It’s been an amazing year for Charlotte’s culinary scene. From chefs, food artisans, and mixologists who push creative boundaries in their kitchens and bars; to farmers cultivating resilience and flavor from the Carolina soil; to those who build up and support those who work in and around the industry, this year’s UPPY Finalists represent the heart, soul, and taste buds of Queen City food culture. Whether leading the charge toward sustainable farming, mentoring the next generation of culinary talent, or creating spaces where food fosters community, these individuals embody the spirit of Charlotte’s rich and inclusive food landscape.

Our finalist selections are a collaborative effort between our staff and UP Members, who know the city’s food scene better than anyone.

Winners will be announced live at The UPPY Awards on Monday, Nov. 10 at The Visulite Theatre in Elizabeth. Buy tickets today and be part of the celebration.

Congratulations to all of the finalists!

---

Farmer(s) of the Year

ELIZABETH ANN DOVER-BISHOP
The Farm at Dover Vineyards
Elizabeth Anne Dover-Bishop has redefined what a diversified local farm can be. In addition to cultivating fruits and vegetables, her land also produces wine grapes for the vineyard’s small-batch wines, a reflection of her commitment to both agriculture and artistry. She innovated the farmers market model in Charlotte by launching The Neighborhood Farmers Market, which pops up in multiple neighborhoods each week, aggregating produce from her own farm and 30 local growers. Dover-Bishop’s blend of retail, wholesale, viticulture, and community-centric markets redefines how urban consumers access local food and solidifies her as a leader in sustainable, equitable farming.

SAMMY KOENIGSBERG
New Town Farms
The father of Matthews Community Farmers Market, the area’s first “producer-only” market launched in 1991, Sammy Koenigsberg and his wife Melinda have grown New Town Farms into a diversified operation raising organic vegetables, pastured poultry, and heritage livestock, supplying CSA members and chef clients across Charlotte. In addition, he continues teaching, advocating sustainable systems, and mentoring new farmers. He is a significant part of the area’s agricultural history as well as vital part of its future.

JOE & AMY ROHRER
Boy & Girl Farm
Meeting ambitious standards on a modest footprint, Joe and Amy Rohrer’s Boy & Girl Farm in Waxhaw gets the most out of a modest space. Using roughly 10 acres year-round, the couple produces more than 60 varieties of fruits and vegetables without herbicides or fungicides. They serve loyal customers via their storefront and the Waxhaw Farmers Market, while also supplying chef-driven restaurants throughout the Charlotte area. With deep roots in sustainable farming, soil health, generational commitment, and strong ties to the local culinary community, the Rohrers set a standard for what local agriculture can mean.

---

Food Artisan(s) of the Year

SAM CHAPPELLE AND YERMAN CARRASQUERO
Vicente Bakery & Bistro
Located in South End but making city-wide waves, founders Sam Chappelle and Yerman Carrasquero have built a bakery where croissants, kouign-amanns, Venezuelan golfeados, and laminated artistry are no longer indulgences. They’re daily rituals. With an open kitchen and scratch-baking ethos, Vicente turns every item into a performance of science and soul. Their pastries disappear fast, with 1,000 to 1,400 croissants enjoyed on busy weekends, underscoring a loyal following built on excellence and commitment.

KRISTIANA PERINI 
Sorellina Pasta Co. 
After honing her craft in D.C., Napa, and Tuscany, Kristiana Perini brought her pasta skills and vision to a deep purple house on The Plaza. Sorellina Pasta Co. offers handmade extruded and filled pastas, fresh sauces, prepared dishes, focaccia, provisions, and Italian wines. Perini combines artisan techniques with seasonal ingredients to create pastas and authentic dishes reminiscent of the Italian countryside, right in the middle of Plaza Midwood.

TANNER FINK, RYAN FAIRCLOTH, JAYMIN MCAFFREY
Verdant Bread
Verdant Bread crafts naturally leavened sourdough loaves and other bread products using freshly milled North Carolina flours. Drawing inspiration from old-world flavors and time-honored European baking traditions, the team marries heritage techniques with local ingredients to create breads rich in texture and character. Their presence includes a storefront on Monroe Road and select farmers’ markets across the city, while also supplying restaurants and wholesale kitchens with artisan breads. Verdant has earned acclaim for its slow-rise methods, flavor depth, and strong community roots.

