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Rising Stars Chicago 2021

14 September 2021

Steelite is excited to present the 2021 Chicago Rising Stars Art of Presentation contest featuring talented chefs from the great city of Chicago! 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 presentation. 

Check out the images in each chef’s plating gallery shown below, then use the poll to vote. The deadline to vote is Friday, September 17th at 4 pm EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, September 20th. The winning chef receives $5,000 toward Steelite International products of their choice.

The poll is closed. Stay tuned to @steeliteusa to find out the winner.

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

*All images provided by StarChefs.com

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Chef Damarr Brown of Virtue Restaurant

Pot Roast, Roasted Potatoes, Asparagus Purée, Red-Wine-Pickled Shallots

Walleye, Shrimp, and Crawfish Étouffée with Buttered Grits	Chicken Gizzards, Dirty Rice, Chicken Liver Butter, Gravy

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Chef Bailey Sullivan of Monteverde Restaurant & Pastificio

Sweet Pea Agnolotti, Ricotta, Mangalitsa Pork Loin, Crispy Prosciutto, Pea Tendril, Lemon, Parmesan

Egg Yolk Raviolo, Ricotta, Winter Spinach, Garam Masala, Spring Onion, Asparagus, Pistachio, Pomegranate Molasses	Ocean Trout Crudo, Chilled Tomato Dashi, Bonito Crème Fraîche, Radish, Dill, Rye Crackers

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Chef Luke Feltz of Smyth and The Loyalist

Foie Gras, Cream of Roasted Yeast, Guinea Hen Broth, Dulse Oil, Wasabi Leaf Oil, Braised Kombu

Warm Caviar, Buckwheat Koji, Walnut Oil, Almond Milk, Preserved Green Almond Miso, Maple Vinegar Gastrique	Roasted Kombu Custard, Blueberry Nectar, Black-Raspberry-Vinegar-Marinated Dulse, Roasted Kombu Oil, Cherrywood Oil, Quince Oil, Strawberry Syrup, Strawberry Kombucha, Rose Petal, Pine

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Chef César Murillo of North Pond

Pork Belly Lechón, Caramelized Grana Padano Purée, Fennel Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, Sweet Cicely, Nasturtium

Grilled Asparagus, Ramps, Black Kataifi, Poached Quail Egg, Uni Hollandaise, Yuzu Gel, Fried and Raw Daylilies	Morel Mushrooms, Peas, Housemade Goat Cheese, Feuille de Brick, Mushroom Meringue, Whey Consommé, Cinnamon, Shallots

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Chef Chops Wat of Lao Peng You

Pork and Dill Dumplings, Chile Soy Broth, Dried Shrimp, Preserved Bamboo Shoots, Wood Ear Mushrooms, Green Onion, Cilantro, Sesame Seeds

Cold Noodles, Soy Peanuts, Carrot, Cucumber, Cilantro, Chile	Spicy Dou Hua: Silken Bean Curd, Lemongrass Oil, Cilantro, Ginger, Chile Crisp, Sesame Seeds

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Chef Ryan Brosseau of Dear Margaret

Steak Frites, Anchovy Butter, Roasted Garlic Aïoli, Beef Jus

Fried Pork Terrine, Creamed Spinach, Arugula, Sauerkraut Remoulade	Pan-Roasted Walleye, Sweet and Sour Kale, Roasted Fingerling Potatoes, Hazelnut Shishito Relish

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Chef Dave Park of Jeong

Salmon Tartare, Yuzu Dressing, Doenjang, Crème Fraîche, Crispy Rice Pearls

Lychee-Noir-Cured Kanpachi, Black Radish, Honeycrisp Apple, Jangajji Relish and Broth, Chive Oil	Poached Rhubarb, Yakult, Lemon Gel, Spring Flowers, Mint

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Chef Won Kim of Kimski

Bibim Noods: Cold Wheat Noodles, Kimchi Dressing, Cucumbers, Scallions, Boiled Egg

Pierogies: Potato and Cheese Filling, Tamari Sour Cream Sauce, Queso Fresco, Dill, Chives	Hand-Cut Fries, Tamari Soy Sauce, House Chile Oil, Nori, Sesame Seeds, Scallions

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Chefs Timothy Flores and Genie Kwon of Kasama

Filipino Breakfast: Longanisa, Tocino, Fried Egg, Garlic Fried Rice, Pickled Green Papaya

Siomai: Duck Dumpling, Pickled Wood Ear Mushrooms, Soy Pickle, Szechuan Umami Oil, Mushroom Broth	Basque Cake, Ube Cream, Cocoa Berries, Powdered Sugar

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Pastry Chef Lauren Terrill of Proxi and Sepia

Coconut Panna Cotta, Salty Coconut Streusel, Blueberry and Lime Leaf Compote, Lemongrass, Ginger, Galangal Dok Jok Cookie

Black Sesame Financier, Grapefruit Ice Cream, FResh Grapefruit and Orange, Grapefruit Marmalade, Candied Black Sesame	Olive Oil and Vanilla Sponge Cake, Orange. Strawberry Jus, Fresh Strawberry, Almond Mousse, Strawberry Milk Crunch

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Pastry Chef Natalie Saben of avec and Publican

Chocolate Baklava, Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt

Caramelized Chocolate Tart, Chocolate Mousse, Peanut Dukkah, Peanut Ice Cream, Chocolate Tuile	Japanese-Inspired Cheesecake, Raspberry Jam, Fresh Raspberries, Candied Sunflower Seeds, Lemon Sherbert

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