Best chefs food

Opening in February 2026, Dougla is helmed by James Beard Award–winning chef Andrew Black. It's a highly anticipated opening offering a unique blend of West Indian, Indo-Caribbean, and African influences, tracing the chef's upbringing.

Anticipated in 2026, this marks the return of legendary French chef Daniel Boulud to Lincoln Center. It promises a grand brasserie experience, serving seasonal classics and seafood, channeling "le grand restaurant" tradition.

Opening in March 2026, Gingie is Chef Brian Lockwood's first brick-and-mortar restaurant, backed by James Beard Award-winning restaurateurs. It promises a relaxed yet refined dining experience with European and Japanese influences.

Chef Gilberto Cetina is a James Beard Award semifinalist for Outstanding Chef in January 2026, and Holbox was named The Times' 2023 Restaurant of the Year. This mariscos stand is celebrated for its exceptional seafood.

Recognized by the Michelin Guide in March 2026, Kalaya stands out for its highly original menu of spicy, bold southern Thai food. Chef Chutatip "Nok" Suntaranon's advocacy for women and unique blend of culinary traditions make it a significant entry.

Highlighted in January 2026, Chef Ciarán Elliott, trained in Michelin-starred kitchens, is reimagining the menu with seasonal, local produce and modern techniques. It showcases world-class technique and local sourcing as the future of fine dining.

This restaurant has been consistently named the best in Greece for 14 consecutive years, receiving two Golden Caps in March 2026. It is the flagship establishment of renowned chef Ektoras Botrini, solidifying its status as a top culinary destination.

This restaurant was awarded Two Michelin Stars in March 2026, joining an elite group in Portugal. This signifies its exceptional cuisine and elevated dining experience, making it a top culinary destination.

Chef Kwang Uh received a James Beard Award semifinalist nod in January 2026, and Baroo was named the L.A. Times' 2024 Restaurant of the Year. Its fermentation-forward modern Korean tasting menu is widely lauded for creativity.

Highlighted in March 2026, Mita is a plant-based restaurant recognized by the Michelin Guide for its innovative approach. It brings Latin American culinary magic and storytelling to the forefront, offering a unique and culturally rich dining experience.

This highly anticipated London debut is from the team behind Atomix, named The Best Restaurant in North America 2025. It promises an elite modern Korean barbecue experience, bringing a critically acclaimed culinary duo to the UK.

Opened in late 2025, Jija is a new project from Vicky Lau, chef-owner of Tate Dining Room and Asia's Best Female Chef 2015. It offers laid-back dining with unique regional Chinese influences from Southwest China.

Anticipated in 2026, Maize is the first tasting menu restaurant from Johnny and Kasie Curiel, of the Michelin-starred Alma Fonda Fina. This intimate 16-seat experience will explore Mexican cuisine through the lens of masa, offering an 18-course journey.

Anticipated in 2026, Oyatte is a new 30-seat contemporary fine dining destination from Chef Hasung Lee, a Netflix Culinary Class Wars finalist. It emphasizes technical precision, fermentation, and farm-to-table sourcing from Crown Daisy Farm.

Opened in November 2025, this is Matt Abé's first solo restaurant, quickly achieving two Michelin stars within three months. It represents a significant and highly acclaimed new entry into London's competitive fine dining scene.

This modern Japanese restaurant opened in November 2025, led by Will King-Smith, former head chef of the acclaimed Geranium. It offers a fresh and anticipated take on Japanese cuisine with Nordic influences.

Opening in January 2026, KARYU marks the Miami debut of the Michelin-starred Oniku Karyu from Tokyo. It promises an intimate, high-end wagyu tasting experience, bringing renowned Japanese culinary excellence to the US.

Highlighted in January 2026, Chef Jada Vidal is a rising star in the Tampa Bay culinary scene, known for her innovative Japanese-Italian fusion cuisine at Kinjo. Her appearances on Food Network shows further amplify her influence.

Named to Food Network's 2026 Hot List, Nick DiGiovanni is a MasterChef alum and recognized as the "king of culinary content." His significant social media reach and influence make him a key trendsetter in how audiences engage with food.

Chef Kwang Uh received a James Beard Award semifinalist nod for Best Chef: California in January 2026. His restaurant, Baroo, was also named the L.A. Times' 2024 Restaurant of the Year, highlighting his creativity and influence.