Restaurant Magazine “StarChefs” Is Hosting a Rising Stars Restaurant Week Featuring 19 Local Chefs
It’s not a secret that Philly is a hotbed for amazing chefs, just look at the recent James Beard Awards. Now it looks like restaurant industry magazine StarChefs is looking to highlight some of the city’s hottest culinary talent in a special restaurant week format.
StarChef has named 19 local chefs to their 2024 list of Rising Stars not only for their exceptional food and drinks, but also for their ability to lead, inspire, and support their local communities.. To highlight their talents, StarChefs will host the Rising Stars Restaurant Week from Wednesday, February 28 through Wednesday, March 13. The two-week promotion will highlight the Rising Stars and gives diners the opportunity to experience the honorees’ signature dishes and drinks.
The Rising Stars Award winners are designated by the StarChefs editorial team based on in-person tastings and interviews. In each market, the editorial team tastes and interviews with more than 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of 17 to 25 professionals who best represent the future of American hospitality. Although Rising Stars Awards are given out locally, Award winners are evaluated according to a set of national standards. Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink win an individual the designation of a StarChefs Rising Star. The 2024 Philadelphia Rising Stars will be the 85th class of Rising Stars Award winners and the 4th class from Philadelphia.
“Few hospitality communities are as close-knit as Philadelphia,” said StarChefs Managing Partner Will Blunt, “Throughout the city, we witnessed proud cooking and creating, with an eagerness to share and support one another. Philly is resilient, and stands its ground alongside the other great culinary cities of the country, pushing the industry forward with gumption and a distinct culinary voice.”
2024 STARCHEFS PHILADELPHIA RISING STARS AWARD WINNERS
Chef Chance Anies of Tabachoy
Pancit Palabok: Fried Noodles, Shrimp Ragù, Minced Pork, Bonito, Egg, Lemon, Fresh Herbs
Chef Mike Carter of Down North Pizza
Roc The Mic: Four Cheese Blend, Beef Pepperoni, Norf Sauce
Chef Edwin De La Rosa of Middle Child Clubhouse
Duck Fat Cubano: Pulled Niman Ranch Pernil, Niman Ranch Heritage Ham, Swiss Cheese, Pickles, Mustard, Mayonnaise, Pressed Ciabatta
Chef Alex Kemp of My Loup
Cold Crab Salad, Fried Crab, Thousand Island Dressing, Pickles, Capers, Shallots, Egg, Lettuce, Osetra Caviar
Chef George Madosky of Fork
Fried Eggplant, Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips
Chef Kevin McWilliams of Laurel
Marinated Mussels, Paprika Aïoli, Sourdough Breadcrumbs, Shiso
Chef Ian Graye of Pietramala
Golden Beets, Beet Kosho Mayonnaise, Sour Rainbow Chard, Celery, Caraway, Dill, Potato Chips
Restaurateurs Chloé Grigri and Vincent Stipo of Superfolie
Shaved Comté paired with Moscatel Blend, Roberto Henriquez, Rivera Del Notro Blanco, Bio Bio Valley, Chile, 2021
Roaster Thu Pham of Càphê Roasters
Honeycomb Boricha Affogato: Barley Tea Soft Serve, Barley Tea Syrup, Espresso, Honeycomb
Restaurateurs Alexandra and Jacob Cohen of Kismet Bagels
The Fish Bagel: Cream Cheese, Pastrami Lox, Tomato, Red Onion, Pickle Chips, Dill, Arugula
Restaurateur Sofia DeLeon of El Merkury
Enchilada-Style Tostada: Pickled Beets, Carne de Casamiento, Refried Beans, Salsa, Cotija, Guacamole, Cilantro, Corn Tortilla
Pastry Chef Amanda Rafalski of Friday Saturday Sunday
Black Sesame Canelé, Sesame Praline, Whipped Coconut, Shiso
Bartender Fred Beebe of Post Haste
Sippin’ The Tea: Black Tea-Infused Vodka, Amaro, Oat Milk, Allspice, Cardamom, Pandan
Bartender Brandon Thrash of Middle Child Clubhouse
Easy Martini: Midwestern Dry Gin, Fino Sherry, White Tea, Cocchi Americano, Yellow Chartreuse, Italicus
Sommelier Frank Kinyon of a.kitchen+bar
Grilled LaBelle Patrimoine Chicken, Kohlrabi, Cabbage, Foie Gras Jus, Honey-Onion Bread paired with Viura, Alonso & Pedrajo, Nauda Viura, Rioja Spain, 2021
Baker Noelle Blizzard of 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
Baker Delilah Pergola of High Street Bakery
Toasted Oat Cake, Yuzu Curd, Cardamom-Basil Whipped Cream, Oat White Chocolate Buttercream
Bonus Stops:
Chef Chris Kearse of Forsythia
Confit Garlic Panisse with Mahón Cheese Fondue
Chef Stephen Benzinger of The Wayward at Canopy Philadelphia
Wagyu Au Poivre, Herb Salad, Olive Oil, Maldon Salt
Chef Yun Fuentes of Bolo
Lumina Lamb Chops, Yuca-Squash Pasteles, Lamb Picadillo, Gandules Salad
