Restaurant Reporter
Jan Butsch Schroder

Maybe I didn’t get a seat at the Oscars, the Emmys, the Golden Globes or even the finals of the Miss Rutabaga competition, but I was lucky enough to attend the Rising Stars Revue, where there was zero competition over outfits among the stars. They all wore the same thing – white chefs coats.

Put on by, an online magazine for the culinary crowd, the Revue is a national award that recognizes chefs from all over the country. The advisory board interviewed and tasted food from more than 60 restaurants in Atlanta to make their final selection for Rising Stars.

As we walked in the Revue, we were given a survey and asked to pick out our favorite dish, so of course we were obligated to try them all. We loved the “high brow, low brow” buffalo quail prepared by Chef Dave Larkworthy of 5 Seasons, were intrigued by the Berger chocolate tart prepared by Chad Guay that featured chocolate smoked with a cigar and could have eaten a bucket full of the darlin’ little onion rings on top of the New York strip steak served by Ford Fry of JCT Kitchen. But our hands down favorite was the short ribs prepared by meat maven Kevin Rathbun. I’ve had desserts that melted in my mouth, but never had a piece of meat this tender.

The Rising Stars are Chef Linton Hopkins of Restaurant Eugene, Chef Hector Santiago of Pura Vida Tapas, Chef Drew Van Leuvan formerly of Saga, Chef Hugh Acheson of Five and Ten, Chef Drew Belline of Floataway Cafe, Chef Mihoko Obunai of Repast, Sustainability Chef Dave Larkworthy of 5 Seasons, Pastry Chef Chad Guay of Table 1280, Pastry Chef Joe Truex of Repast, Hotel Chef Nick Oltarsh of Lobby at TWELVE, Bar Chef Eric Simpkins of Trois, Sommelier Vajra Stratigos of Fifth Group Restaurants, Rising Star Restaurateur Kevin Rathbun of Rathbun’s, Krog Bar and Kevin Rathbun Steak and Ford Fry of JCT Kitchen. For more on the Rising Stars, visit