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2023 New England Rising Stars

7 September 2023

Steelite is excited to present the 2023 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great region of New England! 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, September 18th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, September 19th. The winning chef receives $5,000 toward Steelite International products of their choice.

Community Poll

Please vote for the chef that created your favorite plating presentation - New England 2023

Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by


Chef Robert Andreozzi of Pizza Marvin

Chef Robert Andreozzi

Chowdah Pie: Clams, Potato, Bacon, Herbs

Chef Robert Andreozzi Chef Robert Andreozzi
Square Slices: (1) Burrata Pie: Marinara, Stracciatella, Basil, Olive Oil (2) House Cheese: Mozzarella and Parmesan (3) Pepperoni Baked Clams, ‘Nduja, Sofrito, Garlic Oil, Breadcrumbs


Chef Jeremy Broucek of Bread & Friends

Chef Jeremy Broucek

Five Spice Duck Confit, Grilled Cabbage, Pickled Plum Hoisin, Buckwheat Crepes

Chef Jeremy Broucek Chef Jeremy Broucek
Grilled Oysters, Pickled Green Apple, Shirodashi Tapioca Pearls, Kelp Butter Charred Carrots, Lime Yogurt, Vadouvan Quinoa Granola, Mint


Chef Eric Brown of Thick Neck

Chef Eric Brown

Fluke Crudo, Sweet Potato, Confit Lemon, Pickled Shallot, Sea Salt

Chef Eric Brown Chef Eric Brown
Frozen Gjetost: Brown Norwegian Goats Milk Cheese Custard, Dark Caramel, Seasonal Fruit, Milk Crumble Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder


Chef Nicholas Gillespie of Dune Brothers Seafood

Chef Nicholas Gillespie

Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri-Peri Mayonnaise, Molho Cru

Chef Nicholas Gillespie Chef Nicholas Gillespie
Fish Sandwich: Potato Chip-Crusted Pollock Fillet, Cabbage Slaw, Vermont White Cheddar Crisp, Pickles, Tartar Sauce Cucumber, Beet, Cabernet Vinegar, Sour Cream, Dill, Radish, Sunflower Seeds, Mint


Chef Valerie Goldman of The Honey Paw

Chef Valerie Goldman

Spicy Rice, Fermented Sour Sausage, Red Curry Leaf, Coconut, Pickled Kumquat, Purple Daikon, Mint, Cilantro, Peanuts

Chef Valerie Chef Valerie Goldman Chef Valerie Goldman
Kelp Spaghetti alla Chitarra, Uni, Local Nori Powder, Dashi Miso Sauce, Preserved Lemon, Pork Floss, Lemon Breadcrumbs, Hijiki Scallop Crudo, Dashi Koji Tea, Preserved Yuzu Peel, Puffed Rice Cracker, Togarashi, Chive Oil


Chef Scott LaChapelle of Pickerel

Chef Scott LaChapelle

Lamb Tsukemen, Curry Oil, Fried Garlic, Lamb Meatballs, Soft Boiled Egg

Chef Scott LaChapelle Chef Scott LaChapelle
Shoyu Ramen, Menma, Chashu Pork Shoulder and Belly, Fatback, Kamaboko, Soy Egg, Nori, Scallions Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly


Pastry Chef Georgia Macon of Twelve

Pastry Chef Georgia Macon

Chocolate Sundae: White Barley Miso, Candied Cocoa Nibs, Urfa Chile, Chocolate Sorbet, Cocoa Tuile

Pastry Chef Georgia Macon Pastry Chef Georgia Macon
Orange Semifreddo, Yogurt Crème Anglaise, Carrot-Fennel Granita, Fennel Pollen, Dehydrated Carrot Frangipane Galette, Roasted Walnut, Date Caramel, Maple and Amaro Nonino Ice Cream


Chef Luke Mersfelder of Bywater

Chef Luke Mersfelder

Rhode Island Winter Cabbage, Preserved Ginger, Sunflower, Spruce, Meyer Lemon

Chef Luke Mersfelder Chef Luke Mersfelder
Crudos: (1) Scallops, Badger Flame Beet, Jalapeno, Shoyu-Cured Yolk Sauce; (2) Scup, Meyer Lemon, Salted Herbs, Peach Blossom Capers; (3) Konbu-Cured Fluke, Salted Daikon, Radish, Cherry Blossom; (4) Black Bass Crudo, Smoked Bone Mayonnaise, Tomato, Peach, Strawberry, Herbs Fried Buffalo Black Bass Collars, Sloppy Sauce, Pickled Carrots and Daikon


