meet the tastemakers

Meet the 13 rising star Houston chefs heating up our vibrant restaurant scene

The time has come to begin celebrating the nominees in this year’s CultureMap Tastemaker Awards. As always, we begin with Rising Star Chef of the Year.

This category covers a diverse range of chefs. Some of this year’s nominees own and operate their own restaurants. Others work in prominent roles for some of Houston’s most dynamic restaurant groups. Some have already received regional and national attention, while others are still flying a little under the radar (but not for long).

Either way, they’re all worth getting to know, because our panel of judges think these are the chefs who will be leading Houston’s culinary scene in the years to come. Whether they’re serving diners an elaborate omakase or an expertly executed mushroom-Swiss burger, visiting these chefs comes with more immediate rewards, too.

Who will win? Find out April 13 at our Tastemaker Awards ceremony. Dine on bites from this year’s nominees, sip cocktails from our sponsors, and witness as we reveal the winners. Buy your tickets now. VIP tickets are almost sold out, and general admission isn’t far behind.

Angelo Emiliani - Louie's Italian American
After bursting onto the scene with his Angie’s Pizza pop-up, chef Emiliani earned widespread praise for Cafe Louie, the Mediterranean-influenced all-day concept he opened with his sister, pastry chef and fellow Tasetmaker Awards nominee Luciana Emiliani. When that didn’t find the audience he hoped for, the chef leaned into his Italian American heritage with a red sauce concept that showcases his considerable pasta making skills — along with a crave-worthy chicken parm.

Emmanuel Chavez - Tatemó
Already known for the heirloom corn tortillas and brunch items he served at the Urban Harvest farmers market, chef Chavez announced his presence on the Houston scene with Tatemó’s brick and mortar location. In the intimate, 13-seat room, Chavez and his team serve tasting menus built around different preparations of heirloom corn varieties he imports from Mexico. A seven-course meal could include a quesadilla, ceviche with corn milk, and a corn consomme, among others. While Chavez has already been recognized by both Esquire magazine and the James Beard Foundation, his affordable Saturday lunch and Sunday brunch services allow more people to experience his modern Mexican cuisine.

Evelyn Garcia and Henry Lu - Jūn
This dynamic chef duo met when working at some of New York City’s top restaurants. When the pandemic forced Garcia to pivot — first by closing her stand at the Politan Row food hall and then by joining Top Chef’s Houston-based season — she invited Lu to join her in Houston. Garcia initially earned attention for her Thai-inspired dishes, but adding Lu’s Chinese-American heritage to the mix allows Jūn to incorporate a more diverse set of influences. Although the restaurant is new, it’s earning raves for everything from its Gulf shrimp aguachile to fried chichen that's marinated in shrimp paste and other spices.

Jacob Coronado - Nobie's
Anyone who’s been to Nobie’s knows that it feels like a bit of a house party, and Coronado makes sure everyone has a good time. “Every night he laughs and dances and makes sure the guests at the house party are full,” chef-owner Martin Stayer tells CultureMap. When he’s not dancing, Coronado oversees a kitchen that turns out the housemade pastas, craveable vegetables dishes, and snackable items that keep the party going all night long.

View this post on Instagram

A post shared by Nobie’s (@nobieshtx)

Jerrod Zifchak - Navy Blue
Aaron Bludorn didn’t have to look too far into his past to find a chef to lead Navy Blue, his seafood restaurant in Rice Village. Not only did Zifchak succeed him as the executive chef of New York’s Cafe Boulud, he also worked as a chef at legendary three-star Michelin seafood restaurant Le Bernadin. At Navy Blue, Zifchak shows off his French skills with dishes like swordfish au poivre and the puff pastry-topped mussel bisque. He’s also embracing his new home on the Gulf Coast with credible takes on blackened snapper and New Orleans-style barbecue shrimp.

Madalyn Lester - Quiote
A veteran of restaurants such as Theodore Rex and Nancy’s Hustle, chef-owner Martin Stayer hired Lester to execute the mostly raw seafood dishes that are served at this intimate mezcal bar inside the Toasted Coconut. By blending her Mexican heritage with her professional experiences, Lester serves menu staples like a sweet potato tostada and scallop crudo as well as creative specials like king crab tamales.

“Madalyn literally makes every dish,” Stayer says. “She conceptualizes, preps, prepares and serves every dish going out, and not many chefs or restaurants can claim the same thing. It’s pretty awesome.”

View this post on Instagram

A post shared by Quiote (@quiotehtx)

Matthew Young - 1751 Sea & Bar
A veteran of one-star Michelin restaurant Mina and three-star Michelin restaurant Alinea, Young came to this Heights-area seafood restaurant after stints at Guard & Grace and Sixty Vines. The chef brought a fresh perspective to the restaurant’s menu by adding dishes such as a whole fish special that rotates based on the day’s catch. Although 1751 is closing this week, he’ll play a key role in assisting Sambrooks Management with the openings of Andiron, a live fire steakhouse, and the Memorial location of The Pit Room.

