1. Bryan Caswell The 36-year-old chef at Reef, in Houston, is redefining Gulf Coast cuisine, knitting together existing strands of Louisianan, Mexican, Southern, and Texan cookery with contributions from the city's Vietnamese, Thai, Indian, and Filipino immigrants. The result is a seafood restaurant that's exuberantly Houstonian, where oysters rockefeller come with local chard and Indian lime pickle, and pan-roasted grouper turns soulful with pecan-shallot cracklings. Caswell, a keen fisherman who is seldom seen without his Astros cap, has also heightened locals' interest in neglected Gulf species. If cobia, amberjack, and sheepshead are all the rage in Houston these days, the trend can be traced to Reef's doorstep.