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.
Our nominees cover a diverse set of backgrounds, professional experiences, and roles in the Houston culinary scene. Some are leading restaurants included in the Michelin Guide. Others are working alongside some of Houston’s top chefs and restaurateurs.
They’re united by a commitment to high standards and demonstrating leadership in their kitchens. That’s why our judges’ panel of local restaurant industry experts and former Tastemaker Award winners has selected them. We expect them to guide Houston towards its culinary future.
Who will win? Find out at our Tastemaker Awards ceremony April 3 at Silver Street Studios. Dine on bites from this year’s nominees, sip cocktails from our sponsors, and witness as we reveal the winners. Buy your tickets now. Early Bird VIP tickets have already sold out, and a limited number of Early Bird General Admission tickets remain. All tickets will sell out before the event, so don't wait.
Adrian Torres, Maximo
As part of rethinking the direction for Maximo, his Mexican restaurant in West U., Benjy Levit promoted Torres, 26, to the role of executive chef. Drawing upon his experiences at both Xochi and Belly of the Beast, Torres made masa the star of Maximo’s menu by adding dishes such as a shrimp tostada, cochinita pibil sope, and masa cornbread with butter and caviar. The goal is to transform Maximo from a hidden neighborhood gem into Houston’s next destination-worthy Mexican restaurant.
“I always imagined this building as a hidden gem where people are driving through the neighborhood,” Torres told CultureMap in January. “They come here, they’re getting beautiful food, creative cocktails, a great wine list, and great hospitality. That’s something i’m really excited for.”
Alexandra “Allie” Peña, Bar Bludorn
When it came time to open his third Houston restaurant, Aaron Bludorn did something he had never done before by promoting Allie Peña to executive chef. Previously, Bludorn’s restaurants had been led by chefs who moved to Houston for the role, but Peña worked her way up through the ranks at both Bludorn and Navy Blue to earn the opportunity. While the menu is anchored around comfort food staples like a burger and fried chicken, Peña brings her Mexican heritage to the plate with dishes such as masa dumplings and a tuna tostada.
“She’s got a lot of discipline and integrity towards doing things the right way,” Bludorn said. “Someone who would strive day in and day out to be the best they could and have the food reflect that.”
Austin Waiter, The Marigold Club
After a well-regarded stint as the executive chef at Tony’s, Waiter signed on to lead Goodnight Night Hospitality’s French restaurant that’s inspired by Mayfair London. To prepare for the role, Waiter staged at three Michelin-starred restaurants in England — Core by Clare Smyth (three stars), The Five Fields (one star), and Frog by Adam Handling (one star). One thing he brings from Tony’s is a customer-first attitude that can sometimes be missing in the world of fine dining.
“I think that the difficult part is staying true to what Felipe and I and the business partners love about food and what we’re focusing on and still making sure the guest comes first,” Waiter said. “I’m not the one sitting there eating dinner every night. I think our guests need to take priority.”
Chris Davies, March
Consistency is one of the key ingredients necessary to earn a Michelin star, and that’s exactly what Davies is responsible for overseeing in his role as March’s chef de cuisine. Of course, he’s no stranger to operating at a high level, having previously led the kitchen at Uchi’s Houston location. Davies also works alongside chef-partner Felipe Riccio to research the dishes that March will feature as it hops around the Mediterranean, and he serves as a mentor for the kitchen’s crew of ambitious cooks who hope to lead their own kitchens at some point soon.
Jacob Coronado, Nobie's
Nobie’s may not take its image very seriously, but the restaurant does put a lot of heart into its hospitality. In his role as executive chef, Coronado “endiiiiive will always love yoooooooooooooooou” and “parsnippin on four fours” taste even better than their names are ridiculous. Not only did that consistency earn Nobie’s a Bib Gourmand in the Michelin Guide, but it allows owners Sara and Martin Stayer to oversee three thriving eateries, which earned the husband-and-wife duo their first James Beard Award semifinalist nomination for Outstanding Restaurateur.
Kent Domas, Milton's
Part of what makes this Italian restaurant in Rice Village so exciting is the playfulness that Domas brings to the menu. For New Year’s Eve, that meant a completely over-the-top take on a McGriddle that used the restaurant house made tigelle bread as a sandwich that include egg, uni creme fraiche, and lots of caviar. More broadly, the chef worked alongside Local Foods Group culinary director Seth Siegel-Gardner to transform French restaurant Eau Tour into Milton’s. To do so, he drew upon his time living and working in Chicago, where the city’s old school red sauce joints inspired options such as Shrimp de Jonghe and the must-order 100-layer lasagna that changes every couple of weeks.
Max Lappe and Jacques Varon, Baso
One of the newest restaurants to receive recognition in the Michelin Guide, Baso has blossomed thanks to the productive partnership of its two chefs. The restaurant’s first year in business has been a fruitful one, as both Lappe and Varon learn more about the ingredients available in Houston and tweak their menu accordingly. While the menu has certain staples — that pork chop, venison tartare, and tuna tartare all come to mind — the chefs are always rolling out new ideas, whether it’s the recently-added cornbread or a cocktail that uses Dr. Brown’s Cel-Ray soda.
Nicolas Vera, Ema/Papalo Taqueria
Prior to opening Papalo and Ema with his partner Stephanie Velasquez, Vera worked for two James Beard Award winners, Chris Shepherd at Underbelly and Hugo Ortega at Xochi. That combination of appreciating local ingredients and honoring Mexican traditions informs the savory side of Ema, the smash hit, Mexico City-inspired cafe that earned a Bib Gourmand in the Michelin Guide and a James Beard Award semifinalist nomination for America’s Best New Restaurant. The confit carrot taco Vera serves at Papalo earned a spot on Texas Monthly’s 50 best tacos list, but we can’t resist Ema’s fan favorites like the mushroom tetela and crispy pork belly.
Ope Amosu, ChòpnBlọk
Already a minor media celebrity after appearances on Top Chef and Marcus Samuelsson’s No Passport Required, Amosu stepped things up by opening ChòpnBlọk’s new location in Montrose. A bigger kitchen meant room to add new items such as the Buka bowl, a red stew made with short rib, and the Black Star bowl that features grilled shrimp. By working with designers Zainob Amao of AMAO Creative and Gin Braverman of Gin Design Group, Amosu also improved ChòpnBlọk’s design, creating an immersive environment that takes diners to Lagos without leaving lower Westheimer.
Yotam Dolev, Okto
After a successful run leading the kitchen at sister restaurant Hamsa, Dolev took charge at Sof Hospitality’s sophisticated Mediterranean restaurant in Montrose. The move has allowed the chef to demonstrate his abilities with Greek, Spanish, and French flavors. On a more personal note, the chef’s boundless enthusiasm matches Okto’s lively atmosphere, which always feels like a party.
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The Tastemaker Awards program is brought to you by Stella Artois, PicMe Events, and more to be announced. A portion of proceeds will benefit our nonprofit partner, the Southern Smoke Foundation.
Photo by Quit Nguyen
Baso chefs Max Lappe and Jacques Varon.
