The next evolution of full-service dining isn’t being mapped out in boardrooms or think tanks; it’s taking shape on the line, at the host stand, behind the bar, and in the back office where a new generation of leaders is reshaping what success means. They’re as fluent in food costs and P&L sheets as they are in mental health, mentorship, and making space at the table for voices historically left out.
Our Rising Stars are line cooks turned culinary leaders, beverage pros embracing the NA movement with open-minded creativity, operators who see spreadsheets and staff well-being as equally nonnegotiable, and marketers who understand that restaurant stories travel far beyond four walls. What unites them is a shared conviction that restaurants can be creative, profitable, and humane, all in one.
These 40 restaurant leaders under 40 share a common instinct to question the way things have historically been done. Not only that, but they’re bold enough to envision a better path forward. Together, this class of Rising Stars is building the next era of human-first hospitality.
Reggie Dotson
Age: 38
Executive Chef
Ash’Kara
Denver, Colorado
Chef Reggie Dotson’s story is defined by grit, curiosity, and big, uncompromising dreams. He began his cooking journey at a young age out of necessity, preparing meals for his younger brother to help out his mother, who worked two jobs and had late nights as a nurse. “The way I contributed most was using my talent for cooking … The act of just making people happy and satisfied turned into something more,” he recalls.
In high school, Dotson took a foodservice management class at Denver’s Career Education Center, where he learned the basics of how a professional kitchen operates. On a class field trip to a hotel, he arrived determined to land a job, tracked down the chef, and persisted until she let him fill out paperwork. That led to a weekend job in the hotel kitchen during his senior year, followed by culinary school—and his career has been building ever since.
He earned degrees in culinary arts and food management from Johnson & Wales University, which was no easy feat while working 60 hours a week and going to school full-time. “I always said to myself, ‘If I can get through this and be able to put my head down and really strive and make this accomplishment by just graduating school, then I can take this same drive and put it to becoming a chef or owning a restaurant one day, hopefully,’” Dotson says.
The Denver native sought to continue expanding his culinary knowledge after graduating and rediscover his familial roots in South Carolina—where his grandmother grew up—so he made the move to Charleston where he worked at Kiawah Club for about two and a half years. “I really started trying to learn everything I could about food, and use some of that heritage to my advantage,” he says.
While there, Dotson’s executive chef surprised him one day when he called him up with an opportunity to cook in the Caribbean during the restaurant’s slower winter season to help him grow his leadership skills. They sent him to St. Kitts for two three‑month stints over Christmas, returning to Charleston each summer—a journey he hadn’t planned on, but one he describes as “really fruitful.”
“Everyone has a different style of personality whether it’s Southern hospitality or whether it’s Denver, where it’s a little more laid back and chill,” he says. “Just being able to pair every single thing that I’ve learned from all the people that I’ve been around to create the little bit of nuances that I have has been the best thing.”
He returned to Denver in 2013 and kept building his culinary chops at The Brown Palace, Acorn, and Bar Dough—where he worked as a sous chef under Carrie Baird—before joining Ash’Kara, a three-time Michelin Bib Gourmand winner that celebrates the flavors of North Africa, the Middle East, and the Mediterranean.
“We were one of the first here in Denver to receive a Bib Award, and honestly on a semi-personal kind of accomplishment, that’s been probably one of my biggest professional ones, because I’m at the helm,” says Dotson, who rose to the rank of executive chef and has created roughly 90 percent of the current menu.
Though leading menu development at Ash’Kara wasn’t easy for Dotson at first since he wasn’t as familiar with Mediterranean and Middle Eastern cuisine, he welcomed the challenge. He credits restaurant owner Juan Padro and chief culinary officer Max MacKissock for pushing him out of his comfort zone. “They wanted me to grow as a chef more than just as another person or manager,” he says.
Dotson also spent time learning from Boston chef Ana Sortun—who competed on the second season of “Top Chef Masters”—studying her Turkish-inspired cooking. From there, he’s gravitated toward a Turkish-leaning style viewed through a global lens, pulling in influences from places like Morocco, South Africa, and Greece to create a broader, world-spanning culinary perspective.
