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Who do you think are NY's top chefs?

Denial Oct 11, 2006 01:37 AM

please post in ranking order

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  1. Angelina RE: Denial Oct 11, 2006 01:49 AM

    Jean Georges
    Mario Batali
    Daniel Boulud

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      sushicrazy RE: Denial Oct 11, 2006 02:04 AM

      Eric Ripert

      He's done some amazing things with the menu at Le Bernardin.

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        socal boy RE: Denial Oct 11, 2006 05:03 AM

        Eric Ripert- This guy can do things with fish and seafood like no one else.

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          hardcore RE: Denial Oct 11, 2006 05:31 AM


          1. ellenost RE: Denial Oct 11, 2006 03:52 PM

            Dante Boccuzzi (Aureole)
            David Bouley

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              bostonbakedbean RE: Denial Oct 11, 2006 03:53 PM

              what about flay?

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                Sean Dell RE: Denial Oct 11, 2006 05:58 PM

                Eric Ripert
                Daniel Bouloud
                David Bouley
                Mario Batali (with some caveats about attitude and his obsession with offal)

                and, of the new guys, Wylie Dufresne, although I don't think he will truly find his voice for another few years.

                - Sean

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                  RGR RE: Denial Oct 11, 2006 08:49 PM

                  I'm surprised nobody has mentioned Daniel Humm. In my estimation, definitely a star in the making, if not already.

                  1. funkymonkey RE: Denial Oct 11, 2006 09:11 PM

                    Defintely Ripert, Bouley, Batali, and Boulud.

                    Gabrielle Hamilton of Prune.

                    Masa Takayama.

                    Both Dan Barber and Anita Lo are amazingly talented.

                    (although i haven't eaten at Kurt Gutenbrunner's Wallse, wd-50, Per Se, or Cafe Grey)

                    i'm surprised no one's mentioned the arepa lady.

                    1. Tom Steele RE: Denial Oct 12, 2006 01:56 PM

                      Tom Colicchio has had a tremendous impact on American cooking.

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                        GDSwamp RE: Denial Oct 14, 2006 11:11 PM

                        Anita Lo - brilliant, brilliant food.

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                          zwilliams RE: Denial Oct 15, 2006 12:27 AM

                          Thomas Keller!? Or are we discluding chefs who had a previous restaurant in another state. If not Thomas Keller then I would have to say Boulud... then JG (who had his first restaurant in another country). Of course I am speaking within the context of classic French preparational methods.

                          1. Tom Steele RE: Denial Nov 20, 2006 03:56 PM

                            Jonathan Waxman (full disclosure--I just finished writing a cookbook with him).

                            Tom Colicchio is astounding.

                            So is Bill Telepan.

                            And I'm crazy about Laurent Tourondel.

                            1. c
                              chow_gal RE: Denial Nov 20, 2006 05:44 PM

                              Mario Batali
                              Daniel Boulud
                              David Bouley
                              Scott Connant
                              Eric Ripert
                              Wylie Dufresne

                              1. Non Cognomina RE: Denial Nov 20, 2006 05:52 PM

                                Johnathan Benno

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