---

Food Truck of the Year

CHUTNEY CAT
Since relocating his Indian street food concept from Detroit to Charlotte, Arjun Verma’s Chutney Cat has distinguished his truck as the only mobile kitchen in the city with a working tandoor, producing smoky, fire-kissed flavors you rarely find on wheels. His menu of kathi rolls, chaat, and tandoori fare echoes his childhood in India and his mother’s cooking, delivering both soul and precision. Chutney Cat regularly sells out early, underlining its devoted following and Verma’s mastery of cooking talent, technique, and heart.

QUEEN CITY CHEESESTEAKS
Queen City Cheesesteaks has become one of Charlotte’s most beloved food trucks by delivering authentic Philly flavor with Southern heart. Using shaved ribeye and Amoroso rolls flown in from Philadelphia, owner Tim Barnes’ menu features loaded cheesesteaks, crispy egg rolls, and signature wings. Queen City Cheesesteaks has earned a loyal following citywide, proving that great street food can be both familiar and unforgettable.

EL VENENO
At just 25, chef-owner Kimmy Bazan has turned El Veneno into a fearless force in Charlotte’s street food scene. She cooks not to appease, but to express, offering Mexican street food that is unapologetically her own. After a short, sadly frustrating, stint at Monarch Market, Bazan returned to her truck roots to reclaim the fire in her cooking. With smoky black al pastor, multi-regional moles, and rotating specials rooted in Mexico City and other traditions, she challenges palates and expands what Charlotte thinks of as “Mexican.” Her bold identity, consistency, and unwavering belief in her vision make El Veneno a bright spot amongst Charlotte food trucks.

---

Non-restaurant Chef of the Year

ANDREW KING
The Butler’s Pantry
For busy families on the go, The Butler’s Pantry in Cotswold is a destination for homemade meals with a little help from a chef. Owner Andrew King brings his experience in catering and restaurants to his storefront, where freezers are stocked with family-style casseroles, soups, pastas and more. Fresh dishes include vegetarian and vegan, making healthy eating easier — and tastier.

MICHAEL LE
Hello Uncle
Born out of a fundraiser for a friend in need of financial support due to unexpected medical bills, Hello Uncle has become an hospitality industry and local favorite. Chef Le first came to Charlotte to run omakase concept Kappo En, behind Menya Durama. Despite only expecting a limited run with Hello Uncle, Le and his Southeast Asian now fare pop up regularly at Substrate and Bar a Vins due to popular demand, with a new menu each time.

AMMALU SALEH
Serengeti Kitchen
Born in Tanzania, Saleh grew up in England before moving to Charlotte in 2013. Today, she brings Tanzanian fare to Charlotteans with Serengeti Kitchen. The concept has grown steadily over the past few years, from pop-ups to a ghost kitchen space at The City Kitch and now a kiosk at Uptown’s The Market at 7th Street. Saleh brings new and bold flavors to diners, offering a delicious introduction to East African fare.

---

Nonprofit of the Year

THE BULB
Meeting the needs in Charlotte’s food deserts, The Bulb has become a vital force for food justice and community wellness. Through its mobile farmers markets and partnerships with local farms, the nonprofit provides fresh, nutritious produce and pantry staples to neighborhoods where access is most limited. By prioritizing dignity, education, and sustainability, The Bulb empowers residents to make healthier choices while reducing food waste and strengthening local agriculture. Its grassroots model of compassion and collaboration continues to nourish not only Charlotte’s communities but its spirit of equity and care.

CHARLOTTE FOOD POLICY COUNCIL
Working to ensure equitable access to healthy, affordable food, the Charlotte-Mecklenburg Food Policy Council is shaping the city’s food future through advocacy, collaboration, and education. The organization connects farmers, policymakers, and community leaders to address issues ranging from food insecurity to urban agriculture and sustainability. Its initiatives like supporting local food businesses, influencing zoning for urban farms, and promoting fair food systems create lasting, structural change rather than temporary relief. By turning dialogue into action, the Council strengthens Charlotte’s path toward a more just, resilient, and inclusive local food economy.

GIVING KITCHEN
Born from an act of compassion within Atlanta’s restaurant community, Giving Kitchen has become a national model for supporting hospitality workers in crisis. Now, two years after expanding to Charlotte, it has made a profound impact. The nonprofit provides emergency assistance for food service employees facing illness, injury, housing loss, or family tragedy, often covering months of rent to help them regain stability. By pairing swift financial relief with dignity, empathy, and peer connection, Giving Kitchen embodies the best of Charlotte’s culinary community spirit, serving those who serve others.

