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2022 San Francisco-Oakland Rising Stars
22 November 2022
Steelite is excited to present the 2022 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the San Francisco-Oakland area! This contest focuses on the creativity behind 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 Friday, December 2nd at 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, December 6th. 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
Chefs Serena Chow Fisher and David Fisher of Marlena
Olive Oil-Poached Heirloom Tomato, Raw Apricot, Burrata Foam, Toasted Pine Nut, Basil Oil
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| (1): Country Pork Terrine Paté with Pickled Cucumber; (2) Duck Liver Mousse Croustade, Strawberry, Aged Balsamic; (3): Potato Chip, Osetra Caviar, Crème Fraîche, Chive Blossom; (4) Caraway and Beer Mustard | Honey-Glazed Squab, Patty Pan Squash, Pork and Squab Sausage-Stuffed Morels, Black Garlic Pureé, Garlic Scape Relish, Perigord Truffle Jus |
Chef Geoff Davis of Burdell
Fried Rabbit, Rabbit Offal Confit Gravy, Spring Onion, Worcestershire, Sea Salt
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| Three Melons: Ocelot Watermelon, Arava Melon, Ambrosia Melon, Pickled Watermelon Rind, Allspice, Lady Edison Country Ham | Floriani Corn Grits, Tomato and Shrimp Gravy, Creole Spices, Brown Butter, Uni, Scallion |
Pastry Chef Michelle Fried of Sons and Daughters
Koji Ice Cream, Jasmine Rice, Pink Peppercorn Shortbread Crumble, Santa Rosa Plums, Poached Rhubarb
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| Piel de Sapo Sherbet, Green Apple and Shiso Tea Granita, Gin Botanicals, Compressed Melon | Royal Tioga Cherries, Chocolate Mousse, Chocolate Shortbread, Fig Leaf Ice Cream, Absinthe |
Chef Alan Hsu of Pomet
Salt and Pepper Quail, Pickled Daikon, Confit Garlic, Jalapeño, Thai Basil
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| Char Siu Lamb Rib, Dapple Dandy Pluot, Fried Shallot | Aged Short Rib, Riblet, Onions, Baby Corn, Okra, Scallion, Fermented Black Bean |
Chef Richard Lee of Saison
Grilled Asparagus, Shallot-and-Asparagus-stuffed Braised Morel, Sourdough Purée, Buttermilk, Preserved Truffle Sauce, Mushroom Jus
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| Dry Aged Pacific Amberjack | Ember-grilled Pineapple Upside-Down Cake, Crème Fraîche, Vanilla Butter, Japanese Whisky Sabayon |
Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys
Chilled Bowl Salad: Shredded Kale, Romaine, Cherry Tomatoes, Marinated Gigante Beans, Steamed Broccoli, Seasoned Sunflower Seeds, Sun-dried Tomato Vinaigrette
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| The 6X8: Detroit-style Crust, Crispy Cheddar Edge, Bianca di Napoli Tomato Sauce, Mozzarella, Pavone Pepperoni, House-made Buttermilk Ranch | Classic Buffalo Wings: Double-fried Jumbo Chicken Wings, Frank’s RedHot Sauce, Butter, Scallion, House-made Blue Cheese Dressing, Shredded Romaine Hearts |
Chef Finn Stern of DAYTRIP
Celery, Aged Sardinian Sheep’s Milk Cheese, Lemon Verbena Oil, Parsley, Habanero Aïoli
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| King Salmon Crudo, Plum, Dill Oil, Armenian Cucumber, Anise Hyssop Flowers | Aged Beef Carpaccio, Beef Garum Vinaigrette, Sundried Tomato Aïoli, Shallots, Capers, Herbs |
Chef Emilie Van Dyke of Californios
Grilled Alfonsino Taco, Chipotle Meco, Chile Pequin, Green Mango Salsa, Fresh Manila Mango, Finger Lime, Pickled Pearl Onions, Hickory King Masa Tortilla
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| Black Masa Sope, Hokkaido Uni, Sweet Potato, Chile Japones, White Sturgeon Caviar | Poached Maine Lobster, Hopi White Masa Tostada, Tomato-Chile Butter, Early Girl Tomato |
Chef Rasika Venkatesa of Mourad
Braised Beef Cheek, Szechuan Peppercorn, Coconut-Tamarind-Chile Arbol Purée, Fried Okra, Mashed Yucca, Beef Jus, Toasted Coconut
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| Banana Leaf-steamed Halibut, Brown Butter Couscous, Butter-poached Morels, Conserved Trumpet Mushrooms, Mushroom Gravy, Cranberry, Spiced Pumpkin Seeds, Preserved Lemon | Mysore Paak, Melon and Preserved Lemon Ice Cream, Compressed Honeydew |
Chef Koji Yokoyama of The Anchovy Bar
Grilled Monterey Squid, Koda Farms Sticky Rice, Kampot Pepper Aïoli, Herbs, Pickled Fresno Chiles
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| Uni Guacamole: Santa Barbara Uni, Santa Barbara Avocado, Lime, Fish Sauce, Tabasco Sauce, Passion Fruit Ponzu, Cilantro, Vietnamese Rice and Tapioca Crackers | Roasted Summer Squash, Shishito Purée, Madras Curry Powder, Togarashi, Pickled Onion, Cilantro |
