{"id":778266,"date":"2026-05-06T22:49:13","date_gmt":"2026-05-06T22:49:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/778266\/"},"modified":"2026-05-06T22:49:13","modified_gmt":"2026-05-06T22:49:13","slug":"11-best-chefs-in-san-antonio-up-for-2026-tastemaker-awards","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/778266\/","title":{"rendered":"11 best chefs in San Antonio up for 2026 Tastemaker Awards"},"content":{"rendered":"

San Antonio’s culinary identity has always been built from the inside out. The 11 nominees for the 2026 CultureMap San Antonio Tastemaker Award<\/strong><\/a> for Chef of the Year are not just invested in national headlines; they are invested in the soul of the city. That makes a difference in a scene that sometimes lures in the hoi polloi, but just as often is seen as an underdog.<\/p>\n

That also means that when we reveal the winners during the 2026 Tastemaker Awards party at the Briscoe Museum on May 14, you\u2019ll get to congratulate the talented chefs themselves \u2014 and, of course, through delicious bites from this year\u2019s nominated restaurants and cocktails from our sponsors. General Admission and VIP tickets<\/a> are nearing sell-out, so don\u2019t delay.<\/p>\n

You can meet all of Tastemakers hopefuls via our special editorial series<\/a>, then make a few reservations. While dining, send your compliments to the 11 nominees for San Antonio’s 2026 Chef of the Year.<\/p>\n

Alex Sarmiento & Brenda Sarmiento, <\/strong>El Pastor es Mi Se\u00f1or<\/strong>
<\/strong><\/a>Already well-established through North Side \u201cJapamex\u201d concept Yellowfish, sibling power duo Brenda and Alex Sarmiento hit a snag when they decided to branch out. Four days after opening their Mexico City-style taqueria, the world shut down. We don\u2019t know if they spent months fiddling with recipes, but post-pandemic, the restaurant reemerged as a juggernaut. In a region where al pastor is as common as cheese enchiladas, their trompos seem bewitched.<\/p>\n

Andrew Ho; Andrew Samia; Sean Wen, <\/strong>Curry Boys BBQ<\/strong>
<\/a>If the real world were like Pokemon, Curry Boys BBQ co-founders Andrew Ho, Andrew Samia, and Sean Wen would be the gym leaders for innovative barbecue. In a city (and state) saturated with smoked meat, the Curry Boys masterminds took a major risk. Turns out Southeast Asian curry goes together with brisket like peanut butter and jelly. <\/p>\n

Berty Richter, <\/strong>Ladino<\/strong>
<\/strong><\/a>Way back before the Pullman Market occupied a permanent corner of the Pearl Brewery, Richter ran an Austin food truck, Hummus Among Us, with a titular dish that might have made Alon Shaya a little green. A decade later, he helms one of the most sparkling gems at Pearl. He still knows his way around chickpeas, proving now that he is just as adept at souvlaki, kofta, and kibbeh.<\/p>\n

Christopher Cullum<\/strong>, Cullum’s Attaboy<\/strong>
<\/a>Despite the overwhelming success of his restaurants, Cullum keeps a remarkably humble spirit. After all, he was first introduced to the restaurant world at 11, washing dishes at his late father\u2019s haunt, The Landing. The chef knows that building a legacy requires practice and commitment. It\u2019s seen in everything from a perfect leek gratin to a dinnertime steak.<\/p>\n

David Kirkland & Ernest Servantes<\/strong>, Burnt Bean Co.<\/strong>
<\/a>Don’t leave late to get to Burnt Bean Co. in Seguin. Chefs Kirkland and Servantes have crafted barbecue so legendary it sells out in a blink. Ironically, the dynamic duo was once friendly competitors. Once they realized the magic was in combining their pitmaster skills,, the dynamic duo earned long lines and a statewide cast of regulars.<\/p>\n

