Don’t confuse a lack of wrinkles with inexperience—these young chefs are leaving an indelible mark on the kitchens they run. Here are our top picks for the most promising up-and-comers to keep on your radar
Age is just a number, and that rings true for the rising stars in the culinary world. While some may associate youth with inexperience, it's important not to overlook the impressive skills and talents of the younger generation of chefs. With a fresh perspective and unwavering passion, these talents are making a name for themselves and leaving an indelible mark on the kitchens they run. Despite their lack of wrinkles, their culinary creations are no less impressive than those of their more experienced counterparts.
In fact, many of them are pushing the boundaries and taking risks that are redefining the culinary landscape. As they continue to hone their craft, we can't help but be excited about what the future holds for these promising up-and-comers. Here are our top picks for the most talented young chefs to keep on your radar, as they are sure to make waves in the culinary world for years to come.
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Romeo Morelli, Castellana
Romeo Morelli’s CV belies his mere 30 years: the Piedmont native has already cooked at celebrated kitchens in Italy, Germany, Singapore and Abu Dhabi, as well as holding a Master Forager accreditation from Wood*ing Wild Food Lab. In his current role as head chef at Castellana, Morelli reinterprets the rich bounty of his native Italian region to create inventive contemporary dishes that reflect a certain gastronomic pride, while incorporating tenets of zero-waste cooking into his operation.
