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2023 Atlanta Rising Stars
27 April 2023
Steelite is excited to present the 2023 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Atlanta! This contest focuses on creativity behind the plating, so take a close look at the artistry in each dish. Please vote for the chef who created your favorite plating presentations.
Check out the images in each chef’s plating gallery shown below, then use the poll to vote. The deadline to vote is Monday, May 8th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, May 9th. The winning chef receives $5,000 toward Steelite International products of their choice.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Eddie Barrett of BeetleCat
Plateau: White Fish Ceviche, Winter Citrus Crudo, Smoked Trout Dip, Old Bay Poached Shrimp, Beau Soleil Oysters, Lobster, Trout Roe, Saltines, House Hot Sauce
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| Seared Snapper, Brown Butter, Smoked Grapes, Fennel, Satsuma | Squid Ink Lumache, Shrimp, 'Nduja, Tomato, White Wine, Grana Padano, Dill |
Restaurateurs Ron Hsu and Aaron Phillips of Humble Pie, Juniper Cafe, and Lazy Betty
Roasted Caesar: Romaine Lettuce, Bacon, Anchovy Vinaigrette, Fried Capers, Brown Butter Croutons
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| French Onion Soup Hand Pie with Onion Soup Crème Fraîche | Braised Short Rib, Mashed Potatoes, Charred Scallion Relish, Beef Jus |
Chef Dayana Joseph of Dine with Day
Red Snapper Ceviche, Mango Coulis, Epis, Cherry Tomatoes
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| Cashew Chicken Roulade with Sauteed Snap Peas | Braised Short Rib, Fried Polenta, Confit Carrot and Turnips, Sorrel |
Pastry Chef Claudia Martinez of Miller Union
Plum Cake, Coconut-Oat Crumble, Roasted Wine-Poached Plums, White Chocolate Namelaka, Limoncello Frozen Yogurt
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| Creamsicle Mousse, Gingersnap Crumble, White Chocolate Glaze, Passion Fruit Ganache | French Silk Pie, Chantilly, Bitter Cocoa Tuile, Dehydrated Blackberries |
Chef Faye Poonsiripukdeekul of of Star Provisions and W.H. Stiles Fish Camp
Braised Fennel, Georgia Peanuts, Chile Flake, Marigold
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| Baywater Indigo Oyster, Fish Sauce Mignonette, Thai Chiles, Cilantro, Cucumber, Red Onion, Crispy Shallot, Lime | Laab: Dry-Aged NY Strip, Fish Sauce, Chiles, Lime, Makrut Lime Leaf, Radish, Cucumber, Fresh Herbs, Crispy Garlic Chips, Brown Rice Cracker |
Chef Michael Staniewicz of Wrecking Bar Brewpub
Roasted Carrots, Honey, Harissa, Crispy Chickpeas, Whipped Ricotta, Lemon Oil
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| Black Pearl Oyster Mushroom Risotto, Pecorino, Arugula, Black Pepper | Duck Breast, Sunchoke Soubise, Braised Fennel, Maple Verjus |
Chef Jarrett Stieber of Little Bear
Beef Tartare, Shoyu Tare, Pastrami Spice, Szechuan Peppercorn, Daikon, Lettuce Root Sauerkraut, Egg Yolk Sauce, Microgreens
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| Butternut Squash, Sweet Potato, Benne Milk, Cayenne Duo Jiao, Feijoa, Basil, Baharat Seed Relish | Fried Okra, Horseradish Yogurt, House Fermented Hot Sauce, Fresh Herbs |
