Two of America’s ‘Best New Chefs’ are Filipinos, says Food & Wine mag

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Thessa Diadem and Carlo Lamagna “reinvented what it means to lead in the kitchen” in the age of pandemic, says Food and Wine magazine

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She honed her culinary chops working as a cook in New York before coming back to Los Angeles to work in a hotel, and later at Mezze where she met All Day Baby chef and co-owner Jonathan Whitener.

Now heading the pastry department of the restaurant, bakery and cocktail bar, Diadem puts a premium on her team’s overall well-being, especially as she herself had to struggle with burnout and anxiety in her previous jobs.

“I think it’s really critical for restaurants and employers to honor the value of their employees, and show them that their time is appreciated,” Diadem told Food & Wine. “From coast to coast, the 2021 class of Best New Chefs is reinventing what it means to lead in the kitchen while cooking the food that matters to them most,” wrote restaurant editor Sha Khushby. “Restaurants may no longer look the same, but with this class of chefs at the helm, I am excited to see—and eat—what the future holds.”

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