pairing. An optional pinch of cayenne adds gentle heat to balance the sweetness.
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05 of 10
Udon Carbonara
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
2026 F&W Best New Chef Masako Morishita makes this Japanese take on carbonara at Perry’s in Washington, D.C., replacing pasta with chewy Sanuki-style udon noodles. Kombu tea powder adds a subtle savory depth to the Parmesan-and-egg sauce without a strong seafood flavor. Crumbled crisp prosciutto brings a salty contrast, while chives and a generous grind of black pepper balance the dish’s richness.
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06 of 10
Canh Cà Bung (Vietnamese Eggplant and Tofu Soup)
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At The Paper Bridge in Portland, Oregon, 2026 F&W Best New Chef Gian Carlo Reinardy draws on the comforting flavors of Northern Vietnam in his version of canh cà bung. Browned pork belly, crisp tofu, and tender eggplant give the broth depth, while mắm tôm (shrimp paste) adds a savory note. Traditionally served as part of a family-style Vietnamese meal, the soup is satisfying on its own or with rice noodles for a more substantial bowl.
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07 of 10
Olive Oil–Almond Cake with Fig Jam–Mascarpone Whipped Cream
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
2026 F&W Best New Chef Hannah Welton serves this tender olive oil cake, fragrant with orange zest and almond extract, at Charleston’s Weltons Tiny Bakeshop. Sliced almonds and turbinado sugar form a crisp, crackly topping as the cake bakes. A dollop of mascarpone whipped cream swirled with fig jam adds a rich, fruity finish without overwhelming the cake’s gentle sweetness.
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08 of 10
Roasted Cod with Caramelized Endive and Riesling Sauce
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At San Francisco’s Kiln, 2026 F&W Best New Chef John Wesley serves buttery black cod with a silky Riesling butter sauce and deeply caramelized endive. Gently roasting the fish with thyme keeps it tender and lends a subtle herbal note, while the wine’s acidity balances the richness of the sauce.
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09 of 10
Beef Bourguignon Pot Roast
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
Inspired by the meals his mother made during his childhood in Detroit, 2026 F&W Best New Chef Charlie Mitchell of New York City’s Saga makes a pot roast that features beef braised in red wine until fork-tender. Bacon drippings deepen the savory sauce, while a finishing pat of butter gives it a glossy, velvety texture.
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10 of 10
Locro (Peruvian Hominy Stew)
Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
At Washington, D.C.’s Causa, 2026 F&W Best New Chef Carlos Delgado brings together butternut squash, large-kernel corn, peas, and lima beans in a comforting shrimp stew brightened with fruity ají amarillo paste. Mashing some of the squash into the broth gives it a creamy texture while leaving tender pieces intact, and adding the vegetables in stages helps each cook to the right tenderness. Warm cubes of queso fresco offer a pleasantly chewy contrast, while a fried egg adds a final element of richness.
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