StarChefs' latest issue
The folks at restaurant industry magazine StarChefs have been fans of the Nashville restaurant scene for quite a while, frequently featuring local talent in the pages of the magazine and awarding Rising Star acclaim to Nashville chefs in 2014 and 2022. The 2014 class of up-and-coming talent included some legendary names in the restaurant firmament, including chefs Philip Krajeck and Levon Wallace, and restaurateurs Benjamin and Max Goldberg.
The 2022 class definitely represents the current generation of culinary leadership who continue to win recognition from James Beard and national food media. Among that group are Julio Hernandez, Jake Howell, Brian Baxter, Leina Horii and Brian Lea, Alyssa Gangeri and Michael Hanna.
For 2026, the StarChefs crew has definitely done their homework, selecting an impressive crop of Rising Stars — including some I would say have already fully ascended. To celebrate the selectees and encourage Nashville diners to experience some of the dishes that impressed the StarChefs judges, they’re throwing a 14-day Restaurant Week from July 15 through July 29. The winners will feature some signature dishes to give diners a taste of what earned these talented chefs a place in the spotlight.
Here’s the official list of winners and what they’ll be featuring during the fortnight of StarChefs specials.
Chefs
Ana Aguilar and Joshua Cook of Tantísimo: Al Pastor Tlayuda, Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro
Son Pham of Eleven11: Charcoal-Grilled Arcadian Redfish, Fish Sauce, Toasted Peanuts, Smoked Fish Bone Oil, Scallion Oil, Shiso Rice Crackers
Diana Prescott of Bastion: Turnip Chowder Oysters, Pickled Turnip Tops, Fried Saltines
Benjamin Tyson of Butterlamp Bread & Beverage: Roasted Cabbage, Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives
Selim Ülker of Ayva and Kardes: Kabak Sıyırma, Carrots, Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts
Hugo Vera of Rolf and Daughters: Tuna-Pork Morcilla Sausage, Grilled Chanterelle Mushrooms, Sonora Berries, Mustard, Pork Jus
Edgar Victoria of Alebrije: American Lamb Barbacoa Taco, Lime, Cilantro, Corn Tortilla, Lamb Consommé
Pastry Chef Presented by TCHO Chocolate
Abigail Navis-Black of Henrietta Red: Earl Grey-Caramel Ice Cream Cake, Blackberry Jam, TCHO Chocolate Fudge, Earl Grey Whipped Cream, Blackberries
Bartenders Presented by Campari Academy
Brandon Archilla of The Fox Bar & Cocktail Club: Piano Lessons Can Be Murder — Cognac, House Saapéritif, Lime Oil, Caviar
Matty Izaguirre of Coral Club: Gulf Stream — White Rum, Lime, Simple Syrup, Fino Sherry, Green Chartreuse
Sommeliers
Campbell Moore of Locust: Dornfelder/Müller-Thurgau, Glow Glow Wines, 'Pink Fizzy Glow Glow,' Nahe, Germany, 2023
Sarah Salim of The Catbird Seat: Cinsault, Testalonga, 'Chin Up', Swartland, South Africa, 2024
Charcutier
Jonathan Pridgen of Locust: Pork Lardo Roll with Caramelized Scallop Powder
One unique aspect of StarChefs is that the magazine often convinces chefs to give up their recipes for inclusion in each issue. For the Nashville Rising Chefs, they’ve wheedled the recipes for many of the featured dishes and included them on the award website.
Now are you going to try to make Fancypants’ chef Mathew Meeker’s beeswax-poached pumpkin at home? Probably not, but if you were to attempt it, he’s graciously shared the ingredients and procedures for all the components, including sheep whey foam, ogo, brown cheese chestnut fudge, black ramp paste, hazelnut oil, spicebush wood oil, smoked onion oil and rose-kombu salt. Yeah, you’re better off letting him do the cooking on that one.
StarChefs also presented some special awards in addition to the traditional chef, bartender and sommelier recognitions. Chef Meeker won the Game Changer award for his boundary-pushing cuisine. Joel Stickrod of Barrique Brewing and Blending and Luke Walker of Walker Brothers Beverage Co. were recognized for their brewing talents, and Josh Habiger of Bastion was chosen by an anonymous ballot of the 2026 Rising Stars as the most important mentor in town.
Other recognitions: Zach Halfhill and Alex Humbrecht of Guerilla Bizkits were recognized for their connection to the community, chef Kristin Beringson of Henley won the Explore Nashville award, and Aaron and Christen Clemins of Bill's Sandwich Palace were selected to partner with Star Chefs for a special community support project. For every Ham and Cheesy sandwich sold at Bill’s Sandwich Palace during Restaurant Week, StarChefs will donate $3 to The Nashville Food Project.
Congratulations to all the winners!