Dotson’s “day one” dish at Ash’Kara—a za’atar-roasted half chicken with housemade harissa chicken butter, garlic, lemon, and reduced chicken stock—has never left the menu. “Honestly, that’s kind of the thing that everyone would freak out if I took off the menu,” he says. At the same time, he keeps pushing himself creatively with new, globally inspired plates like a pomegranate-braised lamb shank served with roti, red pepper jelly, gem lettuce, and caramelized onions as a shareable sandwich. For him, the fun lies in having few limitations and pulling inspiration from across the Mediterranean and beyond.
Reflecting on how he has grown as a leader in the kitchen and beyond, Dotson says he thinks of every day as a lesson, trying to find the best version of yourself. “The truer you stay to yourself, the more that people tend to follow you as a leader. I’ve always been a kind of put-your-head-down first kind of person to show leadership in that way,” he says.
A big learning moment for Dotson was learning how to delegate to his team members. “Being able to say, ‘I’m not going to be the one that does this, but I can show you how to do it, and you can take that and run with it’—that’s been probably where I’ve grown the most, and where I’ve found the most excitement as in being a chef, is because I’m able to one, motivate people, and two, show them the craft that I’ve been working on,” he explains. “And hopefully, one day they’re in the same kind of position, and they will be able to share their craft with someone.”
Dotson’s advice to other rising chefs is to trust the experience and instincts they bring to each moment. For him, good decisions come from a balance of inner conviction and leaning on trusted people around you for support, while remaining humble at the same time. “Being humble is something that I’ve never really had too much of a problem with, just because I grew up in a family where humble beginnings were part of the start,” he adds. “Having trust in the people that have helped gotten me here, having good mentorship, good conversations with people that I trust, and just being able to look at the person next to me and know that we’re in it for the same reason, and that I can trust in them to get the same goal accomplished.”
Though he doesn’t forget his humble beginnings and the lessons that came alongside his journey, Dotson also isn’t afraid to dream bigger and strive for more. Looking ahead, Dotson’s goal is to open and be at the helm of his own restaurant some day, though the concept and cuisine type is still up in the air at the moment.
What excites him most about the industry right now, Dotson says, is the young, hungry team he cooks with—people eager to dig into the nuances of cuisine and define their own style. At the end of the day, Dotson always seeks to “inspire the next person, cook for the person who’s next to me,” he says, “as well as try to use the form of hospitality to make something better—whether it’s a diner who sits in front of a plate of food and sees it for the first time and experiences something new and memorable, to something that creates nostalgia for them. That’s always been one of my biggest goals as a chef, to be remembered in a variety of ways.”
Niki Pattharakositkul
Age: 36
Founder / CEO
26 Thai Group
Atlanta, Georgia
In 2016, Niki Pattharakositkul opened her first restaurant at just 26 years old—the now flagship location of 26 Thai Kitchen & Bar in Buckhead, Atlanta. The name was inspired by her age and her belief in taking bold chances. “I always wanted to open a restaurant, so it was like a dream,” she recalls. Ten years later, she has expanded her concept to nine locations and counting, plus opened other restaurants Blackjack Bar Tapas, Pink Lotus Thai and the forthcoming concepts, Terminal 26 and Khao Thai Isan. She co-owns the restaurants with her sister, Tanya.
Born and raised in Thailand, Pattharakositkul graduated with honors from Georgia State University in 2012 with a bachelor’s degree in marketing before returning to Thailand to study traditional Thai cuisine at Dusit Thani College in Bangkok. She later moved back to Atlanta and worked as a server, gaining firsthand experience in the day-to-day operations of the hospitality industry before starting her own rising restaurant empire.
From traveling throughout Thailand and around the world in search of inspiration to working closely with culinary and beverage teams, she plays an active role in menu development and concept creation. Day to day, she serves as the big-picture visionary behind the stories and identities that define each restaurant. Guided by curiosity, a deep passion for Thai cuisine, and a willingness to take risks, Pattharakositkul established the principles that would guide the growth of her restaurant group, prioritizing the well-being and happiness of both her team and her guests in every decision.
