He hasn’t even opened his own restaurant, but we’re already hooked. Stieber pops up in different kitchens and has tenure at Gato, but no matter the place, his cooking exudes both sense and sensibility. Compositions like hakurei turnips with Georgia apple or sweet pepper soup with guajillo chili oil and edamame are colorful plates that meld with different textures. eatmespeakme.com
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This article originally appeared in our December 2014 issue.