Restaurants Chefs Best New Chefs The People's Best New Chef: Gulf Coast Contenders At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Trending Videos Close this video player At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America. Regions:California, Great Lakes, Gulf Coast, Mid-Atlantic, Midwest, New England, New York Area, Northwest & Pacific, Southeast, Southwest Gulf Coast Chefs Cory Bahr Michael Doyle Juan Carlos Gonzalez Jeffrey Hansell Alex Harrell Phillip Lopez Jose Mendin Chris Newsome Giorgio Rapicavoli José Santaella Photo courtesy of Restaurant Cotton Cory Bahr Restaurant: Cotton (Read a review) Location: Monroe, LA Why He's Amazing: Because he's sourcing the best ingredients—from cornmeal and sweet potatoes to rabbits, venison and duck eggs—from friends and neighbors for his updated and spectacular Southern dishes. Culinary School: Self-taught Background: Sage; internships at Commander's Palace and Dickie Brennan's Steakhouse (New Orleans) Photo © Johnny Gembitsky Michael Doyle Restaurant: Maurepas Foods (Read a review) Location: New Orleans Why He's Amazing: Because he's redefining modern Southern cooking with audacious dishes such as butternut squash with snails, pickled peanuts and spiced whiskey butter. Culinary School: Self-taught background: Dante's Kitchen (/sites/default/files/ew Orleans) More on Michael Doyle Photo © David G. Spielman Juan Carlos Gonzalez Restaurant: SoBou (Read a review) Location: New Orleans Why He's Amazing: Because his dishes inspired by Creole and Puerto Rican street food — like shrimp-and-tasso pinchos [bar snacks] — take pub food to a new level. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Internship at Le Bernardin; Commander's Palace, Café Adelaide (New Orleans); Bistro Alex (Houston) Photo © Daniel Taylor Photography Jeffrey Hansell Restaurant: Veranda on Highland (Read a review) Location: Birmingham, AL Why He's Amazing: Because he's revamped the menu at a Birmingham mainstay with the kind of dishes you'd find at an amazing Southern dinner party — like fried pickles with garlic remoulade, and shrimp and grits made with local beer. Culinary School: University of Southern Mississippi Gulf Coast (Long Beach, MS) Background: Commander's Palace, Lüke, The Little Nell (Aspen, CO) More on Jeffrey Hansell Photo © Romney Photography Alex Harrell Restaurant: Sylvain (Read a review) Location: New Orleans Why He's Amazing: Because his thoughtfully prepared gastropub menu has locals in the touristy French Quarter queuing up for a seat. Culinary School: Self-taught Background: Mustard Seed, Galatoire's, Gerard's Downtown, Martinique Bistro, Bayona (New Orleans) Photo © Sara Essex Bradley Phillip Lopez Restaurant: Root (Read a review) Location: New Orleans Why He's Amazing: Because he's making New American food that's unabashedly postmodern. For instance, a dish of scallops with chorizo dust and caramelized cauliflower, served in a cigar box with Cohiba smoke piped in, is an ode to his Mexican-Cuban father's leathery-smelling cigars. Culinary School: Self-taught background: Coastal Grill, Citronelle (Washington, DC); August, Lüke, American Sector, Rambla (New Orleans) Photo © Hector Torres Jose Mendin Restaurant: Pubbelly (Read a review) Location: Miami Beach Why He's Amazing: Because he's revitalizing Miami Beach's Sunset Harbour neighborhood with this boisterous, Asian-inspired gastropub. Culinary School: Johnson & Wales University (North Miami) Background: Mercadito, Nobu, Veranda, SushiSamba (Las Vegas) Photo courtesy of Ollie Irene. Chris Newsome Restaurant: Ollie Irene (Read a review) Location: Mountain Brook, AL Why He's Amazing: Because he's given his hometown its first gastropub, named in honor of his home-cooking sharecropper grandmother—and it's awesome. Culinary School: Coursework at Johnson & Wales University (Charleston, SC) background: Bottega Café, Highlands Bar & Grill, Hot and Hot Fish Club, Pizzeria Delfina, Spruce (San Francisco); FIG (Charleston, SC) Photo © Mario Davilas Giorgio Rapicavoli Restaurant: Eating House (Read a review) Location: Coral Gables, FL Why He's Amazing: Because he's translated his devotion to slow food, graffiti and childhood treats like Oreos into a wildly successful pop-up that's now a brick-and-mortar restaurant. Culinary School: Coursework at Johnson & Wales University (North Miami) Background: Chispa, 660 at The Angler's (Miami Beach) Photo courtesy of Santaella. José Santaella Restaurant: Santaella (Read a review) Location: San Juan, Puerto Rico Why He's Amazing: Because after years of working with some of the world's best European and American chefs, he's redefining cocina criolla — the cooking of his home, Puerto Rico. Culinary School: Self-taught Background: Le Bernardin New York City); Chez Michel, Gary Danko Was this page helpful? Thanks for your feedback! Tell us why! Other Submit