StarChefs has announced its 2026 Nashville Rising Stars Award winners, recognizing some of the top food and beverage talent shaping the city’s dining scene. More Eat & Drink News
To celebrate this year’s class, StarChefs will host Nashville Rising Stars Restaurant Week from Wednesday, July 15, through Wednesday, July 29. The two-week event will give diners the chance to try signature dishes and drinks from award-winning chefs at participating restaurants across the Nashville area.
The 2026 class includes 19 chefs, bartenders, sommeliers, restaurateurs and other food and beverage professionals. Honorees were selected not only for their food and drink, but also for their leadership, creativity and impact on Nashville’s hospitality community.
The Rising Stars Awards are chosen by the StarChefs editorial team following in-person tastings and interviews. In each market, the team meets with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans before selecting the professionals they believe represent the future of American hospitality.
While the awards are presented locally, winners are evaluated by national standards, including creativity, ambition, presentation, philosophy, and, most importantly, memorable food and drink.
The 2026 Nashville Rising Stars mark the 97th class of StarChefs Rising Stars overall and the third class from the Nashville region.
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
ART OF PRESENTATION CONTEST
In partnership with Steelite International, the Award winners will have the opportunity to win Steelite’s Art of Presentation Award. This digital contest showcases the creativity and art of plating. The winner will receive $5,000 toward Steelite products of their choice. Online voting is live at this link.
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