Why He's Amazing: Because the Wolfgang Puck alumnus now has his own place in downtown Detroit, where he serves excellent, boldly flavored small plates like bay scallops in brandy and dates with almonds and Gorgonzola.
Background: Wolfgang Puck Fine Dining Group (multiple locations)
Quintessential Dish: Lime-poached shrimp with cilantro-tomato relish and avocado mousse
Advice to Young Cooks: Never stop learning. “What do you do when there’s nothing to do? Don’t be complacent. A lot of the best chefs in the world are just conscientious people who are information sponges and never went to culinary school.”
Why He's Amazing: Because he’s cooking some of the most innovative food that Detroit has ever seen: locally sourced and foraged ingredients presented simply but stunningly, inspired by his time cooking in Sweden.
Background: Boka (Chicago); Public (New York City)
Quintessential Dish: Birch bark flour waffle with porcini mushroom powder and acorn squash gelato
Nordic Influence: Lipar spent time cooking as an intern at Restaurant Frantzén in Stockholm and in other restaurants around Scandinavia before taking the reins at Torino.