Meet eight chefs making waves in Massachusetts’ food scene in 2025
Chefs are competitive beings. They are constantly striving to outdo themselves and their competitors, aiming to provide the best experiences for their customers and ultimately establishing themselves — and their restaurant — as reputable and forward-thinking.
MassLive is recognizing chefs whose competitive drive has led them to the forefront of the culinary landscape in the Bay State. Our choices were based on MassLive staff observations and recommendations, unique experiences and chefs who have received high praise.
These chefs have brought their establishments to new heights, whether it be topping nationwide lists or receiving the culinary world's highest honors. Each individual presents unique experiences and food options that are specific to their spaces.
At the same time, these culinary greats understand industry trends and are quick to react by incorporating them into their menus.
From historic milestones to forging the future, the accomplishments of these chefs are voluminous — and fill dining rooms time and time again.
Bob Bankert, Amherst
Bob Bankert's time at The University of Massachusetts Amherst coincides with the institution's nine-year run as Princeton Review's top spot for campus food.
Before he worked in some of Newport's most renowned restaurants, Bankert discovered his passion for cooking while working at his family's restaurant in upstate New York. Bankert went on to study at the New England Culinary Institute and first joined UMass Amherst as Chef de Cuisine in 2014 before being promoted to Executive Chef of Residential Dining in 2019.
In this role, Bankert oversees the university's four dining commons, including the recently reconstructed Worcester Dining Commons that he also helped design. The space houses one of Bankert's more recent concepts, The Commonwealth Restaurant , which offers an elevated dining experience coupled with a rotating seasonal menu in a newly refined space
Bankert has helped UMass increase its local poultry purchases — receiving 400 whole chickens every week — by partnering with nearby Reed Farm. He is also heavily involved in the UMass Student Farm and Atlas Farm.
Throughout it all, Bankert is committed to creating and implementing new recipes that have helped establish UMass Amherst as a trendsetter in the food industry.
Shingara "Peppino" Singh, Waltham
As the chef and owner of Peppino's Dosa in Waltham, Shingara "Peppino" Singh is helping to redefine modern Indian dining in Greater Boston.
Singh's restaurant recently underwent an expansion to include a fully vegetarian kitchen. The expansion was developed with input from celebrity chef and longtime friend Ranveer Brar . Peppino's Dosa now claims to be the first and only Indian restaurant in Greater Boston to have two separate kitchens, menus and dining rooms — creating a space where vegetarians can safely dine without the possibility of cross-contamination.
Born in northern India, Singh's career spans more than three decades across India, Europe and the United States. Trained in both Punjabi and Italian cuisine, the celebrated chef came to Boston in his early 20s and found work at the House of Blues in Cambridge before rising to Executive Chef at La Campania in Waltham.
In 1997, he opened his own restaurant, Da Vinci, which was named a "notable new restaurant" by the James Beard Foundation and continues to be an Italian staple to this day. Over the years, Singh has continued to expand his portfolio, keep his multicultural culinary background alive, and create inclusive spaces for customers.
Cassie Piuma, Somerville
If you want to dine at Cassie Piuma's renowned restaurant, then you're either going to have to wait a month or take your chances at getting a bar seat.
Reservations for Sarma , a Middle Eastern destination in Somerville, are always booked out roughly 30 days in advance. Why is the restaurant so popular? It's likely because Piuma has asserted dominance over the Middle Eastern food scene in the Boston area due to her unforgettable dishes that patrons rave about nonstop.
Piuma has been serving her own version of modern Middle Eastern meze in her casual and upbeat neighborhood restaurant since 2013. The Duxbury native studied at the acclaimed Al Forno in Providence, Rhode Island, before working with some of Boston's top chefs, including Barbara Lynch and Ana Sortun.
Piuma was a James Beard Nominee for "Best Chef: Northeast" in 2015, 2016, 2017, 2019 and 2020. She was most recently nominated for "Best Chef Overall" this year.
Laurence Louie, Quincy
Since taking over his mother's restaurant in August 2022 , Laurence Louie has turned Rubato Hong Kong Cafe into a highly sought-after destination for Hong Kong-inspired dishes.
