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
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Bare Bones Butcher
Hot Ham Sandwich: Smoked Herb Ham, Caramelized Onions, White Cheddar, Herb Mayo, Fig Jam, and Jalapeño Cheddar Bun
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The Butter Milk Ranch
Bacon Squared: Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon Onion Jam, and Chives
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The Catbird Seat
Grilled Maitake, Uni Butterscotch, Uni Bottarga, and Furikake
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The Continental
Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Chocolate Cookie Ganache, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam
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East Side Bahn Mi
The No. 1: Smoked Bologna, Ham Hock Terrine, Chicken Liver and Niman Ranch Pork Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño
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The Fox Bar & Cocktail Club
Champurrado Old Fashioned: Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey
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Harding House Brewing Co.
Place of Origin, Local Wild Ale, Harding House Brewing Co., Nashville, TN
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The Hart at BentoLiving
Charcoal North Carolina Sweetpotato, Miso Brown Butter, Bonito Flake, Yuzu Crème Fraiche, Trout Roe, and Seaweed Salt
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Hathorne
Selena: Reposado Tequila, Smoked Pineapple, Ancho-infused Dry Curaçao, Passion Fruit, and Lime
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Henrietta Red
Poached Scallops, Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds
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Kisser
Curry Katsu Sandwich: Chicken Katsu, Japanese Curry, Mayonnaise, Pickled Ginger, Scallion, and Milk Bread
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Maiz De La Vida
Niman Ranch Pork Ribs, Mole Negro, Plátano Macho, Escabeche, and Nixtamal Tortillas
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The Optimist
Rip Current: ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer
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Peninsula
Braised Leeks, Kombu, White Chocolate, Coconut Fat, and Trout Roe
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Proper Sake at Two Ten Jack
The Diplomat, Yamahai Nam, Junmai Sake, Proper Saké Co., Nashville, TN
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St. Vito Focacceria Pop-Up at Hathorne
Join us on Thursday, May 12 for a special St. Vito Focacciaria pop-up at Hathorne. For one night only, experience signature dishes from Chef Michael Hanna.
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Yolan at The Joseph
Pelaverga, Fratelli Alessandria, “Speziale,” Piemonte, Italy, 2020 paired with Tajarin alla Bagna Cauda, Garlic, Anchovy, Parsley, and Focaccia
