Meet the emerging chefs chosen to reimagine Taco Bell’s signature Crunchwrap.
Chefs Jennifer Hwa Dobbertin, Reuben Asaram, and Lawrence Smith have all crafted impressive resumes in their respective hometowns of San Antonio, Philadelphia, and Pheonix. But, as is often the case in the restlessly creative world of culinary, they all want more.
For now, Dobbertin, a repeat 2023 and 2024 James Beard Award semi-finalist, is busy running Best Quality Daughter, which she first opened alongside two friends in 2018 and five years after opening her first brick and mortar concept, Hot Joy. Best Quality Daughter has since become a San Antonio staple featuring Asian-American cuisine with a South Texas influence.
Rueben Asaram, who was trained at the Culinary Institute of America and now owns and operates Reuby in Philadelphia, blends Mexican and Indian flavors. Asaram has a background in fine dining but left to travel as much of the world as he could. The experience inspired him to since create colorful popups throughout his city, which has become his signature.
Lawrence Smith is a bit newer to the scene, working his way from line cook to sous chef to executive pastry chef. In early 2022, he opened Chilte in Phoenix, which he describes as experimental, modernized Mexican cuisine.
