OMAHA'S NEXT WAVE OF CULINARY STARS
Omaha owes an unpayable debt to the chefs who helped build its dining culture into the growing powerhouse it is today: Glenn Wheeler. Jessica Joyce Urban and Paul Urban. Ben Maides. Nick Strawhecker. David Utterback. Jenny Coco. Dario Schicke. Paul Kulik. These people (among others) shaped Omaha’s restaurant scene into what it is, and we are forever in their debt for it.
These people have influenced a generation of younger chefs, cooks, and entrepreneurs, and the potential of that bunch provides an exciting peek into what Omaha’s future has in store. Here are 14 names I think will influence Omaha’s food community in the coming decade.
Kane Adkisson (kano)
Considering he was just named as a semifinalist for a James Beard Award for Emerging Chef, it’s clear that Kane Adkisson’s star isn’t just burning bright in Omaha; he’s caught the attention of the nation.
After traveling around America and the world honing his trade, Adkisson settled in Omaha to start his pop-up dinner series, kano, which serves exquisite tasting menus in intimate settings. kano has hosted dinners in restaurants previously but has currently been more focused on serving in homes.
“kano originally started as an expression of Nebraska tradition and cuisine, traditions that I grew up with in Nebraska,” Adkisson said on the Restaurant Hoppen podcast. “It was a way to showcase that in San Francisco, in a city that was so cluttered and oversaturated with every other concept.”
Adkisson is now firmly back in Omaha, and the city’s food scene is better for it.
Kristina Lee (Nice Rollz; Kamp)
Just a few years ago, Kristina Lee was selling egg rolls out of her home. Now she’s an owner of a beloved pop-up and the culinary muscle behind Omaha’s experiential bar/food hall. Her talent, ambition, and ability to balance flavors make her an unstoppable rocket that only continues to rise.
Lee’s mastery of flavor was first displayed through Nice Rollz, where she serves Korean fusion dishes (including my favorite burger in Omaha) that turned the pop-up from unknown to a sensation seemingly overnight. Now she’s applying her culinary expertise at Kamp, serving an epic burger, spectacular wings, and creative takes on concession food.
But Lee’s vision is nearly as impressive as her cooking. Kamp isn’t just about the food; it’s a cohesive experience that includes a bar, live music, and multiple concepts that are all at once unique and connected. Lee has come a long way in a short time, and her arrow is only pointing up.
Indalecio Penaloza (La Poblanita)
Forget Indalecio “Izzy” Penaloza’s age: if a 20-year veteran of the restaurant industry were serving Mexican cuisine delicious, it’d be impressive. So when you consider he’s just 23… it boggles the mind.
Penaloza runs and does most of the cooking at La Poblanita, thrilling the public with the dishes his mother taught him. From the rich, complex mole to the chewy handmade tortillas and buttery carne asada, every plate coming out of La Poblanita’s kitchen is special. But the Fuego Tacos, Penaloza’s gooey, crispy take on birria tacos, take the cake… and Penaloza swears he has an even better taco in the works.
Drew Statz (Semo Pasta & Wine)
Drew Statz’s versatility and vast experience make him a talent to watch. Still in his early 30s, Statz has already been an executive chef at two restaurants. He’s a pasta aficionado who’s worked with all manner of proteins, cooked on the stove, in a smoker, or in a wood-fired oven (not an easy feat). He’s led fine dining kitchens and has extensive brunch experience.
Statz just wrapped up a successful stint at the executive chef at Dante, Omaha’s premier Italian joint and one of the city’s finest restaurants. He and his team change over much of the menu every week, and Dante’s food is only paralleled by its careful attention to detail and impeccable service. He’s now opening a new pasta-inspired restaurant, Semo Pasta & Wine, which is slated to open this spring.
Stacie Van Cleave (veg.edible)
Every dish that Stacie Van Cleave creates is vegan, gluten-free, and nut-free, but you’d be hard-pressed to recognize the difference between her creations—both sweet and savory—than what you’d find in a traditional restaurant. Her pop-up, veg.edible, serves burgers, ramen, and breakfast dishes so tasty you’d never know they were missing meat or dairy.
But her talent is truly displayed in her baking. Her cakes, cookies, bars, brownies, and other treats can’t have butter, eggs, honey, or traditional flour—yet they have extremely similar textures and flavors as those with no restrictions.
Vegan diets and dietary restrictions are on the rise in America, and Van Cleave is one of Omaha’s premier vegan restaurateurs.
Anthony Caniglia (Au Courant)
Anthony “Chovy” Caniglia learned from Ben Maides, one of Omaha’s best. But as Maides has transitioned into more of a managerial role, Chovy has taken over as executive chef at Au Courant, and the restaurant continues to raise the bar for Omaha’s fine dining scene.
The restaurant’s six-course tasting menu takes you by the hand through a thoughtful progression, moving from light starter courses into pasta, seafood, steak, and finally, dessert. The entire menu changes each week, requiring not only great creativity, but also the leadership to make sure both the kitchen and waitstaff understand the constant changes. Caniglia has handled the hand-off from Maides with aplomb, keeping Au Courant at the top of Omaha’s restaurant food chain.