“Believing in yourself is very important. Don’t give up along the way,” she adds. “Try to be the best version of yourself in anything you do, and once the timing is right, I would say no one can stop you.”
Julian Silvera
Age: 28
Executive Chef
Vicinity and Tasting House
Los Gatos, California
Julian Silvera crafts menus designed to capture a precise moment in time, grounded in hyperlocal sourcing and culinary curiosity. Before becoming executive chef of Los Gatos concepts Vicinity and Tasting House, Silvera sharpened his skills in New York kitchens alongside Wylie Dufresne and Nahid Ahmed before helping Florida’s Knife and Spoon earn a Michelin star. Today, he partners with more than 30 regional purveyors and always considers local ecosystems when crafting a menu, aiming to introduce guests to overlooked native species while spotlighting invasive ones. Purple sea urchin, which is devastating Half Moon Bay’s kelp forests, appears throughout his menus; he even leads sea-urchin foraging trips with the restaurant team to kickstart the crusade of helping to restore balance.
Silvera is energized by a new generation of chefs who connect community, land, culture, and craft through thoughtful cooking. He views the role as an endlessly curious lifestyle—one that stretches beyond long hours in the kitchen to hands-on exploration, from foraging trips to early-morning oyster tastings. That mindset shapes his work at Tasting House, where his tasting menu has grown from five to 15 courses. Each dish tells a story of California filtered through his New York roots, cultivating a dining room culture where conversations about native species, local farms, and art flow as naturally as the food.
Anthony Jones
Age: 37
Executive Chef
Marcus DC
Washington, DC
Anthony Jones grew up cracking crabs with his family in Maryland, envisioning a future life spent in the kitchen. He turned his childhood memory into one of DC’s most sought-after dishes: Mel’s Crab Rice, a mix of crunchy shallots, okra, obe, and uni-infused béarnaise. In six months, he has spearheaded a menu capturing the intricacies of the Black diaspora at Marcus DC as a Black, gay chef leading the kitchen. Amid the chaos, he emphasizes Black and Brown culture, in both a global and local perspective. He says, “It’s when we can be comfortable about who we are, and express our creativity through our identity, when the ingredients become bigger than the dish—it becomes joy on the plate.” He was recently named a James Beard Award semifinalist for Emerging Chef and is a contestant on the newest season of “Top Chef,” which began airing in March 2026.
Diana Guzman
Age: 30
General Manager
Colletta (Indigo Road Hospitality Group)
Cary, North Carolina
Over six years, Diana Guzman climbed the ranks from waitstaff at O-Ku Raleigh to bar management, then to assistant general manager at Colletta in May 2023—before stepping into the general manager role she holds today. Known for her competitive spirit and determination, Guzman is deeply committed to her team’s success. She practices servant leadership, focusing on empowerment, proactive support, and leading by example. With a sharp eye for quality and precision, she consistently challenges her team to raise standards while fostering a culture built on trust, accountability, and pride. Under her leadership, Colletta Cary has become one of the group’s most active locations for events and special programming, reflecting her ability to blend operational excellence with hospitality-driven innovation.
Julia Ramirez
Age: 31
Director of Marketing
Escalante’s Fine Tex-Mex & Tequila (MasMex)
Houston, Texas
Julia Ramirez is helping redefine what modern Tex-Mex marketing looks like. As director of marketing for Escalante’s Fine Tex-Mex & Tequila, she leads brand strategy across seven Houston-area locations, blending data-driven precision with authentic storytelling. Starting her journey as a hostess, Ramirez brings frontline insight to every campaign, aligning marketing with real operational needs. Her collaborative, consumer-first approach has strengthened guest engagement, sharpened the brand’s voice, and positioned Escalante’s for continued growth in a competitive casual-dining landscape.
Liz Senyak
Age: 36
Director of Operations
Seed & Feed Hospitality
St. Petersburg/Tampa, Florida
Liz Senyak is a results-driven operations leader shaping performance across Seed & Feed Hospitality, where she guides strategy, builds leadership teams, and drives consistency across hospitality-forward concepts. Senyak has been instrumental in sustaining the long-term success of Mandarin Hide and led the high-volume opening of Perry’s Porch on the St. Pete Pier, building scalable systems from the ground up. Known for high standards and people-first leadership, Senyak consistently develops strong teams while delivering reliable, culture-driven results.
