StarChefs has announced its 2026 Nashville Rising Stars class, highlighting 19 chefs, bartenders, pastry chefs, restaurateurs, and beverage pros making an impact across the city’s restaurant scene.
The national restaurant industry publication selected this year’s honorees after in-person tastings and interviews with more than 100 hospitality professionals in the Nashville market. The awards recognize talent across the industry, from standout cooking and beverage programs to leadership and influence within the local dining community.
To mark the announcement, StarChefs will host Nashville Rising Stars Restaurant Week from July 15–29. The two-week event will give diners a chance to try signature dishes and drinks from this year’s winners at participating restaurants and bars around town.
The 2026 class is the third group of Nashville honorees recognized by StarChefs and part of the publication’s national Rising Stars program, which spotlights emerging talent shaping the future of hospitality.
2026 STARCHEFS NASHVILLE RISING STARS AWARD WINNERS
CHEFS
Ana Aguilar and Joshua Cook of Tantísimo
Al Pastor Tlayuda, Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro
Son Pham of Eleven11
Charcoal-Grilled Arcadian Redfish, Fish Sauce, Toasted Peanuts, Smoked Fish Bone Oil, Scallion Oil,
Shiso Rice Crackers
Diana Prescott of Bastion
Turnip Chowder Oysters, Pickled Turnip Tops, Fried Saltines
Benjamin Tyson of Butterlamp Bread & Beverage
Roasted Cabbage, Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives
Selim Ülker of Ayva and Kardes
Kabak Sıyırma, Carrots, Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts
Hugo Vera of Rolf and Daughters
Tuna-Pork Morcilla Sausage, Grilled Chanterelle Mushrooms, Sonora Berries, Mustard, Pork Jus
Edgar Victoria of Alebrije
American Lamb Barbacoa Taco, Lime, Cilantro, Corn Tortilla, Lamb Consommé
PASTRY CHEF Presented by TCHO Chocolate
Abigail Navis-Black of Henrietta Red
Earl Grey-Caramel Ice Cream Cake, Blackberry Jam, TCHO Chocolate Fudge, Earl Grey Whipped
Cream, Blackberries
BARTENDERS Presented by Campari Academy
Brandon Archilla of The Fox Bar & Cocktail Club
Piano Lessons Can Be Murder: Cognac, House Saapéritif, Lime Oil, Caviar
Matty Izaguirre of Coral Club
Gulf Stream: White Rum, Lime, Simple Syrup, Fino Sherry, Green Chartreuse
SOMMELIERS
Campbell Moore of Locust
Dornfelder/Müller-Thurgau, Glow Glow Wines, ‘Pink Fizzy Glow Glow,’ Nahe, Germany, 2023
Sarah Salim of The Catbird Seat
Cinsault, Testalonga, ‘Chin Up’, Swartland, South Africa, 2024
CHARCUTIER
Jonathan Pridgen of Locust
Pork Lardo Roll with Caramelized Scallop Powder
BREWERS
Joel Stickrod of Barrique Brewing and Blending (at Rice Vice)
Fleur de Pěche: Barrel-Aged Wild Ale, Tennessee-Grown Peach Blossoms, 6.4% ABV
Luke Walker of Walker Brothers Beverage Co. (at Bearded Iris Brewing)
Blueberry-Juniper Hard Kombucha
GAME CHANGER Presented by S.Pellegrino
Recognizes an industry professional whose leadership is boldly advancing the restaurant industry,
whether through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.
Mathew Meeker of Fancypants
Beeswax-Poached Pumpkin, Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp
Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt
COMMUNITY Presented by Resy
Recognizes industry professionals who have deep roots to their local community, dedicate their space
and time to charity work and/or community outreach, and act as a catalyst for getting other members of
the hospitality community involved in local or national events and initiatives.
Zach Halfhill and Alex Humbrecht of Guerilla Bizkits
Buttermilk Bizkit with Strawberry Jam
EXPLORE NASHVILLE
Kristin Beringson of Henley at Kimpton Aertson Hotel
Grilled Scottish Langoustines, Chile Crunch Gremolata, Grilled Lemon, Fermented Garlic Focaccia
STARCHEFS SUPPORTS
In each market, StarChefs partners with a local restaurant to help support the community. For every Ham
and Cheesy sold at Bill’s Sandwich Palace during Restaurant Week, StarChefs will donate $3 to the
Nashville Food Project. The Nashville Food Project is a non-profit dedicated to growing, cooking, and
sharing nourishing food to build a healthy community and expand food access.
Aaron and Christen Clemins of Bill’s Sandwich Palace
Ham and Cheesy: Black Forest Ham, Dijonnaise, Havarti, Mixed Greens, Ponzu, Sesame Focaccia
MENTOR Presented by Vitamix Commercial
Recognize an individual who is supportive of young cooks in their region and instrumental in aiding their
careers, both in and out of the kitchen. This Award is voted on by the 2026 class of Nashville Rising
Stars through an anonymous ballot.
Josh Habiger
Bastion