Michael O'Connor - Better Luck Tomorrow
“Rising star” may be a bit of a misnomer for this veteran chef, whose resume includes time working for Bryan Caswell and as the longtime executive chef of Vic & Anthony’s. Still, he’s shown a more creative side of his culinary personality while leading the kitchen at Bobby Heugel and Justin Yu’s casual bar in the Heights, such as running a Windy City-worthy Italian beef sandwich that appeared on the menu when The Bear went viral.

“He’s able to intertwine use of his very rigorous years of classical training mixed in with his love of cuisines from different cultures and his understanding of our kitchen from being a patron for so many years at BLT to make something both fun enough for a bar setting, unique to our city, and reliable for the Heights,” Yu tells CultureMap. “It’s been a joy to see him undertake these new endeavors as part of his long, storied career in Houston.”

Luis Mercado and Paolo Justo - Neo
Building on their win for Best Pop-up/Start-up in last year’s Tastemaker Awards, Mercado and Justo continued to develop Neo into one of Houston’s most sought after bookings. Sometimes, the Uchi veterans explore the intersection of Japanese techniques with Mexican flavors, as they did when they collaborated with former Pujol head chef Alex Bremont on a sold out dinner series — think a kampachi crudo with grilled pineapple that nods to al pastor. Or they can bust out a purely delicious butter-basted hen of the woods mushroom packed with umami. Either way, diners always leave delighted.

Tim Reading - GJ Tavern
Initially, the East Coast native moved to Houston to work for Hugo Ortega at Caracol. From there, he made a splash at Ixim at Bravery Chef Hall, but he’s found a home at Underbelly Hospitality’s casual downtown restaurant. A decadent mushroom-Swiss burger demonstrates that the chef isn’t afraid to go retro, and his crispy roast chicken and toothsome mushroom cavatelli demonstrate his sound culinary techniques. Beyond his skills in the kitchen, Reading’s entertaining carpool karaoke sessions make him an entertaining Instagram follow.

Victoria Elizondo - Cochinita & Co.
If there’s one work that describes this chef, it’s her resiliency. When Politan Row closed, she developed a line of tamales that could be sold in area markets and found a new home at Kickin’ Kombucha in the East End. Her flavorful tacos — served on housemade, nixtamalized tortillas, natch — put a fresh spin on traditional preparations like cochinita pibil, barbacoa, and mole almendrado. That cuisine would be more than sufficient to earn this nomination, but Elizondo goes above and beyond by serving as an advocate for her fellow DACA recipients and sharing some of culinary secrets via a cookbook titled Taco-tastic.

Courtesy of Jūn

Chefs Evelyn Garcia and Henry Lu, Jūn.

Tastemaker Awards chefs tastemakers

Soup spoon season

10 Houston chefs share 15 top soups that offer comfort and sustenance

Photo by Louis Lamson Quy

Louis Lamson Quy, co-owner of Alora, is a loyal diner at Phanh Ky thanks to its Hủ Tiếu Nam Vang, which reminds him of his hometown, Saigon.

Happy soup season to all who celebrate. The weather has finally dipped low enough in Houston that diners can enjoy a hearty bowl of soup without breaking a sweat. With so many delicious selections at Houston restaurants, we turned to Houston's chef and other restaurant industry experts to find out which brothy creations are worth seeking out.

The only rule? No one could nominate a soup from their own restaurant. Here’s what they had to say.

Dana East, line cook, Uchi Houston

To Dana East of Uchi Houston, the caldo de res at Ruchi Mexican Grille’s Reliant Stadium location “feels like home to me… Even though I’m not Mexican.”

“The caldo de res at that specific Ruchi's tastes like it was made in a Mexican grandmother's kitchen, or like soups that I would eat for family meal that kitchens I work in would make when everybody is sick during the winter,” she says.

East also recommends the Bogotano at Mi Pueblito, a soup made with three kinds of potatoes that she says “imbue a smoky flavor in it that is borderline addictive.”

“I could eat an entire pot of that stuff,” she says. “They serve it with fresh cream and capers that take it to the next level.”

Garrett Rice, owner, Bayou Butchers

The cream of crab soup at Loch Bar is a highlight that Garrett Rice of Bayou Butchers looks forward to after work.

“It’s a simple dish that lets a really good ingredient shine, and they certainly don’t shy away from the crab in true Baltimore fashion,” Rice says. “With Loch Bar’s kitchen open late, I can always count on a cup of crab soup waiting for me after a long shift.”

German Mosquera, executive chef, Long Weekend

When German Mosquera of Long Weekend wants ramen, he heads to Mensho, the Japan-based chain that just opened its second Houston-area location on the border of River Oaks and Montrose.

