
To be singled out as one of Austin’s most promising up-and-coming chefs in this day and age is past a prestigious distinction. Supplied the ongoing evolution of the city’s cafe scene and its abundance of offerings, enterprising cooks must not only excel at their picked craft, but also ignite a sense of innovation and creativeness, all although bringing their enthusiasm to the plate in a manner apropos of Austin’s ever more discerning palate.

We rejoice the extremely very best of these increasing stars of the Austin culinary scene at our once-a-year Tastemaker Awards, when we shine the highlight on their numerous skills and supply a humble prophecy that their flourishing culinary careers will only sparkle brighter in the a long time to arrive, considerably to the delight of Austin diners.

Study extra about our Increasing Star Chef of the 12 months nominees below, then sign up for us for our signature tasting occasion and awards program on Thursday, April 28 at Fair Industry, and revel in the talent of these budding culinary heroes. Early Hen tickets are on sale listed here — and selling prices enhance shortly — so buy yours now.
Tracy Malechek-Ezekiel, Birdie’s

When Birdie’s opened on Austin’s east side in the summer of 2021, locals straight away flocked to the highly anticipated loved ones-operate neighborhood café and normal wine bar. And whilst Austin foodies were being definitely self-confident they’d just take to Birdie’s seasonal, European-encouraged menu like ducks to drinking water, no one particular could have predicted just how impactful chef Tracy Malechek-Ezekiel’s cooking would develop into for Austin’s foods scene. A native Texan, Malechek-Ezekiel used summers as a child on her grandparents’ sheep and goat ranch in West Texas, and later researched restaurant administration just before moving to Spain, where by she says she fell in love with ingredient-pushed cooking. Following graduating from the Culinary Institute of America, Malechek-Ezekiel continued honing her skills at a slew of award-profitable dining establishments in New York City. Now again in her property point out, Malechek-Ezekiel, together with partner and co-operator Arjav Ezekiel, is presently garnering accolades from Texas Month-to-month and the New York Moments for her “bright, swish food,” with the Periods calling Birdie’s “the foremost edge of what will make consuming fantastic in this booming city.”
Andre Molina, Aviary

Some chefs may possibly not be capable to describe why they ended up lured to the culinary globe but have come to be clever masters of it even so. This kind of is the case with Texas-born executive chef Andre Molina, who presides over the kitchen area at Aviary Wine & Kitchen in South Austin. While he claims he doesn’t have a “romantic answer” for what drew him to cooking, it is abundantly very clear he was destined to become a culinary star. He created a love of cooking in his youth and attended culinary school at an early age, then sharpening his abilities at restaurants in New York Metropolis in advance of returning to Texas and working at leading Austin eating places like Barley Swine, Odd Duck, and Jeffrey’s. Molina, really a culinary visionary, joined Aviary in early 2017 and provides his like of Texas fare and respect for its tradition and regional traditions to Aviary’s wonderful menu.
Bradley Nicholson, Lutie’s

A person of spring 2021’s most anticipated restaurant openings came in the form of Lutie’s Back garden Cafe, the unique upscale eatery situated at the historic Commodore Perry Estate, Auberge Resorts Assortment in Central Austin. That pleasure was driven in section by the news that chef Bradley Nicholson — who had remaining his culinary mark on an array of Austin eateries (Enoteca Vespaio, Vespaio Ristorante, Barley Swine) and a Michelin-starred cafe in San Francisco — would lead the Lutie’s kitchen area. Nicholson’s dishes, which perfectly befit Lutie’s grand ambience, concentrate on seasonal and basic components that shine in the chef’s deft hands, with him concentrating on heritage cooking tactics and drawing from his intensive information of preservation and fermentation. Now, acquiring returned the metropolis that introduced his vocation, Nicholson is making culinary heritage at this deluxe historic locale.
Matt Lester, Bufalina Thanks

Locals who’ve dined at prized North Austin pizzeria Bufalina Because of not too long ago and come absent with a satisfyingly full belly have longtime Austin chef Matt Lester to thank for it. This slice artist, who hails from Fort Value and boasts two degrees from UT Austin, left town to go after his culinary schooling, attending culinary college in Washington, D.C. But soon after expending a couple years in the nation’s cash, he “felt the siren call” of Texas’ Money City and returned to Austin in 2012. Considering that then, Lester has been honing his system at numerous well-beloved neighborhood institutions, operating as a line cook dinner at Overseas & Domestic and Lenoir, where he grew into the posture of sous chef. Later on, he would come to be a sous chef and the chef de delicacies at darling eatery L’Oca d’Oro before going on to Abby Jane Bakeshop in Dripping Springs, the place he labored as the head pizzaiolo, a situation that additional endeared him to the doughy dish. At Bufalina Due, Lester perfects the restaurant’s Neapolitan-fashion pies and other flavorful menu choices, including his signature dish: refreshing mozzarella with Meyer lemon jam, toasted pistachios, and olive oil.
Amanda Turner, Olamaie

If you’ve dined out in this city in the earlier 10 years or so, you’ve probably experienced the satisfaction of devouring any range of chef Amanda Turner’s beautiful dishes. A maestro of a range of cuisines, from Italian, contemporary American, and even Japanese (she interned at dining establishments in Japan for quite a few months), Turner cut her tooth at celebrated Austin establishments like Juniper, Odd Duck, Uchi and Uchiko, and Jester King. But it is her posture as chef de delicacies at lauded eatery Olamaie that has catapulted her into a new culinary realm in which she regulations the empire. She was even recently named a James Beard Award semifinalist in the Emerging Chef class for her do the job at Olamaie. With the restaurant’s seasonal menu of gorgeously presented New American fare, Turner is in her culinary component — and will no question go on to accumulate additional accolades — and Austin diners get to reap the tasty benefits.
More Stories
Food Borne Disease Costs the Hospitality, Healthcare and Food Industry Billions of Dollars a Year
Starting Your Business: Avoiding the “Me Incorporated” Syndrome
The New Uru-Gay Beckons