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Awards

StarChefs Announces Its 2021 Dallas-Fort Worth Rising Stars

The restaurant industry authority lauds 17 local hospitality luminaries—chefs, bakers, sommeliers, mentors, and more—in this year’s ranks.
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Matt Ramirez, pastry chef at Lucia, is among the 2021 class of Rising Stars.





StarChefs, a New York-based organization dedicated to highlighting industry professionals across the country, has released its 75th class of Rising Stars Award winners and second-ever roster of Dallas-Fort Worth winners.





To celebrate, the winners will host the Rising Stars Restaurant Week (Dec 2–16). They’ll be serving specific dishes at their restaurants for its duration.

The two-week dining campaign lets the new lineup of Rising Stars flex their skills through signature dishes, drinks, wine pours, and more. Aside from culinary skill, these hospitality heavyweights are chosen for their community leadership, food philosophies, and creative ambitions.

Here below, see this year’s new class and the dishes they’ll serve at their respective restaurants during Restaurant Week.

2021 StarChefs Dallas-Fort Worth Rising Stars Award Winners


COMMUNITY

“Recognizes professionals who are deeply connected to the local culinary community, dedicate their time to community outreach, and are ultimately a catalyst for involving members of the culinary community in important initiatives.”

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Andrea Shackelford | Harvest Seasonal KitchenrnSugar Snap Peas, Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, Pickled Carrots


CHEFS

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Christian Dortch | Georgie by Curtis StonernAussie Leg of Lamb Ravioli, White Pepper Bຜhamel, Blood Orange Gastrique, Hazelnuts, Thyme, Smoked Kentucky Bleu

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Matt Ford | Billy Can CanrnTexas Venison Tartare, Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, Ciabatta

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Misti Norris | Petra and the BeastrnSmoked Beef Tongue, Curried Poblano, Shishito Conserva, Shallot XO

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Jimmy Park | ShoyornKanpachi sashimi, yuzu honey mustard, Sunflower Seeds, Yuzu Citrus Smoke


CONCEPT

“Celebrates creative, successful, well-executed, and chef-driven restaurant concepts that have been met with success in the local market and could be successfully expanded, either locally or nationally.”

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Andrew Chen | Monkey King Noodle CompanyrnDan Dan Pork Noodles: Wok-Fried Niman Ranch Iberian Duroc Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, Scallion

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Emma & Travis Heim | Heim BarbecuernCrispy Loaded Potato Skins, Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, Scallion


GAME CHANGER

“Celebrates a chef whose leadership is boldly advancing the restaurant industry, whether it’s through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.”


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Junior Borges | MeridianrnBlue Prawn Moqueca: Charred Plantain and Coconut Broth, Dende Oil, Steamed Rice


PASTRY CHEF

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Maricsa Trejo | La Casita BakeshoprnSmoked TCHO Chocolate Tart, Honey Caramel, Honeycomb Candy


BAKERS

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Jessica and Seth Brammer | Lenore’s BagelsrnEverything Bagel Egg Sandwich, Scallion, Red Onion, Tomato, Marinated Capers, Everything Aioli

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Matthew Ramirez | LuciarnPistachio Babka: Enriched Dough, French Butter, Pistachio, Burnt Cinnamon Anglaise


PITMASTER

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Joe Zavala | Zavala’s BarbecuernSteak Fajitas, Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, Lime


BUTCHER

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Nathan Abeyta | Deep Cuts DallasrnNiman Ranch Pork, Broccolini, and Cheddar Sausage with Sauerkraut


SOMMELIER

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Lauren Loiselle | HomewoodrnGarnatxa, Joan d’Anguera, “Altaroses,” Montsant, Spain, 2019 paired with Lone Mountain Wagyu Coulotte, Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, Red Wine Jus


BARTENDER

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George Kaiho | JettisonrnBLVD P.O.: Yoichi Single Malt Whisky, Campari, Carpano Antica, Coffee


MENTOR

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Dean Fearing | Fearing’s RestaurantrnFoie Gras Crème Brûlພ, Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, Pomegranate Seeds


STARCHEFS SUPPORTS BONUS STOP

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Chad Houser | Cafe MomentumrnBison Pastrami, Arugula, Tomato, Carraway Cream


EXPLORE DALLAS BONUS STOP



 

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