Matt Selby has always been a brilliant chef, and by chef, we mean a guy whose fervent passion for cooking is all-consuming. He is, first and foremost, a cook, knocking his tattooed knuckles against scalding pots and pans, shrugging at the long-lasting scars. He's happiest on the line, touching ingredients and creating adventurous flavor combinations. After leaving his long-tenured post at Vesta Dipping Grill for an aborted relationship with Corner House, he's now hit his super-hot stride at Central Bistro & Bar, turning out vibrant, bright, top-notch dishes. (His spring lamb with fresh chickpeas and robiola fondue will make you bleat with rhapsody.) Welcome back.