Food & Wine Reveals the Best New Chefs of 2016 — See Who Made the List

04/04/2016 at 10:23 AM ET

Does your favorite local chef stand out from the rest?

Each year, Food & Wine magazine scours the country for the freshest talent in the culinary industry to put together their list of Best New Chefs. Past recipients of the honor include superstars like Tom ColicchioDaniel BouludThomas Keller, Michael SymonStephanie Izard, and David Chang.

To qualify as “new,” the chefs must have been heading up a restaurant for fewer than five years. This year’s batch includes 11 chefs from 9 cities who were selected based on incognito visits by the magazine’s editors. Scroll down to see who made the cut.

RELATED: Our Favorite Chefs, Cocktails & Food from the Aspen Food & Wine Classic

Best New Chefs
Jeff Marini

Iliana Regan (above), Elizabeth and Bunny, the micro bakery & WunderPop, Chicago

David Barzelay, Lazy Bear, San Francisco

Kevin Fink, Emmer & Rye, Austin

Best New Chefs
Nathan Ma

Edouardo Jordan (above), Salare, Seattle

Ravi Kapur, Liholiho Yacht Club, San Francisco

Brad Kilgore, Alter, Miami

Aaron Silverman, Rose’s Luxury and Pineapple & Pearls, Washington, D.C.

Jeremiah Stone & Fabián von Hauske, Contra and Wildair, New York City

Best New Chefs
Rush Jagoe

Michael Gulotta (above), MoPho and Tana, New Orleans

Kris Yenbamroong, Night + Market and Night + Market Song, Los Angeles

Shay Spence, @chezspence

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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