2026 SAN FRANCISCO-OAKLAND RISING STARS AWARDS
Across the Bay, hospitality professionals are meeting the moment, providing thoughtful, refreshing, and satisfying experiences for guests, even as the technology industry continues to shape the landscape. Rising costs are still putting a strain on restaurants and their employees, but a vibrant and adventurous dining community has also reemerged post-COVID. Through it all, the region continues to set a national standard with a food and beverage scene that embraces innovation as much as it celebrates its unparalleled local produce.
Chefs and restaurateurs are building comfortable yet ambitious concepts that speak more intentionally to their own backgrounds and upbringings, while iconic fine dining establishments continue carrying the torch and leading the way. San Francisco continues to influence how restaurants around the world approach sourcing, sustainability, and innovation.
As Rising Stars alum David Barzelay shares: "The Bay Area embraces the new and the interesting. San Francisco won't just give you a shot—San Francisco will line up for blocks, wait for hours, and buy tickets in advance." As we made our way through the region's restaurants and bars, we were struck by the quality and meaning behind everything—from the not-so-simple salad to the technically flawless croissant. But we were also reassured to find a community that was rooting for each other like never before, and we hope that's the trend for years to come.
RISING STARS AWARD WINNERS
These 23 professionals are recognized not only for their exceptional food and drinks, but also for their ability to lead, inspire, and support their local community. For more information about our Rising Stars selection process, please visit the Rising Stars Awards Program page.
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CHEF
Harrison Cheney
Sons & Daughters -
CHEF
Emmanuel Galvan
Café Bolita and Bolita Masa -
CHEF
Spencer Horovitz
Hadeem -
CHEF
Kaylin Lloyd
formerly of Californios -
CHEF
Ashwin Oon
State Bird Provisions -
CHEF
Genoa Pieron
Lazy Bear -
CHEF
Anthony Salguero
Popoca -
GAME CHANGER
Presented by S.Pellegrino®
James Yeun Leong Parry
The Happy Crane -
RESTAURATEUR
Presented by Toast
Alexander Hong
Sorrel Restaurant Group -
COMMUNITY
Presented by Resy
Peter Dorrance and Eric Ehler
Outta Sight Pizza and Reggie & Maude’s -
PASTRY CHEF
Presented by TCHO Chocolate
Yesenia Castañon
Lazy Bear and JouJou -
PASTRY CHEF
Presented by TCHO Chocolate
Ellie Estrada-Londo
Nisei -
BAKER
Nasir Armar
Parachute Bakery -
ICE CREAM MAKER
Sydney Arkin
Bad Walter’s Bootleg Ice Cream -
CHOCOLATIER
Mark Lieuw
Stay Sweet SF -
BARTENDER
Presented by Campari Academy
Garrett Marks
Mister Jiu’s and Moongate Lounge -
BARTENDER
Presented by Campari Academy
Evan Williams
Dalida and Maria Isabel -
SOMMELIER
Parker Story
Burdell -
DISTILLERS
James and Sierra Clark
Brucato Spirits -
ROASTERS
Fernando and Hannah-Love Diaz
Proyecto Diaz Coffee
STARCHEFS SUPPORTS
StarChefs is proud to partner with Chef George Dingle of Dingles Public House during the San Francisco-Oakland Rising Stars Restaurant Week from September 30 to October 14. For every Fisherman’s Pie sold at Dingles during the Restaurant Week, StarChefs will donate $3 to Sprouts Chef Training.
Sprouts is a nonprofit working to equip under-resourced youth in San Francisco to rise from hardship through culinary training and job placement. Built on the belief that jobs change lives and kitchens heal, the organization provides intensive chef training, pairs youth with experienced chef mentors and case managers, and connects graduates with employment at partner restaurants throughout the Bay Area. Sprouts' integrated approach treats culinary training as a pathway to economic mobility and lasting opportunity, advancing a vision in which all young people in the city have access to meaningful work and the support needed to build sustainable careers. For more information, visit sproutscheftraining.org and follow @sproutscheftraining on Instagram.