Michaela (Mich) Finlayson
Age: 27
General Manager
Your 3rd Spot
Atlanta, Georgia
Michaela Finlayson has quickly emerged as a standout leader at Your 3rd Spot, rising from server to general manager in just seven years. She pairs strong operational command—spanning P&L, labor, and cost management—with exceptional emotional intelligence. Finlayson leads with a calm, steady presence and a commitment to honesty that builds trust while maintaining high standards. Her impact is especially clear in her mentorship, successfully moving hourly team members into leadership roles. Focused on culture as much as execution, Finlayson represents the next wave of hospitality leadership.
Remy Loet
Age: 32
Senior Sommelier
Aria
Atlanta, Georgia
Remy Loet, senior sommelier at Aria, pairs deep wine knowledge with genuine hospitality. Since joining in 2022, he has helped elevate the program through thoughtful curation, expert pairings, and an approachable style that puts guests at ease. Loet excels at connection, turning each recommendation into a memorable experience. Beyond the floor, he trains front-of-house staff and fosters a culture of learning and mentorship. Driven by constant curiosity and passion for his craft, Loet continues to make a meaningful impact on both guests and colleagues.
Sarah Charles
Age: 39
Director of F&B
The Flat Iron Hotel (Indigo Road Hospitality Group)
Asheville, North Carolina
Sarah Charles brings a people-first, sustainability-minded lens to beverage leadership at The Indigo Road Hospitality Group. As director of food and beverage at The Flat Iron Hotel in Asheville, North Carolina, she oversees the beverage programing across the hotel’s three concepts, including Luminosa, an upscale Italian eatery blending culinary tradition with Appalachian ingredients, Red Ribbon Society, an underground speakeasy cocktail lounge, and The Flat Iron Rooftop, the hotel’s rooftop bar with sweeping views of the Blue Ridge Mountains. Charles pairs creativity with cross-functional collaboration, working closely with culinary teams to ensure drinks and food tell a unified story. A standout example: partnering with a local distillery on a seasonal Ramps Gin that mirrored the kitchen’s ramp-focused menu. Charles is equally focused on team well-being, and fosters environments where high standards and genuine care can coexist. Her impact extends beyond the glass, showing up in stronger teams, thoughtful partnerships, and guest experiences that feel both intentional and deeply personal.
Berk Guldal
Age: 34
Owner/Chef
Hamdi
Seattle, Washington
Berk Guldal stands out as a hands-on owner-operator at Hamdi, leading every service from the line with a focus on craft and consistency. He designs the full menu, drawing from childhood memories, family recipes, and global experience, including time at Eleven Madison Park and training at Turkey’s historic Hacı Abdullah Lokantası. Guldal also prioritizes mentorship, exposing his team to lesser-seen Turkish techniques and ingredients. Cooking exclusively over charcoal and wood, he delivers a dining experience built on discovery, discipline, and deeply personal storytelling.
Opening Hamdi on his own immediately following COVID was one of Guldal’s greatest challenges and proudest accomplishments. He launched the restaurant with only a $10,000 credit limit, despite widespread concerns about the difficulty of opening during that time. The restaurant’s name, Hamdi, honors his grandfather and reflects Berk’s commitment to legacy, resilience, and purpose.
Jacob Ceciro
Age: 33
Bar Consultant
Cheeky’s
St. Petersburg, Florida
Jacob Ceciro brings a playful, guest-forward approach to the bar at Cheeky’s in St. Petersburg. Guided by a “fun first” philosophy, he has built a cocktail program that ranges from polished martinis to easygoing frozen drinks. Ceciro, a Clearwater native with more than a decade in craft cocktails, previously helped launch Tampa’s M. Bird rooftop and sharpened his skills at Ciro’s speakeasy. A decorated competitor and BAR 5 graduate, Ceciro blends technical credibility with an approachable style.
