Chef and Co-owner, alo
some of our most famous chefs seem to spend more time sweating on Iron Chef, posting Instagram selfies and hosting European food tours than they do in their own restaurants. Kriss isn’t like that. He’s always in the kitchen at Alo, obsessing over his exquisite, seasonal set menus and the choreography of his kitchen team. He’s revered by chefs as much for the brilliance of his plates as for his ability to keep such lofty standards, three years running. His two new, more relaxed spin-offs, Aloette and Alobar, rank among our best restaurants. friends in high places: Daniel Boulud, his mentor and former boss, often visits Kriss when he’s in town, sometimes cohosting special collaborative lunches.