Nashville, TN — StarChefs, the national restaurant industry magazine, announces its 2026 Nashville Rising Stars Award winners. To celebrate, StarChefs will host its Nashville Rising Stars Restaurant Week from Wednesday, July 15, through Wednesday, July 29. The two-week promotion highlights the Rising Stars Award winners and gives diners the opportunity to experience their signature dishes and beverages. The 2026 class includes 19 food and beverage professionals, recognized not only for their exceptional food and drink but also for their ability to lead, inspire, and support the local Nashville community and national restaurant industry at large.
The Rising Stars Awards are designated by the StarChefs editorial team based on in-person tastings and interviews. In each market, the team meets with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of professionals who best represent the future of American hospitality. Although the Awards are given out locally, winners are evaluated according to a set of national standards. Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink win an individual the designation of a StarChefs Rising Star. The 2026 Nashville Rising Stars will be the 97th class of Rising Stars and the 3rd class from the Nashville region. For the complete list of the Rising Stars alumni, please visit this link.
2026 STARCHEFS NASHVILLE RISING STARS AWARD WINNERS
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
BREWERS
Joel Stickrod of Barrique Brewing and Blending (at Rice Vice)
Fleur de Pěche: Barrel-Aged Wild Ale, Tennessee-Grown Peach Blossoms, 6.4% ABV
Luke Walker of Walker Brothers Beverage Co. (at Bearded Iris Brewing)
Blueberry-Juniper Hard Kombucha
GAME CHANGER Presented by S.Pellegrino
Recognizes an industry professional whose leadership is boldly advancing the restaurant industry, whether through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea
Mathew Meeker of Fancypants
Beeswax-Poached Pumpkin, Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt
COMMUNITY Presented by Resy
Recognizes industry professionals who have deep roots to their local community, dedicate their space and time to charity work and/or community outreach, and act as a catalyst for getting other members of the hospitality community involved in local or national events and initiatives
Zach Halfhill and Alex Humbrecht of Guerilla Bizkits
Buttermilk Bizkit with Strawberry Jam
EXPLORE NASHVILLE
Kristin Beringson of Henley at Kimpton Aertson Hotel
Grilled Scottish Langoustines, Chile Crunch Gremolata, Grilled Lemon, Fermented Garlic Focaccia
STARCHEFS SUPPORTS
In each market, StarChefs partners with a local restaurant to help support the community. For every Ham and Cheesy sold at Bill’s Sandwich Palace during Restaurant Week, StarChefs will donate $3 to the Nashville Food Project. The Nashville Food Project is a non-profit dedicated to growing, cooking, and sharing nourishing food to build a healthy community and expand food access.
Aaron and Christen Clemins of Bill's Sandwich Palace
Ham and Cheesy: Black Forest Ham, Dijonnaise, Havarti, Mixed Greens, Ponzu, Sesame Focaccia
MENTOR Presented by Vitamix Commercial
Recognize an individual who is supportive of young cooks in their region and instrumental in aiding their careers, both in and out of the kitchen. This Award is voted on by the 2026 class of Nashville Rising Stars through an anonymous ballot.
Josh Habiger
Bastion
ART OF PRESENTATION CONTEST
In partnership with Steelite International, the Award winners will have the opportunity to win Steelite’s Art of Presentation Award. This digital contest showcases the creativity and art of plating. The winner will receive $5,000 toward Steelite products of their choice. Online voting will go live at this link on Monday, July 6.
NASHVILLE RISING STARS SUPPORTERS
Symrise, Steelite International, Vitamix Commercial, S.Pellegrino, Corto Olive Co., Resy, TCHO Chocolate, Niman Ranch, Nespresso Professional, Nielsen-Massey, American Lamb Board, Campari Academy, Jade Range, Vulcan, Seafood Scotland, Shun Cutlery, King Arthur Baking Company, Tripleseat, Westholme, Kimpton Aertson Hotel, Diana Barton Public Relations, Nashville Food Project
ABOUT STARCHEFS
StarChefs is a sounding board, a voice, and a trusted resource for the food and beverage industry. For over 30 years, StarChefs has moved the industry forward with the sole mission to catalyze industry professionals' success by giving them the tools, resources, and support they need to overcome specific industry challenges. StarChefs' original content is driven by hundreds of in-person tastings and interviews each year with the country's top chefs, pastry chefs, bartenders, sommeliers, and artisans. Through its national Rising Stars Awards program and print magazine, StarChefs recognizes up-and-coming food and beverage talent and delivers recipes, industry trends, business intel, beverage knowledge, new techniques, and a fresh dose of inspiration to professionals across the country. For more information, visit starchefs.com or follow @StarChefs on Instagram.
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