On Monday, December 8, one week from today, we're going to announce the Boston's 30 Under 30 honorees for 2014. But before we roll out this year's list of the city's best and brightest stars in the restaurant world, we decided to revisit the 2013 class for some updates. For a refresher course on all of the previous honorees, head here. Then check out our "Where Are They Now?"-style slide show below for some of the most significant moves, new ventures and exciting developments from 2013's cool crop of winners.
And of course, mark your calendar for next Monday, when 2014's 30 Under 30 honorees will be revealed!
In 2013: We saluted the perfectly coiffed pastry chef of L'Espalier for his dazzling résumé and decadent desserts that mix expert technique with fun and whimsy.
Today: Bacheller continues to dazzle us at the iconic Back Bay French, but has a new feather in his toque. Last month Food & Wine announced his inclusion among five national winners for Best New Pastry Chef 2014.
In 2013: Cmar was in the kitchen at No. 9 Park, where she served as sous-chef, and on television as a contestant in the 11th season of "Top Chef." (It was her second stint on the show.)
Today: Cmar took her talents away from finer dining and into the pop-up world. She left Barbara Lynch's flagship restaurant to launch Stacked Donuts, her venture focused on creative iterations of the favorite treat. Before long she joined with Trademark Tarts, a fellow pastry pop-up, to form the collaborative Party of Two. Following a city-hopping tour, the dynamic duo is on the hunt for their own brick-and-mortar.
In 2013: Kube gained our notice as one of the youngest chefs in the city to helm a hotel restaurant. He was executive sous-chef at The Ritz Carlton, Boston Common, where he also oversaw the property's Artisan Bistro.
Today: Today Kube commands the kitchen at one of Boston's biggest new restaurants. He's executive chef at the 240-seat Bastille Kitchen, a Fort Point French inside a sprawling former textile factory. Check out our interview with Kube about the project here, and take a peek inside in our First Look from June.
In 2013: Lewin was earning fans for his work as executive chef at Beacon Hill Hotel & Bistro, and for a series of side projects with pop-up ventures and special events.
Today: Lewin stretched his legs in the kitchen at esteemed restaurants like Atelier Crenn in San Francisco and Rasika in Washington, DC. (The latter inspired his soon-to-be book, D.C. Masala: Cooking in Hindi in Our Nation's Capital.) But most of Lewin's post-Bistro months have been dedicated to his still-young venture Bread and Salt Hospitality, which recently replaced Whisk as the pop-up in residency at the South End newcomer Wink & Nod.
In 2013: Fresh off his "Punch King" win in the Boston stop of the Cochon 555 series, Mabry was the man behind one of the city's best beverage programs as bar manager at JM Curley.
Today: In addition to his work at JM, Mabry directs the bar program at Merrill & Co., a retro-chic South End seafood spot that has emerged as an industry favorite — and a spot to find one of the most interesting sherry programs around.
In 2013: His year-old design and branding business, studioTYAK, had already made Martyak the go-to man for awe-inspiring restaurant interiors. The sleek South End steakhouse Boston Chops and Harvard Square hipster haven The Sinclair were among his early projects.
Today: Martyak continues to be a sought-after designer. Among his newest finished projects are Fenway's Southern roadhouse-inspired Loretta's Last Call and Broad Street Riot, which last month replaced Blue Inc. in the Financial District. With even more biz growth ahead, he's traded his home office for a newly signed lease on an office in Back Bay, and just hired a design assistant to keep up with the ever-increasing workload.
In 2013: McKenzie was wowing us with his work as sous-chef at Jody Adam's Harvard Square stalwart Rialto, where he cut his teeth as a line cook six years earlier.
Today: McKenzie moved on to Ribelle, one of the hottest new kids on the block, where he's now chef de cuisine — and works alongside his fellow 30 Under 30 alum, executive pastry chef Jake Novick-Finder.
Today: The talented toque is now in the kitchen at star chef Ken Oringer's 17-year-old flagship Clio.
In 2013: Petersen-Rockney was in the midst of cultivating a movement with her Young Farmer Network, her initiative that spawned Young Farmer Nights, a networking series, and Pasture To Plate, a statewide program of workshops and dinners designed to bridge the gap between host farms and the local public.
Today: In addition to farming an acre of land in Rehoboth, Petersen-Rockney has been teaching an urban farm entrepreneurship class in Roxbury for the past year with the Urban Farming Institute and New Entry Sustainable Farming Project. She also coordinates the Food Literacy Project at Harvard University, providing education and engagement with the food system.
In 2013: At 28 years old, Serpa was executive chef at Neptune Oyster, the top Zagat rated restaurant in Boston. Not too shabby.
Today: After six years, Serpa has moved on from Neptune and is about to open his own restaurant with his wife, Lina. (They he met at Neptune Oyster, incidentally.) Look for SELECT Oyster Bar, his casual-chic neighborhood spot, to open in the Back Bay in early 2015.
In 2013: A runner-up on the Food Network's "Cupcake Wars," Sprague caught our eye (and sweet tooth) by overseeing recipe development and production at Treat Cupcake Bar, which already had locations in Needham and Chestnut Hill.
Today: On December 1, Treat's Needham location expands into an adjacent storefront to open the "Dessert Workshop," a robust elaboration on its make-your-own cupcake bar. Guests now pick between cupcake and soft-serve ice cream-related projects: from building an ice cream cake in a jar to making push-pops or pies.
In 2013: Young was bringing his farm-to-table finesse to Post 390, the upscale Back Bay American where he served as chef de cuisine.
Today: Young is prepping for his new post, as "co-chef" with Matt Jennings at the highly anticipated Townsman, slated to open in winter 2015. This will be the first venture from Jennings, a three-time finalist for James Beard Foundation's "Best Chef: Northeast" award and three-time Cochon 555 winner, since he closed his acclaimed Farmstead Inc. in Providence at the end of May.