Why he killed it in 2015: One of Mexico City's most celebrated chefs, Olvera took a sizeable gamble when he opened Cosme in 2014, 2,600 miles away in Manhattan, but it paid off this year. The chef's forward-thinking Mexican food—including dishes like rich, fall-apart duck carnitas, scallops and turnips in agua chile and corn husk meringue—and his new cookbook have helped change the perception of Mexican food in New York.
How would you describe your food? "Very personal."
What's your signature dish? "Uni tostada, duck carnitas, corn husk meringue."
Favorite meal of 2015? "Sawada in Tokyo: We ate a super-unusual fish cut, somewhere between chutoro and otoro, which formed three delicate and soft lines of fat that stood out. There was innovation, yet with such a respect for tradition."
What's been your biggest kitchen disaster? "Running out of gas in the middle of service. We lit up some braziers, while part of the kitchen team went running behind a gas truck to get some gallons."
Go-to hangover food? "Chilaquiles."Next Chef