Meet the Chefs of the 2018 US Open

The chefs of the 2018 US Open
The chefs of the 2018 US Open | © USTA / Darren Carroll

Chefs Marc Forgione and JJ Johnson make their US Open debuts, joining culinary all-stars Ed Brown, David Burke, Josh Capon, David Chang, Esther Choi, Tony Mantuano, Masaharu Morimoto and Marcus Samuelsson.

The US Open is celebrating its 50th anniversary in 2018. In honor of that milestone, the United States Tennis Association (USTA) and hospitality partner Levy have introduced several new dining options for patrons around the USTA Billie Jean King National Tennis Center grounds in Flushing, NY.

More than 700,000 guests are served annually at the Food Village, various restaurants and other on-site concessions areas at the US Open. Everything from piri piri salmon with pineapple black rice to lemongrass chicken bánh mì is on offer for visitors to the 2018 event.

Here are the culinary masterminds behind the mouthwatering fare at the 2018 US Open and a sample of what they’re cooking.

Chef Brown has worked in some of the most celebrated kitchens around the world for more than 30 years. His work has been acknowledged by numerous New York Times stars and he has received a Michelin star. The 1983 graduate of the Culinary Institute of America reconceptualized ACES by Ed Brown, the premium seafood restaurant that operates during all 14 days of the US Open.

US Open highlights: Olive-poached Skuna Bay salmon, tuna tartare with pistachio

Located: ACES

David Burke

One of the pioneers of contemporary American cooking, Burke blurs the lines between chef, artist, entrepreneur and inventor. A graduate of the Culinary Institute of America and a student at Ecole Lenotre Pastry School in Plaisir, Burke has worked with legendary chefs in France and New York.

US Open highlights: Fish tacos, chicken tacos, fried shrimp po’ boy

Located: Angry Taco (Food Village and concessions)

Josh Capon

Capon is the executive chef partner behind Downtown NYC favorites Lure Fishbar, B&B Winepub, ElToro Blanco and Bowery Meat Company. After cutting his teeth at Burke’s Park Avenue Cafe, Capon was offered an exchange opportunity to work in Europe and spent the following year crafting his skills in restaurants throughout France, Italy, Germany and Spain.

US Open highlights: Signature lobster roll, oysters, shrimp cocktail

Located: Lure Fishbar

David Chang

Chef Chang is the founder of Momofuku, which boasts restaurants in New York City, Washington DC, Sydney, Toronto and Las Vegas. Chang has been honored with five James Beard Foundation Awards since opening the first Momofuku in 2004. Momofuku Ko has two Michelin stars, which it has retained since 2009.

US Open highlights: 110 burger (two LaFrieda beef patties topped with cheese, applewood-smoked bacon, pickles and Fuku mayo), knockout sandwich (spicy fried chicken topped with seasoned cabbage and knockout sauce)

Located: Fuku (Food Village and concessions)

Esther Choi

Chef Choi owns the award-winning Mokbar at Chelsea Market, New York City’s first and only Korean ramen bar. Hailed as a 30 Under 30 Culinary Rock Star by Zagat, Choi is chief culinary director at Korilla.

US Open highlights: K-BOP bulgogi (sticky rice bowls with bulgogi topped with housemade kimchi, kale and fire-roasted corn with Korilla’s signature sauce), signature poke bowls

Located: Korilla BBQ and Poke Yachty (Food Village and concessions)

Marc Forgione

Making his US Open debut, Forgione is the chef/owner of Restaurant Marc Forgione and American Cut. He won the third season of Food Network’s The Next Iron Chef, becoming the youngest winner in the show’s history.

US Open highlights: OG 1942 hotel caesar, chili lobster, 40oz porterhouse steak

Located: Champions by American Cut

JJ Johnson

Johnson is a James Beard-nominated chef known for cooking the food of the African diaspora. He is previewing his new restaurant FIELDTRIP – opening in fall 2018 in Harlem – at the US Open this summer.

US Open highlights: Crispy jerk BBQ chicken thigh with Carolina Gold rice, piri piri salmon and pineapple black rice

Located: FIELDTRIP (Food Village and concessions)

Tony Mantuano

A James Beard award winner, Mantuano has been instrumental in defining true Italian cuisine in the United States. He is a chef and partner at Spiaggia and River Roast, both in Chicago.

US Open highlights: Crudo (raw marinated sea scallops, cucumber, Anaheim chili, pistachios, olive oil), fusilli (pork ragu, parmigiano reggiano, pomodoro), grilled king crab legs

Located: Cafe Spiaggia

Masaharu Morimoto

Morimoto bridges the culinary traditions of his native Japan and the US. Morimoto first competed on Japanese show Iron Chef in 1998 and became a star of Food Network’s Iron Chef America in 1999. He has restaurants in Mexico City, Bangkok, Las Vegas and New York City.

US Open highlights: Chef’s sushi and sashimi of the day

Located: ACES

Marcus Samuelsson

Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie and Marcus’s Bermuda at the Hamilton Princess and Beach Club. Samuelsson is the youngest chef to receive a three-star review from the New York Times and has won multiple James Beard Foundation awards.

US Open highlights: Chef-inspired dishes packed with Latin flavors

Located: Mojito Restaurant & Bar

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