TOP 5 RISING CHEFS 2008
Nate Appleman

At just 17, Appleman, a native of Greenville, Ohio, knew his future lay in food. He enrolled in the Culinary Institute of America where he found an affinity for butchery. Curiosity compelled him to tour the restaurants and markets of Italy as well as move to the San Francisco Bay area, where he honed his chops at Campton Place Restaurant and The Dining Room at The Ritz-Carlton. In 2003, a developing interest in baking led him to enroll in the CIA Greystone's baking and pastry program to supplement his culinary education. A16, Appleman's first restaurant, was born out of his interest in butchery and nurturing close relationships with local farms. SPQR, Appleman's latest Roman osteria, complements another side of Appleman. The restaurant and its convivial atmosphere is indicative of the 27-year-old chef's casual good nature.