Chef John Shields and his wife, Chef Karen Uri Shields, recently won a third Michelin Star for their Chicago restaurant Smyth, while their other restaurant (in the same building) the Loyalist has been cited as serving the best burger in that city. He discusses their journey together, the restaurant in a small Virginia town that put them on the map, and being mentored by both Charlie Trotter and Grant Achatz.

Sarah Simington has changed breakfast forever. She invented Cap’n Crunch encrusted French toast. And Cannoli French Toast. And a host of other breakfast and brunch creations she serves up at her Blue Moon Cafe (and spin-off Blue Moon Too) in Baltimore. Born into a restaurant family, raised—as she puts it—on a diner stool, she brings a rock-n-roll attitude to the food, and the experience. You may find her behind the counter singing into a spatula to create a meal and a show.

Chicago chef Donald Young won a Michelin star before he turned thirty. Mentored by legendary chef Roland Liccioni, Young earned his chops at a variety of remarkable restaurants, including a stint at a Michelin 2-star in France. Young now stages surprise pop up dinners (diners aren’t told where they’ll be eating until shortly before the meal). He’ll even cook his superb cuisine at diners’ homes. He specializes in dry aged duck.