Stadler, already a 2014 James Beard Award semifinalist, was notified of her win on Tuesday. The ten winners, from restaurants across the country, were announced by Instagram “selfies” on the Food & Wine Magazine Instagram account. Stadler was also up for a Food & Wine Magazine People’s Best New Chef New England, decided by Internet voting, which ended Monday. The winner of that vote was Matthew MacCartney of Jamestown Fish in Rhode Island.
At age 16, Stadler got her start in restaurants at Cafe Rouge in Berkeley, Calif. Within eight years, she’d apprenticed at Michelin star restaurants in France, cooked in Singapore and Shanghai, and started an underground supper club with her mother, Cecile, in Beijing. In 2012, she and Cecile opened Tao Yuan, which features Stadler’s bold, inventive food: fundamentally Chinese but with French, Thai, Vietnamese, Japanese and Korean influences.
Other nationwide chefs that took home Best New Chef honors included Greg Denton and Gabrielle Quinonez Denton of Ox in Portland, Ore.; Eli Kulp of Fork in Philadelphia; Matt McCallister of FT33 in Dallas; Joe Ogrodnek and Walker Stern of Dover in New York City; Paul Qui of Qui in Austin, Texas; Ari Taymor of Alma in Los Angeles; Justin Yu of Oxheart in Houston; Matthew Accarrino of SPQR in San Francisco and Dave Beran of Next in Chicago.
For 2014, Stadler plans to open a dumpling house in Portland this summer, as well as expand her Brunswick restaurant to include an aquaponic greenhouse to supply her kitchen with fresh produce year-round.
For more information on Tao Yuan, visit the restaurant’s website at http://tao-yuan.me.