Whether they\u2019re launching new pop-ups or keeping hectic restaurant kitchens running, San Antonio\u2019s rising star chefs \u2014 chefs de cuisine, sous chefs, independent chefs \u2014 are the future of the city\u2019s dining scene. The general public might not know their names, but you can bet their industry peers know their work.<\/p>\n
That makes this category particularly meaningful. A nomination for Rising Star Chef in the 2026 CultureMap San Antonio Tastemaker Awards<\/a> means that the judging panel<\/a> think these chefs have the right stuff to keep Alamo City\u2019s restaurant scene moving forward.<\/p>\n Help us celebrate all the nominees at the 2026 Tastemaker Awards<\/a> party at the Briscoe Museum on May 14. We\u2019ll gobble bites from this year\u2019s nominated restaurants and sip cocktails from our sponsors before revealing the winners in a brief ceremony. Only a few early bird discount tickets<\/a> remain, so don\u2019t delay.<\/p>\n After buying your ticket, meet our nominees through our special editorial series<\/a>. Then, tip your hat to the 10 Rising Star Chef nominees of 2026:<\/p>\n Adesuwa Elaiho, Asukar Brian Reese, The Magpie Ian Lanphear, Isidore Jaime Gonzalez, Wok Wey Jason Garcia, Tucker’s Italian Javi Gutierrez, Porc Slap<\/a>, Buddy’s Big Trouble Jorge Flores, Reese Bros. B<\/a>arbecue<\/a>, Burritos Frontera Karla Espinosa, Art to Table Matt Garcia, Gigi’s Deli Matti Bills, Howdy Child —<\/p>\n The Tastemaker Awards ceremony is sponsored in San Antonio by NXT LVL EVENT<\/a>, Maker’s Mark<\/a>, Lone Star Beer,<\/a> Seedlip<\/a>, Ritual Zero Proof<\/a>, and more to be announced. A portion of the proceeds will benefit our nonprofit partner, Culinaria<\/a>.<\/p>\n
<\/a>Chef Elaiho’s accomplishments span continents. After receiving formal training at Le Cordon Bleu, she refused to let her momentum slow down, competing on the Food Network\u2019s Halloween Baking Championship, earning raves in national publications like the New York Times, and racking up countless awards. Just as importantly, she earned the trust of the restaurant community. When Tim McDiarmid left San Antonio and her beloved Tim the Girl Catering business, she trusted chef Elaiho with the brand.<\/p>\n
<\/a>The Magpie\u2019s East Side kitchen, on view to guests, is famously one of the most calm spaces in town, despite the flurry of dishes being sent out to expo. At the heart of that is Reese, born and raised in San Antonio but schooled on international cuisine. Not only does he share executive chef Sue Kim\u2019s finesse with multitasking, he shares her views that great food can come from anywhere, perfectly executing a menu that spans Korea, Italy, England, and maybe a few imaginary worlds,<\/p>\n
<\/a>To say Lanphear is a rising star is an understatement. After all, as the chef de cuisine of Isidore, he was part of the team that brought San Antonio one of its first Michelin stars. But his first love was foraging. Lanphear’s incomparable knack for finding nature\u2019s culinary treasures results in a fine dining experience that’s true to that often overused chestnut, “farm to table.” But while leading the staff and developing menus, he ensures that\u2019s not just an empty cliche.<\/p>\n
<\/a>Gonzalez is part of San Antonio\u2019s dining DNA, helping launch Hotel Emma and the much-missed Carriqui. After years of fine dining, he left his Pearl post to open up his dream concept \u2014 Wok Wey. The return to connecting directly with customers seems to have energized him. He\u2019s now sending electric dishes like a signature fried rice bowl with succulent char siu pork and playful riffs like tacos Chinos (really bao) that dig deep into his Chinese and Mexican roots.<\/p>\n
<\/a>A longtime protege of chef Michael Sohocki, Garcia has worked at Restaurant Gwendolyn and Il Forno. Now, they\u2019re side by side as co-owners of a new Italian venture. There, Garcia manages to elevate a typical Italian menu with subtle, yet effective details. Grilled chicken finds a sense of dignified flavor with the right amount of rosemary and lemon. The pasta is handmade. Risotto cakes have an intriguing touch of saffron. Just as he did with the re-imagined building, the former site of one of San Antonio\u2019s most historic bars, Garcia built the menu by respecting the classics.<\/p>\n
<\/a>A king of the pop-up scene, chef Gutierrez is a certified sandwich-making machine. At Buddy’s, that means topping Texas wagyu pit beef with chimichurri, tiger sauce, and shaved onions. At Porc Slap, it\u2019s rosemary and fennel wood-fired porchetta topped with an ingredient list that\u2019s more James Beard Award-winning kitchen than pop-up tent. Both certainly have not escaped the attention of our judges, who nominated both concepts as pop-up of the year.<\/p>\n
<\/a>A jack-of-all-trades, Flores wasn’t content sitting on his laurels with the lauded Reese Bros. Barbecue team. In 2025, he launched his own passion project, a deeply felt homage to his West Texas roots. Growing up, Juarez-style burritos were a treat reserved for the end of the week, shared with his dad after Mass. San Antonio should thank its lucky stars that it\u2019s now part of the familia.<\/p>\n
<\/a>Celebrated pastry chef Karla Espinosa shines with Art to Table, where she (and cofounder Lorena Paredes) transforms celebrated artworks into sophisticated and immersive tasting menus. That combination of drop-dead gorgeous aesthetics and craft should come as no surprise. Espinosa has spun sugary creations for some of San Antonio\u2019s most thoughtful restaurants, including Nicosi and Mixtli. On her own, she is redefining what food can be. A recent presentation turned bread service into a layered pop masterpiece. <\/p>\n
<\/a>Garcia is the exact type of chef you’d expect to run a sandwich shop \u2014 outgoing, friendly, and passionate about what details make an everyday lunch staple into a giddy moment. Thick slices of bread serve as a foundation for a generous serving of meats, cheeses, spices and toppings like roasted peppers. But his affable personality tends to shine more in the condiments. Take the signature “mayoniara,” a whimsical blend of mayonnaise and marinara. We wish the talented chef would bottle it up to sell at H-E-B.<\/p>\n
<\/a>There’s only so many ways to make a sandwich special. Bills knows it\u2019s all in the details. Her creations never scream with flashy breads or sauces better left to trendy New York menus. Instead slow-smoked meats, sourdough made in house, and local lettuces combine for a quieter bite. That\u2019s not to say that there\u2019s no craft. But when you can make a pastrami as rightfully famous as hers, you can leave the fanfare to others.<\/p>\n