Collin Adkisson (Mootz)
While the pandemic was an awful period for much of the restaurant industry, the forced time away from professional kitchens allowed some young, budding stars to create their own concepts, and Collin Adkisson might be the prime example. Furloughed from work, Adkisson began experimenting with pizza (his true love) in his back yard. Encouraged by friends, family, and neighbors who swooned over his Neapolitan-style pies, Adkisson began doing home deliveries. That got so popular that he designed and opened a food truck, which he plans on transitioning to a brick and mortar restaurant in 2023.
Mootz‘s meteoric rise is a sign of things to come, as his brilliant pizzas have quickly captured Omaha’s hearts. And with a family of restaurant professionals at his back, this talented young gun has plenty of experienced support.
Yuvi Kolbar (Yuvi's Bake Shop)
Dessert in Omaha usually means cake, cookies, and brownies. There’s nothing wrong with bakeries serving those, of course, but Yuvi Kolbar is looking to do something different. Yuvi’s Bake Shop is a pop-up and catering service with delectable, beautiful desserts usually found in patisseries all over France. That means tarts with buttery, melt-in-your-mouth crusts, macarons with crispy exteriors and chewy middles, and a bite-sized creme brulee puff that’s a grenade of flavor.
Just 26, Kolbar is relatively new to the industry, and her business is less than two years old. But given how far it’s come, it’s not hard to see Kolbar’s only getting started.
Ronaldo Valadez (Alley Taco 402)
Rolando Valadez grew up in the kitchen, crafting tacos and tortas in his father’s restaurant. The behind-the-scenes look at restaurant life originally made him want to run from the industry, but his love of food and people sucked him back in, and Omaha is thankful for it.
Valadez serves some of Omaha’s best tacos, tortas, and more out of the Alley Taco 402 food truck, which has exploded thanks to glowing testimonials that have diners from all areas of the city venturing to South Omaha. Valadez plans on opening a brick and mortar in late 2022 or early 2023, at which point the secret about this hidden gem will be fully brought to light.
Nick Joubert (Hail Varsity Club)
Nick Joubert cut his culinary teeth at Block 16, absorbing the ingenuity and close attention to detail that Paul Urban and Jessica Joyce Urban put into every dish. His entrepreneurial spirit led him to start his own pop-up, The 4th Station, which served epic burgers, loaded waffle fries, and twists on Hawaiian fare like kalbi ribs and Kalua pork sandwiches.
His talent was recognized by Hail Varsity Club, a modern take on the sports bar. Joubert has brought focus and clarity to the menu since taking over the kitchen, and his leadership and ability to create elevated comfort move make him one to watch.
Erick Landa (Centi)
A former savory chef, Erick Landa became infatuated with desserts while in culinary school. He’s found his niche making gelato and ice cream at Centi, which operates out of the downtown location of Hardy Coffee. His frozen creations are rich and creamy, but it’s his ability to create exotic flavors that has Omaha tantalized. There’s the delightful White Mocha, a mint gelato infused with white chocolate and caramel, and Chocolate Absolute, the gelato from a chocolate lover’s dream. Landa’s best offering might be the Taro gelato, a purple, sweet, nutty dessert that’s reminiscent of a smoothie.
Centi started selling pints in the summer of 2022 and Landa has already expanded to flights and has more in mind.
Rene Guzman (Little Ve's)
Little Ve’s may not currently have a home, but that’s not Rene Guzman’s fault. And knowing the quality of this food, it won’t be long until Little Ve’s gets back on its feet.
A vegan, Latin-American pop-up, Little Ve’s is mind-bending—if you handed one of these burritos or tacos to the average diner, they’d have no idea it contained no meat or cheese. Guzman has mastered the ability to create both the flavor and texture of beloved proteins in vegan form, and his skill had him on the fast track to stardom.
Little Ve’s started as a pop-up before earning a permanent home in The Switch Beer & Food Hall, which unfortunately closed in 2022. That left Little Ve’s future in doubt, but given the quality of these plates, I’m confident in Guzman and his business.
James Hawk (J's Smokehouse)
J’s Smokehouse doesn’t have the credentials of Omaha BBQ powerhouses like Porky Butts BBQ or Smokin Barrel BBQ—yet. But James Hawk, a former backyard BBQ warrior, decided to turn his passion into a food truck, and it’s taking Papillion by storm.
The burnt ends are so buttery you barely need to chew them. The ribs feature a brilliant crust thanks to a simple salt & pepper rub. And the pulled pork is, in my book, easily the best in Omaha. Considering J’s Smokehouse is less than two years old and has already reached this level, I only see it getting better and better.
Zach Bridges (Burning Bridges)
Nothing Zach Bridges does is quiet. The food coming out of Burning Bridges Food Truck is eye-popping, from the absurdly massive fried chicken sandwiches to crab rangoon juicy lucy burgers. But as visually arresting as the dishes are, they taste even better.
The chicken is insanely crispy yet still moist in the center, and the zesty white sauce on top is delicious enough to drink from a straw. The burgers have cheese inside the patties, creating a rush of warm dairy on your first bite. And Bridges’ take on the Nashville hot chicken sandwich is one of Omaha’s best.
The fact that Bridges is producing food like this while still being a newcomer to the food truck game is crazy.