Sergio Casal, The Complex
The newest inductee into TPW’s chef-picks-chef society of top toques takes Asbury Park to heart as he helms a trio of the city’s eateries that speak collectively to its 21st-century soul. His plans are all about moving forward in diverse, yet connective ways. Ed Sherry’s profile of a local hero explains why and how.
Brandon Heim, Buoy’s
The newest inductee into TPW’s chef-picks-chef society of top toques claims “food is the only thing” he thinks about. That devotion manifests itself on his menu at Buoy’s in Manasquan, where reservations to his fixed-priced dinners are claimed in a matter of minutes. Ed Sherry profiles this rising star on the Shore scene.
Allen Walski, Clemmy’s
The newest inductee into TPW’s chef-picks-chef society of top toques started young on Long Beach Island, segued to higher learning grounds in Philly, and today is proving you can come home again – as long as you do it on your terms, in your own way. His highly personal restaurant in Waretown is clear proof of that.
Li Zhou, Nemo
The newest inductee into TPW’s chef-picks-chef society of top toques has a resume that spans the globe, and every stop our honoree has made, be it professional or personal, shows in what he serves today at his multifaceted Asian restaurant in the Bayshore borough of Keyport.
Drew Araneo, Drew’s Bayshore Bistro
The newest inductee into TPW’s chef-picks-chef society of top toques might be Jersey all the way, but the food at his destination in Keyport speaks with a decided N’Awlins accent. The very personal ways this local hero reinterprets Southern classics with Garden State ingredients have been drawing diners for almost two decades.
Fredy Umanzor, Chef Fredy’s Table
The newest inductee to TPW’s chef-picks-chef society of top toques has spent 40 years in Morris County pro kitchens. Today, as chef-mentor and devoted community member, he’s the proud co-owner of his own restaurant in the competitive county seat.
Danilo Ayala, End of Elm
The newest inductee to TPW’s chef-picks-chef society of top toques brings the flavors of his native El Salvador to his menu at this hotspot in Morristown as well as the hard-working energy he learned at the side of his pro-cook mother.
Bradley Rodriguez, Spring Lake Seafood
The newest inductee into TPW’s chef-picks-chef society of top toques takes deep dives into the world of fishes and translates each into dishes that reflect their source, their freshness and their distinctive and inherent flavor.
Ken Mansfield, Strada
The newest addition to TPW’s chef-picks-chef society of top toques is tending to Italian classics in Atlantic Highlands, where he dials in on the details of making fresh pasta and pizzas from his sourdough starter. What causes his selector, David Viana, to return again and again? Consistency of craft.
David Viana, Lita
The newest inductee into TPW’s elite chef-picks-chef society of top toques in the Garden State first garnered acclaim from diners and his peers for his innovative and technically precise plates. Powered today by a commitment to consistency and person-to-person connections, David Viana is far from finished when it comes to innovating. At his newest restaurant, Lita in Aberdeen, he’s serving up riffs on family recipes as well as a fresh perspective on hospitality.
Alec Gioseffi, Ironbound
Not many chefs can say they’ve helped to build their restaurant from the literal ground up. But the newest member of TPW’s chef-picks-chef society of top toques has done just that, using his synergistic approach to food, farming and community to tie it all together at Ironbound Farm and Ciderhouse in Hunterdon County.
Eddie Aguilar, The Stirling Hotel
The newest inductee into TPW’s chef-picks-chef society of top toques has mastered work-life balance all the while expressing his far-ranging experiences and talents on every plate. As his fan and selector notes, he’s “never lost his flair.”