The world of gastronomy has perhaps never been as colourful as it is today. Despite all the difficulties of recent years, there are still creative, daring and, above all, young chefs who are not afraid of the uncertain economic climate and are fully committed to their ideas. This time we want to showcase the extraordinary young talents who are definitely worth a look!
TÓTH PÁL, ALABÁRDOS, SZEGED
One of the most promising titans of the Hungarian gastronomic scene started his career in Kővirág, and in 2021 the joint owner of the two places expected him to head the kitchens of Alabárdos and Tiszavirág in Szeged. Pali's style is both artistic and „punk”, and his plates are recognizable from afar. Although he has not worked in a restaurant in the capital for a long time, he says that he is more drawn to the immediacy of rural life, the market and the daily contact with local producers. Even during his enforced rest under Covid, he was not idle, photographing and publishing Alchemy in the kitchen which combines the latest and most exciting cooking technologies.
Alabárdos features Hungarian classics such as the crowd favourite duck breast with sweet potatoes or the cottage cheese dumplings, but these are served in a way we have certainly never seen before. In addition to the local dishes, international cuisine is also represented, with curried crab soup and ramen being popular favourites. Last year they were voted one of Hungary's best restaurants by the Michelin Guide.
DAVIDE GARAVAGLIA, CÔTE BY MAURO COLAGRECO, BANGKOK
Italian chef Davide Garavaglia brings the cooking philosophy of Mauro Colagreco to the luxurious Capella Hotel in Bangkok, on the banks of the Chao Phraya River. Having worked under Chef Davide Oldani at the two Michelin-starred D'O restaurant in Milan and then under Chef Pierre Gagnaire at the three Michelin-starred Sketch restaurant in London, the now 33-year-old has joined Mauro Colagreco's team at Mirazur. For his work he won the 2023 Michelin Thailand Young Chef award and a Michelin star.
At Côte by Mauro Colagreco, guests can enjoy a truly refined, relaxed and intimate dining experience inspired by the environment. The bright and elegant interior, with its panoramic views of the sparkling Chao Phraya River, perfectly complements the young chef's delicious and simple dishes - colourful reinterpretations of traditional recipes from the culinary heritage of the French and Italian Riviera, from Nice to Genoa.
MARTIN WEGHOFER, MAIN TOWER RESTAURANT & LOUNGE, FRANKFURT
At just 24 years old, Martin Weghofer has already achieved what many chefs only dream of throughout their lives. Weghofer grew up in a gastronomic family in Rotenburg an der Fulda. At the age of 15, he began his training as a chef at the Hotel Kloster Haydau in northern Hesse. Today, he can be found at the Maintower restaurant in Frankfurt, where guests can enjoy exclusive, modern design and a first-class concept on the 53rd floor (187 metres high). But the view is not the only thing that will dazzle you, with dishes such as the plum duck liver with Parmesan or the Balfego tuna with black radish, mandarin and caviar.
KEVIN CHEN, RED PAPER CLIP, NEW YORK
Kevin Chen, the former chef at Blue Hill at Stone Barns, hosted a series of pop-up dinners before opening the stylish, Asian-inspired restaurant. A large red paperclip in a narrow window indicates you've arrived. The restaurant's interior is clean and uncluttered, so guests can focus their full attention on their food.
Born in New York City, Chen first discovered his passion for cooking in his family's bakery in Queens, then pursued a career as a pastry chef at Soho House. As a testament to his stubbornness, Kevin later decided to focus on savoury cuisine. The team's commitment to the local economy is the cornerstone of the kitchen, and the seasonal dishes showcase the young chef's Taiwanese heritage. Highlights of the fixed-price menu include silky tuna slices resting on mashed potatoes and pork-stuffed agnolotti topped with hand-grated black Burgundy truffles.
DOMINIK SÜSS, GASTHOF SÜSS OBERKAPPEL, AUSTRIA
Dominik Süß, the young chef at Gasthof Süß, is another of the chefs we're sure to be hearing a lot about in the near future. The young culinary talent has already inspired nearly 60,000 people on social media with his creative recipes. As well as offering insights into his private life and various culinary masterpieces, he always has some exciting recipes in store for his followers. The restaurant is a family-run business in the heart of the Mühlviertel region, which has been impressing its guests with local, seasonal cuisine for over 130 years.
SAMUEL CLONTS OF 63 CLINTON, NEW YORK
After five years of friendship, Sam Clonts and Raymond Trinh opened their first joint unit. Their aim is to create an unforgettable restaurant with a relaxed and elegant atmosphere. Located on the lower east side, 63 Clinton Street offers modern, seasonal American cuisine infused with international influences. Sam grew up in Arizona, taking culinary arts classes during his high school years while working as a dishwasher at a local restaurant. Wanting to deepen his knowledge, he left Arizona to study at the Institute of Culinary Education, and in 2017, at the age of just 26, he earned a Michelin star at Bar Uchu, making him one of America's star chefs. At 63 Clinton, guests can expect surprising yet sophisticated dishes. Examples include the succulent hamachi with shiso peppers and meyer lemon curd, and the succulent, crispy chicken stuffed roll with miso puree. This team uses the most sophisticated techniques to transform high-quality ingredients.
