Matt Ramirez, pastry chef at Lucia, is among the 2021 class of Rising Stars.

Food & Drink

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.

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.”

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

CHEFS

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

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

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

Jimmy Park | Shoyo
Kanpachi 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.”

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

Emma & Travis Heim | Heim Barbecue
Crispy 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.”

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

PASTRY CHEF

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

BAKERS

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

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

PITMASTER

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

BUTCHER

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

SOMMELIER

Lauren Loiselle | Homewood
Garnatxa, 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

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

MENTOR

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

STARCHEFS SUPPORTS BONUS STOP

Chad Houser | Cafe Momentum
Bison Pastrami, Arugula, Tomato, Carraway Cream

EXPLORE DALLAS BONUS STOP

Charles Olalia | Makeready Experience
Brown Butter Bibingka (Filipino Rice Cake): Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, Bottarga

 

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