Food & Wine Names Andy Ticer and Michael Hudman Best New Chefs of 2013



Chefs Andy Ticer and Michael Hudman with the staff at Hog & Hominy.

Justin Fox Burks

Andy Ticer and Michael Hudman, the energetic and innovative chefs behind two popular Memphis restaurants, have been named Best New Chefs for 2013 by Food & Wine magazine.

 

Food & Wine editor-in-chief Dana Cowin announced the awards Tuesday in New York City, where Ticer and Hudman gathered with nine other winners, including Michael Voltaggio from Ink in Los Angeles, Danny Bowien from Mission Chinese in New York City, and Chris Shepherd from Underbelly in Houston.

 

In June, Ticer and Hudman, who own and operate Andrew Michael Italian Kitchen and Hog & Hominy in East Memphis, will be feted again at the Food & Wine Classic in Aspen, one of the most auspicious events on the national culinary calendar.

 

Marketing manager Brittney Andres said restaurant staff couldn't be more pleased with the recognition. “We are all just over the moon,” she said Thursday.

 

To read more about the winners, click on the Food & Wine slideshow. In addition to chef and restaurant bios, the slideshow includes sample dishes that represent the winners’ cooking styles. Ticer and Hudman’s dish is fried oysters served with asparagus and egg yolk and topped with hazelnuts, horseradish, and trout roe.

 

The site also includes this explanation for why Ticer and Hudman are amazing: “Because they’re successfully putting their hometown of Memphis on the culinary map with daring nose-to-tail dinners and classic Italian recipes.”

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