“For me, it’s all about the broth,” he says. “Mensho’s tori paitan has a rich, velvety texture and incredible umami flavor from start to finish. The perfectly jammy egg adds another layer of richness that keeps me coming back. I also love the intimate Tokyo-style counter seating. It makes for an authentic ramen experience.”

Kerry Pauly, owner, KP’s Kitchen

The matzo ball soup at Kenny and Ziggy’s is “in a league of its own,” according to Kerry Pauly of KP’s Kitchen. He describes it as “rich, flavorful, and pure comfort whether you’re sick or feeling great.”

Louis Lamson Quy, co-owner, Alora

“My favorite go-to spot for soup has always been Phanh Ky,” says Louis Lamson Quy of Alora, a Peruvian-Vietnamese fusion restaurant in Montrose. “They specialize in hủ tiếu nam vang, a noodle dish with roots tracing back to Teochew Chinese immigrants in Phnom Penh, Cambodia. It’s also one of the most popular noodle dishes in my hometown, Saigon, so it always feels a little like home to me.

“To me, Phanh Ky is one of the OGs in the game,” he adds. “I first tried it when I moved to Houston nine years ago, and I’ve been coming back ever since. There’s just something comforting about a place that stays consistent after all these years.”

Maria Christie, operator and general manager, Christie’s Seafood and Steaks

“I love, love the lemon chicken soup at Harry’s,” says Maria Christie of Christie’s Seafood and Steaks. "For me the soup at Harry’s reminds me of the way my mom would make the lemon soup.”

“And the lentil soup (at Anonymous Cafe) is really hearty and it just reminds me of cold winter days (whenever we get those in Houston!),” she adds. “It’s absolutely perfect because it has a hint of tomato in it. Deeeelicious!”

Her sister, Kathy Christie, who serves as Christie's director of catering, is a fan of Little Pappasito's chicken tortilla soup. “Whenever you are under the weather, it totally hits the spot,” Kathy says. She adds extra lime to hers.

Nicole Routhier, partner and culinary ambassador, Le Colonial

The bun bo hue at Pho Quynh, a small Vietnamese restaurant located inside 99 Ranch Market, is a year round must for Nicole Routhier of Le Colonial.

“Their spicy, deeply flavorful broth is super comforting and among the best in town. The chef is generous with the noodles and toppings of tender beef brisket, pork shank, gio Hue (steamed pork sausage with black peppercorns), and blood pudding. The soup comes with a side of shaved cabbage, crunchy bean sprouts, Vietnamese mint (rau ram), and a wedge of lime to be added to the soup as you eat. Two tiny containers of fermented shrimp sauce (mam tom) and spicy chili oil are also provided so you can add even more umami to the soup,” Routhier says. “Bun bo hue is a full meal on its own, and my idea of heaven in a bowl.”

Oscar Juarez, founder and owner, Make It Nice Hospitality

The pozole verde at Cuchara is a simple and flavorful dish that private chef Oscar Juarez of Make It Nice Hospitality says he would recommend to anyone.

“The broth has a nice balance of richness and acidity, and it’s just one of those dishes that’s comforting without being too heavy,” Juarez says. “Growing up with Mexican food, I have a real appreciation for dishes like this.”

Rafael Nasr, founder, Craft Pita

Rafael Nasr of Craft Pita says he has “a burning passion for North China’s sizzling rice soup.”

He describes it as an intensely flavored, crystal-clear broth with bits of pork and tiny shrimp to fill you up.

“The carrot, napa cabbage, and wood ear mushrooms add umami and I am convinced have healing powers,” he says. “The flash fried rice adds texture and flavor at the same time and whether served table side or at home provide dinner and a show. I eat this soup and talk about it more than any soup in Houston.”

Nasr’s pro tip: Add a bit of soy sauce and lots of North China’s housemade green chili oil to the soup.

Ziggy Gruber, chef and owner, Kenny & Ziggy’s

Ziggy Gruber of Kenny & Ziggy’s has a couple of favorite soups in town, which isn’t surprising since his own deli is known for its bowl selection. Among his favorites is the clam chowder at Capital Grille, which he says captures the true flavor of the East Coast with plenty of clams and just the right amount of thyme.

He also loves the French onion soup at Etoile Cuisine et Bar.

“The stock is very rich and the onions are extracted so the flavor is permeated throughout the soup. I like that it has multiple croutons rather than one crouton in the soup,” he says. “And then the cheese on top!”

Another top pick for Ziggy is the tortilla soup at Grace’s.“It is complicated in such a good way, with the crunchy bits of tortillas and chicken skin, with the coolness of the avocado, and it has just the right amount of spice,” he says.

$Phanh Ky H\u1ee7 Ti\u1ebfu Nam Vang,$

Photo by Louis Lamson Quy

Louis Lamson Quy, co-owner of Alora, is a loyal diner at Phanh Ky thanks to its Hủ Tiếu Nam Vang, which reminds him of his hometown, Saigon.

news-you-can-eat soup lists chefs anderson