A St. Louis chef has been named among FOOD & WINE's 35th class of FOOD & WINE Best New Chefs. The goal of the awards are to introduce 11 of the most dynamic up-and-coming chefs in the country who are cultivating kindness in their kitchens and vibrant flavors on the plate.

Of the 11, St. Louis Chef Steven Pursley of Menya Rui was listed. According to FOOD & WINE, Pursley is "extremely laid-back in nature but has a quiet intensity when he latches onto something. That intensity has driven his restaurant career, which he came to unexpectedly: He wanted to be a lawyer, majoring in political science as an undergrad. He took one day of classes at engineering school before deciding to move to Okinawa, Japan, where his mother is from and where he’d spent part of his childhood, to study ramen instead." 

"The 2023 FOOD & WINE Best New Chefs represent a profound shift in the industry," said FOOD & WINE Editor in Chief Hunter Lewis. "They're not only creating exceptional food and dining experiences for their customers, but also cultivating nurturing environments for their teams. As a result, their restaurants are places of celebration, education, and joy. We are thrilled to showcase their excellence and innovation."

FOOD & WINE chooses the Best New Chefs after a monthslong selection process. Chefs who have been in charge of a kitchen or pastry program for five years or less are eligible. The process begins with F&W editors soliciting and vetting nominations from food writers, cookbook authors, Best New Chef alums, and other trusted experts around the country. Then, Restaurant Editor Khushbu Shah travels the country. This year, she visited 23 cities, dining out in dozens of restaurants in search of the most promising and dynamic chefs right now. For the more information about the selection and vetting process, please visit here.

Shah wrote in the Best New Chefs 2023 feature story: "It became crystal clear as I ate my way through 23 cities around the country that the most interesting restaurants were not just the ones focused on cooking the most delicious food, but the ones with a larger mission in mind—something each member of this year's class of Best New Chefs embodies...There is no compromise on integrity. There is no compromise on leadership. And that commitment—to vision, values, and ambition—carries over into the dining room, where there's zero compromise on the big flavors and groundbreaking cooking that have defined every class of F&W Best New Chefs since the first class in 1988."