Chef of the Year. Three hats. Regional Restaurant of the Year. The World’s 50 Best long-list. The string of accomplishments earned by Dan Hunter and his restaurant Brae grows longer each year, but that hasn’t slowed the chef down. Instead he continues to strive for hyper-local, sustainable and seasonal cooking at Brae, making the most of a regional location to grow vegetables, make bread and source as locally as possible, all the while discovering new native ingredients and putting them to use. If the future is in the hands of chefs like Dan Hunter, there’s plenty to feel optimistic about.
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