We’re calling it. These Phoenix chefs are the next big names

The metro Phoenix dining scene continues to evolve, driven by a new generation of chefs who are redefining what Arizona cuisine looks like in 2026. Across the Valley, these rising culinary talents are leaving their mark in wood‑fired kitchens, chef‑driven tasting rooms, food trucks, taquerias and neighborhood counters, guided by intention, technique and an unshakable commitment to quality.

This year’s list of rising stars includes a few chefs in the best supporting category, the ones diners may never hear about, but who do massive amounts of work behind the scenes, including sous chefs and bakers.

What connects the people on this list is not a single style or trend, but a shared philosophy: respect for ingredients, reverence for process and a deep sense of purpose. Their paths vary, from fine‑dining kitchens to self‑built businesses shaped by hard‑won experience, but each is focused on thoughtful execution that tells a story.

These chefs represent the next chapter — leaders who are mentoring the next generation and proving that excellence doesn’t have to be loud to be transformative. Whether behind the line, in the bakery or guiding young cooks outside the restaurant world, these are the chefs poised to leave a mark on Arizona’s culinary landscape in the year ahead.

Antonio Padilla, sous chef at Bacanora and Huarachis

Originally from Yuma, Antonio Padilla started cooking in high school because he simply wanted to eat more. His talent scored him an invitation to join the culinary club, where he participated in catering and a cooking competition. Having to work meant little time for practice. When he won second place in a competition without practicing, he knew he’d found his way and enrolled in culinary school. By the time he arrived at Bacanora, he had gathered years of experience cooking at The Four Seasons (with Mel Mecinas and Samantha Sanz), Atlas Bistro with Cory Oppold and Luis Soto (where he said he learned in-depth technique) and Crujiente with Richard Hinojosa), Scottsdale Golf Club and briefly at Hush Public House with Dom Ruggiero. He said the first time Rene Andrade met him, he said, “One day, we’re going to work together.” Now, Andrade refers to him as his right-hand man. He’s instrumental in recipe development at Huarachis and focuses on mentoring the next generation of chefs.

Working with Andrade has strengthened his love of fire, which he sees as majestic and magical. “There’s a moment in service at Bacanora where I feel like I’m dancing with the fire and that’s the only thing I want to do.”

To develop dishes for the menu, Padilla has started looking to his past at dishes that brought him joy growing up.

Details: 814 N. Central Ave., Phoenix. 602-773-1413, huarachis.com.

Luis Soto, sous chef at Course

Originally from Sonora, Luis Soto recalls being drawn to food from a young age when his grandmother owned a bed-and-breakfast where she and her mom cooked. In Arizona, he worked at Baja Fresh near Le Cordon Bleu, which led him to enroll in the school, where he took a class from Cory Oppold. “He talked about food in ways no one did,” Soto said. Five years after graduation, after working at the Four Seasons Hotel and Elements, he was reunited with Oppold at Atlas Bistro. Within three months, Soto was promoted to sous chef. He was so impressed by Oppold that he vowed to be there when Oppold opened his own restaurant. During the pandemic, the duo worked on an in-home dining concept until Oppold realized his dream and opened Course with Soto by his side. The two have remained each other’s fierce supporters for nine years now. “He can be an executive chef anywhere,” Oppold said.

“I’m a super simple guy,” said Soto. “And very family-driven. Everything I do in the kitchen is with my kids in mind. I do hard things to show them it’s okay to try things. Even if you fail, you still learn a lesson.”

Details: 7366 E. Shea Blvd., Suite 106, Scottsdale. 480-687-0491, courserestaurantaz.com.

Trevor Routman, executive chef and director of culinary operations at Los Milics

Trevor Routman is the executive chef and director of culinary operations at Los Milics in Elgin, Scottsdale and Tucson. Routman believes that “a dish is as good as what goes into it,” and is a big fan of editing. “I look at a dish and think, okay, can I make this dish with fewer ingredients? What isn’t adding to the sum of the parts?” He’s a master at developing flavors.

He also believes in creating a consistently welcoming experience for his guests. “I want people to visit each space and say, ‘this is the best I’ve experienced,'” Routman said.

In addition to his day-to-day work, Routman is part of the Blue Watermelon Project and guides two teams from grades five to eight through developing a dish from scratch that eventually competes at the Feed the Future event.

“Blue Watermelon is an awesome organization and near and dear to my heart. I love being able to hopefully make a positive difference, and working with the kids is so much fun,” he said.

Details: losmilicsvineyards.com.

Mark Bookhamer, owner of Nice Buns Bakery

Owner of Nice Buns Bakery, Mark Bookhamer was a chef before becoming a baker. He worked at The Normal with Chris Bianco and the Chiwas group. During the pandemic, he started baking in earnest. In 2021, he opened his bakery out of his garage in Tempe before moving into a larger space in Mesa, supplying multiple Valley restaurants, including Buck and Rider, La Hamburguesa, Pinyon and Arcadia Meat Market.

“The outside world looks at us as this old school traditional profession, but bread baking has evolved tremendously,” Bookhamer said. “What we are doing on a day-to-day basis is cutting edge because the bread world is totally different in the last 30-40 years. Most people don’t realize how many cuts and techniques and processes go into making bread.”

When Mesa didn’t meet his expectations, from staffing to retail sales, he said he decided to pivot toward a more central location. He cut back on the restaurants he was supplying to focus on the new project.

Bookhamer plans to open a fast casual restaurant and market in Arcadia in Spring 2026. He said it will be a counter service affair where diners can purchase sandwiches and bread.

Details: nicebunsbakery.com.

Hernan-Zeal Rivera, chef and owner of La Hamburguesa

Hernan Zeal Rivera is the creative force behind La Hamberguesa. His inspiration for the business came from watching his father sell hot dogs from a pushcart and grow it into a restaurant, plus a trip to Japan. There, he fell in love with the cultural quest for perfection. Known as shokunin, it is the dedication to one’s craft and intentionality with the ingredients. He sources ingredients locally when possible and from people who share his vision. Beef and tallow are sourced from Bonafide Beef, bread from Nice Buns Bakery, vegetables from Uptown Farmers Market and cheese from New School.

For him, growth does not mean multiple burger spots. It means one spot that offers the best burgers.

Details: @lahamburguesaaz on Instagram.

Violeta Cortez, co-owner of Just Tacos and More

A co-owner of Just Tacos and More, Violeta Cortez previously worked at Rubio’s for 12 years. When Rubio’s won at Taco Fest, Cortez dreamed of one day opening her own restaurant and winning the award. She’s done both.

Cortez opened Just Tacos and More with her family in 2020, pouring all their savings into it to offer tacos that were not ordinary. But shortly after opening, the pandemic forced the restaurant to close. She said failure was not an option. The family used word of mouth and driving around to let people know they existed. And the work paid off. By 2025, she achieved her second dream, winning Best in Show at Taco Fest with her chili relleno taco. It’s a roasted jalapeno filled to the gills with queso fresco, egg-washed, breaded and fried. It’s served on a corn tortilla with an “abuelita-approved” tomato salsa (Cortez’s mother-in-law’s recipe), cabbage, cilantro and a drizzle of crema.

“People think Mexican food is unhealthy,” Cortez said. “We wanted to give another face to tacos so people know this is not junk food. It’s home in a taco. It’s what we eat at home.”

Details: 2910 N. 32nd St., Phoenix. 602-675-3924, justtacosandmore.com.

Reporting by Bahar Anooshahr, Arizona Republic

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