---

Sommelier of the Year

MATT GREEN
Substrate
Matt Green is shaping Charlotte’s wine culture beyond trendiness. He has created a wine oasis with purpose, passion, and a clear sense of place. Thanks to his visionary work at the Optimist Park wine bar, Charlotte wine lovers have found a source for unexpected and under-appreciated wines from regions such as Slovenia, Georgia, Lebanon, Southern Chile, and other global sources. His playful yet uncompromising wine aesthetic has created an environment where discovery and conviviality meet.

MICHAEL MYERS
Counter-
Last year’s UPPY Sommelier of the Year, Michael Myers has continued to impress with his pairings with Sam Hart’s constantly changing, James Beard-nominated, high-concept menu at Counter-. Challenged nightly with highly imaginative dishes, Myers consistently nails the multi-course parings with not one, but two distinct wine lists: one “affordable” and one “absurd” (their term). His relaxed, but professional demeanor has created a strong rapport with diners who appreciate his informative, but not bombastic style.

DANNY IKE
Albertine
Danny Ike has built a Mediterranean-leaning, food-first wine program at Albertine that’s as thoughtful as it is inviting. He curates small, family-producer bottlings with accessible price points and a deep by-the-glass list, guiding guests with unhurried, generous hospitality. Recognized by Wine Enthusiast’s “Best Restaurants” list, Ike’s work elevates Uptown dining while keeping discovery approachable. A certified Level 3 sommelier, his enthusiastic expertise anchors the room and enhances every dish.

---

Mixologist of the Year

AMANDA BRITTON
Spaghett
A longtime veteran of the Charlotte craft cocktail scene, this New Jersey native has found a home in the Queen City with impressive stops at Bardo, Lincoln Street Kitchen & Cocktails, and others. As beverage director at Spaghett, her approach is about combining familiar and unique flavor profiles that surprise and encourage people to get out of their comfort zone. Her deep knowledge of amaros combined with her full range of mixology skills make her uniquely suited to craft drinks for this concept that are as evocative as they are approachable. Whether reimagining a classic Negroni with seasonal twists or introducing guests to lesser-known Italian spirits, she bridges education and enjoyment with effortless charm.

RHEA BUCK
Leluia Hall
Rhea Buck has pretty much stepped on every cocktail ladder rung of the Tonidandel-Brown restaurant group ecosystem. Now the bar manager at Leluia Hall, she has helped anchor the menu in tropical and continental influences and rum-forward expressions in concert with James Beard semifinalist Colleen Hughes (2022 UPPY Mixologist of the Year). Her fluency across spirits from rum and pisco to lesser-known liqueurs allows her to build nuanced, layered drinks that feel both familiar and adventurous. Warm, curious, and ever thoughtful, Buck elevates every pour with intention, making her uniquely suited to lead Charlotte’s cocktail evolution.

TOMAS CORDOBA
Rada
In a new restaurant that’s already making a splash in the city, Tomas Cordoba has already made a splash himself by exhibiting his refined balance of creativity, precision, and restraint. His approach to cocktail design highlights deep technical knowledge and a fearless curiosity for flavor, blending classical technique with modern sensibility. Behind the bar, his calm confidence and intuitive sense of hospitality make every drink an experience, helping define Rada as one of Charlotte’s most sophisticated cocktail destinations.

---

General Manager of the Year

JAIME ALICEA
Rada
Myers Park restaurant Rada was one of the city’s most-talked-about restaurants this year, thanks to an experience that has the elevated service and style of a big-city spot. Alicea, who previously worked at Counter- and Folia, leads the team at Rada with poise and confidence, setting a stage for a meal at Rada to be nearly flawless with meal pacing, recommendations, and table touches.

TIM FREER
Cajun Queen
It’s unlikely to find a general manager who knows their restaurant better than Tim Freer, who started as a service bartender there in the ’90s before becoming front-of-house manager and operating partner. This year, Cajun Queen celebrated 40 years in business — and 40 years as a beloved Charlotte restaurant that combines Cajun flare and Southern Hospitality.

BRAD GRUBB
Yunta Nikkei
With a concept like Yunta, where guests are often unfamiliar with menu items, the front-of-house team takes on the roles of educators. How well they are able to play this part can determine how comfortable diners are taking a chance on the menu. At Yunta, service flows smoothly, and diners leave each meal with more knowledge about Peruvian fare. Yunta’s service has always been a stand-out, now even more so under the stewardship of Grubb, who most recently comes from Mariposa.

