We've come to our final story highlighting all of the talented nominees for the
2025 CultureMap Fort Worth Tastemaker Awards. In this edition, we are recognizing the 10 top chefs in Fort Worth.
They're an accomplished group: Some natives, some transplants, all have contributed to Cowtown's culinary prowess over the past year with their delicious dishes that keep customers coming back for more.
One will be crowned Chef of the Year this Wednesday, April 23 at the 4 Eleven. The party will include bites and beverages, DJ music, photo ops, and lots of foodie fellowship. An awards ceremony will reveal the winners in all categories that have been featured in our
special editorial series over the past six weeks.
It's your last chance to get tickets
here! Here are the 10 contenders for Chef of the Year, listed in alphabetical order.
Mouhssine “Moose” Benhamacht, Cafe Americana
This Morocco native opened Café Americana, a tapas-style cocktail bar and restaurant, in downtown Arlington in 2024, fusing the flavors of Spain, Argentina, Peru, and the Caribbean. Before that, he helped open the stunning Loews Arlington Hotel, and has a lengthy history in hospitality. He also recently came to the rescue of Camp Verde, the defunct Dalworthington Gardens Tex-Mex restaurant, with a promise to revive the 40 year-old destination with its signature Christmas lights and décor along with upgrades to the menu and margaritas.
Julio Cartagena, Toro Toro
Joining the Toro Toro team as executive chef last year, Julio Cartagena first gained extensive culinary experience at Wyndham resorts in his native Puerto Rico. He’s maintained the Pan-Latin steakhouse’s fusion of global flavors first created by restaurateur Richard Sandoval back in 2019 when the restaurant opened in The Worthington Renaissance Fort Worth Hotel. Cartagena brings his own flair with specialty menu items for dining experiences like Dia de los Muertos and the honeybee-themed Viva Abejas.
Fasicka Hicks & Patrick Hicks, Smoke 'N Ash BBQ
This husband-and-wife chef duo created an innovative Tex-Ethiopian barbecue concept when they opened Smoke ‘N Ash in Arlington in 2018. The accolades soon followed, including being named of the country’s 50 best restaurants by The New York Times and recognition by the coveted Michelin Guide last fall. Specialties include pork ribs with “awaze” spice blend glaze and brisket injera nachos.
Jake Morgan, Plank Seafood Provisions
Plank is a return nominee: At the 2024 CultureMap Fort Worth Tastemaker Awards, this coastal-inspired oyster bar and woodfired seafood grill — part of a small chain from Nebraska-based Flagship Restaurant Group (Blue Sushi) — took the crown for “Best New Restaurant.” That was in no small part due to the leadership of chef Jake Morgan, who previously served as chef de cuisine at Plank's Austin location before coming to Fort Worth to help open the location at Clearfork in 2023. He and his team continue to draw regulars for dishes like redfish ceviche, broiled oysters, and shrimp pasta diavola.
Greg Pawlowski, il Modo
Pawlowski studied at the Culinary Institute of America in New York before working for Wolfgang Puck for nearly a decade, helping to open four concepts. At The Kimpton Harper hotel’s ground floor Italian restaurant, Pawlowski utilizes the in-house pasta-making room to produce Italian favorites like linguini carbonara with guanciale and rigatoni with dry-aged beef Bolognese. He also enthusiastically teaches once-weekly pasta-making classes that have become quite popular for friend groups and date nights.
Patrick Ru, Teddy Wongs
With a culinary following as far as Hong Kong, master dumpling chef Patrick Ru has been listed as one of the top 10 dumpling chefs in New York City. He brought his skills to West Rosedale Street in 2023 with the opening of Teddy Wongs, turning a former convenience store into an upscale dining destination and one of the most sought-after reservations in town. Patrons adore his hot oil pork wontons, pork and crab soup dumplings, lobster dumplings, mushroom dumplings and more.
Alessandro Salvatore, Bocca Osteria Romana
McAllen, Texas-born Alessandro Salvatore opened Bocca Osteria Romana last year with his brother Alfonso and cousin Eduardo Mariel. The Italian concept is their first venture in the U.S., where Alessandro serves as exec-chef specializing in fresh-made al dente pastas for which patrons can get enough. Think classic cacio e pepe, lasagnas, gnocchi, spaghetti alla carbonara, osso bucco, and ravioli.
Drew Thomas, Drew's Place
Celeb chefs come and go, and then there are chefs like Drew Thomas, who grind every day out of the limelight. The Fort Worth native got into restaurant business after graduating from Texas Tech before washing dishes at The Keg on Camp Bowie Boulevard. He worked his way up in the kitchen, grilling steaks to perfection then opening his own restaurant in 1987. Today, Drew’s Place is synonymous with some of Fort Worth’s finest soul food, including fried chicken against which others across the state are measured.
Antonio Votta, Bricks and Horses
Vegas native has been making waves in Fort Worth’s food scene since the Bowie House opened in late 2023. At the Auberge resort’s contemporary chophouse, Bricks and Horses, Votta has become known for upscale dishes like lobster piccata, marinated Wagyu picanha, and pepper-crusted steak Diane. He’s also responsible for Bowie House’s popular bar menu of Southern-inspired bites like deviled egg puffs and smokies in a blanket.
Deborah Williamson, James Provisions
This New York transplant, who grew up in North Richland Hills, returned to Texas to open her Brooklyn-based, fine casual concept in Hurst last year. Williamson specializes in health-focused dishes like roasted chicken with fennel and radicchio salad, crispy chickpeas, pink beet dip, and salmon tacos, all artistically presented for visual appeal. She aims to give people “beautiful food that also nourishes them.”
The Tastemaker Awards ceremony is brought to you by The Yuengling Company, Still Austin Whiskey, Hornitos, PicMe Events, and more to be announced soon. A portion of the proceeds will benefit the Fort Worth Food and Wine Foundation.
