It was no surprise to us that among the hundred items submitted by chefs for issue #135, a full quarter of them involved singing the praises of the skills of others. "As soon as I sat down, I knew this chef had true talent," says Rick Bayless of Lucero Soto Arriaga, a young chef cooking in Morelio, Mexico; "Chef always pushed us toward excellence," Marcus Samuelsson recalls of his time under the seminal French chef Georges Blanc. From transcendent sushi in Tokyo, to an old-school Italian pastry shop in Brooklyn, to the entire city of Copenhagen, take a look at the people and places from this year's SAVEUR 100.