Sousa nominated for Best New Chef in Food & Wine
If you've eaten at Salt of the Earth in Garfield, you might agree that Chef Kevin Sousa is a pretty darn good cook. His growing restaurant empire also includes Union Pig & Chicken, Station Street Hot Dogs and Harvard & Highland in East Liberty, plus the much-anticipated Magarac in Braddock.
You don't get two James Beard nominations as he did (Best New Restaurant in 2011, and Best Chef: Mid-Atlantic in 2012) without some talent.
Now it's time for us everyday diners to weigh in on chef Sousa's food, which marries local ingredients with modern flavors using a mix of cutting-edge and classical techniques.
Food & Wine Magazine has picked its field of 100 nominees from 10 regions across the U.S. for The People's Best New Chef program, and the McKees Rocks native has made the cut.
You might be wondering how a guy who opened his first restaurant in 2010 could still be considered "new." That's because the competition honors "up-and-coming innovators" who have run their own kitchens for five years or less.
This is the second year in a row Mr. Sousa has made the Mid-Atlantic list, which is an extension of the food magazine's Best New Chefs list. One of 10 finalists, he's facing off against two chefs from Washington, D.C., and seven from Philadelphia, including Top Chef winner (Season 7) Kevin Sbraga.
The chef with the most votes, which will be revealed online on Tuesday, will be featured in the July 2013 issue of the magazine.
You have until Monday, to cast your vote at http://www.foodandwine.com/peoples-best-new-chef.