So far, we’ve learned what Seattle chefs consider their best meal of 2011 as well as their favorite restaurant. Today, we find out whom they’re tapping as the next up-and-comer of 2012 and why. Here are their picks for the New Year:
Kamala, Owner, Marination Station
Kamala Saxton, Owner, Marination
“Catherine Calleja who helped design our menu. She’s an absolute perfectionist. It doesn’t matter if she’s leading a kitchen on a Korean-Hawaiian taco truck, making pasta at Cuoco, or throwing pizza at Serious Pie, the girl delivers every time. She also loves Gizmo (from the movie Gremlins) and makes no apologies about it.”
Jason Franey, Executive Chef, Canlis
Aaron Abramson at Willows Inn. “Aaron gets it. He is very hard working and committed to cooking.”
Brandon Kirksey, Executive Chef, Tavolata
“Jonny Silveira at Staple & Fancy really knows his stuff and is becoming a great leader. Joel Hayward at Tavolata works as hard as any other chef and always has a good attitude while doing it.”
Renee Erickson, Owner-Chef, Boat Street Café and Walrus & the Carpenter
“My sous at Boat Street Café: Marie Rutherford. She’s more than a sous; she’s a super creative and fantastic cook.”
Charles Walpole, Chef/Owner, Bling Pig Bistro
Charles Walpole, Chef/Owner, Blind Pig Bistro
“Kylen McCarthy of The Corson Building (formerly Marjorie); Brandon Myett of La Bete; Pat Chang at Revel; and Peter Huelle at How to Cook a Wolf.”
Tom Black, Chef/Co-owner, Restaurant Bea
“Michael Whisenhunt, one of two sous chefs at Revel. He used to be my sous at Barking Frog. He is due to do something on his own.”
Brian Scheehser, Executive Chef, Trellis
“Andrew Gribas at Volterra he is extremely talented and has worked under Don Curtis for years.”
Kathy Casey, Kathy Casey Food Studios
“Mike Whisenhunt at Revel, because he is passionate about what him and his team are cooking and you can taste that passion in every dish.”
There you have it. If you want to try out these chefs’ talents go now before they become a really big deal and you’re left at the bottom of a waiting list. Happy eating in 2012!
