by Tara Morgan
Food and Wine selects 10 “up-and-coming innovators who have run their own kitchens for five years or fewer” from 10 regions across the country, then puts it to the public for a vote. The chefs with the most votes from each region will be named finalists. And the chef with the top number of votes among the finalists will be crowned The People’s Best New Chef on Monday, March 12.
Duncan joins other Northwest and Pacific nominees, including Ben Bettinger of Beaker and Flask in Portland, Ore.; Sheldon Simeon of Star Noodle in Lahaina, Hawaii; and Cormac Mahoney of Madison Park Conservatory in Seattle.
Here’s Duncan’s profile on Food and Wine’s website, where you can cast your vote through Sunday, March 11.
RESTAURANT La Belle Vie
CITY, STATE Nampa, ID
WHY HE’S AMAZING Because he’s bringing elegant, French-influenced food to small-town Idaho.
CULINARY SCHOOL Boise State University (Boise, ID)
BACKGROUND Bella Aquila (Eagle, ID), internship at Brick 29 (Nampa, ID), Le Cafe de Paris (Boise, ID)
MUST-TRY DISH Lamb crespelle with pesto cream sauce.
INGREDIENT HE ALWAYS NEEDS MORE OF “Salt. I’m curing something at least once a week, whether it’s duck confit or homemade sauerkraut.”
DISH HE WISHES HE COULD SERVE “Offal of all kinds, like sweetbreads or tripe.”
STRANGEST INGREDIENT “Bear. I made a chorizo-style bear sausage once.”