Boris Portnoy
Why he matters: Because in his hands, whimsy can be high gastronomy. “I don’t believe in secret recipes or ownership of dishes. I believe in sharing knowledge. Ideas, curiosity, and choices in products define who we are as cooks first, and good taste combined with aesthetics defines us as chefs.”




Michelle Polzine
Why she matters: Because she’s saving neighborhood-restaurant desserts from their history of mediocrity. “There are only so many neighbors in a neighborhood, and quite a few restaurants in most. So I think we put a lot more effort into what we do to set ourselves apart. I have the best staff in town. Actually, we need to be kicking more ass, considering how good my ladies are.”




Luis Villavelazquez
Why he matters: Because he uses innovation as a means, not an end. “I like hills and valleys of flavor. So, to prevent a chocolate dessert from being too sweet, it needs salt and acid.”




Nicole Krasinski
Why she matters: Because she proves that savory desserts can be sweet. “Too many restaurant desserts have been following the status quo. Now that people are spending less, it’s even more critical to create something that draws them back.”