Food & Wine's Best New Chefs: Michael Anthony of Blue Hill Restaurant, Grant Achatz of Trio Restaurant, Dan Barber of Blue Hill Restaurant, Deborah Knight of Mosaic Restaurant and Mark Sullivan of The Village Pub.

Each year Food & Wine names "10 Best New Chefs" who are great cooks and innovators on their way to stardom. Here are the 2003 winners:

Chef: Cornelius Gallagher
Oceana Restaurant 55 East 54th Street, New York, NY 10022; 212-759-5941; www.oceanarestaurant.com

Chef: Gabriel Kreuther
Atelier, 50 Central Park South (in the Ritz-Carlton Hotel), New York, NY; 212-521-6125; www.ritzcarlton.com/hotels/

Chef: Bryan Moscatello
Adega Restaurant, 1700 Wynkoop St., Denver, CO 80202-1042; 303-534-2222; www.adegadenver.com

Chef: Nobuo Fukuda
Sea Saw, 7133 E. Stetson Dr., Scottsdale, AZ 85251; 480-481-9463; www.seasaw.net

Chef: Bruce Sherman
North Pond, 2610 North Cannon Dr., Chicago, IL 60614-1839; 773- 477-5845; www.northpondrestaurant.com

Chef: David Meyers
Sona, 401 N. La Cienega Blvd., West Hollywood, CA 90048-1906; 310-659-7708

Chef: Stuart Brioza
Tapawingo, 9502 Lake St., Ellsworth, MI 49729; 231-588-7971; tapawingo.net

Chef: David J. Bull
Driskill Grill, 604 Brazos St., Austin, TX 78701; 512-391-7162; http://www.virtual-restaurants.com/driskill/

Chef: Scott Tycer
Aries Restaurant Limited, 4315 Montrose Blvd., Houston, TX 77006; 713-526-4404; www.ariesrestaurant.com

Chef: Angel Palacios
Formerly with La Broche, 155 Brickell Bay Dr., Miami, FL 33131; 305-415-0070