(Photo: Silja Gotz)

CHRISTOPHER LEE
Gilt
The new young master of opulent midtown dining. This kind of highbrow cooking is on the wane, so get a taste while you still can.

CRAIG KOKETSU
Park Avenue Winter
Some of his seasonal menus are better than others, but you have to admire the young chef’s stamina, and his range.

JONATHAN BENNO
Per Se
Benno has been running the kitchen at Per Se for four years now. It’s only a matter of time before he runs his own show.

SOTOHIRO KOSUGI
Soto
The winner of Food & Wine’s Best New Chef award when he cooked in Atlanta is now cooking in New York.

SEAMUS MULLEN
Suba, Boqueria
He may not be Spanish, but he’s the city’s acknowledged master of cutting-edge Iberian cuisine, and all things to do with suckling pig.

Related:

• Archive: “Cover Story”
• Articles by Adam Platt
• Table of Contents: Jan 7, 2008 issue of New York | Subscribe!