Food & Wine

"At Alex Stupak's second Empellón location, the chef goes through more than 250 avocados each day to make its excellent guacamole."

"Chefs Andy Ticer and Michael Hudman are successfully putting their hometown of Memphis on the culinary map with daring nose-to-tail dinners and classic Italian recipes."

"Chef Jamie Malone masterfully runs one of the country’s best sustainable seafood restaurants."

"Chef Jose Enrique elevates Puerto Rican cooking using ingredients from the market across the street. The menu changes frequently during the evening based on what the purveyors bring in during service."

"Chef Justin Cogley combines ultra-seasonal ingredients with flavors from his world travels, creating a menu that changes nightly and that’s purely Northern California."

"Help support Chef Alice Waters’s charity The Edible Schoolyard Project through FOOD & WINE’s “Chefs Make Change” program! Click to donate www.foodandwine.com/donate"