A chef is a nurturer, a host, an artist; these days, a chef might also be young enough to be your grandkid. What's it like when you're just starting out -- and already meeting with immense success? Our own Jeremy Jeffers rounded up some of the best and the brightest of today's young chefs, asking probing questions; here are their answers.

Spruce (Chicago) Keith Luce

Adriatica (Seattle) Katherine Mackenzie

Clio (Boston) Ken Oringer

NAVA (Atlanta) Kevin Rathbun

Aquavit (New York) Marcus Samuelsson