From young up-and-comers to pop-up pros, hot sauce makers to dazzling cake bakers — this city’s got a new guard of culinary talent on the rise. Here are nine chefs to keep your eyes on in Chicago.

Donny Farrell at Oyster Bah
The secret force behind Lincoln Park’s Oyster Bah, Donny Farrell serves as sous-chef — and hot sauce whiz — for the seafood spot. After coming on board following stints at Girl & the Goat and Juno, he made a name for himself by pitching to the partners and executive chef Pete Balodimas the idea of making their own hot sauce, something that has since taken off and succeeded with flying colors. Thanks to Farrell, the restaurant now has anywhere between four to seven of his recipes spicing up the menu at any given time.
Signature dish: Farrell’s hot sauces are best applied to Oyster Bah’s new Sunday fried chicken dinners.