Matthew Kenney

When it comes to raw food, three words come to mind: sushi and Matthew Kenney. The latter is one of the world's foremost thinkers (and chefs) on raw cuisine -- of the plant-based variety. Other than having several restaurants across the U.S. (Santa Monica, OKC, Chicago, Miami), he's also devised a couple of culinary academies to share his wealth of info with young, aspiring chefs. When asked to give his favorites, this 'Food & Wine' Best New Chef and two-time James Beard Foundation Rising Star Chef nominee gave his answers in raw form:

Balaboosta - New York, NY - "Innovative, Mediterranean-inspired cafe in Nolita with many of the exotic influences that first inspired me to be a chef."

Kajitsu - New York, NY - "Brilliant Shojin cuisine that always surprises with a menu that changes monthly."

O Ya - Boston, MA - "Creative and perfectly executed Japanese, which also offers my favorite plant-based tasting menu anywhere."

Chase's Daily - Belfast, ME - "In summer, when the menu is guided by produce from the local Chase Family Farm just miles away, most ingredients have never seen a refrigerator, rustic and delicious."

Gjelina - Venice, CA - "Despite long waits, offers consistently delicious cuisine, with a large volume of seasonal vegetable options (and incredible green olive bread if you ask a couple times)."