Louie's restaurant specializes in traditional Hong Kong and Cantonese comfort food, but with a modern twist. Standout dishes that have garnered popularity on social media include the Lava Egg Yolk French toast and Fried Chicken Bolo.
Louie's ownership has gotten Rubato attention from Eater Boston , Bon Appétit and the James Beard Foundation . Louie himself also competed in a Chinese food-themed episode of Food Network's popular cooking competition "Chopped" where he took home $10,000 for coming in first place.
Lydia Shire, Boston
From historic wins to training an entire generation of chefs, Lydia Shire has been an integral part of Boston's culinary scene for the past 50 years.
Her numerous accolades include becoming the first female chef to win a James Beard Award in 1984, being named "One of America's Top Ten Chefs" by Food & Wine Magazine in 1992 and the first female chef to own the formerly male-only dining institution, Locke Ober, in 2001.
All the while, Shire has helped educate some of Boston's finest culinary stars, including Jody Adams, Dante de Magistris, Gordon Hamersley, Amanda Lydon and Susan Regis.
At 76 years old, Shire's trailblazing career shows no signs of slowing down after she took over as executive chef of Bar Enza in Cambridge this past March . She will still serve as the chef and co-owner of her renowned concept Scampo at the Liberty Hotel, once again proving her versatility as one of Boston's top culinary icons.
Rachel Miller, Lynn
Rachel Miller's highly-acclaimed restaurant, Nightshade Noodle Bar in Lynn, is an amalgamation of her extensive studies in Vietnamese food, love of the ocean and childhood influences that range from the bayous of the Deep South to her French-Moroccan-Jewish grandmother's home.
With more than 30 dishes, the French and Vietnamese-inspired restaurant offers several tasting menu options — all of which are blind. Miller showcases her innovative mindset with each plate by actively coordinating courses for guests who eat in Nightshade's high-end dining room every night.
Since it opened in October 2019, Nightshade Noodle Bar has earned the second-ever 5-star review in the Boston Globe , been named among the best restaurants in the area for several years and earned tons of 5-star guest reviews.
After nearly two decades in her career, Miller is now a three-time James Beard nominee and a 2023 finalist for the "Outstanding Chef" Award. She was most recently a semi-finalist for "Best Chef: Northeast."
Robert Gonzalez, Quincy
A world-class pastry chef, Robert Gonzalez's innovative desserts have charmed everyone from Food Network stars to local residents.
The Florida native and Miami Culinary Institute graduate has helped launch several projects throughout New England. His most recent venture, Niveaux Pâtisserie in Quincy, opened shortly after Gonzalez finished second in the Food Network's "Spring Baking Championship" in 2024 .
The French-Asian artisanal bakery specializes in unique stuffed croissants — featuring flavors such as lemon meringue, ube and key lime pie — and stunning 3D pastries.
After his day shift ends at Niveaux, Gonzalez starts his night gig as executive pastry chef of Masons Steakhouse , which opened in Quincy last year . There, Gonzalez continues to create confectionery concoctions not found anywhere else in the state.
Mick and Charlotte Formichella, Dennis Port
Mick and Charlotte Formichella have combined their Cape Cod roots and hospitality experiences into LUNE : a unique and award-winning dining spot in Dennis Port.
While Charlotte oversees the front of the house staff, Mick runs the back of the house. The intimate restaurant, complete with an open kitchen with a chef's counter, specializes in hyper-local and seasonal dishes that are offered either à la carte (Wednesday and Sunday) or as a tasting menu (Thursday through Saturday). Examples of past menu items include porcini consommé, Chawanmushi, Parisian gnocchi, duck breast "frites" and Matsutake ice cream.
Despite only being open during the warmer months of the year, LUNE has established itself as a Cape Cod dining destination. The James Beard Foundation named LUNE a 2025 semifinalist for "Best New Restaurant" — the first recognition of its kind on Cape Cod. In the wake of the honor, LUNE was fully booked for the early 2025 season.
Not only does LUNE give guests a chance to see their dishes come together right before their eyes, but the restaurant also allows more flexibility and opens patrons' minds to trying new dishes.
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