Keep these eight rising star chefs on your radar for 2026 foodie travel.
Ciarán Elliott, 1919 Restaurant
Chef Ciarán Elliott reimagines the menu of this fine-dining restaurant at Condado Vanderbilt Hotel after spending time at acclaimed restaurants Per Se in New York City and Restaurant Patrick Guilbaud in Dublin.
Chef Kevin Malone © The Tavern
Kevin Malone, The Tavern
Previously a line cook in 2015, Malone returns to The Tavern as executive chef. Malone honors the restaurant’s past while introducing modern twists.
Chef Carmine Mottola © Heritage Hospitality
Carmine Mottola, Heritage Hospitality
Italian chef Carmine Mottola brings an international perspective to the northeastern United States at Heritage Hospitality, introducing global flavors to regional dishes.
Chef Jeff O’Neill © Goldener Hirsch
Jeff O’Neill, The Hirsch
Jeff O’Neill is the executive chef at Goldener Hirsch, Auberge Collection’s brand-new restaurant. A Culinary Institute of America graduate, O’Neill offers a whimsical approach to classic alpine fare.
Chef Ryan Pearson © Charlotte Restaurant & Lounge
Ryan Pearson, Charlotte Restaurant & Lounge
Located at Lotte Hotel Seattle, the restaurant’s executive chef, Pearson, brings experience from Michelin-starred kitchens and global fine-dining restaurants. The menu showcases inventive techniques and global flavors.
Colin Sato © Mugen
Colin Sato, Mugen
Born and raised in Hawai’i, Sato began his culinary career as a busboy and dishwasher, working his way up to executive chef of Mugen at ESPACIO The Jewel of Waikiki. Sato highlights Japanese and local ingredients on Mugen’s five-course tasting menu.
Chef Anthony Stagnaro © Stanly Ranch, Auberge Collection
Anthony Stagnaro, Bear
California native Anthony Stagnaro leads Stanly Ranch, Auberge Collection’s culinary program including farm-focused restaurant Bear, a chef’s garden and beverage concepts.
Chef Henry Wesley © Hotel Bourre Bonne
Henry Wesley, Steakhouse Bourré Bonne
Executive chef at Hotel Bourré Bonne’s signature restaurant, Wesley participated in James Beard Foundation’s Chefs Bootcamp for Policy and Change and was a winner on Food Network’s Chopped. He brings this experience and ingenuity to his cooking.
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