---

Chef to Watch

KENDALL MOORE
Spaghett
It took a long time for the city to get to experience chef Kendall Moore’s cuisine once he relocated here from Virginia, thanks to the delays in opening Uptown pasta spot Spaghett. Heading here from Charlottesville, Virginia, where he was chef de cuisine at Italian restaurant Tavola, Moore is finally ready to shine. His seasonal and understated take on Italian fare is memorable and approachable.

MATT MOORE
Customshop
With his emphasis on farm-driven dining, chef Matt Moore’s move from Vana then Vinyl to become chef de cuisine at Customshop was a fitting one. With a cooking philosophy that matches Customshop chef/owner Andres Kaifer, Moore has the opportunity to further refine his skill in a kitchen that reflects the cuisine of Charlotte: one that centers on the goods grown here.

KERREL THOMPSON
Bird Pizzeria
It may be a pizza spot, but Bird Pizzeria in Optimist Park has gained Charlotte some of the biggest national media buzz of any restaurant in town. It’s also one of the hardest reservations to book in the city. With classic pizza parlor fare taken to a more refined level, Thompson shows that even the most common menu staples can be innovative with the right touch.

---

UPlifting Industry Member of the Year

MARK ALLISON
Fork Cancer/Chefs Against Cancer
Chef Mark Allison exemplifies how purpose and passion can unite to create real change. As founder of Fork Cancer, now Chefs Against Cancer, he has transformed personal loss into a mission of hope, raising awareness and support for those affected by cancer. His kindness, humility, and infectious enthusiasm have drawn a legion of Charlotte chefs who volunteer year after year, inspired by his example and unwavering positivity. Beyond his event work, Allison is also an accomplished author and advocate for healthy living, using his books and teachings to promote food as both nourishment and prevention. His leadership reminds us that cooking, at its best, can heal, connect, and give back.

SAM DIMINICH
Your Farms Your Table / Restaurant Constance / Ben’s Friend’s
A multiple-time UPPY winner, Sam Diminich continues to be a powerful example of what the hard work of recovery can bring, marrying serious gastronomy with genuine heart. From homelessness and addiction to building Your Farms Your Table and Restaurant Constance, Diminich’s journey embodies transformation and tenacity. Through YFYT he supports local farmers and delivers meals that nourish both bodies and communities. His work with the Charlotte chapter of Ben’s Friends, the peer support group for food and hospitality workers in recovery, he constantly shows that leadership is rooted not only in skill, but in empathy and service. Known for his warm humility, infectious optimism, and willingness to mentor others, Diminich uplifts everyone around him.

CHAYIL JOHNSON
Community Matters Cafe
Chayil Johnson’s leadership at Community Matters Café goes far beyond cooking. Under his guidance, the café has graduated more than 160 participants who once had few or no other options, giving them a pathway to self-sufficiency. Known for his unfailing optimism and genuine warmth, Johnson has a way of inspiring those around him simply through his presence. His belief in others often becomes the spark that rekindles their belief in themselves. His deep compassion, stability under pressure, and respectful mentorship have turned the café into a community of restoration, not just employment. In a city with many talented chefs, Johnson stands out for combining culinary excellence with real grassroots social impact.

---

Pastry Chef of the Year

SAVANNAH FOLTZ
Supperland / Leluia Hall
Savannah Foltz is redefining the beauty of classic American desserts through creativity and skillful execution. Her style leans toward the heartier, homespun side of pastry such as cobblers, crumbles, sundaes, and all things wonderfully gooey, yet each is elevated through her keen eye for detail and refined technique. Comfort meets craftsmanship. Familiar flavors are reimagined with elegant balance, well-thought textures, and attractive presentation. Foltz proves warmth and sophistication aren’t opposites, but partners in creating desserts that feel both personal and expertly composed.

FAITH MORLEY
Counter-
The 2023 UPPY for Pastry Chef of the Year continues to set the bar high. Morley’s desserts are high concept works of art, in keeping with the leading-edge cuisine found at James Beard–nominated Sam Hart’s West Charlotte restaurant. Each of her creations tells a story that unfolds through texture, temperature, and contrast, inviting diners to experience emotion as much as flavor. Whether reimagining a nostalgic memory or expressing a modern theme through composition and technique, Morley uses dessert as her language of storytelling. Her work reaffirms that pastry, in the right hands, is not an afterthought but the purest expression of creativity and joy in fine dining.

