2021 STARCHEFS
DALLAS-FORT WORTH
RISING STARS
December 2 to December 16
Long time, DFW! Last time we touched ground in Dallas was in 2007. Back then, we were remiss to not consider what was going on in the outskirts of the big city. In the past 16 years, Fort Worth's hospitality industry has begun to catch up with its well-regarded modern arts scene. Suburbs like McKinney, Farmers Branch, and Richardson have become hosts to hundreds of small, independent restaurants with insanely loyal followings.
So when the StarChefs team travelled down South in the summer of 2021, we were excited to cover the entire DFW metroplex, meeting with over 100 food and beverage professionals across the market. Although there is some friendly competition between towns, holding an unshakeable pride for their distinct characteristics and quirks, the Dallas-Fort Worth hospitality industry has the collective goal to become a nationally respected culinary destination. There’s an independent spirit sweeping through the area, and these folks are ambitious as hell.
The 2021 class of Dallas-Fort Worth Rising Stars are true representations of the fire that is spreading through the metroplex. These chefs, bartenders, sommeliers, bakers, pitmasters, and butchers are setting a new foundation, while staying true to the city that consistently garners their success. Dallas-Fort Worth, it’s been a privilege to share the stories of our 18 Rising Stars award winners along with many more of the faces that keep your hospitality community moving. It was worth the wait.
RISING STARS AWARD WINNERS
These 18 professionals are recognized not only for their exception food and drink, but also for their ability to lead, inspire, and support the local Dallas-Fort Worth community. For more information on our Rising Stars selection process, please visit www.starchefs.com/risingstars/about.
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CHEF
Christian Dortch
Georgie by Curtis Stone -
CHEF
Matt Ford
Billy Can Can -
CHEF
Misti Norris
Petra & The Beast -
CHEF
Jimmy Park
Shoyo -
PASTRY CHEF
Presented by TCHO Chocolate
Maricsa Trejo
La Casita Bakeshop -
GAME CHANGER
Presented by S.Pellegrino
Junior Borges
Meredian -
CONCEPT
Presented by The Montague Company
Emma & Travis Heim
Heim Barbecue -
CONCEPT
Presented by The Montague Company
Andrew Chen
Monkey King Noodle Company -
COMMUNITY
Andrea Shackelford
Harvest Seasonal Kitchen -
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BUTCHER
Presented by Niman Ranch
Nathan Abeyta
Deep Cuts Dallas -
BAKERS
Presented by Butter of Europe
Jessica & Seth Brammer
Lenore’s Bagels -
BAKER
Presented by Butter of Europe
Matthew Ramirez
Lucia -
BARTENDER
George Kaiho
Jettison -
SOMMELIER
Presented by Wines from Spain
Lauren Loiselle
Homewood -
MENTOR
Presented by Vitamix Commercial
Dean Fearing
Fearing’s -
BONUS STOP: EXPLORE DALLAS
Charles Olalia
The Adolphus Hotel -
STARCHEFS SUPPORTS
Chad Houser
Café Momentum
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs is excited to host our Rising Stars Restaurant Week from Thursday, December 2 to Thursday, December 16. For two weeks only, experience the signature dishes, desserts, pastries, cocktails and beverages that wowed the StarChefs editorial team.
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Georgie by Curtis Stone
Aussie Leg of Lamb Ravioli, White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, Smoked Kentucky Bleu
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Billy Can Can
Texas Venison Tartare, Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, Ciabatta
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Petra & The Beast
Smoked Beef Tongue, Curried Peppers, Barley Xip, Pepper Conserva, Smoked Calabrian Hot Sauce
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Shoyo
Kanpachi Sashimi, Yuzu Honey Mustard, Sunflower Seeds, Yuzu Citrus Smoke
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Meridian
Blue Prawn Moqueca: Charred Plantain and Coconut Broth, Dende Oil, Steamed Rice
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Harvest Seasonal Kitchen
Sugar Snap Peas, Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, Pickled Carrots
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La Casita Bakeshop
Smoked TCHO Chocolate Tart, Honey Caramel, Honeycomb Candy
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Lenore's Bagels
Everything Bagel Egg Sandwich, Scallion, Red Onion, Tomato, Marinated Capers, Everything Aïoli
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Lucia
Pistachio Babka: Enriched Dough, French Butter, Pistachio, Burnt Cinnamon Anglaise
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Zavala's Barbecue
Steak Fajitas, Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, Lime
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Deep Cuts Dallas
Niman Ranch Pork, Broccolini, and Cheddar Sausage with Sauerkraut
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Monkey King Noodle Company
Dan Dan Pork Noodles: Wok-Fried Niman Ranch Iberian Duroc Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, Scallion
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Heim Barbecue
Crispy Loaded Potato Skins, Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, Scallion
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Homewood
Lone Mountain Wagyu Coulotte, Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, Red Wine Jus paired with Garnatxa, Joan d’Anguera, “Altaroses,” Montsant, Spain, 2019
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Jettison
BLVD P.O.: Yoichi Single Malt Whisky, Campari, Carpano Antica, Coffee
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Fearing's
Foie Gras Crème Brûlée, Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, Pomegranate Seeds
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The Adolphus Hotel
Brown Butter Bibingka: Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, Bottarga
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Café Momentum
Bison Pastrami, Arugula, Tomato, Carraway Crème Fraîche