Emil Oliva,<\/strong> Leche de Tigre<\/strong>
<\/strong><\/a>After his brother and restaurant cofounder tragically passed away<\/a>, OIiva was soon back in the kitchen, reopening the Southtown standard bearer days later and winning the Fajita Lounge Showdown. The team insisted Axel Oliva would have wanted it that way. As with Leche\u2019s signature lomo saltado \u2014 a dish created by indentured Chinese-Peruvians \u2014 food can be succor in the worst of times. Even in darkness, hospitality still provides joy.<\/p>\n

Esaul Ramos Jr., <\/strong>2M Smokehouse<\/strong>
<\/strong><\/a>One of San Antonio’s top pitmasters, Ramos put San Antonio on Texas\u2019 crowded barbecue map with his Lower Southeast Side smokehouse. While he stays traditional with the meat selections, 2M Smokehouse has a sense of place with fresh homemade flour tortillas and specials like barbacoa. The ribs may not need sauce, but Ramos has it in spades.<\/p>\n

John Ramos & Jonathan Reyes, <\/strong>Chika <\/strong>
<\/strong><\/a>San Antonio’s omakase trend may not be reaching the fevered heights of Austin or New York City, but this chef team\u2019s “San Antokyo” concept proves it’s best to set your own standards anyway. Yes, there\u2019s some showmanship in torched nigiri bites and unorthodox wine pairings. But by having a blast with each dinner service, Ramos and Reyes prove that fun isn\u2019t anathema to serious cuisine.<\/p>\n

Leo Davila, <\/strong>Anacacho<\/strong><\/a>, <\/strong>Esencia<\/strong>
<\/strong><\/a> Davila made a name for himself with a flagship restaurant, Stixs & Stone, showcasing Chinese-Mexican fusion as an homage to his roots. Davila stays true to his passion at these sibling dining concepts at the St. Anthony Hotel. While he plays around with new dishes and flavors, the pair of eateries still boast one dish that made Davila famous: the barbacoa and Big Red tacos inspired by his childhood.<\/p>\n

Paul Petersen<\/strong>, Bar Loretta<\/strong>
<\/a>Petersen proves that just because an eatery has the word “bar” in its name doesn’t mean the food selection should be wings. Bar Loretta’s beloved Southtown location has cemented its status as a must-visit for date nights and late-night bites thanks to a menu that can be as easy as a burger or as sophisticated as duck confit risotto. The fact that both work well with a boozy martini argues that decadence shouldn\u2019t be reserved for special occasions.<\/p>\n

Sue Kim, <\/strong>The Magpie<\/strong>
<\/strong><\/a> Having spent the bulk of her culinary career working at international destinations, it’s no surprise that Kim has an arsenal of global cuisine. But this East Side bistro sings when the chef pays homage to her Korean roots. Dak-galbi originally became popular with soldiers and students on a tight budget. In Kim\u2019s hands, it\u2019s the most dear dish in the world.<\/p>\n

—<\/p>\n

The Tastemaker Awards ceremony is sponsored in San Antonio by NXT LVL EVENT<\/a>, Maker’s Mark<\/a>, Lone Star Beer,<\/a> Seedlip<\/a>, Ritual Zero Proof<\/a>, Marine Foods Express<\/a>, S.Pellegrino Acqua Panna<\/a>,<\/strong> <\/strong>Diplom\u00e1tico Rum<\/a>, Fords Gin<\/a>, and more to be announced. A portion of the proceeds will benefit our nonprofit partner, Culinaria<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"San Antonio’s culinary identity has always been built from the inside out. The 11 nominees for the 2026…\n","protected":false},"author":3,"featured_media":778267,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5133],"tags":[5229,27144,7202,7203,49631,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-778266","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-antonio","8":"tag-america","9":"tag-chefs","10":"tag-san-antonio","11":"tag-sanantonio","12":"tag-tastemaker-awards","13":"tag-texas","14":"tag-tx","15":"tag-united-states","16":"tag-united-states-of-america","17":"tag-unitedstates","18":"tag-unitedstatesofamerica","19":"tag-us","20":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116530077185222967","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/778266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=778266"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/778266\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/778267"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=778266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=778266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=778266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}