SAMANTHA WARD
L’Ostrica
The 2022 UPPY Pastry Chef of the Year has returned to her restaurant roots and continues to prove night after night why she remains one of the city’s most touted and respected pastry chefs. Her desserts precisely match the creativity and elevated technique of L’Ostrica’s savory fare. Exhibiting a deep knowledge of flavor, an exquisite eye for art, and the ability to simultaneously evoke both sophisticated appreciation and childlike wonder from her guests, Samantha Ward concludes each meal at L’Ostrica with a crescendo of artistry and delight.

---

Chef of the Year

JONNY COX
Seaboy
Honing his cooking chops at places like Dogwood, Fin & Fino, and Chapter 6, Jonny Cox was fully equipped to bring something distinctive to Lake Norman when he opened Seaboy in Cornelius. His seafood-driven menu reflects both precision and restraint, showcasing many coastal Carolina ingredients through a refined, globally inspired lens. Dishes such as crispy grouper cheeks with preserved lemon tartar, chargrilled whole branzino with cucumber mignonette, and blackened swordfish with butternut squash purée reveal a chef confident in his craft and respectful of balance. Cox delivers food that feels honest yet elevated, a true reflection of his skill, creativity, and deep connection to his craft.

ANDRES KAIFER
Customshop
With a menu that travels the globe while holding fast to his Cuban roots, Andres Kaifer brings a bold, personal touch to Customshop’s dishes. Deeply influenced by his family’s culinary heritage, Kaifer channels that passion into cooking that honors tradition while constantly exploring new uncharted courses. His Charlotte menu is inspired by local ingredients using traditional and modern techniques. Dishes like hamachi crudo with crispy corn and leche de tigre, truffle-butter lamb sugo canestri, Rohan duck with sweet potato purée, and NC shrimp bucatini show his skill at transforming familiar flavors into elevated statements. Partnering with his talent for balance and richness is an ethos of neighborhood accessibility made exceptional.

JOE KINDRED
Albertine / Kindred / Hello Sailor / Milkbread
Sheer physics dictates that it’s impossible to see Joe Kindred in the kitchens of all his restaurants on a nightly basis, but make no mistake, his presence is undeniably felt at all of them at every service. Although the menus are distinct, each concept bears the imprint of his North Carolina roots and respect for local ingredients. At Albertine, his hot Aleppo-honey fried quail nods to both Southern comfort and Mediterranean spice. At Kindred, his squid ink pasta with Georgia red shrimp and sea urchin butter exemplifies his refined touch, while Hello Sailor’s blackened catfish, shrimp, and grits show his playful coastal spirit. Distinct yet connected, every dish reflects Joe’s enduring and endearing bond to the region and his gift for transforming Southern tradition into global contemporary excellence.

---

Restaurant of the Year

ALBERTINE
Joe and Katy Kindred’s first fine dining foray into Charlotte proper, Albertine, marks another evolution of the multiple James Beard Award–nominated team behind Kindred in Davidson. Combining Mediterranean flavors with graceful nods to the owners’ Southern core, Albertine delivers a menu that bridges the old world with new, offering both comfort and sophistication. The experience is advanced further by an expertly curated wine list, with staff offering thoughtful pairing advice, along with a well-rounded cocktail program. Its opulent setting easily compares to the elevated dining rooms of days gone by, but with today’s sense of line and color. Albertine pairs culinary precision with flawless, intuitive, well-dressed service. The result is a stand out dining experience that is equally polished and welcoming.

L’OSTRICA
2024 UPPY Chef of the Year Eric Ferguson and Cat Carter have made this Madison Park spot a must-go for any food-serious diner. With an ever-changing tasting menu that blends the best of Carolinas seasonal produce and regional proteins with select global ingredients, they’ve created a dining experience of superb depth and nuance. Each dish reflects precision. Its clean and artful presentations unfold to reveal layers of complexity, flavor, and technique. Offering a Euro-bistro vibe combined with knowledgable, attentive service; an impressive wine list; and a solid cocktail program; L’Ostrica has created a blueprint for Charlotte’s evolving modern fine dining scene.

LELUIA HALL
Jamie Brown and Jeff Tonidandel continue to further their passion for combining fine dining with preserving Charlotte’s history. With their revival of the 1915 Dilworth Methodist Episcopal Church, most recently the home of Bonterra, Leluia Hall has its own new look with excellent touches of Southern charm with a little European flair thrown in. Chef Chris Rogienski continues his good work he exhibited at Haberdish and Supperland by curating a creative New American “surf and turf” menu along with some added Spanish and Latin American influences. With a stellar wine list, much-lauded cocktail program, and an on-point service staff, Leluia Hall has quickly earned its place among Charlotte’s restaurant elite.

---

---

Thank You Sponsors!