Chef Nikhil Naiker of Nimki

Chef Nikhil Naiker

Point Judith Scallops, Strawberries, Strawberry Vinegar, Fino Sherry, Honey, White Soy, Chamomile

Chef Nikhil Naiker Chef Nikhil Naiker
Seared Bluefish, Fennel Coconut Broth, Ramp Oil, Mustard Flowers, Fermented Green Mango Hot Sauce Roasted Sprouting Cauliflower, Green Crab Garum, Black Pepper Yogurt, Confit Spring Onions, Smoked Hazelnuts


Chef Cyle Reynolds of Crispy Gài

Chef Cyle Reynolds

Khao Soi: Braised Chicken Thigh, Fermented Mustard Greens, Coconut Milk, Shallot, Cilantro, Fried Egg Noodles, Lime

Chef Cyle Reynolds Chef Cyle Reynolds
Ice Cream Sandwich: Lemongrass-Coconut Ice Cream with Fruity Pebbles-White Chocolate Cookie Gaeng Pet Wings, Dehydrated Red Curry Powder, Fried Makrut Lime Leaves, Nam Jim Seafood Ranch


Chef Manny Rojas of or, The Whale

Chef Manny Rojas

Grilled Prawns, Pan Mee Marinade, Yuzu Aïoli, Grilled Lemon

Chef Manny Rojas Chef Manny Rojas
Black Bass Pibil, Pineapple Salsa, Habanero, Corn Tortillas Tuna Tostada, Aji Amarillo, Burnt Cipollini Onions, Black Sesame Purée, Pickled Jicama, Cucumber, Celery, Corn Tortilla


Chef Jordan Rubin of Mr. Tuna

Chef Jordan Rubin

Temaki: (1) Spicy Scallop and Crab, Sriracha Mayo, Chile Oil, Cucumber, Tempura Flakes; (2) Hamachi, Marinated Shishitos, Cilantro, Crispy Shallots; (3) Torched Salmon Toro, Wasabi Stem Sauce, Cucumber, Shiso

Chef Jordan Rubin Chef Jordan Rubin
Spanish Mackerel Nigiri Subarashii Don: Tuna Tartare, Scallop, Salmon Toro, Marinated Ikura, Canadian Uni, Quail Egg Yolk, Sushi Rice


Chef Andrea Solimeo of Pizzeria Gemelle, Via Mare, and Venuto

Chef Andrea Solimeo

Clam Pizza: Quahogs, Little Necks, Parsley-Parmesan-Clam Juice Crema, Bacon, Spring Onion, Lemon Juice

Chef Andrea Solimeo Chef Andrea Solimeo
Scallop Toast, Sesame, Scallion, Ginger, Garlic, Focaccia, XO Vinaigrette, Micro Cilantro Roasted Sunchokes, Sunchoke Purée, Honeyed Walnuts, Aleppo Pepper, Sumac, Sunflower Sprouts


Chef Basil Yu of Yagi Noodles

Chef Basil Yu

Squash Blossom Rangoon, Seaweed, Sweet Chile Sauce

Chef Basil Yu Chef Basil Yu
Tantanmen: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp Fried Brussels Sprouts, Kewpie Mayonnaise, Bonito, Pickled Ginger, Tempura Crunch


Chef Neil Zabriskie of Regards

Chef Neil Zabriskie

Pressed Skate Wing, Black Garlic Tare, Salsa Maruno, Mole Negro, Crispy Brown Rice, Skate Skin Mayonnaise, Chive Oil, Meyer Lemon, Sorrel, Grilled Onion

Chef Neil Zabriskie Chef Neil Zabriskie
Maine Hiramasa, Leche de Tigre, Compressed Sea Beans, Ramp Oil, Shiso Leaves, Finger Lime Parsnip Ice Cream, Burnt Tortilla Cream, Ginger Syrup, Apricot Jam, Olive Oil


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