Regional Chefs to Shine Bright with Culinary Promise at Tasting Gala on December 11, the award-winning online magazine for culinary insiders, announces its 2013 Carolina Rising Stars Awards honoring up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary American dining scene. From Charleston to Raleigh and Asheville, the StarChefs team visited chefs and artisans across 18 cities and small towns.

“All chefs want to be excellent and make good food, but in North Carolina, led by Asheville, it’s about being different, weird—an individual,” said Antoinette Bruno, Editor-in-Chief of “In Charleston, we found a tight-knit community of chefs that sees itself as the keeper of what is one of the richest food traditions in America.”

The winners will be showcased at the Rising Stars Gala on Wednesday, December 11, at Memminger Auditorium, beginning with an awards ceremony at 6:30pm and followed by a tasting gala from 7pm to 9:30pm. The walk-around tasting gala will give attendees the opportunity to experience 26 of North and South Carolinas’ top chefs and restaurants with beverage pairings and cocktails by winning sommeliers and mixologists, in one location for one night only. General Admission tickets are $85 per person. VIP tickets are $115 and include a private VIP reception with sparkling wine and Petrossian caviar, beginning at 5:45pm. A portion of the evening’s proceeds will go to Charleston’s local charity Feed The Need, a coalition of Charleston’s chefs who are committed to helping area shelters bring food to the hungry. Tickets can be purchased at

More than 100 candidates in North and South Carolina were considered through in-person tastings and interviews. The 2013 Carolinas Rising Stars Award winners are:


Nathan Allen of Knife and Fork (Spruce Pine, NC)

Featured Dish: Nasturtium Panna Cotta with Sumac Water, Pesto, Flowers, and Salted Seed Pods

Justin Burdett of Ruka’s Table (Highland, NC)

32nc_asheville_wicked_weed_brewing_walt_and_luke_dickinson_Photo by Antoinette Bruno_2013-49577

Featured Dish: Australian Beef Strip, Squid Ink, Yukon Potatoes, Fermented Onion Purée, Lardo, and Bone

Marrow-Anchovy Vinaigrette

Brian Canipelli of Cucina 24 (Asheville, NC)

Featured Dish: Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon

Matt Dawes of Bull and Beggar (Asheville, NC)

Featured Dish: Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde

William Dissen of The Market Place (Asheville, NC)

Featured Dish: Wood-grilled Cervena Venison, Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras

Bill Greene of Artisanal (Asheville, NC)

Featured Dish: Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts

Travis Grimes of Husk (Charleston, SC)

Featured Dish: Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums

Vivian Howard of Chef & the Farmer (Kinston, NC)

Featured Dish: Pencil Cobb Grits, Sweet Potato Mostarda, Dried Mullet Roe, and Fine Herbes Butter

Josh Keeler of Two Boroughs Larder (Charleston, SC)

Featured Dish: Duck Breast, Buttermilk-poached Winter Vegetables, and Cornbread Purée

Jason Stanhope of Fig (Charleston, SC)

Featured Dish: Saffron Spaghetti with Dandelion Greens

Stuart Tracy of Butcher & Bee (Charleston, SC)

Featured Dish: Porchetta, Marinated Squash, Mustard Greens, and Pickles on Ciabatta

Chicken Liver Pâté, Pickles, and Pistachio PestoPASTRY CHEF

Katie Meddis of Rose’s Meat Market and Sweet Shop (Durham, NC)

Featured Dish: Chocolate Rochers


Colin Bedford of Fearrington House (Pittsboro, NC)

Featured Dish: Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma


Katie Button & Felix Meana of Cúrate (Asheville, SC)

Featured Dish: Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, Yogurt, and Yogurt-Celery Root Espuma


Danielle Centeno & Hallot Parson of Escazú Artisan Chocolates (Raleigh, NC)

Featured Dish: Tamarind-Habañero Chocolate

Justin Meddis of Rose’s Meat Market and Sweet Shop (Durham, NC)

Featured Dish: Carolina Charcuterie Board

David Schnell of Brown’s Court Bakery (Charleston, SC)

Featured Dish: Peanut Butter-Banana Roll with Peanut Butter Glaze

David Bauer of Farm and Sparrow (Candler, NC)

Featured Dish: Seeded Batard


Aaron Siegel of Fiery Ron’s Home Team BBQ (Charleston, SC)

Featured Dish: Smoked Chicken Wings with Alabama White Sauce


Mike Moore of Seven Sows Bourbon and Larder (Asheville, NC)

Featured Dish: Country Terrine, Chicken Liver Pâté, Pickles, and Pistachio Pesto


Brad Ball of Social Restaurant + Wine Bar (Charleston, SC)

Beverage Pairings with Winners’ Dishes

Maximilian Kast of Fearrington House (Pittsboro, NC)

Beverage Pairings with Winners’ Dishes

Chocolate Maker Hallot Parson and Chocolatier Danielle Centeno oMIXOLOGISTS

Dean James of Peccadillo (Carrboro, NC)

Featured Drink: The Long Goodbye with Los Nahuales Blanco Mezcal, Lime Juice, Mint Syrup

Joe Raya of The Gin Joint (Charleston, SC)

Featured Drink: The Bitter Holland Sling with Old Raj Gin, Redbreast 12-year Irish Whiskey, Demerara Sugar, Boker’s Bitters, Ron Zacapa 23-year Rum


Walt and Luke Dickinson of Wicked Weed Brewing (Asheville, NC)

Featured Beer: Coconut Curry Wit


Marshall Hance of Mountain Air Roasters (Asheville, NC)

Featured Coffee: Finca Kilimanjaro Coffee


Charles Arena, Fish House at CharlestonHarbor Resort & Marina (Mount Pleasant, SC)

Featured Dish: Passed Hors d’oeuvres featuring Petrossian Caviar

A number of additional awards highlight special talents, including:

  • Mixology Award, presented by Hobart
  • Fresh Concept Award, presented by Clean Slate German Riesling
  • Mentor Award, presented by Vitamix
  • Best Dish, voted on by gala attendees; the winner will receive a Jade Range 18-inch commercial plancha, presented by Jade Range


The Rising Stars Awards recognize up-and-coming chefs, pastry chefs, sommeliers, mixologists, and artisans from around the country that represent future leaders of the national culinary scene. Candidates are nominated by the Advisory Board, previous winners, local media and editorial research. Winners are chosen by the editorial team.

ABOUT STARCHEFS.COM, the magazine for culinary insiders, has been serving the restaurant industry since 1995.  Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their specific professional challenges.

Supporters of 2013 Carolinas Rising Stars Awards are

Meat & Livestock Australia, Steelite International, US. Foods, Hobart, Clean Slate German Riesling, PreGel America, Jade Range, Brewery Ommegang, Winston, Cervena Venison, Vitamix, Waring Commercial, Edward Don, Chef Works, Fresh Origins, and VerTerra. Local partners include: Charleston Harbor Resort & Marina, CHARLIE Magazine, The Reynolds Group and Chefs Feed the Need. 

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