If you are dreaming of making it big in the kitchen, listen up. Food & Wine’s editors, Dana Cowin and Hunter Lewis, have spent decades scouting the next big names in food. On the “Tinfoil Swans” podcast, they pulled back the curtain on what it really takes to go from local talent to national headline.

The Best New Chef award has been around since 1988, and it has launched hundreds of careers. It is not just about who can plate the prettiest dish or cook the perfect steak. There is more to it, and the bar keeps getting higher.

Make Food That Gives People Goose Bumps

Hunter Lewis isn’t looking for just good food. He is after something that grabs him by the gut. He says one of his tests is a physical reaction, goose bumps. That is when he knows the meal is doing something special.

Elle / Pexels / According to Hunter Lewis, you will have to make food that will give people “goosebumps.”

This kind of cooking doesn’t happen by playing it safe. It comes from chefs who know their voice and cook like no one else in the country. If your food makes people pause, stare at their plate, and say, “What is this?” - you are close.

Be Consistent and Keep Diners Happy Every Time

One amazing night isn't enough. Cowin and Lewis want chefs who can pull off greatness again and again, no matter the season or stress level. A dish should be just as exciting in February as it is in October. No slumps, no dips, just rock-solid cooking every time someone sits down.

The kind of chef they are watching knows how to wow guests every night, not just when someone’s taking photos. Happy diners are the real test. If your tables are full and people come back week after week, that says something big.

Shape What Comes Next in American Food

The Best New Chef award isn’t just about the now. It is about where food is going. Cowin said they’re watching for chefs who aren’t just good today but could shape how America eats tomorrow. That means creativity with purpose, not just flair for show.

They want chefs with staying power. People who keep evolving, who inspire others, who bring something new to the table. You might not even realize you're pushing boundaries. But if your ideas catch on, you are the one setting the pace.

Break the Mold & Keep It Brilliant

Dave Chang had a noodle shop. Roy Choi ran a food truck. Neither fit the old mold of fine dining, but both changed the game. The award now looks at chefs at the edges - people doing something bold in places others might overlook.

Piet / Pexels / Your restaurant doesn’t have to look fancy. It doesn’t even have to be a restaurant in the traditional sense. If the food is original, smart, and full of soul, it deserves attention.

Cowin and Lewis want to celebrate creativity in all its forms. Surprise them. Make your own lane.

Lead with Impact Beyond the Kitchen

After the #MeToo movement and COVID-19, the judges started looking beyond the food. Who you are in the kitchen matters just as much as what you cook. That includes background checks and surveys about your team’s experience. Toxic kitchens don’t fly anymore.

They want chefs who lead with care, who build safe and supportive workplaces, and who use their platform to lift others up. If you are building something that makes your community better, that counts.