Will Foden, 38
Chef de cuisine at Visconti Ristorante at the Hotel Granduca Austin
Depending who you talk to, Will Foden might not be considered a millennial, but we're going to talk about him anyway. Since he is a bit older, he's got the experience to talk knowledgeably about how some of his younger peers are shaking things up.
His killer resume includes Garbo’s in Austin, 83 ½ in New York, and BiNA Osteria & Alimentari and Restaurant Dante in Boston, but he also spent time in Italy at the Michelin-starred Relais & Châteaux Restaurant and Winery. Currently he’s working directly under the Hotel Granduca Austin’s renowned executive chef, Tom Parlo, to develop and perfect its signature Northern Italian restaurant in Westlake, Austin.
In your opinion, do younger chefs in the industry share a common ethos or energy that separates them from previous generations?
"I think younger chefs are more bent on creative freedom -- more focused on using good ingredients, rare ingredients. A lot of younger chefs bring young creative passion, and a big ingredient-focused outlook on the food world that may have been lacking before. It’s not so much who they are working for, it’s more about what they are working with -- that’s what has taken precedence. Gone are the days of working for chefs with no compassion, giving no respect. Restaurant workers now have more respect, more compassion. It’s a more positive, energetic, confident atmosphere. Especially for younger people."