Vetted by the vets
We asked some top local toques for their picks for Boston’s most up-and-coming chefs. Here are their best bets.
Joanne Chang
of Flour and Myers + Chang
“Asia Mei at Sam’s at Louis is killer. I overeat every time I’m at Sam’s because it’s so good. Mike Pagliarini at Giulia is amazing. His pastas are perfect, and for being one month old Giulia is so impressive. I’m obviously incredibly biased, but I’ve been so impressed with my own chef Karen Akunowicz! At M+C for just over a year, she’s really come into her own and added some wonderful dishes to the menu and made it so much better, I feel. Chris Parsons at Steel & Rye is terrific. His cooking is straight from the heart and always wonderful.”
Lydia Shire
of Towne Stove and Spirits and Scampo
“Honestly — and this is without nepotism — my 22-year-old son, Alex Pineda. He’s ready to break out! He just returned from an apprenticeship in London and is currently helping me out at Scampo. Another to watch out for is Simon Restrepo, one of my chefs at Scampo.”
Michael Scelfo
of Russell House Tavern and Alden & Harlow
“I think Sam Monsour at jm Curley for sure is my number one, and I’m still thinking about Mike Geldart’s baked goods at Puritan & Co. . . . The Staff Meal guys [Adam Gendreau and Patrick Gilmartin] — really excited about their brick-and-mortar place.”
Jamie Bissonnette
of Toro and Coppa
“Michael Smith, the chef de cuisine at Toro; Karen Akunowicz at Myers + Chang; Fran Marino, the sous-chef at Island Creek Oyster Bar; Monica Glass, the pastry chef at Clio; and Brian Young at Citizen Oyster Bar.”
Jody Adams
of Trade and Rialto
“Andrew Hebert, exec chef at Trade; Brian Rae, chef de cuisine at Rialto; Alison Fong of Bon Me; Jeremy Kean of Whisk; Marga Raffucci of Sorellina . . . and Kristen Kish of Stir.”
Topics:
Food Features
, food, The Blue Room, The Blue Room, More 
, food, The Blue Room, The Blue Room, CULTURE, The Butcher Shop, The Butcher Shop, Clio, Clio, The Salty Pig, The Salty Pig, Less 
