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Los Angeles Rising Stars 2024
23 April 2024
Steelite is excited to present the 2024 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Los Angeles! This contest focuses on the 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 6th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, May 7th. 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 Francisco Aguilar of Simón
Aguachile Negro: Shrimp, Smoked Tomatillo, Maggi Seasoning, Lime Juice, Avocado, Cucumber, Pickled Onion, Sesame Seeds, Chapulín Salt
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| Shrimp Enchilada Suizas, Salsa Verde, Monterey Jack, Lime-Habanero Crema, Red Onion, Avocado, Cilantro | Tempura Soft Shell Crab Taco, Tamarind Mayo, Pineapple, Pickled Onions, Salsa Macha, Blue Corn Tortilla |
Chef Diego Argoti of Poltergeist
Whole Masa-Battered Dorade, Cantaloupe Gazpacho, Honeydew Aguachile, Santa Barbara Cockle Escabeche, Green Zebra Tomatoes, Peaches, Labneh
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| Yellow Curry Bucatino, Vadouvan Noodle, Sweet Corn Confit, Red Walnut Adjika, Tomatillo Zhug, Curried Popcorn, Palomitas | Octopus Burrata: Octopus Al Pastor, Pomegranate Molasses, Potato Confit, Burrata, Celery Leaf Chermoula, Anchovies, Capers, Tomatillo Mostarda, Squid Ink Fry Bread |
Chef Nico de Leon of Lasita
Flat Iron Steak Tartare, Shallot-Beef Tallow Aïoli, Chives, Fish Sauce-Cured Egg Yolk, Sky Flake Crackers
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| Sprouted Cauliflower, Coconut Green Goddess Dressing, Chili Crunch, Cured Egg Yolk, Chili Oil Breadcrumbs | Lobster Pancit Palabok: Butter-Poached Lobster Claw, Rice Paper, Hard Boiled Egg, Chicharrón, Fried Garlic, Lemon, Chive |
Pastry Chef Mac Daniel Dimla of Providence
Hawaiian Chocolate Cake, Cocoa Nibs, Barley Gelato, Pecan Cream, Barley Gel, Pecan-Bourbon Praline Sauce
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| Hawaiian Chocolate Mousse, Chocolate Crémeux, Cocoa Husk Gelato, Coconut Coulis, Desiccated Coconut, Fig Leaf, Long Peppercorn | Bergamot Sorbet, Mandarin Orange, Oro Blanco, Poached Buddha’s Hand, Candied Citrus Peel, Vanilla Coulis, Yuzu Crémeux, Ginger |
Chefs Nestor Silva and Elizabeth Heitner of Malli
Nixtamalized and Candied Japanese Sweet Potato, Coconut Dulce De Leche, Candied Challah
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| Smoked Pastrami, Beef Jus, Sauerkraut, Scarlet Runner Beans, Jimmy Nardello Peppers, Chile de Árbol Oil | Mariscos: (1) Pacific Gold Oyster, Fermented Habanada Mignonette, Smoked Trout Roe, Coriander Berry, Herb Oil; (2) Razor Clam, Strawberry Aguachile, Fennel, Shio Koji; (3) Day Boat Scallop, Horseradish Aguachile, Hoja Santa Oil, Compressed Cucumber, Dill |
Chef Mara Herbkersman of The Ruby Fruit
Jammy Pickled Egg, Hot Smoked Salmon Mousse, Salmon Roe
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| Pickled Shrimp Cocktail, Red Onion, Lemon, Dill, Cocktail Sauce | Hot Dog, Remoulade, Ketchup, Mustard, Sweet Pickle, Crispy Shallots |
Chef Rashida Holmes of Bridgetown Roti
Curry Channa Doubles: Bara Bread, Curry Chickpeas, Tamarind-Mango Sauce, Hot Sauce, Herbs, Lime-Cucumber Chutney
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| Macaroni & Cheese Pie: Gouda, Monterey Jack, Parmesan, Ghost Pepper Cheddar, Onion, Garlic, Turmeric Curry Powder | Oxtail Patty, Fried Plantains, Persimmon-Fresno Chile Hot Sauce |
Chef Jihee Kim of Perilla L.A.
Gimbap: Danmuji, Chive, Garlic, Carrot, Egg, Avocado, Soy-Braised Shiitake Mushroom, Nori, Hot Mustard Sauce
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| Soy-Garlic Noodles, Fermented Plum Syrup, Sesame Powder, Smoked Soy-Fermented Egg | Dosirak: Doenjang-Marinated Cod, White Rice, Potato Salad, Soy-Marinated Egg, Broccolini, Fermented Daikon, Collard Green Kimchi |
Chef Matt Schaler of Birdie G’s
Lamb-Potato-Cheddar Pierogi, Brown Butter, Sauerkraut Beurre Blanc, Dill
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| Persimmon-Chocolate Custard, Buckwheat Crumble, Hoshigaki Jam | Purple Cabbage Roll, Scallop Mousseline, Manischewitz, Brown Butter |
Chef Alisa Vannah of Mr. T
Braised Beef, Apple-Strawberry Kimchi, Broccoli, Pickled Baby Radish
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| Kampachi, Lime Marmalade, Mandarin, Cucumber, Crispy Shallot, Herbs, Nam Jim Vinaigrette, Jalapeño Oil | Branzino, Miso-Yuzu Sabayon, Vadouvan Curry, Crispy Shallot, Almond, Lemon Marmalade, Herbs |
