FWFWF
From left, Russell Kirkpatrick, Julie Eastman, Richard King, and Jon Bonnel at 2025 FWFWF.
The Fort Worth Food + Wine Foundation (FWFWF) is putting the spotlight on the next generation of culinary innovators with the launch of the inaugural Kirkpatrick Visionary Award (KVA). Applications opened Sept. 1 and will remain open through Oct. 31, with recipients to be notified in January. The awards offer grants of up to $5,000 to North Texas chefs, artisans, producers, and entrepreneurs whose bold ideas aim to strengthen both their businesses and the broader hospitality community, according to a release.
Named in honor of festival co-founder and longtime local restaurateur Russell Kirkpatrick, the KVA reflects on the vision and energy he’s brought to Fort Worth’s dining scene for nearly two decades. Kirkpatrick, known for his work at Reata and From Scratch Hospitality, as well as his role in creating the FWFWF, has spent his career championing local chefs, makers, and entrepreneurs, providing them with a place to show off their skills.
“Fort Worth is a city that thrives on vision, and I’ve been fortunate to see what happens when a community rallies behind its culinary talent,” Kirkpatrick said. “The Kirkpatrick Visionary Fund is about giving back to the very people who make this region such a dynamic place to eat, drink, and gather. It’s an honor to see this award carry my name, but more importantly, it’s about the next generation of trailblazers who will push us all forward.”
The inaugural selection committee for the KVA includes Marcelle LeBlanc of Velvet Box, Joey Turner of BREWED and Daymakers, Maurice Ahern of Gold Ribbon Confections/Grounds & Gold, Tina Howard of Leaves Bakery and Books, and Hao Tran of Hao’s Grocery & Café.
Since its founding, FWFWF has invested more than $613,000 in scholarships, classroom grants, chef stipends, emergency relief funds, and partnerships with organizations like the Southern Smoke Foundation. The Kirkpatrick Visionary Fund is the latest step in that ongoing commitment — backing fresh ideas that could launch a new product line, expand a neighborhood favorite, reimagine a business model, or bring a community-centered program to life.
Julie Eastman, executive director of FWFWF, described the fund as a natural extension of the Foundation’s mission: “The Foundation was built on Russell’s vision: that Fort Worth’s culinary talent deserved a stage, and that the funds raised could go right back into growing that community. This Fund champions and celebrates the people shaping the future of the North Texas hospitality industry.”
Applications and full details are available at fwfwf.org.
