Lede: The restaurant world lost a generation of leaders in 2025. Among the most prominent were Anne Burrell, the 55-year-old Food Network star whose death in June was later ruled a suicide; Charles Phan, 62, the celebrated chef behind The Slanted Door who died of cardiac arrest in January; and Shelly Fireman, the prolific New York restaurateur who died of a stroke at 93 in October. Other industry icons who passed this year included Junior Bridgeman (71, heart attack), Ken Rosenthal (81, Alzheimer’s), Patsy Grimaldi (93, natural causes), Andre Soltner (92), Helen L. Coleman (90), Floyd “Sonny” Tillman (96), Saul Zabar (97, brain bleed) and Wolfgang Zwiener (85).
- Fast Facts:
- Multiple restaurant pioneers and celebrity chefs died in 2025, ages ranged from 55 to 97.
- Causes reported include suicide, cardiac arrest, stroke, Alzheimer’s and natural causes.
- Legacies include James Beard Awards, founding influential restaurants (The Slanted Door, Grimaldi’s, Panera precursor) and decades-long NYC institutions.
- Industry tributes poured in from peers, past employees and fans worldwide.
The Legacy
These leaders redefined dining in America. Here are three signature achievements that capture the scale of loss:
- Anne Burrell — Television and mentorship: Star of Worst Cooks in America; host of Secrets of a Restaurant Chef; author of two cookbooks and a visible philanthropic presence.
- Charles Phan — Vietnamese-American innovation: Founder of The Slanted Door (1995); James Beard Award winner and a pioneer who married Vietnamese flavors with California sourcing.
- Shelly Fireman — New York restaurant longevity: Operator of long-running institutions like Fiorello Café and Trattoria Dell’Arte; celebrated for building teams and designing memorable dining spaces.
In Memoriam: Industry Profiles
Anne Burrell
Spiky-haired TV chef and mentor — Age 55
Anne Burrell rose from the Culinary Institute of America to national recognition on Iron Chef America. She hosted Secrets of a Restaurant Chef and became a household name as the exuberant captain of Worst Cooks in America. Beyond TV, Burrell authored Cook Like a Rock Star and Own Your Kitchen, and dedicated time to charities including City Harvest and the Juvenile Diabetes Research Foundation. Her death in June was ruled a suicide in July, prompting conversations about mental health in high-pressure kitchens.
Charles Phan
Trailblazer of Vietnamese cuisine — Age 62
Charles Phan arrived in the U.S. at 13 and taught himself to cook for his family. He opened The Slanted Door in San Francisco’s Mission District in 1995 and helped reframe Vietnamese food for American diners. Phan won the James Beard Award for Best Chef in 2004 and saw The Slanted Door named Outstanding Restaurant in 2014. The family said, “Charles was more than a chef… He was one of the most generous humans.” He died of cardiac arrest in January.
Shelly Fireman
Prolific NYC restaurateur and designer — Age 93
Shelly (Sheldon) Fireman opened The Hip Bagel in 1963 and went on to build a hospitality group that included Fiorello Café (51 years), Trattoria Dell’Arte (37 years), Brooklyn Diner and Redeye Grill. Known for loyalty to staff and hands-on leadership, Fireman also collaborated with artists like Peter Max and Milton Glaser. His memorial in November drew nearly 200 New Yorkers, including Jerry Seinfeld and other notable restaurateurs. He died of a stroke in October.
Junior Bridgeman
Basketball star turned franchisee — Age 71
After retiring from the Milwaukee Bucks, Bridgeman built a restaurant empire—hundreds of Wendy’s and Chili’s units—becoming a model for athletes pursuing business. He later invested across media and sports ownership. Bridgeman died in March of a heart attack.
Ken Rosenthal
Founder of Saint Louis Bread Company (Panera precursor) — Age 81
Ken Rosenthal learned sourdough and opened the bakery that became Saint Louis Bread Company, the foundation of Panera Bread’s bakery-café model. He died in February after a battle with Alzheimer’s; Panera visionary Ron Shaich called him “a gentle man who touched so many lives.”
Patsy Grimaldi
Trendsetting pizzaiolo — Age 93
Patsy Grimaldi brought coal-fired brick-oven pizza back to New York, elevating pizza to artisan status. After selling the original business, he returned to open Juliana’s at the old Grimaldi’s location. He died of natural causes in February.
Andre Soltner
Legend behind Lutèce — Age 92
As the chef-owner of Lutèce, Soltner set a standard for French dining in New York and later taught at the French Culinary Institute. He retired to Charlottesville and died in January, leaving a generation of chefs he mentored.
Helen L. Coleman
Seattle’s queen of soul food — Age 90
Ms. Helen’s Soul Food in Seattle’s Central District became a destination for oxtails, collards and corn cakes. Coleman ran the restaurant for decades and attracted fans from B.B. King to Ken Griffey Jr. She died in November.
Floyd “Sonny” Tillman
Pioneering pitmaster — Age 96
Sonny’s Real Pit Barbecue, founded in 1968, grew into a regional chain known for oak-smoked barbecue and down-home hospitality. Tillman passed in December at 96.
Saul Zabar
Smoked fish maven and NYC institution-builder — Age 97
Saul Zabar turned a family grocery into Zabar’s, the Upper West Side emporium known for smoked fish, coffee and specialty goods. He oversaw operations for more than 70 years and died in October from a brain bleed.
Wolfgang Zwiener
Waiter-turned-steakhouse founder — Age 85
After 39 years at Peter Luger’s, Zwiener opened Wolfgang’s Steakhouse in 2004 and expanded it into dozens of locations worldwide. He died in January at 85.
Social Proof: Reactions and Tributes
The outpouring following these deaths made clear how deeply the food world and broader public felt the losses. Industry leaders, former employees and celebrities shared memories and gratitude:
- Ron Shaich, a longtime Panera leader, posted a heartfelt LinkedIn remembrance of Ken Rosenthal.
- Family statements for Charles Phan emphasized his generosity and charitable work.
- Shelly Fireman’s memorial drew notable attendees including Jerry Seinfeld and restaurateurs who credited him for mentorship and loyalty to staff.
- Across social media, chefs, journalists and diners echoed similar themes: mentorship, craftsmanship, longevity and a profound influence on American dining.
As the industry reflects on 2025, these leaders’ contributions—from television and cookbooks to neighborhood institutions and culinary innovation—will continue to shape kitchens and dining rooms for years to come.
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