Food & Wine Names Oakland Tofu Maker as Best New Chef 2025

An Oakland restaurant focusing on fresh-made tofu has gained national recognition, being recently named one of the winners of Food & Wine’s 2025 Best New Chefs list. Steve Joo, founder of Joodooboo in Oakland’s Longfellow neighborhood, received this prestigious honor for his innovative approach to Korean cuisine.

Food & Wine highlighted Joodooboo’s unique offering of locally made tofu, prepared using traditional methods with domestic, organic soybeans and seawater for coagulation. This meticulous process yields a creamy, delicate tofu that quickly becomes a favorite among customers. The menu also features vegetarian-friendly small plates, showcasing local ingredients, such as chilled acorn noodles and seasonal veggie rice bowls.

Joo’s culinary journey has significantly shaped his approach to food. After training at renowned establishments like Chez Panisse, he spent a transformative year in Korea, gaining a deeper appreciation for his roots and the art of tofu-making. This experience has fueled his passion and creativity in the kitchen, allowing him to combine Korean flavors with California’s local food scene.

In addition to his tofu mastery, Joodooboo is praised for its warm atmosphere, even featuring outdoor seating accented by planters filled with herbs and vegetables. With his unique vision and commitment to culinary excellence, Joo represents a new wave of chefs embracing their heritage and personal narratives in the kitchen.

For more information about Joodooboo and to explore their menu, you can visit Joodooboo’s website.

About the Author: Chris Lehoux

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