2023 STARCHEFS NEW YORK CITY RISING STARS AWARDS
MARCH 1 TO MARCH 15
New York is our hometown—and it’s once again starting to feel like the city we knew and loved. Yeah, it’s not quite the same. Old standbys were forced to shutter, and many of the restaurants that did make it through are radically different. Yet, in the aftermath of the pandemic, we were met with innovative concepts, pivots that have become permanent, and a more holistic relationship between diners, drinkers, and business owners. Customers seem to have a better understanding of what it means to run a sustainable business, and owners are meeting them halfway without compromising their vision. During our time on the ground, we met, interviewed, and tasted with over 130 restaurant professionals, and were impressed and inspired by the ways the city has bounced back.
New York has so much to look forward to. In a city that’s constantly pushing the envelope, we are so happy to see our friends and neighbors rise up and remember why they do what they do. As Rising Stars alum Mavis-Jay Sanders says, “Romance evokes imagination, adventure, and mystery. It encourages the celebration of life, love, and land. New York City embodies romance. And food, hospitality, and service are at the core of its love story.” This city, our city, has finally recaptured the romantic spark we’ve been waiting for.
RESTAURANT WEEK GIVEAWAY
The Rising Stars Restaurant Week is a two-week promotion showcasing the Rising Stars’ winning dishes, cocktails, pastries and pairings. Order any of the featured dishes or drinks (for dine-in or takeout) and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be considered. StarChefs will give away a $100 gift card to each participating restaurant!
RISING STARS AWARD WINNERS
These 24 professionals are recognized not only for their exceptional food and drinks, but also for their ability to lead, inspire, and support the local New York City community. For more information on our Rising Stars selection process, please visit the Rising Stars Awards Program page.
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CHEF
Jackie Carnesi
Nura -
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CHEF
Chris Cote
Pearl Street Supper Club -
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CHEF
Calvin Eng
Bonnie’s -
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CHEF
Aretah Ettarh
Gramercy Tavern -
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CHEF
Esther Ha
Momofuku Ko -
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CHEF
Jeremy Salamon
Agi’s Counter -
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CHEF
Ed Szymanski
Dame and Lord’s -
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PASTRY CHEF
Presented by TCHO Chocolate
Celia Lee
NARO -
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PASTRY CHEF
Presented by TCHO Chocolate
Amanda Perdomo
Cool World -
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GAME CHANGER
Presented by S.Pellegrino
Rafiq Salim
Rolo’s -
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COMMUNITY
Presented by Resy
Petrushka Bazin Larsen & Nick Larsen
Sugar Hill Creamery -
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COMMUNITY
Presented by Resy
Telly Justice and Camille Lindsley
HAGS -
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CONCEPT
Presented by Jade Range
LeAnn Darland and Tara Hankinson
TALEA Beer Co. -
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BAKER
Nora Allen
Mel The Bakery -
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CHARCUTIER
Marcelo Argueta
Cochonneries -
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SOMMELIER
Blake Bernal
Le Pavillon -
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SOMMELIER
Ren Neuman
Happy Cooking Hospitality -
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BARTENDERS
Presented by Beam Suntory
Faye Chen and GN Chan
Double Chicken Please -
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BARTENDER
Presented by Beam Suntory
Matt Reysen
Al Coro, Discolo, and Mel’s -
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BARTENDER
Presented by Beam Suntory
Javelle Taft
Death & Company
STARCHEFS SUPPORTS
StarChefs is excited to partner with Singer M.Tucker and Chef Chintan Pandya of Unapologetic Foods to benefit Careers Through Culinary Arts Program (C-CAP). Every year, C-CAP helps to educate 20,000 students across seven cities. Through culinary training, career advice, and scholarship opportunities, C-CAP fights the cycle of poverty by guiding underserved high school students toward a bright future in the hospitality industry. C-CAP runs the largest independent hospitality scholarship program in the United States and students have a ninety-five percent paid internship placement rate. For every Dum Ki Biryani sold at Dhamaka during the Rising Stars Restaurant Week from March 1 to March 15, StarChefs will donate $5 to C-CAP.
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 the opportunity to win $5,000 in Steelite products of their choice. Check out the Rising Stars’ dishes here and vote for your favorite plating presentation. Voting ends Monday, February 27 at 12pm EST.
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Wednesday, March 1 through Wednesday, March 15. For two weeks only, experience the signature dishes, desserts, pastries, drinks, and pairings that wowed the StarChefs editorial team. With $100 restaurant gift cards up for grabs, you don’t want to miss your chance to win! Order any of the featured dishes or drinks and share an Instagram story or post to enter. You must tag @StarChefs and #StarChefsRisingStars to be considered.
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AGI'S COUNTER
DemKota Ranch Beef, Alpine Bone Marrow Butter, Sweet and Sour Red Currants, Fried Rosemary
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BONNIE'S
Yeung Yu Sang Choi Bao: Stuffed Rainbow Trout, Shrimp, Pickled Green Mustard, Lettuces
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COCHONNERIES AT WINNER ON 5TH
Harissa Lamb’duja
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COOL WORLD
Chicory Pecan Opera Cake, Candied Pecans, TCHO Chocolate Ganache, Espresso Buttercream
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DEATH & COMPANY
Hinode: Bermutto Sake Vermouth, St. Agrestis Paradiso, Espelette Pepper Liqueur, Shiso, Seltzer
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DHAMAKA
Dum Ki Biryani: Goat Neck, Basmati Rice, Saffron
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DISCOLO
Tequila Highball: El Tesoro Tequila, White Port, Melon Liqueur, Elderflower Tonic, Cucumber Bitters
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DOUBLE CHICKEN PLEASE
Visit Double Chicken Please and order any signature cocktail for your chance to win.
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GRAMERCY TAVERN
Tuscan Kale, Caraflex Cabbage, Seasoned Burrata, Cypress Grove Humboldt Fog, Apples, Pine Nuts, Sumac
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HAGS
Sorana White Beans, Kombu Bouillon, Mushrooms, Hazelnut Oil paired with Xarel-lo, Gramona, Imperial Brut, Barcelona, Spain, 2015
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JOLENE
Grenache, Viñas Viejas de Pegaso, Zeta, Castilla y León, Spain, 2019
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LE PAVILLON
Chardonnay, Domaine Lamy-Pillot, Chassagne-Montrachet 'Pot Bois', Bourgogne, France, 2019
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LORD'S
Smoked Scottish Trout, Celery Root Cream, Whitefish Broth, Pickled Celery, Red Onion, Dill
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MEL THE BAKERY
Sourdough Cinnamon Roll with Vanilla-Cream Cheese Frosting
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MOMOFUKU KO
Niman Ranch Iberian Duroc Pork Ribs, Barbecue Sauce, Koshihikari Rice, Pickles, Wasabi
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NARO
Makgeolli Custard, Persimmon Chutney, Horchata Ice Cream, Puffed Rice
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NURA
Pork Belly Indad: Niman Ranch Iberian Duroc Pork, Saag, Coconut Grits, Pistachio Dukkah, Confit Shallots
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PEARL STREET SUPPER CLUB
Cranberry Beans, Parsley Butter, Spearmint, White Vinegar
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ROLO'S
Two-Sheet Lasagna Verde, Beef Bolognese, Béchamel, Parmesan
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SUGAR HILL CREAMERY
Café Touba: Senegalese Coffee Ice Cream, Peanut Brittle, Spiced TCHO Brownies
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TALEA BEER CO.
Weekender at Bonnie's (Pomelo and Ginger Lager) and Experimental: XO Beer (Savory Lager) in Colloboration with Chef Calvin Eng of Bonnie's
