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AMERICAN ORIGINALS: THE NEXT WAVE OF PASTA CHEFS FROM AROUND THE COUNTRY

JOSH MCFADDEN

Ava Gene’s, Portland, Oregon

Josh McFadden attended culinary school and cooked in Michelin-starred palazzos in Rome, but “somewhere along the line,” he says, “I realized I wanted to be more in touch with seasonal ingredients in a simpler way.” That led McFadden to cook in neighborhoody spots like recently shuttered Franny’s in Brooklyn and, later, Lupa, under linguine with clams—and stays in sync with the seasons.

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