2022 STARCHEFS NASHVILLE RISING STARS
MAY 11 to MAY 25
Nashville: small town vibes with big city opportunity. The last time we touched ground in the Music City, it was 2014. In the last eight years, restaurant professionals (some transplants, some born and raised) have invested in making the city a national food destination. They’ve looked beyond the tourist-heavy hustle and bustle of Broadway and instead, driven towards the endless opportunities for new cuisines and concepts.
Pop-ups have been provided with serious platforms for growth. Some of the most established restaurants in the city—Audrey, Locust, Bastion, and Hathorne to name a few—welcome restaurant takeovers, pouring their full support into these up-and-coming businesses and giving them a chance to grow before they’ve even opened their doors. And on the weekends, the concepts have booths at the farmers markets—a hub for community-building just as much as it is for produce. Rising Star chefs and alums jump from tent to tent, trading Kisser onigiri for Maiz De La Vida tacos for FatBelly pretzels while scoping out the fruits and vegetables to highlight on next week’s menu.
Call it the Sean Brock influence, call it the access to thriving local farms, call it what you will—Nashville chefs have grown a deep-rooted respect for their ingredients and their community. But while there is a sense of refinement in how Nashville food & beverage professionals treat their food, they still know how to make a meal really fun. The Nashville hospitality industry has found its identity, and it’s as clear as day. As Rising Stars alum Levon Wallace writes, “Nashville is exciting. It is and always will be a creative, collaborative, and an energetic force to be reckoned with. Nashville likes to dream big and have a dang good time doing it.” Nashville is Nashville, and we’re here for it.
RISING STARS AWARD WINNERS
These 21 professionals are recognized not only for their exception food and drink, but also for their ability to lead, inspire, and support the local Nashville community. For more information on our Rising Stars selection process, please visit www.starchefs.com/risingstars/about.
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CHEF
Brian Baxter
The Catbird Seat -
CHEF
Michael Hanna
St. Vito Focacciaria -
CHEFS
Leina Horii & Brian Lea
Kisser -
CHEF
Jake Howell
Peninsula -
CHEF
Colby Rasavong
Audrey -
CHEF
Pamela Stevenson
Henrietta Red -
GAME CHANGER
Presented by S.Pellegrino
Julio Hernandez
Maiz De La Vida -
COMMUNITY
Hayley Teague
Hathorne -
RESTAURATEURS
Presented by Jade Range
Chad Newton & Gracie Nguyen
You Are Here Hospitality -
PASTRY CHEFS
Keaton Vasek & Michael Werrell
Audrey, The Continental, Joyland, and June -
BARTENDER
Presented by Beam Suntory
Laura Unterberg
The Fox Bar & Cocktail Club -
BARTENDER
Presented by Beam Suntory
Kenneth Vanhooser
The Optimist and Le Loup -
BUTCHERS
Wesley Adams and Patrick Davidson
Bare Bones Butcher -
BAKER
Alyssa Gangeri
The Butter Milk Ranch and Urban Grub -
BREWER
Nate Underwood
Harding House Brewing Co. -
SAKE BREWER
Byron Stithem
Proper Saké Co. -
SOMMELIER
Jon Kearns
Yolan at The Joseph -
MENTOR
Presented by Vitamix Commercial
Sean Brock
Audrey, The Continental, Joyland, and June -
EXPLORE NASHVILLE
Presented by North Carolina SweetPotato Commission
Michael Gibson
The Hart at BentoLiving -
STARCHEFS SUPPORTS
Presented by Cervena Venison
Matt Bolus
The 404 kitchen
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Wednesday, May 11 to Wednesday, May 25. For two weeks only, experience the signature dishes, desserts, pastries, cocktails and beverages that wowed the StarChefs team.
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The 404 Kitchen
Cervena Venison, Cherry Gastrique, Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley
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Audrey
Jimmy Red Corn Grits, Bay Laurel and Sorghum-cured Egg Yolk
