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Wanted: Seattle’s Hottest Young Chefs

It’s that time of year again, people.

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read
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Well, we sure got this one right: Brandon Kirksey of Girin.

This will be our fourth year producing Next Hot Chefs, our round-up of five up-and-comers who toil in obscurity in Seattle restaurant kitchens…but won’t for much longer.

Do you know a chef under 40 who has shown visionary creativity, can-do team spirit, admirable technical skills, a tireless work ethic? A leader who doesn’t yet own a restaurant but is just the sort who will?

We’ll consider all nominees, line cooks to sous chefs to chefs de cuisine, all races and genders and abilities and everything elses. Please let us know specifically what makes this chef laudable…then submit to avermillion@seattlemet.com.

Want inspiration? Check out the NHC Class of ’15.




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.