Food & Wine has announced the "Best New Chefs" for 2013. This is the 25th year of the awards, which recognize young and growing talent in the culinary world. Past award winners have included such mega chefs as Grant Achatz, Thomas Keller and David Chang. Chefs eligible for the award must be cooking five years or fewer in their own kitchen.

“I am thrilled to announce this year’s Best New Chefs,” Food & Wine editor-in-chief Dana Cowin said in a press release. “With a 25-year perspective on the awards, it's clear that these talented cooks have a brilliant future ahead of them. I can't wait to see where they'll go and what they'll cook."

The winners will be feted at a party in Manhattan Tuesday evening.

Check out Food & Wine's Best New Chefs of 2013:

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  • Danny Bowien: Mission Chinese, New York City/San Francisco

    What else could be said <a href="" target="_blank">that hasn't been</a> about Danny Bowien? The crowds haven't died down at Mission Chinese and we fully understand -- we're craving Bowien's mapo tofu as we speak. Sample <a href="" target="_blank">dish</a>: mapo la main (ramen). <a href="" target="_blank">Learn more about Danny Bowien here</a>.

  • Justin Cogley: Aubergine, Carmel, California

    Aubergine is located in L'Auberge Carmel, a Relais & Chateau property four blocks from the beach. Sample <a href="" target="_blank">dish</a>: squab, bone marrow, brassicas, truffle vinaigrette <a href="" target="_blank">Learn more about Justin Cogley here</a>.

  • José Enrique: José Enrique, San Juan, Puerto Rico

    A chef cooking in Puerto Rico is a Best New Chefs first! Sample <a href="" target="_blank">dish</a>: swordfish chicharonnes, crab cakes, longaniza, mignon empañado n colirubia deshesada <a href="" target="_blank">Learn more about Jose Enrique here</a>.

  • Matthew Gaudet: West Bridge, Cambridge, Massachusetts

    Matthew Gaudet comes from several notable New York City fine dining kitchens including Eleven Madison Park and Jean Georges. Sample <a href="" target="_blank">dish</a>: Peas & Leeks w/ buttermilk seared sweetbreads, red quinoa & mascarpone. <a href="" target="_blank">Learn more about Matthew Gaudet here</a>.

  • Jamie Malone: Sea Change, Minneapolis, Minnesota

    Sea Change's seafood offers sustainable options that go beyond the obvious choices. Sample <a href="" target="_blank">dish</a>: fresh sea urchin/grapefruit kosho/brioche/fennel <a href="" target="_blank">Learn more about Jamie Malone here</a>.

  • Chris Shepherd: Underbelly, Houston

    Food & Wine editor-in-chief told "CBS This Morning" that Shepard takes various influences from around Houston, such as Korean or Vietnamese food, to create his own cuisine. Sample <a href="" target="_blank">dish</a>: Gulf White Shrimp, Waco Grits, red and green onion with a touch of local chili oil <a href="" target="_blank">Learn more about Chris Shepard here</a>.

  • Alex Stupak: Empellon and Empellon Cocina, New York City

    Stupak's background is actually as a pastry chef, so starting a Mexican restaurant was a significant departure -- but a smart one. We dream of his smoked cashew salsa. Sample <a href="" target="_blank">dish</a>: scallop taco with soy beans and red onion <a href="" target="_blank">Learn more about Alex Stupak here</a>.

  • Andy Ticer & Michael Hudman: Andrew Michael Italian Kitchen, Memphis

    Andy & Michael dreamed of opening a restaurant since 1994, and in 2008 Andrew Michael Italian Kitchen open its doors. Sample <a href="" target="_blank">dish</a>: Asparagus | egg yolk, horseradish, trout roe, hazelnuts, fried oyster <a href="" target="_blank">Learn more about Andy Ticer and Michael Hudman here</a>.

  • Michael Voltaggio: Ink, Los Angeles

    He's already got a "Top Chef" win under his belt, so why not add another award! Sample <a href="" target="_blank">dish</a>: Lamb Shoulder with beets, vadouvan, and yogurt <a href="" target="_blank">Learn more about Michael Voltaggio here</a>.

  • Jason Vincent: Nightwood, Chicago

    Nightwood boasts an open kitchen with a farm-to-table mentality. Sample <a href="" target="_blank">dish</a>: Pigeon, Dungeness crab, walleye liver, morels, membrillo <a href="" target="_blank">Learn more about Jason Vincent here</a>.

  • Brendan McGill: Hitchcock, Bainbridge Island, Washington

    Chef Brendan McGill was voted the <a href="" target="_blank">People's Best New Chef</a>. Food & Wine describes McGill's cooking as the "best possible version of a refined and well-traveled French grandmother." Sample <a href="" target="_blank">dish</a>: Tani Creek beets, Persephone Farm purslane, quillisascut tomme, our Asian pears, sherry vinegar, lagrima olive oil <a href="" target="_blank">Learn more about Brendan McGill here</a>.