JOURNAL ARTICLE

Best New Chefs 2025.

  • Published In: Food & Wine, 2025, v. 48, n. 9. P. 99 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: Brion, Raphael; HANSCHE, MELANIE; KINSMAN, KAT; LEWIS, HUNTER; RAM, CHANDRA 3 of 3

Abstract

The article focuses on the 2025 class of Food & Wine's Best New Chefs, highlighting a trend among chefs who create menus that reflect their personal histories and cultural backgrounds. Chefs such as Mariela Camacho of Comadre Panadería in Austin and Phila Lorn of Mawn in Philadelphia are noted for their autobiographical approach to cooking, drawing inspiration from their heritage and childhood memories. The selection process for the Best New Chef accolade involves nominations, dining experiences by editors, background checks, and an anonymous survey of kitchen staff to assess workplace culture. This year's class joins a prestigious list of past honorees, contributing to a dynamic and evolving American cuisine. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2025/10, Vol. 48, Issue 9, p99
  • Document Type:Article
  • Subject Area:History
  • Publication Date:2025
  • ISSN:0741-9015
  • Accession Number:187991796
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