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Rising Stars Los Angeles 2021

27 May 2021

Steelite is excited to present the 2021 Los Angeles 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 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, June 18th at 1 pm EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, June 21st. 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 Ari Kolender of Found Oyster

Grassy Bars Oysters, Morro Bay, California; Aunt Dotty’s Oysters, Jonesport, Massachusetts; Ponzu-dressed Littleneck Clams, Jonesport, Maine; Santa Barbara Uni, Dehydrated Soy Sauce, Wasabi, Rice Chips; Blue Prawns with “Special Sauce" and Mom’s Mignonette, Cocktail Sauce, Lemon

Scallop Tostada: Day Boat Scallops, Corn Tortilla, Yuzukosho, Cilantro, Pink Lady Apple, Shiso, Olive Oil	Ode to Swan Crudo: Alaskan King Salmon, Albacore Tuna, Caper, Red Onion, Black Pepper, Olive Oil, Lemon

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Chef Chris Carrillo of Republique

Dungeness Crab, Cucumber Gelée, Tarragon, Pomello, Avocado Purée, Serrano, Radish, Broccoli Blossoms

Salt-baked Black Cod, Mussel Curry, Egg White, Fennel, Mustard Curls, Sorrel, Lime, Espelette paired with Savagnin, Marquis d’Angerville Domaine du Pélican, Jura, France, 2017	Duck a la Presse: Duck Leg, Kidney, Heart, Farce, Puff Pastry paired with Pinot Noir, Domaine Simon Bize et Fils Aux Vergelesses, Savigny, Burgundy, France, 2008

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Chef Chuy Cervantes of Damian

Smoked Geoduck, Cucumber, Chile Seed Shoyu, Tostadas

Dungeness Crab Gordita, Meyer Lemon, Avocado-Shiso Salsa	Nixtamalized Celery Root, Brown Butter, Chicatana Salsa Macha, Xnipec

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Chef Jackson Kalb of Ospi

Japanese Eggplant, Spicy Tomato Oil, Parmigiano Fonduta, Basil, Breadcrumbs

Ceci e Tria: Fresh and Crispy Semolina Pastas, Chickpea Sauce, Boiled Chickpeas, Olive Oil, Garlic, Parmigiano	Vodka Pizze: Vodka Sauce, Pickled Fresno, Basil, Stracciatella, Grana Padano

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Chef Justin Pichetrungsi of Anajak Thai

Sardine, Fish Sauce, Kaluga Hybrid Caviar, Thai Chile, Sticky Rice

Skull Island Tiger Prawn, Nam Jim	Dry-aged Kampachi, Sugar Snap Peas, Marinated Ikura, Nam Jim

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Chef Kyungbin Min of hanchic

Dweji Dubbap: Umami Rice, Spicy Ground Pork, Korean Chives, Seaweed, Onion Jangajji, Egg Yolk, Nasturtium

Bouillabbong: Bouillabaisse, Jjamppong, Shrimp, Mussels, Thyme, Chrysanthemum, Egg Noodles	Spicy Pork Hoppang: Sous Vide Pork Belly, Perilla Leaf, Jalapeño, Jangajji, Red Onion, Charcoal Bun

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Chef Spencer Bezaire of Eszett

Charcoal-grilled Clams, Speck, Brown Butter, Pea Tendrils, Treviso, Raw Artichoke, Meyer Lemon

Kampachi Crudo Melt: Kampachi Tartare, Shallot, Pickles, Dill, Celery, Mayonnaise, Alpine Cheese, Kumquat Mostarda, Buttered White Bread	Dry-aged 40-day Grass-fed Strip Loin Tartare, Pickles, Celery Root, Anchovies, Pumpkin Seeds and Oil, Fat Drippings Toast, Egg Jam, Alp Blossom Cheese

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Pastry Chef Gemma Matsuyama of Ototo and Tsubaki

Strawberry Mochi

Citrus Cheesecake: Orange Curd, Sonora Wheat Crust, Umeshu Plums, Citrus Jelly	Chocolate Tofu Pudding: Dark Chocolate, Meiji Tofu, Mochi, Cacao Nibs

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Chef Vivian Ku of Joy

Slack Season Noodles: Wheat Noodles, Shrimp-infused Pork Chicken Broth, Shrimp, Braised Pork, Scallions, Minced Garlic

Dan Dan Noodles: Wheat Noodles, Ground Pork, Sesame Peanut Sauce, Cucumbers, Cilantro	Gua Bao: Braised Pork Belly, Mustard Greens, Cucumber, Cilantro, Peanuts, Clamshell Bun

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Restaurateurs Or Amsalam and Alex Phaneuf of Hasiba

Falafel, Hummus, Tahini, Lemon, Olive Oil, Herbs, Paprika, Olives, Pickles, White Onion and Hummus, Wild Mushrooms, Caramelized Onion, Chermoula, Lodge Bread Company Sourdough Pita

Sabich: Fried Eggplant, Hard-boiled Egg, French Fries, Israeli Salad, Cabbage, Hummus, Tahini, Amba, Lodge Bread Company Sourdough Pita	Shakshuka: Stewed Tomatoes, Bell Pepper, Sweet Peppers, Onion, Eggs, Lodge Bread Company Sourdough Pita

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Artisan Sfoglino Francesco Allegro of Rossoblu

Culurgiones, Lorighittas, Pecorino, Potato, Mint, Thyme, Basil, Gold Tomato Sauce

Toasted-Wheat Troccoli, Breadcrumbs, Garlic, Olive Oil Parsley	The Dodgers Dog Pasta: Fried Pasta, Pork Sausage, Fundido

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