Here are five young chefs, all 30-ish and under, making outsized impressions in Los Angeles. Some cook with the wisdom of old chefs, others with the ardor of a wild dog. All of them deserve your attention, as does their food…

Miles Thompson from Michael’s

Miles Thompson follows a long lineage of extraordinary chefs at Michael’s: Nancy Silverton, Jonathan Waxman, Mark Peel, Sang Yoon… Yet, the 28-year-old gifted chef who made Allumette famous knows how to twist Michael’s heritage with Asian influences, Farmers Market finds and a ton of creativity.

Jonathan Yao from Kato

Jonathan Yao could remind you of a young Iñaki Aizpitarte at Le Chateaubriand: constantly improvising in the kitchen, new dishes were sent out on a whim — with excellent surprises and a few polarizing ones. And for less than $50, the young autodidact prepares eight-course menus every night in his miniature restaurant Kato.

Ashley Abodeely from The NoMad

Started from the bottom now we here: Ashley Abodeely used to be a line cook at Eleven Madison Park (named the world’s best restaurant by the 50 Best list in 2017), then became a sous-chef and eventually an executive sous-chef at NoMad in NYC. She moved to California in a food truck (well, almost) and is now in charge of opening the NoMad in Downtown LA.

Or Amsalam from Lodge Bread Co

Or Amsalam is barely 30 years old but he makes some of the best breads in LA. His 100% organic, 100% sourdough, 100% loved breads can be bought to go, or enjoyed at Lodge Bread Co with nut butter and date honey, avocado and radish shavings, or cultured butter and persimmon jam.

Darren Sayphraraj from We Have Noodles

Darren Sayphraraj trained at The NoMad and The Modern at a very young age, and then became a Smogasburg sensation with We Have Noodles. In his Silverlake hip spot, he pays homage to the different noodles dishes in Asia: Japanese shoyu ramen, Thai khao soi, Vietnamese pho, Korean Jajang rice cakes…