Every chef has to start somewhere, and this lot is already full of talent and success. Although their names likely haven't appeared on food festival lineups or in magazine pages yet, these chefs have all their burners turned up to high, doing the legwork to lead the kitchen.
This is our most insider category each year at the CultureMap Tastemaker Awards. We relied on our chef judges — last year's winners — to pick their favorite peers to work with behind closed doors. There was one leading question: Who do you think is next up to open their own restaurant?
Find out who wins Rising Star Chef of the Year on April 11 at the 2024 Tastemaker Awards party at Distribution Hall. We’ll dine on bites from this year’s nominated chefs and restaurants, and sip cocktails from our sponsors before revealing the winners in our short and sweet ceremony.
You can keep up with all the Tastemaker Award nominees in a special editorial series, then be sure to buy your tickets to see who triumphs.
Here are the nominees for Rising Star Chef of the Year:
Derrick Flynn, Este and Suerte
Anyone regularly walking in and out of Este and Suerte, two of Austin's most consistently excellent restaurants, is doing well for himself. A peek at Derrick Flynn's also résumé turns up other well-regarded, but unstuffy restaurants: Swift's Attic, La Condesa, and Juniper. Derrick Flynn is standing out even among this elite crowd thanks to his baking prowess, combining a feel for great ingredients with an elegant and modern eye for details.
Domonic Candy, Otoko
Japanese cuisine is famously exacting; demanding of perfection and passion at every turn. Domonic Candy, despite his Midwestern roots, was ready to meet it there. The chef has been hopping around Austin for years, including a brief stint at the helm of the Japanese-inspired Tiny Diner at the Native Hostel before it unexpectedly (and independently) closed. Maybe one day it'll rise again, but until then, Candy is putting his skills to great use at one of the city's most pristine sushi spots.
Eli Rodriguez, Bufalina Due
If you've enjoyed the rustic and beautiful olive oil cake at Bufalina Due (or are now looking forward to enjoying it), you have executive chef Eli Rodriguez to thank. It's not all desserts for this well-rounded chef, though, who says on Instgram rice is his "love language" and is a bit of a beverage connoisseur. The beauty of this pizza spot lies in the simple layering of dough, sauce, and toppings, so it's lucky to have someone giving those layers the care they deserve.
Harvard Aninye, Canje
Harvard Aninye is a first-generation Nigerian-American chef who was raised in San Antonio — and incidentally, he was among some of the best dressed at last year's awards. Aninye used his diverse cultural background to work his way up into Austin's upscale dining scene, landing as the chef de cuisine at the very popular Canje. Aninye oversees the beloved East Austin eatery's modern renditions of traditional Caribbean dishes, such as the oxtail beef patties, Guyanese-style roti, and more.
Heejae Galluccio,Birdie's
From her upbringing in Korea and Houston, to the start of her culinary career in New York and the peak in Austin, it seems like there's no city Heejae Galluccio hasn't left a lasting mark on. In the four years since her arrival in the Texas Capital, Galluccio has risen through the ranks to become the executive sous-chef at the widely acclaimed Birdie's, a "fine-casual" neighborhood hang serving French- and Italian-inspired American fare with an ever-changing menu.
Javier Nuñez, Odd Duck
After more than a decade working his way up through the same restaurant, sous chef Javier Nuñez has continued to impress with his impeccable dedication to Odd Duck's locally sourced New American cuisine. There's something exquisite about tasting the bright yet earthy beet and sunchoke salad, or the robust pecan mole pork shoulder, that makes both locals and visitors stop in their tracks and savor every single bite.
Peter Klein, Holiday
Klein started his Austin restaurant journey at Olamaie in 2015, which is where he would meet fellow industry veterans Erin Ashford and John DiCicco, his future partners at cocktail bar and restaurant Holiday. He's known for his focus on intentional, ingredient-driven cooking, which is apparent in Holiday's appetizing handmade pasta offerings. Pair entrees like the ricotta cavatelli and the spaghetti alla chitarra with select drinks from Ashford's award-winning bar program for an inspiring, well-rounded meal.
Taylor Chambers, Suerte
Yes, we have another Suerte chef, but this place really amplifies culinary greatness. After spending seven significant years at French restaurant Justine's Brasserie, Taylor Chambers decided to return to his South Texas roots by joining the team at Suerte as its chef de cuisine in 2021. Chambers works alongside executive chef Fermin Nuñez to incorporate classic Mexican flavors into vibrant dishes such as the tlayuda de hongos, aguachile de Jamaica, and more.
Grilled lamb lollipops with Moroccan couscous from BOA Steakhouse.Photo courtesy of BOA Steakhouse
Pat Green plays two shows at the historic Gruene Hall for New Year's.