StarChefs Announces Miami Rising Stars Restaurant Week Featuring Special Menu Items

Forbes

28-04-2025

Estefania Andrade of Trippy Kitchen at Tripping Animals Brewing Co.
StarChefs has announced its 2025 Miami Rising Stars Award winners and to celebrate these incredible talents they will be launching the Miami Rising Stars Restaurant Week. During this two-week promotion that will take place from May 7 to 21, the Rising Star chefs from various restaurants will feature special menu items that are aimed to highlight their award-winning greatness.
The 2025 class of Rising Stars includes 24 food and beverage professionals. These hospitality stars are being recognized not only for their exceptional food and drink, but also for their ability to lead, inspire, and support the local Miami community and the restaurant industry at large.
The Rising Stars Award winners are chosen by the StarChefs editorial team. The process involves in-person tastings and interviews. In each market, they meet with over 100 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and artisans, ultimately selecting a group of professionals who best represent the future of American hospitality.
Creativity, ambition, presentation, philosophy, and, of course, delicious food and drink are all highly important when it comes to the selection where they are awarded locally, but evaluated on a national level.
Estefania Andrade of Trippy Kitchen at Tripping Animals Brewing Co. will be featuring a churrasco steak sandwich with caramelized onions, cilantro aïoli, corn-ají amarillo cream, chimichurri, potato sticks on a Cantabrian loaf.
Ivan Barros formerly of Amara at Paraiso - These days he's overseeing the kitchen at Magie, a neighborhood wine bar with locations in Little River and Coconut Grove.
Javier Cussato and Carmen Ibarra of Atomica will feature El Tigre made with wahoo, scallops, red onions, rocoto leche de tigre, choclo, corn nuts, burnt oil, and cilantro.
Maria Teresa Gallina and Nicolas Martinez of Recoveco will serve a spiced golden chicken with green mango, smoked gouda, koji-roasted potato, and hoja santa oil.
Juan Camilo Liscano of Palma is being honored for his outstanding chef's tasting menu.
Tam Pham of Tâm Tâm
Tam Pham of Tâm Tâm will feature a Massaman goat curry with egg noodles, garlic oil, watermelon radish, fresh herbs, and lime.
Juan Manuel Umbert of PASTA is showcasing his tagliatelle with American lamb ragú, Parmigiano Reggiano and Pecorino Romano.
Ana De Sa Martins formerly of Stubborn Seed was presented with the Rising Star Pastry Chef award — catch her announcing an exciting new project soon.
Christian Julien and Oscar Lastra of Façade will serve a caramelized onion danish, parmesan, and scallions.
Christian Julien and Oscar Lastra of Façade's amazing pastry skills will be on display
Rensel Cabrera of The Sylvester will spotlight a Homestead Americano made with Campari, vermouth, strawberry Greek yogurt, strawberry-peach cordial, and frozen peach as he's recognized for his bartending skills.
Gabriela Ospina of Boia De is being awarded as an outstanding sommelier and will be featuring a Sangiovese, Azienda Agricola Casale, Tuscany, Italy, 2015.
Matt Whitney of Sunny's Steakhouse is receiving the same honor and will showcase a Pinot Noir, Tyler Winery, 'La Rinconada,' Santa Barbara, California, 2021.
This award recognizes industry professionals whose leadership is boldly advancing the restaurant industry, whether through boundary-pushing cuisine, an innovative dining format, or a revolutionary business idea.
Evan Burgess and Osmel Gonzalez of EntreNos who will be serving a fish schnitzel, tomme foam, pickled ají dulce, black mustard seed-curry oil, and fried curry leaves.
The StarChefs Community award recognizes an industry professional who has deep roots to their local community, dedicates their space and time to charity work and/or community outreach, and acts as a catalyst for getting other members of the culinary community involved in local or national events and initiatives.
Karla Hoyos of Tacotomia and she will be serving oyster mushrooms, refried beans, Mole Xiqueno, and corn tortillas.
This award goes to a restaurateur who is shaping their city's hospitality scene through their concepts.
Josh Hackler, Pili Restrepo, and Sebastián Vargas of Grassfed Culture Hospitality have received this honor and will be serving al pastor tacos using Niman Ranch Iberian duroc pork butt, chiles, lacto-fermented berries, pineapple, onions, cilantro, and heirloom corn tortillas.
This award goes to an industry professional who operates a chef-driven concept that has met with success in the local market and could be successfully expanded, either locally or nationally.
Kavan Burke, Wayne Sharpe, and Harrison Soffer of Jrk!
Kavan Burke, Wayne Sharpe, and Harrison Soffer of Jrk! will be serving a jerk mac and cheese made with jerk chicken thighs, cavatappi, cheddar, mozzarella, pepper jack, and green seasoning.
Victor Rosado of AHU|MAR at Dua Miami will serve seared scallops, miso-yuzu kosho cream, achiote oil, and shiso oil.
In each market, StarChefs partners with local restaurants to help support the community. For every featured dish sold, StarChefs will donate $3 to Rethink Food in Miami head to:
Aitor Garate Berasaluze of Edan Bistro will feature a grilled Scottish salmon with burnt eggplant purée, green gazpacho, and sunchoke chips.
Andrew Gonzalez of Night Owl Cookies Wynwood is baking up a storm of The Hannah Montana: glazed donut-stuffed chocolate chip cookie, TCHO chocolate glaze, and sprinkles.
Additionally, Diego Oka of La Mar by Gastón Acurio is being honored with the mentor award as an individual who is supportive of young cooks in their city and instrumental in aiding their career, both in and out of the kitchen. This Award is voted on by the 2025 class of Miami Rising Stars through an anonymous ballot.
The Miami Rising Stars Restaurant Week will take place from May 7 to 21 at all the above restaurants.