StarChefs Announces Rising Star Winners

Spoke's John DaSilva, Mystic Brewery's Bryan Greenhagen, and the team behind Mei Mei are just a few of the honorees.

rising stars

From left: Joe Camper, Joshua Smith, Jason Bond, and Cassie Piuma. All photos provided. has announced its 2015 Boston Rising Stars Awards, honoring up-and-coming chefs and other culinary professionals who represent the best in contemporary American dining. Over the course of six months, the team visited more than 100 chefs, pastry chefs, bartenders, sommeliers, and artisans in the greater Boston area.

This is the first time since 2009 that the restaurant industry trends magazine has visited Boston. As Will Blunt, managing editor of says, that determination is based “on where the industry is and where the regeneration of talent lies.” The other three core markets StarChefs is focusing on in 2015 are Seattle, Chicago, and New York

The winners will be showcased at the Rising Stars Gala on Thursday, April 16 at the Colonnade Hotel, beginning with an awards ceremony at 6:30 p.m., followed by a tasting gala from 7 to 9:30 p.m. The tasting will give attendees the opportunity to experience 13 of Boston’s most exciting restaurants with beverage pairings and cocktails by the winning sommeliers and bartenders.

General Admission is $95 per person. VIP tickets are $125 and include a private VIP reception with a cava tasting and Petrossian caviar, beginning at 5:45 p.m. A portion of the evening’s proceeds will go to the upcoming Boston Public Market.

The 2015 Boston Rising Stars Award winners are:


  • Patrick Campbell, Café ArtScience
    Featured dish: Beef Carpaccio, Canadian Lobster, XO Sauce, Pickled Black Trumpet Mushrooms, and Truffle
  • Cara Chigazola, Oleana
    Featured dish: Striped Bass, Turnip Brik, Pumpkin Seed Tarator, Shaved Brussels Sprouts, and Green Harissa
  • Carl Dooley, Craigie on Main
    Featured dish: Warm Veal and Goat Cheese Rillettes, Zucchini, Chanterelle Mushrooms, and Veal Jus Vinaigrette
  • Matthew Delisle, L’Espalier
    Featured dish: Warm Oyster Stew: Wellfleet Oysters, Smoked Bone Marrow Emulsion, Brassicas, Smoked Hazelnut Oil, and Toasted Nori
  • Cassie Piuma, Sarma
    Featured dish: Bluefish Falafel, Peach Pickle, Jalapeño Labneh, and Bibb Lettuce
  • John daSilva, Spoke
    Featured dish: Harissa-spiced Australian Lamb Tartare, Diva Cucumber, Labneh, and Pistachio


  • Irene Li, Margaret Li, Andy Li and Max Hull, Mei Mei
    Featured dish: Honey-Walnut Shrimp, Toasted Nuts, Honeycomb Candy, Crispy Shrimp Shells, Walnut Mayonnaise, and Honey Buttermilk

Pastry Chefs

  • Renae Connolly, Café ArtScience
    Featured dish: Urfa-infused Soft Valrhona Chocolate, Ginger-glazed Tangerines, Sesame Tuile, Caramelized Feuilletine, and Tangerine Sorbet
  • Rachel Sundet, Hungry Mother
    Featured dish: Salted Butterscotch Custard, Cranberry-Sparkling Wine Granita, Pickled and Dehydrated Cranberries, and Chantilly

Hotel Pastry Chef

  • Michael Daly, Four Seasons
    Featured dish: Opera Cake: Almond Cake, Buttercream, and Valrhona Chocolate Mirror Glaze


  • Jason Bond, Bondir
    Featured dish: Antelope Ragu, Rye Casarecce, Brussels Sprouts, Romesco, Apple Mint, and Parmesan


  • Joshua Smith, New England Charcuterie
    Featured dish: Charcuterie Board featuring Sriracha Salami


  • Ezra Star, Drink
    Featured drink: La Frontera: Lustau Palo Cortado Sherry, Del Maguey Vida Mezcal, Ginger Beer, Cassis, and Lime Zest
  • Ran Duan, Baldwin Bar
    Featured drink: Ramona Rum Fizz: Chairman’s Reserve Spiced Rum, Grapefruit Juice, Lemon Juice, Bitterman’s Tiki Bitters, Egg White, Cream, and Nutmeg


  • Naomi Levy, Eastern Standard
    Featured drink: Wilford Brimley: Jameson Irish Whiskey, Amaro Fardini, Oat Syrup, Lemon Juice, Golden Raisins, Dried Cranberries, and Cinnamon


  • Bryan Greenhagen, Mystic Brewery
    Featured drink: Renault Farmhouse Saison


  • Joe Camper, Bar Boulud
  • Lauren Collins, L’Espalier

Host Chef

  • Nicholas Calias, Colonnade Hotel
    Featured dish: Pan Seared Australian Lamb Loin, Chickpeas, Olive Crumble, Parsnip, Brussels Sprouts, Yogurt