Fort Worth's culinary talent is celebrated every year during the CultureMap Tastemaker Awards, and the 2026 event promises to be the biggest party of all.

Taking place April 30 at a new venue this year - Social Space - the awards ceremony and signature tasting event will feature chef-prepared bites, crafted cocktails, DJ beats, and more. A limited number of Early Bird tickets are still on sale ($65 for general admission and $99 for VIP, which includes early access, a dedicated bar, and more perks). Prices will go up after April 6, so don't delay.

We recently revealed all the nominees up for awards, and in coming weeks, we'll take a closer look at all of them in a special editorial series.

First, we meet the nine nominees for Rising Star Chef of the Year. These culinary up-and-comers are generating big buzz for their impact on Fort Worth’s food and beverage scene. Of the nine nominees, only one will take home the trophy.

Here they are, listed in alphabetical order:

Asdren Azemi, Ozzi's Pizza
Inspired by the pizza he used to order by the slice during late-night walks in New York City, Asdren Azemi opened Ozzi’s Pizza in Southwest Fort Worth in December. The small shop quickly drew neighborhood buzz, not only for Azemi’s authentic pies made with hoppy, highly hydrated dough, but for his family legacy in the Fort Worth restaurant scene. Before he left for NYC to study at the French Culinary Institute and work under James Beard Award winner Bradford Thompson, he helped run the beloved Ruffino’s Italian restaurant with his father, Franco Albanese, and uncle, Bobby Albanese, of Piola Italian Restaurant & Garden. Azemi is now paving his own culinary path with cup-and-char pepperoni pizzas, meat lovers pizza, a la vodka pizza, and more.

Jessica Castañeda, Chef Jess Bakes
A Minneapolis native, Jessica Castañeda’s love for baking started in a St. Paul culinary school, where she leaned into a career in pastry after moving to North Texas in 2015 and working for Dallas-based Kate Weiser Chocolates. Stints at Black Rooster Bakery, Gemma, and Melt Ice Creams followed before she eventually launched her own cottage baking business, using her social media skills to drum up clients. Now she has a fanatical following for the majestic artistry showcased in her showstopping custom cakes. Signature elements are her swirls, floral art, and garden-inspired designs. Castañeda also does cookies, breads, macarons, quiche, and a wide array of pastries.

Alvin Chik, Nikuya
A rooftop sushi bar opened downtown last fall atop The Sinclair Hotel (which is also home to Wicked Butcher steakhouse). With a 16-seat enclosed sushi bar and open-air seating outside, Nikuya is quietly serving some of the best omakase-style sushi in Fort Worth right now, led by the expertise of Alvin Chik. Before landing in Fort Worth, Chik gained culinary cred in Jackson Hole and in San Francisco’s omakase scene, including time spent at Michelin-starred Kusakabe. He most recently worked at Uchiko in Plano, part of the acclaimed Uchi Japanese restaurant group.

Michael Douresseaux, Chef's Corner
In 2024, Beaumont native and lifelong chef Michael Douresseaux went viral on TikTok for his exquisitely presented Cajun comfort cuisine served not at a white tablecloth restaurant, but in to-go containers out of a Chevron gas station in East Fort Worth. It’s where folks lined up for his lamb shank with mushroom risotto and gumbo topped with snow crab legs. Fast-forward a year later and now diners have a place to sit to enjoy Douresseaux’s dishes thanks to a spacious brick-and-mortar Chef’s Corner location on Oakland Blvd., which often doubles as a lively dance and karaoke scene late night.

Levi Gardner, Westland Hospitality
With not one, but four restaurants under his culinary leadership (JD’s Hamburgers, Margie’s Italian Gardens, Pulido’s Kitchen & Cantina, West Side Café), Levi Gardner is responsible for some of Fort Worth’s most beloved menus. He’s rapidly becoming more of a household name in foodie circles, but Gardner is by no means new to high-profile kitchen gigs. Before joining Westland Hospitality, he was the executive chef for the iconic 6666’s Ranch, cooking for famous cowboys along with stars of the Yellowstone cast and musical artists like Metallica, Shane Smith & The Saints, and Turnpike Troubadours.

Classic spaghetti and meatballs at Margie's Italian Gardens. Photo courtesy of Westland Hospitality Group

Jesse Gibson, Cocodrie's Bayou Kitchen
Cajun food lovers (and Mardi Gras fanatics in Fort Worth) have known South Louisiana native Jesse Gibson for years as their go-to for a taste of Louisiana. Before opening Cocodrie’s Bayou Kitchen in August, the former shrimper sold crawfish, gumbo, oysters, Louisiana king cakes and more under his brand, The Wild Cajun. He’s since cemented his place in Fort Worth’s food scene with Cocodrie’s, named for a small fishing community near his hometown. It’s where hundreds lined up for French Quarter vibes on Fat Tuesday in February, when he sold more than 1,300 pounds of crawfish, had two gators grilling over open fire, and sold out of nearly every dish.

Carol Ann Kroehler, Tarrant Area Food Bank
For Carol Ann Kroehler, food is medicine to be shared with those in great need. Since leaving the fine dining industry to join the Tarrant Area Food Bank a year-and-a-half ago, Kroehler leads production of health-tailored meals for the food bank’s “Ready to Nourish” initiative. Ready-to-eat meals are prepared to help those experience food insecurity and health challenges. Last year the food bank distributed more than 50,000 meals and is on track to increase that number to 60,000 this year under Kroehler’s leadership as executive chef and Certified Culinary Medicine Professional.

Philip Peluso, Whiskey Cake
After working as a sous chef for the Plano location of the Southern comfort food destination, Philip Peluso was selected to help open Whiskey Cake’s Fort Worth outlet (which won the 2025 Tastemaker Award for Best New Restaurant, as voted on by readers). The Alliance hot spot is now Whiskey Cake’s highest grossing location, and Peluso has been instrumental in its success. His culinary journey began at Ida Claire in Addison, Whiskey Cake’s sister concept, where he started as a line cook before moving to kitchen lead after just six months. Front Burner Society, the restaurant group that includes Whiskey Cake along with Haywire, Mexican Sugar, Sixty Vines and more, calls Peluso one of their most talented chefs.

John Sanford, Jr., BBQ on the Brazos
Long lauded by the likes of Texas Monthly as one of the Lone Star State’s best barbecue joints, the Cresson pit stop is praised for its smoked meats prepared by father-and-son pitmasters John Sanford and John Sanford, Jr. But it’s the younger Sanford who’s been leading the helm lately while the elder recovers from knee replacement surgery. Patrons flock for barbecue staples along with unique additions like breakfast tacos and barbecue tortas. Open only mornings through lunchtime, the restaurant is known to sell out on the regular.

BBQ on the Brazos sampler platter. Photo courtesy of BBQ on the Brazos

The CultureMap Tastemaker Awards ceremony is sponsored in Fort Worth by Maker's Mark, NXT LVL Event, and more to be announced. A portion of the proceeds will benefit the Fort Worth Food and Wine Foundation.