Jennifer Lougee
Age: 34
Senior F&B Operations Manager
Topgolf
Dallas, Texas
Jennifer Lougee’s Topgolf journey began in 2011 as a drink runner and has evolved into a national leadership role shaping food and beverage strategy across more than 100 venues. Now senior F&B manager, she pairs frontline insight with disciplined execution, driving measurable gains in cost control, menu performance, and guest experience. Lougee led a major menu redesign, strengthened beverage results—including standout nonalcoholic growth—and supports UK operations to ensure global consistency. Known for her steady, solutions-oriented leadership, Lougee consistently finds ways to simplify complexity while elevating performance across the Topgolf system.
Julie Brown
Age: 32
Director of Marketing
Sixty Vines
Plano, Texas
Julie Brown is reshaping how Sixty Vines connects with younger diners. As director of marketing, she blends storytelling, digital strategy, and immersive events to build authentic brand momentum. Brown has turned restaurant openings into buzzworthy moments—from Cava Bubble Bars to theatrical martini pours—while keeping wine culture approachable for a new generation. With prior experience at Darden, ALDI/Winn-Dixie, and The Zimmerman Agency, she brings both creative vision and strategic rigor, positioning Sixty Vines for sustained relevance with Gen Z and millennial guests.
Katie Allen
Age: 31
Director of Marketing
The Big Biscuit
Kansas City, Missouri
Katie Allen stands out for connecting marketing, operations, and people into one cohesive strategy. At The Big Biscuit, she partners closely with franchisees and operators to ensure brand initiatives are practical and scalable. A member of the Menu Innovation Committee, Allen translates trend insights into clear rollout plans that support systemwide execution. Known for her collaborative leadership style, she also mentors emerging talent and supports industry organizations—positioning her as a thoughtful, cross-functional leader to watch.
Lauren Kershner
Age: 34
Owner/Founder
Songbird Parlour
Glen Ellen, California
Lauren Kershner is a Sonoma County hospitality powerhouse and entrepreneur. Frequently described as a “triple threat,” she launched three successful hospitality businesses by the age of 33. From early farm roots to becoming an executive chef at 25, she developed a deep respect for local sourcing and thoughtful service. Kershner founded Goodness Gracious Private Chef and Catering, later expanding into Valley of the Moon Kombucha, West Wine Tours, and Songbird Parlour. Viewing hospitality as an act of service, she blends entrepreneurial drive with community focus to create distinctive, locally rooted guest experiences.
Logan McNeil
Age: 24
Chef de Cuisine
Tambourine Room by Tristan Brandt
Miami, Florida
At just 24, Logan McNeil is quickly rising in South Florida’s competitive culinary scene. In June 2025, he became chef de cuisine of Tambourine Room by Tristan Brandt at the Carillon Miami Wellness Resort, helping redesign the restaurant’s multi-course menu. Previously, McNeil held the same role at Stubborn Seed, contributing to its Michelin Star and Green Star recognition. Deeply committed to responsible sourcing, he now drives a program at Tambourine Room where roughly 95 percent of produce comes from local organic farms.
Lorenzo Masini
Age: 34
General Manager
Buena Vida Tapas Bar
Atlanta, Georgia
Lorenzo Masini stands out at Buena Vida Tapas Bar for blending operational discipline with genuine care for people. As general manager, he builds a culture where guests, staff, and partners feel valued, often supporting team members beyond the workplace and mentoring employees across all roles. Masini is also deeply engaged in the local community, strengthening the restaurant’s neighborhood presence. With an owner-like mindset and collaborative leadership style, he consistently drives both performance and team loyalty.
Matt Weinstein
Age: 39
Culinary Director of Lodging
Indigo Road Hospitality Group
Carolinas & Georgia
Matt Weinstein is helping shape lodging-driven dining across the Southeast as culinary director of lodging for The Indigo Road Hospitality Group. He oversees diverse culinary programs while mentoring chefs across multiple concepts. Weinstein’s career began in Virginia, working from the dish pit to the line before graduating from the Culinary Institute of America. After earning recognition leading Oak Steakhouse at Skyline Lodge, he stepped into a broader role. Known for collaboration and operational discipline, Weinstein consistently elevates guest experience while investing in team growth.
