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7 Chefs of the Moment

Carolyn Jung and Anh-Minh Le | July 11, 2017 | Story Restaurants National

Read more from the Feast Issue here.


1. Hiroshi Kimura

Following nearly three decades cooking in Honolulu and Tokyo, Kimura debuted his namesake Peninsula establishment in spring 2016. Think of Hiroshi as your own private restaurant for an evening: Indulge in an omakase meal created specially for your group of eight, including what the restaurant dubs “the ultimate wagyu steak experience.” Dinners from $390 per person, 328 Main St., Los Altos

2. David Costa & Jessica Carreira
Engaged to be married, Costa is the executive chef and Carreira the pastry chef of Adega, a family-run establishment that garnered San Jose’s first Michelin star in 2016. The food is authentic Portuguese with modern flair. Choose between à la carte or two different tasting menus, highlighting dishes such as Bacalhau à Adega, seared codfish over handmade raviolis.,The restaurant also boasts a large selection of Portuguese wines. 1614 Alum Rock Ave., San Jose

3. Scott Clark & Alexis Liu
Crowds have flocked to the historic caboose that houses Dad’s Luncheonette since it opened earlier this year. So much so that the grass-fed hamburger sandwiches, and mac ’n’ cheese topped with housemade potato chips often run out early. Clark, a former cook at Saison and Benu, is behind the food. He and girlfriend Liu, of Beacon Coffee & Pantry, created the whimsical spot to have more family time together. 225 Cabrillo Highway S., Half Moon Bay

4. Charlie Parker
After cooking around California, and even a stint at Noma in Copenhagen, Parker finds himself back home—at Flea Street Café, a place he grew up eating at regularly with his family. Owner Jesse Cool considers it a coup to have hired Parker last fall to head her kitchen, where he creates dishes with organic, sustainable ingredients that meet both of their high standards. 3607 Alameda de las Pulgas, Menlo Park

5. Reylon Agustin
Agustin recently took the helm at the Michelin-starred Madera in the Rosewood Sand Hill. According to Agustin—who previously served as executive sous-chef—while the “vibrant seasonality of the Bay Area” remains a focus, the menu will center on the wood-fired grill and hearth. Rest assured, the uberpopular whole trout isn’t going anywhere. 2825 Sand Hill Road, Menlo Park

Originally published in the July/August issue of Silicon Valley

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