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs will host the Rising Stars Restaurant Week from Wednesday, September 30 through Wednesday, October 14. For two weeks only, experience the signature dishes and beverages that wowed the StarChefs editorial team.
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ARQUET
Braised American Lamb Shank, Grilled American Lamb Rack, Fava Bean Purée, Chanterelle Mushrooms, Swiss Chard, Lamb Jus, Cilantro, Mint
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BAD WALTER'S BOOTLEG ICE CREAM
Rize and Shine: Sourdough-Brown Butter Ice Cream, Roasted Strawberries, Candied Sourdough Breadcrumbs
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BRUCATO AT THERE, THERE
The Central Valley: Brucato Mission Gin, Brucato Spring Almond Liqueur, Meyer Lemon, Cardamom Syrup, Egg White, Lemon Oil
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BURDELL
Chardonnay, Alfaro Family, Trout Gulch Vineyard Chardonnay, Central Coast, California, 2024
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CAFÉ BOLITA
Duck Confit Tamal, Xnipec, Habanero Ash Salsa
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DALIDA
Pasha: Milk-Clarified Mezcal, Tomato Passata, Thyme Tea, Strawberry, Rose Geranium Tincture
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DINGLES PUBLIC HOUSE
Fisherman's Pie: Scottish Salmon, Cod, Smoked Haddock, Gulf Shrimp, Leeks, Onions, Peas, Fennel, Potato Mash, Fish Mornay, Fresh Herbs
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HADEEM
Scallion Pancake Knish, Labneh, Dill, Smoked Trout Roe
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JOUJOU
Roasted Strawberry Canelé
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LAZY BEAR
Cured Local Fish, Little Gem Lettuce, Spinach, Celtuce, Green Garlic, Nasturtium Vinaigrette, Sourdough Croutons, Allium Foam
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MISTER JIU'S
The Luck: Cilantro-Infused Rum, Carrot Juice, Lime Juice, Banana Liqueur, Simple Syrup
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NISEI
Bonsai: Shiso Cheesecake, Fromage Blanc Cheese Foam, Blackberries, Sweet Potato Vinegar, Blackberry Jus, Shiso-Sancho Pepper Streusel, Red Bean Biscuit, Matcha Aire
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OMNI SAN FRANCISCO
Ale-Braised Pork Shank, White Bean Ragoût, Fennel, Apples, Lime-Honey Vinaigrette, Spring Radishes
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OUTTA SIGHT PIZZA
Peking Duck Pizza, Mozzarella, Hoisin, Sichuan Chile Oil Vinaigrette, Crispy Shallots, Cilantro, Parmesan
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PARACHUTE BAKERY
Bow Tie Croissant, Raspberry-Cream Cheese-TCHO White Chocolate Crémeux, Lychee Gel
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POPOCA
Pollo en Chicha, Potatoes, Prunes, Olives, Radishes, Toasted Sesame Seeds, Scallions
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PROYECTO DIAZ COFFEE
Tijuana Tonic: Proyecto Diaz Patria Espresso, Brown Sugar Syrup, Lime Juice, Sparkling Water
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STATE BIRD PROVISIONS
Hand-Pulled Noodles, Poached Duck Egg, Scallion-Jalapeño Butter, Chile-Sunflower Seed Crema, Aji Amarillo-Nori Salsa Macha, Cilantro, Scallions, Ogo Seaweed
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STAY SWEET SF
Black Sesame-Coated Rice Krispies and Black Sesame Praline
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THE HAPPY CRANE
Little Fry King: Abalone, Striped Shrimp, Bay Scallops, Yellow Wax Beans, XO Sauce, Chinese Celery, Sweet Peppers, Chive Flowers
ART OF PRESENTATION CONTEST
In partnership with Steelite International, the Art of Presentation contest highlights the artistry behind plating and gives one of the Rising Stars Award winners the opportunity to win $5,000 towards Steelite products of their choice. Check out the Rising Stars’ dishes here and vote for your favorite plating presentation. Voting ends Monday, September 28 at 10am ET.
