On 20 Lizotte Tapped As A “Best” By Food & Wine

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lizotteOn20 is well-known as one of Hartford’s premiere dining spots,  an award-winning restaurant with an impeccable gourmet pedigree and a drop-dead view of the city from its location on the 20th floor of The Hartford Steam Boiler Inspection & Insurance Company building at one State Street.

Now its executive chef, Jeffrey Lizotte, is being tapped by prestigious magazine and online site,  Food & Wine, in its fourth annual The People’s Best New Chef competition.

So get your online voting finger ready.

Lizotte is the only nominee from Connecticut and one of only 10 in New England, a press announcement notes. The People’s Best New Chef, an extension of the Food & Wine’s Best New Chefs award, honors talented up- and-coming innovators who have run their own kitchens for less than five years.

Lizotte,  a Connecticut native and Hartford resident, was named executive chef at the tony Hartford restaurant just over a year ago when then executive chef Noel Jones stepped down.

The field of 100 nominees for The People’s Best New Chef includes 10 chefs in 10 regions across America. The chef with the most votes in each region will be named a finalist; the finalist with the most votes overall will be named The People’s Best New Chef. The People’s Best New Chef finalists and winner will be revealed on April 2 online at foodandwine.com; the winner will also be featured in the July 2014 issue of Food & Wine. 

Restaurant devotees will determine The People’s Best New Chef winner on line here  beginning today and continuing through 5pm EDT on Monday, March 31.

“I’m honored that Food & Wine included me in this roster of talented chefs nationwide and thrilled at the opportunity to possibly bring this award to ON20, to Hartford, and to Connecticut,” says Lizotte.

Lizotte trained at various restaurants in New York and France before joining ON20 and being named Executive Chef in 2012. In the time since, he has been recognized as the state’s Best New Chef by Connecticut Magazine and one of the Hartford region’s most influential chefs by Hartford Magazine

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