Best New Pastry Chefs

After 24 years of naming America’s Best New Chefs, we’re ready for dessert. Food & Wine editors searched restaurants across the country to find the Best New Pastry Chefs of 2012.

© Antoinette Bruno/StarChefs.com

RESTAURANT Corton (menu)
CITY, STATE New York City, NY
CULINARY SCHOOL New England Culinary Institute; Montpelier, VT
BACKGROUND L2O, Tru (Chicago); Veritas, L’Atelier de Joël Robuchon (New York City)
STANDOUT DESSERT Black sesame custard with concord grape purée, yuzu gelée and cocoa nibs.
EDITOR NOTES "This one was so up my alley. The plate was made of granite, and served as a canvas for this Japanese-looking piece of dessert art (resembling cherry blossoms). I never would have paired sesame with concord grapes, but it worked so beautifully."

Courtesy of Blackbird Restaurant

RESTAURANT Blackbird (menu)
CITY, STATE Chicago, IL
BACKGROUND BLT Steak (New York City), Naha (Chicago)
STANDOUT DESSERT Steamed black walnut cake, lingonberries, toasted milk and cocoa nib ice cream.
EDITOR NOTES "Desserts are very thoughtful and creative without being overbearing. You can tell what you're eating on the plate, but the desserts still make you pause to consider the smart combinations."

RESTAURANT La Condesa (menu)
CITY, STATE Austin, TX and St. Helena, CA
CULINARY SCHOOL The Culinary Institute of America; Hyde Park, NY
BACKGROUND Marlow & Sons, Craftbar (New York City)
STANDOUT DESSERT Hoja Santa: semifreddo with brandied cherries, almond brittle, chocolate sauce and birch beer marshmallow crème.
EDITOR NOTES "Great execution and use of interesting/unique Mexican ingredients like the herb hoja santa."

RESTAURANT Table 310 (menu)
CITY, STATE Lexington, KY
CULINARY SCHOOL The Culinary Institute of America; Hyde Park, NY
BACKGROUND Holly Hill Inn (Midway, KY); Emmett’s Restaurant (Lexington, KY)
STANDOUT DESSERT Blood orange panna cotta with a toasted Champagne marshmallow.
EDITOR NOTES "Her desserts are the homiest of this group. There are only three or four each night. Think grown-up pop-tarts and cookie plates but also elegant desserts like this panna cotta."

RESTAURANT Quince (menu)
CITY, STATE San Francisco, CA
CULINARY SCHOOL Johnson & Wales University; Providence, RI
BACKGROUND Per Se, Soho House (New York City); The French Laundry (Yountville, CA)
STANDOUT DESSERT Tainori chocolate tart, milk chocolate ganache, crispy caramel rice and praline ice cream.
EDITOR NOTES "What's not to love? It's like a candy bar in an elegant dessert."

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