2024 PHILADELPHIA RISING STARS AWARDS
There is no greater underdog than Philadelphia. As we spent time in the City of Brotherly Love, it was apparent that the food and beverage community is just as hardworking, passionate, and tight-knit as the city at large. We met with industry professionals who had not only weathered the storm of COVID-19 since we last visited, but who had, in spite of it, made great improvements to their businesses. All across Philadelphia we heard stories of cooperation and support. We witnessed a city with wide-reaching, innovative culinary formats and flavors, and a restaurant community that felt small, but is certainly mighty.
The industry continues to grapple with an issue of Philly’s perception. Inundated with images of cheesesteaks and hoagies, there is a growing sense of frustration with the city’s stereotypical national profile. Chefs are speaking up and are determined to show how advanced, sophisticated, and dynamic their dining culture is. And, they are united in their desire for change, growth, and impact. Hospitality was central to our experience on the ground. Industry professionals are using their platform, influence, and skills to revitalize neighborhoods and care for their neighbors.
It seems that despite recent accolades and attention, Philadelphia is still underestimated. But that chip on the shoulder is what makes Philly one of the most formidable hospitality scenes in the country. “The way I see it,” says Chef Chad Williams, “the national attention isn't the pinnacle, but a waypoint on our ongoing journey.” The people in Philly are always reaching for a higher rung on the ladder, and the hospitality industry is no different. They are climbing and innovating whether eyes are on them or not, and you’d be wrong to bet against them.
RISING STARS AWARD WINNERS
These 20 professionals are recognized not only for their exceptional food and drinks, but also for their ability to lead, inspire, and support the local Philadelphia community. For more information on our Rising Stars selection process, please visit the Rising Stars Awards Program page.
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CHEF
Chance Anies
Tabachoy -
CHEF
Mike Carter
Down North Pizza -
CHEF
Edwin De La Rosa
Middle Child Clubhouse -
CHEF
Alex Kemp
My Loup -
CHEF
George Madosky
Fork -
CHEF
Kevin McWilliams
Laurel -
GAME CHANGER
Presented by S.Pellegrino
Ian Graye
Pietramala -
CONCEPT
Jacob & Alexandra Cohen
Kismet Bagels -
CONCEPT
Sofia DeLeon
El Merkury -
COMMUNITY
Presented by Resy
Thu Pham
Càphê Roasters -
RESTAURATEURS
Chloé Grigri and Vincent Stipo
Bad Baguette Hospitality -
PASTRY CHEF
Presented by TCHO Chocolate
Amanda Rafalski
Friday Saturday Sunday -
BAKER
Noelle Blizzard
New June Bakery -
BAKER
Delilah Pergola
High Street Bakery -
BARTENDER
Fred Beebe
Post Haste -
BARTENDER
Brandon Thrash
Middle Child Clubhouse -
SOMMELIER
Frank Kinyon
a.kitchen+bar -
MENTOR
Presented by Vitamix Commercial
Ellen Yin
High Street Hospitality
STARCHEFS SUPPORTS
StarChefs is excited to partner with Singer Equipment Company and Chef Yun Fuentes of Bolo to support Careers Through Culinary Arts Program (C-CAP) during Philadelphia Rising Stars Restaurant Week. For every Lumina Lamb dish sold at Bolo during the Rising Stars Restaurant Week, StarChefs will donate $5 to C-CAP.
Long co-chaired by Chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job, and life skills to over 20,000 middle-and-high school students. For more information about C-CAP, visit ccapinc.org and follow @ccapinc on Facebook, Instagram, and X.
RISING STARS RESTAURANT WEEK
To celebrate the Award winners, StarChefs will host the Rising Stars Restaurant Week from Wednesday, February 28 through Wednesday, March 13. 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 won’t want to miss it! 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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A.KITCHEN+BAR
Chef Eli Collins’ Grilled LaBelle Patrimoine Chicken, Kohlrabi, Cabbage, Foie Gras Jus, Honey-Onion Bread paired with Viura, Alonso & Pedrajo, Nauda Viura, Rioja Spain, 2021
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BOLO
Lumina Lamb Chops, Yuca-Squash Pasteles, Lamb Picadillo, Pigeon Peas
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CÀPHÊ ROASTERS
Honeycomb Boricha Affogato: Barley Tea Soft Serve, Barley Tea Syrup, Espresso, Honeycomb
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DOWN NORTH PIZZA
Roc The Mic: Four Cheese Blend, Beef Pepperoni, Norf Sauce
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EL MERKURY
Enchilada-Style Tostadas: Pickled Beets, Carne de Casamiento, Refried Beans, Salsa, Cotjia, Guacamole, Cilantro, Corn Tortilla
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FORK
Fried Eggplant, Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips
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FORSYTHIA
Confit Garlic Panisse with Mahón Cheese Fondue
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FRIDAY SATURDAY SUNDAY
Black Sesame Canelé, Sesame Praline, Whipped Coconut, Shiso
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HIGH STREET BAKERY
Toasted Oat Cake, Yuzu Curd, Cardamom-Basil Whipped Cream, Oat White Chocolate Buttercream
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KISMET BAGELS
The Fish Bagel Sandwich: Cream Cheese, Pastrami Lox, Tomato, Red Onion, Pickle Chips, Dill, Arugula
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LAUREL
Marinated Mussels, Paprika Aïoli, Sourdough Breadcrumbs, Shiso
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MIDDLE CHILD CLUBHOUSE
Duck Fat Cubano: Pulled Niman Ranch Pernil, Niman Ranch Heritage Ham, Swiss Cheese, Pickles, Mustard, Mayonnaise, Pressed Ciabatta
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MIDDLE CHILD CLUBHOUSE
Easy Martini: Midwestern Dry Gin, Fino Sherry, White Tea, Cocchi Americano, Yellow Chartreuse, Italicus
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MY LOUP
Cold Crab Salad, Fried Crab, Thousand Island Dressing, Pickles, Capers, Shallots, Egg, Lettuce, Osetra Caviar
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NEW JUNE BAKERY
Visit New June at Her Place Supper Club on Sunday, March 3 from 12pm to 2pm to try Noelle's signature PB&J Cake with Chocolate Chip Olive Oil Sourcream Cake, Peanut Butter Pie Crumble, Strawberry-Rhubarb Jam, Whipped Vanilla Bean Mascarpone, Peanut Butter Swiss Buttercream
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PIETRAMALA
Golden Beets, Beet Kosho Mayonnaise, Sour Rainbow Chard, Celery, Caraway, Dill, Potato Chips
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POST HASTE
Sippin’ The Tea: Black Tea-Infused Vodka, Amaro, Oat Milk, Allspice, Cardamom, Pandan
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SUPERFOLIE
Shaved Comté paired with Moscatel Blend, Roberto Henriquez, Rivera Del Notro Blanco, Bio Bio Valley, Chile, 2021 from Sommelier Kaitlyn Caruke
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TABACHOY
Pancit Palabok: Fried Noodles, Shrimp Ragù, Minced Pork, Bonito, Egg, Lemon, Fresh Herbs
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THE WAYWARD AT CANOPY PHILADELPHIA
Wagyu Au Poivre, Herb Salad, Olive Oil, Maldon Salt
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 Award winners the opportunity to win $5,000 towards Steelite products of their choice. Check out the Rising Stars’ dishes here and vote for your favorite plating presentation. Voting ends Monday, February 26th at 10AM EST.
