From Sausalito to Oakland, these are the rising culinary talents on our radar in the Bay Area and the dishes that they're known for.
Nick Muncy, Coi
Promoted to pastry chef at Daniel Patterson’s two Michelin–starred Coi in San Francisco, he uses simple ingredients to create delicious and cutting-edge sweets.
Signature Dish: Whipped coconut, gooseberry, aji amarillo, borage
Adam Tortosa, 1760
New to San Francisco, he learned the ropes working alongside master chefs in Los Angeles before taking the helm at the Nob Hill restaurant.
Signature Dish: SRF Beef Tartare
Kyle Itani, Hopscotch
After helping former SPQR chef Daniel Holzman expand his successful Meatball Shop in New York, he struck out on his own with a restaurant in Oakland that’s generated buzz for its Japanese-influenced American classics.
Signature Dish: Pork Chop
Isaac Miller, Maven
After working on the culinary lines of some of the best Bay Area restaurants, he’s now attracting attention with his precise and refined cooking as the executive chef of his Haight Street establishment.
Signature Dish: Italian Butter Bean Salad
Ben Balesteri, Poggio
A former member of the opening team at Jonathan Benno’s Lincoln Ristorante in New York, these days he’s earning rave reviews as the new executive chef at Sausalito’s acclaimed Northern Italian restaurant.
Signature Dish: Lamb Scottadito