Meet Food & Wine's Best New Chefs of 2014 (and See Their Food!)

This duo of Dover in Brooklyn insert trendy ingredients into traditional Asian and Mediterranean dishes.

Never has chilled beef tasted so tender and refreshing. The couple plated the beef with corn, poblanos, and a chimichurri sauce for a light Argentinean bite.

Matthew Accarrino heads the Italian restaurant SPQR in San Francisco, famous for its fresh pastas and Northern Californian twang.

Farrotto, a risotto made with the ancient wheat grain farro, developed a rich creaminess from the starchy smoked corn. Shaved black truffles and an earthy goat cheddar took this dish to an otherworldly level of comforting.

Case in point: the light, buttery Filipino ceviche received a bold kick from the thinly sliced peppers, chives, coconut milk vinaigrette, and freshly ground black pepper.

Going off the restaurant's current Chinese: Modern theme, the chefs served duck with douchi (fermented black soybean) and prune, scrambled egg, and mustard sauce. The flavor and texture reminded me of braised beef with mashed potatoes, as if Chinese food went American.

At only 26 years old, Cara Stadler has made a name for herself by working in some of the top restaurants in France and China before opening Tao Yuan in Brunswick, ME, with her mother.

He served the crowd a dish of pressed lamb, olive, eggplant puree, and a tart hibiscus vinaigrette, inspired by the color purple (according to the chef).

He presented surf and turf gone gourmet: lamb tartare with mussels, sorrel, and seeds.

A combination of dried and fresh carrots gave the stew a meaty, spongy texture, and the seaweed and coriander garnish added the Asian flair.