Shawna Sauter
Age: 31
Oyster Shucker, AM Line Cook
Blue Island Oyster Bar and Seafood
Lone Tree, Colorado
Shawna Sauter quickly emerged as a standout at Blue Island Oyster Bar and Seafood. Joining in August 2025 as an oyster shucker and AM line cook, she impressed early with focus, reliability, and pride in her work. Sauter has since become a trusted presence in daily operations, supporting teammates and stepping in wherever needed to keep service running smoothly. Her enthusiasm for seafood and hospitality lifts both team morale and guest experience. Currently working toward her Kitchen Supervisor certification, Sauter pairs a strong work ethic with clear leadership potential well beyond her tenure.
Whitney Hicks
Age: 32
Executive Pastry Chef
Indigo Road Hospitality Group
Charlotte, North Carolina
Whitney Hicks is elevating dessert programs across Charlotte as executive pastry chef for The Indigo Road Hospitality Group. She oversees pastry strategy for Mizu, O-Ku, Oak Steakhouse, and Indaco, creating seasonal desserts that reflect each concept while maintaining portfolio-wide consistency. A Johnson & Wales Charlotte graduate, Hicks joined the company in 2023 and quickly stepped into a leadership role focused on innovation and execution. Known for strong organization and mentorship, she actively develops rising pastry talent with a blend of creativity, discipline, and people-first leadership.
Ysatis Gonzalez
Age: 27
Field Training Manager
Mac Haik Restaurant Group (First Watch)
Houston, Texas
Ysatis Gonzalez began her journey in the restaurant industry at 18 as a server and certified trainer at Cheddar’s Scratch Kitchen. Now a field training manager with First Watch franchisee Mac Haik Restaurant Group, she has contributed to opening 21 new First Watch openings while building scalable learning and development programs. Gonzalez creates training pathways, audits locations, and also supports emerging concepts like Maggie’s Coffee and Kirkwood. Known for her hands-on leadership and forward-thinking mindset, she bridges frontline insight with enterprise strategy. Still early in her career, Gonzalez continues to expand her impact, helping shape stronger teams and more consistent operations across the growing portfolio.
Abby Zimmerman
Age: 35
General Manager
Luca (Bonanno Concepts)
Denver, Colorado
Alison Templin
Age: 33
VP of Sales
Palona AI
Palo Alto, California
Allie Haskell
Age: 38
VP, Client Success and Engagement
CBS Northstar
Irvine, California
Andrea Veach
Age: 32
Director of Marketing
Big Whiskey’s American Restaurant and bar
Ozark, Missouri
Bailey Richard
Age: 29
Director of Performance Media
R&R Brands
Baton Rouge, Louisiana
Briana Mansberger
Age: 32
Executive Chef
The Wine Kitchen
Frederick, Maryland
Brittany Snyder
Age: 29
Executive Chef
Diner Ross
Las Vegas, Nevada
Brooke Townley
Age: 37
Senior Director of People Services
SPB Hospitality
Nashville, Tennessee
Chaz Lindsay
Age: 36
Chef/Owner
Pulito Osteria
Jackson, Mississippi
Elijah Pulley
Age: 29
Executive Chef
Saddle and Cycle Club
Chicago, Illinois
Gracey Strevel
Age: 23
Director of Marketing / Brand Manager
Party Fowl
Nashville, Tennessee
Haleigh Saenz
Age: 29
Events and Sales Manager
Haywire
Austin, Texas
Haley Bouchereau
Age: 24
Brand Manager
Cody’s Original Roadhouse and Santa Fe Cattle Company
Baton Rouge, Louisiana
Kori-Leigh Gross
Age: 32
Brand Manager
Bravo! Italian Kitchen & Brio Italian Grille
Orlando, Florida
Logan Brown
Age: 29
Designer and Visual Brand Specialist
R&R Brands
Baton Rouge, Louisiana
Michael Diaz de Leon
Age: 37
Owner/Founder
Molino Chido
Aurora, Colorado
Michael Dunning
Age: 38
Executive Chef
Mizuna
Denver, Colorado
Sushan Prajapati
Age: 26
Restaurant Supervisor
The Betty at The Kimpton-Sylvan Hotel
Atlanta, Georgia
