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New York City is seeing a third wave of chef talent—one that’s been mentored by a second generation of younger leaders, such as Daniel Humm, Jonathan Benno, and April Bloomfield.
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We're proud to introduce the newest class of New York Rising Stars. Join us in celebrating their immense talent at the tasting gala on February 25!
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By Rebecca Cohen
At Gramercy Tavern, Miro Uskokovic’s poppy cake sundae will send you tripping right down memory lane.
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By Caroline Hatchett
Snack season is on in New York City. Here are our editors' picks for small bites that pack an entree’s worth of technique and flavor.
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By Emily Bell
Pop. Brighten. Tie together. New York City bartenders are chasing down the je ne sais quoi of salted cocktails.
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By Caroline Hatchett
Eldad Shem Tov’s apple and cheese plate is an $18 plane ride to Provence.
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| Executive Chef / The New School |
| Location: New York, NY |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Negotiable | Click to Learn More |
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| Modern American Chef / Merchants Hospitality |
| Location: New York, NY |
| Position: Chef |
| Start Date: Spring |
| Compensation: $60-75,000 | Click to Learn More |
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| Chef de Cuisine / Honest Man Restaurant Group |
| Location: New York, NY |
| Position: Chef de Cuisine |
| Start Date: 1 month |
| Compensation: Commensurate with experience | Click to Learn More |
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| Executive Chef / Brooklyn Crab |
| Location: New York, NY |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Commensurate with experience | Click to Learn More |
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| Head Chef / Camp Winadu |
| Location: Pittsfield, MA |
| Position: Head Chef |
| Start Date: Summer |
| Compensation: Commensurate with experience | Click to Learn More |
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| Executive Chef / Island Hospitality Management |
| Location: Morristown, NJ |
| Position: Executive Chef |
| Start Date: Immediate |
| Compensation: Commensurate with experience | Click to Learn More |
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| Culinary Management Training Program / Hillstone Restaurant Group |
| Location: Lenox, MA |
| Position: Chef de Cuisine |
| Start Date: Negotiable |
| Compensation: $76-100-00 | Click to Learn More |
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| Sous Chef / Wheatleigh |
| Location: Lenox, MA |
| Position: Sous Chef |
| Start Date: Negotiable |
| Compensation: Salary | Click to Learn More |
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| Executive Chef / The Hunter Group |
| Location: San Francisco, CA |
| Position: Corporate Executive Chef |
| Start Date: Negotiable |
| Compensation: Commensurate with experience | Click to Learn More |
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| Sous Chef / Marriott |
| Location: Washington, DC |
| Position: Sous Chef |
| Start Date: Match any |
| Compensation: Match any | Click to Learn More |
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Mixologist Derek P. Brown of Underdog
At FiDi's cocktail den Underdog, Bartender Derek P. Brown takes the New York icon to a new level, slinging apple liqueur-laced martinis in a hollowed-out frozen Granny Smith apple.
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