2022 STARCHEFS D.C.-CHESAPEAKE RISING STARS
March 15 to March 29
D.C.-Chesapeake, DMV, D.C.-Maryland-Virginia… where do we begin? Over our four weeks traveling up and down the Chesapeake Bay to Washington, D.C., Baltimore, Richmond, and Charlottesville, we met with over 100 hospitality professionals. In summing up exactly what’s going on in the local food and beverage scene, we found it nearly impossible to universalize such wide-ranging cities.
There’s D.C., where a call for action is ingrained in the community— restaurant professionals don’t want their food to just be food, they want it to make a difference. There’s Baltimore, a city that puts their community first. Charlottesville, full of individuals who are hungry to support burgeoning small businesses. And then there’s Richmond, a small city that is right at the tipping point of becoming one of the country’s top hospitality destinations.
No matter the city, it’s evident the restaurant professionals that live and work along the Chesapeake are moving the industry forward. To those we met with, and to our 20 Rising Stars, we can’t wait to see your inevitable and lasting impact.
RISING STARS AWARD WINNERS
These 20 professionals are recognized not only for their exception food and drink, but also for their ability to lead, inspire, and support the local D.C.-Chesapeake community. For more information on our Rising Stars selection process, please visit www.starchefs.com/risingstars/about.
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CHEF
Bobo Catoe
Alewife -
CHEF
Paolo Dungca
Pogiboy and Hiraya -
CHEF
Demetri Mechelis
Martha Dear -
CHEF
Laine Myers
Oro -
CHEF
Masako Morishita
Maxwell Park -
PASTRY CHEF
Annie Coleman
Tail Up Goat & Reveler’s Hour -
BARTENDER
Presented by Beam Suntory
Andon Whitehorn
Alewife -
SOMMELIER
Presented by Wines of South Africa
Andrew Elder
Bresca & Jônt -
SOMMELIER
Presented by Wines of South Africa
Sarah Horvitz
formerly of Oyster Oyster -
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CONCEPT
Sahil Rahmen and Rahul Vinod
RASA -
RESTAURATEUR
Presented by Jade Range
Brittanny Anderson
Black Lodge, Brenner Pass, Leni, and Metzger Bar & Butchery -
COMMUNITY
Fernando González and Debby Portillo
2Fifty Texas BBQ -
COMMUNITY
Sophia Kim
Longoven -
BAKER
Rachel De Jong
Cou Cou Rachou -
CHOCOLATIER
Ashleigh Pearson
Petite Soeur -
BREWER
Josey Schwartz
Suspended Brewing Company -
MENTOR
Presented by Vitamix Commercial
Lee Gregory
Alewife and Southbound -
BONUS STOP
Presented by NC SweetPotato Commission
No Goodbyes at The Line DC -
STARCHEFS SUPPORTS
Presented by Resy
Kevin Tien
Moon Rabbit
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Tuesday, March 15 to Tuesday, March 29. For two weeks only, experience the signature dishes, desserts, pastries, cocktails and beverages that wowed the StarChefs team and won the individual the Award.
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Anju
Saengseon Gui: Battered Branzino, Braised Mu Radish, Yangnyeomjang Sauce, Herb Muchim, Chile, and Sesame
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Oro Pop-Up at Celladora
Sourdough Tonnarelli, Wild Mushrooms, Ambrosi Grana Padano, Black Pepper, and Thyme
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Cou Cou Rachou
French Onion Croissant, Thyme, Bay Leaf, and Cypress Grove Goat Cheese
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Maxwell Park
Braised Daikon, Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives
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Longoven
Little Secrets: Toasted Coconut White Rum, Aged Rum, and Amaro Averna
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Brenner Pass
Crispy Fried Sunchokes, Caper Ravigote, Cypress Grove Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon
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Alewife
Snakehead on a Stick: Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce
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Hiraya
Cassava Cake, Crab Fat, Lardo, Smoked Trout Roe, and Chives
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No Goodbyes at The Line DC
Paris Brest: Ember-roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin
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2Fifty Texas BBQ
Niman Ranch Pork Spare Ribs, House Barbecue Sauce and Honey Mustard
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Martha Dear
Red Kuri Squash, Spinach, and Halloumi Pizza
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RASA
Open Sesame: Aussie Lamb Kebab, Peanut Sesame Sauce, Basmati Rice, Charred Eggplant, Cucumber, Pickled Onions, Mint Cilantro Chutney, and Mango Coconut Yogurt
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Southbound
Grilled Aussie Lamb Shoulder, Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita
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Suspended Brewing Co.
Leda of Peaches, Single Barrel Cuvèe, Aged Hops, Maryland Peaches
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Petite Soeur
S’mores Bonbon: Vanilla Marshmallow, Salted Chocolate, Graham Cracker Sablé, and Chocolate Shell
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Tail Up Goat
Corn Cake, Fennel Custard, Raspberry-Orange Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt
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Alewife
Woodland Hunter, Roku Gin, German Amaro, Smoked Citrus Cordial, Coastal Tonic, and House Seltzer
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Bresca
Cervena Venison, Braised Shallots, Red Cabbage, and Sauce Perigourdine paired with Nebbiolo, Bruna Grimaldi, “Badarina,” Barolo, Italy, 2013
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Moon Rabbit
Middendorf's Laing: Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss
