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New American
Approved culinary professionals associated with New American.
All categoriesAndrew Mace
Executive Chef & Culinary Director
Chicago, IL
I cook the food of the Upper Midwest with a Basque grandmother looking over my shoulder. Eighteen years in professional kitchens took me from a garde manger station in Milwaukee to opening three restaurants in Chicago, and the thing I care about most has not changed: a dining room that feels like somebody's house, with cooking that could only come from this place. At Marrow & Ember we run a live-fire hearth, a small farm program with four growers in Michigan, and a kitchen where every cook rotates through the whole line within a year. I also consult on menu development and kitchen operations for opening teams who want a program that can survive its second year.
Marcus Oyelaran
Chef de Cuisine
Brooklyn, NY
Nigerian-American cooking that does not apologise for itself. I run the kitchen at Ìsàlẹ̀ in Bed-Stuy, where we build a nightly tasting menu around West African pantry staples — egusi, iru, smoked catfish, scotch bonnet — using technique I picked up in French kitchens in Manhattan. I came up through fine dining and spent four years wondering why nothing on those menus looked like the food I grew up eating. Ìsàlẹ̀ is the answer to that question.