Class of 2013

My work takes me into kitchens and restaurants across the United States, where I get a close look at what’s new and exciting in the food world. Time and again I am impressed by the energy, skill, and imagination of young chefs and culinary professionals who are reshaping restaurants, food culture, and how people think about eating. That is why I’ve always admired the Eater Young Guns program: it recognizes a small group of emerging talents who are making meaningful contributions to the industry. This year Eater announced its Class of 2013, and it’s an inspiring snapshot of rising culinary talent.

For those unfamiliar, the Eater Young Guns concept highlights a select group of stand-outs—professionals who are either under 30 or have been working in their field for less than five years—people who are redefining expectations and pushing culinary boundaries. The program’s emphasis is on innovation, leadership, and a fresh perspective, whether that comes through creative technique, a new take on service, or a commitment to sustainability and local sourcing. Seeing this kind of drive and ambition in kitchens from coast to coast is one of the most optimistic things about food right now.

After a call for nominations earlier in the year, I had the opportunity to serve on the committee that selected this year’s class. The nomination and selection process brings together a range of voices who see firsthand how emerging chefs and food professionals operate—executive chefs, restaurateurs, writers, and diners who pay attention. Together we look for people who demonstrate both strong fundamentals and a willingness to take risks: cooks who can execute consistently under pressure, but who also experiment with flavor, sourcing, and presentation in ways that make diners take notice.

What stood out to me during deliberations were examples of creativity applied with purpose. The most compelling candidates weren’t just experimenting for novelty’s sake; they showed thoughtful application of technique and an awareness of the larger culinary conversation. Some are reinterpreting regional traditions for modern diners. Others are focused on ingredient-driven menus that highlight seasonal and local producers. Many are also building stronger relationships with their communities—mentoring staff, sourcing responsibly, and designing dining experiences that reflect a clear point of view.

Being part of the selection committee was a reminder of how broad the definition of culinary leadership has become. It’s not limited to those standing over a stove. Young sommeliers, pastry chefs, restaurateurs, and bar directors all bring vital perspectives to the scene. The Class of 2013 represents a mix of roles and disciplines, each contributing in their own way to what diners experience when they sit down to eat. Talent like this signals a healthy, evolving industry—one that values both tradition and experimentation.

Recognition programs like Eater Young Guns matter because they put a spotlight on people who will shape the future of food. For the individuals selected, the attention can open doors: new opportunities, collaborations, and resources that help them expand their work. For the broader food community, the list offers a way to track exciting trends and discover new places, techniques, and chefs worth following.

I left the committee meetings energized and curious. I cannot wait to see how this group grows in the coming years—what restaurants they open, the dishes they refine, and the conversations they spark about flavor, hospitality, and sustainability. If you pay attention to the Class of 2013, you’ll likely spot names and restaurants that matter in the years ahead.

Read more about the Eater Young Guns Class of 2013 on Eater to see the full list of honorees and learn more about their work.