Elevating Young Culinary Talent
AWARDED CHEFS
Chuck Charnichart (Texas)
Owner and pitmaster of Barbs B Q in Lockhart. She has reinvented Texas barbecue with Mexican flavors, “Molotov” ribs with chiles, and her iconic “green spaghetti.” Her bold approach breaks traditional molds and has placed Barbs on the list of the best new restaurants in the United States, attracting national press and passionate followers.
Shuai Wang (South Carolina)
Owner of Jackrabbit Filly and King BBQ in Charleston. He fuses Chinese cuisine with Southern soul, offering ramen, dumplings, and Chinatown-style BBQ. His fried chicken and okonomiyaki have become iconic. His restaurants have been recognized by Bon Appétit, Southern Living, and the local community as part of the new wave transforming Southern cooking.
Ángel Barrios (Florida)
Co-owner of Ceviche Central in Winter Park. Renowned for his creative approach to contemporary Peruvian cuisine in Florida, he has stood out with unique proposals such as Peruvian ceviche with fried alligator tail, his emblematic llama ravioli, and innovative quinoa and alpaca dishes, positioning him as one of the state’s emerging culinary talents.
Damarr Brown (Illinois)
Chef at Virtue in Chicago. He reinterprets African American and Southern cuisine with a contemporary approach, refining classics such as gumbo and collard greens. A finalist on Top Chef Houston, he has consolidated his reputation as a national leader in modern Southern cooking.
Caroline Glover (Colorado)
Chef and co-owner of Annette in Aurora. Her “scratch-to-table” philosophy highlights local ingredients and open-fire techniques. Recognized by Bon Appétit and Eater Denver, Glover has elevated Colorado’s culinary scene with a warm yet sophisticated style that inspires a new generation of cooks in the region.
Julia Sullivan (Tennessee)
Chef and co-owner of Henrietta Red in Nashville. Known for her oyster bar and focus on fresh seafood, she also leads “The Party Line,” her catering company. Her style blends refined technique with Southern hospitality, positioning her as one of the most influential young voices in the American South.
Ashleigh Shanti (North Carolina)
Chef at Good Hot Fish in Asheville. Distinguished for reinterpreting African American and Appalachian cooking with a fresh and creative perspective, her fried fish and homemade sides have garnered national attention, offering a contemporary homage to her cultural heritage and local traditions.
Masako Morishita (Washington D.C.)
Executive Chef at Perry’s in Washington, D.C. She combines traditional Japanese cuisine with modern techniques, serving inventive izakaya dishes. Her career includes Otabe, a pop-up dedicated to the homemade Japanese food of her childhood in Kobe. Her style bridges family traditions with the modern American palate, earning wide recognition.
René Andrade (Arizona)
Chef and co-owner of Bacanora in Phoenix. His Sonoran cooking centers on mesquite fire and recipes inspired by his grandmother. Bacanora has been named one of the most exciting restaurants in Arizona. Andrade honors his Mexican heritage while redefining Southwestern cuisine in the United States.
Flynn McGarry (New York)
Chef and owner of Cove in Hudson Square and the acclaimed Gem. Known as a prodigy of fine dining, in 2024 he opened Cove, an ambitious project that reflects his culinary maturity and aesthetic vision. His tasting menus, delicate and experimental, have cemented his reputation as a young reference point in New York gastronomy.
