Seattle's Best Up-and-Coming Chefs

615 19th Ave E, Seattle, WA 98112 (map)

MONICA DIMAS: Only 24 years old, and with a track record that includes opening and running Pike Street Fish Fry, line cooking at Spinasse, and now Monsoon, Monica Dimas is a lithe and inventive cook. She is now in charge of Monsoon's infamous brunch, helming the menu of dim sum and Asian-influenced breakfast-y plates. Dimas grew up in Yakima, and her family hails from Mexico. She plans to host a dinner series this summer based around her heritage--simple, rustic dishes paired with local craft brews.

332 15th Ave E, Seattle, WA 98103 (map)

ELIOT GUTHRIE is Linda Derschang's knight in shining armor, a 23-year-old powerhouse of comfort food. Guthrie has helmed Smith, the taxidermy-filled pub on 15th, for the past year, to critical and popular acclaim. Derschang is now moving Guthrie to her plagued Oddfellows, which has struggled with kitchen turnover and food quality since its opening in December. Guthrie will continue to run both kitchens from the much larger Oddfellows kitchen. Derschang says the rotating door hasn't hurt them too much, noting "Hiring a chef can be a lot like dating; you have to try out a few sometimes before you find a great relationship." In Guthrie, she seems to have found Mr. Right.

1531 14th Ave, Seattle, WA 98122 (map)

JASON STRATTON: Taking the reigns from the departing Justin Neidermeyer, Jason Stratton has already transformed Spinasse's vision from a Northern Italian pasta powerhouse to an inventive noshery with an ever-changing menu. Stratton's first changes included switching up the previously neglected non-pasta side of the menu and starting a Spinasse Twitter account with updates on the day's specials. Stratton left his position as sous chef at Poppy to helm Spinasse. Jerry Traunfeld speaks fondly of his protege: "Jason is one of the most inspired, creative cooks I've ever worked with. He has a terrific sensibility of food--an intuitive understanding of cooking, together with an impressive knowledge of ingredients and techniques."

4437 California Ave SW, Seattle, WA 98116 (map)

MEI-LIN KONG: The veteran on the list, Mei-Lin Kong, has worked at Kisaku, The Herbfarm, Harvest Vine and now Spring Hill. Mark Fuller, writing via iPhone from Aspen's Food and Wine Classic, says Kong is "always positive, always wants more from herself and everyone around her." Fuller went on to say, "Mei-Lin has the most determination and drive to succeed than any person I have ever met; she can do anything." A recent stop into Spring Hill caught Kong's desserts on the menu: a beautiful lemon custard-y thing, with encircling ladyfingers. "Mark asked me to make lemon bars, so I made something better," said Kong.

5609 Corson Ave S, Seattle, WA 98108 (map)

MICHAEL SANDERS: Gracious and smiley, Michael Sanders speaks with a Southern drawl and remembers everyone's name. Instrumental in Spinasse's success, where he served as sous chef from opening to the end of June, Sanders is known for his workhorse ethic and amiable attitude. Of hiring him for The Corson Building's team, Matt Dillon says, "He fits the exact same mold as Emily (Crawford) and I. [Cooking's] a lifestyle thing for him, rather than just a job; it was about his energy and work ethic and his desire for finding the best product, never feeling settled." Sanders will move to Sitka when it expands this fall.