FSR September 2022

RI S ING S TARS

THE SWEETS SAVANT Ana De Sa Martins moved to the U.S. from Venezuela, she immersed herself in all things hospitality, first with a culi nary arts diploma, then a bachelor’s in hospitality man agement, and finally a master’s in human resources. While studying, she worked at Lure Fish Bar and The Dessert Bar in New York and spent a summer manning the pas try station at Aux Trois Rois in France. Now, at Stubborn Seed (which recently earned a Michelin Star), De Sa Mar tins dreams up playful sweets like the Milk Chocolate Chile Cremeux and the fudge brownie Candy Bar.

Ana De Sa Martins AGE: 29 PASTRY CHEF STUBBORN SEED MIAMI

PAULA ABREU PITA

CORSE DESIGN FACTORY BY NIGEL SIELEGAR

Daniel Le AGE: 33 EXECUTIVE CHEF, PARTNER ESSEX PEARL NEW YORK

THE SEAFOOD SPECIALIST Daniel Le developed an appreciation for cuisine—and seafood in particular—by being immersed in traditional Vietnamese cooking at a young age and spending childhood sum mers on his grandparents’ Louisiana shrimp trawlers. Le has cooked in (and helped open) several notable restaurants, including New York destination Hanoi House. Now, he draws on his childhood experiences at the Southeast Asian, tide-to-table restaurant Essex Pearl, where his menus marry light, fresh flavors of northern Vietnam and the bolder profiles of southern Vietnamese Phan Thiet cuisine.

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FSRMAGAZINE .COM

SEPTEMBER 2022