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2022 Nashville Rising Stars

25 April 2022

Steelite is excited to present the 2022 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Nashville! 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 9th at 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, May 10th. 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 - Nashville 2022

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

*All images provided by


Chef Brian Baxter of The Catbird Seat

Chef Brian Baxter

Dry-aged Ora King Salmon, Fermented Beet Juice, Toasted Caraway, Montreal Steak Seasoning, Dill, Chives, Ikura, Horseradish, and Lemon

Chef Brian Baxter Chef Brian Baxter
Barbecued Spiny Lobster, Grilled Avocado Purée, Fermented Kiwi, Shiso Furikake, Jalapeño, and Scallion Royal Red Shrimp, Roasted Spaghetti Squash, Pumpkin Beurre Blanc, Chive, and Amaretti Cookie


Baker Alyssa Gangeri of The Butter Milk Ranch

Baker Alyssa Gangeri

Pecan Caramel Cake: Pecan Cake, Salted Caramel Mousse, Chocolate Caramel Ganache, Milk Chocolate Caramel Glaze, Candied Pecans, and Maldon Salt

Baker Alyssa Gangeri Baker Alyssa Gangeri
Babka Croissant: Laminated Pastry, Dark Chocolate, and Brown Sugar Bacon Squared: Croissant Cube, Bacon, Steamed Egg, Gruyère, Bacon Onion Jam, and Chives


Chef Michael Hanna of St. Vito Focacciaria

Chef Michael Hanna

Hakurei Turnip, Nutritional Yeast Beurre Blanc, Smoked Trout Roe, Dill, Wheatgrass Oil, Yuzu and Bottarga Bread Crumbs, and Brussels Sprout Leaves

Chef Michael Hanna Chef Michael Hanna
1 - Steamed and Pickled Mussels, Poached Sunchokes, Sunchoke Velouté, Truffle Seaweed, Jalapeño Brine, Meyer Lemon Mandarin Kosho, Tarragon, Peppercorns, Lime Leaf Oil, and Crispy Sunchokes; (2) Shokupan, Roasted Garlic, Butter, and Parsley Classic Vito Sfincione: Milled Tomato, Fresh Oregano, Fontina, Breadcrumbs, and Pecorino


Chef Julio Hernandez of Maiz De La Vida

Chef Julio Hernandez

Flauta de Maíz de Guerra: Olotillo Corn, Chorizo, Potato, Escabeche, Cascabel Salsa, and Cotija Cheese

Chef Julio Hernandez Chef Julio Hernandez
Molotes: Masa, Plantains, Brie Cheese, Chiapas Cheese, and Roasted Tomato Guajillo Mole Camarones Machas: Shrimp, Salsa Macha, Caramelized Tamarind, Citris Koji, Shaved Garlic, Cactus, Tomato, and Cilantro


Chefs Leina Horii and Brian Lea of Kisser

Chefs Leina Horii and Brian Lea

Chirashi: Ora King Salmon, Grilled Freshwater Eel, Yellowtail Belly, Salmon Roe, Tamagoyaki, Lotus Root, Pickled Cucumber, and Avocado

Chefs Leina Horii and Brian Lea Chefs Leina Horii and Brian Lea
Curry Katsu Sandwich: Japanese Curry, Fried Chicken, Scallion, Red Pickled Ginger, Milk Bread, and Wakame Seaweed Buttermilk Ranch Potato Chips Mazemen Ramen: Buckwheat Noodles, Smoked Chicken Broth Tare, Sesame Paste, Gyoza Oil, Chicken and Pork Sausage, Sansho, Cucumber, Scallions, Soy-marinated Egg


Chef Jake Howell of Peninsula

Chef Michael Hanna

Kohlrabi, Brown Butter, Anchovy Gelée, Horseradish Butter, and Rosehip Emulsion

Chef Jake Howell Chef Jake Howell
Deep-fried Sweetbread, Toasted Rice Milk, Tomato Raisins, and Habanero Oil Seaweed-braised Leeks, White Chocolate, Warm Coconut Fat, and Trout Roe


Restaurateurs Chad Newton and Gracie Nguyen of East Side Banh MI

Restaurateurs Chad Newton and Gracie Nguyen

No. 1 Banh Mi: Smoked Gifford Bologna, Ham Hock Terrine, Chicken Liver and Pork Pâté, Green Sriracha, Pickled Vegetables, Cilantro, Cucumber, Jalapeño, Mayonnaise, Maggi, and Baguette

Restaurateurs Chad Newton and Gracie Nguyen Restaurateurs Chad Newton and Gracie Nguyen
Chicken Porridge, Poached Egg, Fried Chicken Skin, Cilantro, Scallion, Ginger, Fried Shallots, and Fried Chinese Donut Vietnamese Beef Stew: Boneless Short Ribs, Lemongrass, Carrots, Daikon, Potatoes, Rice Noodles, and Baguette


Chef Colby Rasavong of Audrey

Chef Colby Rasavong

1 - Greasy Bean and Leather Britches Tart, Pickled Beet, Anise Hyssop, Black Truffle Tapenade, and Feuille de Brick; 2 -Country Ham, Huckleberry and Hickory Nut Oil, Smoked Fennel Pollen, and Oxalis; 3 - Pine Rosen Potato Purée, Royal White Sturgeon Caviar, Pine Syrup, Pine Oil, and Pickled Spruce Tips; 4 - Parsnip Soup, Parsnip and Leek Ragú, Sequatchie Cove Cumberland Cheese Foam, Maple Syrup, Black Truffle, and Sherry Gelée

Chef Colby Reserving Chef Colby Rasavong
1 - Jimmy Red Corn Grits, Black Truffle Purée, Preserved Ramp, Sorghum-cured Egg Yolk, Fried Garlic and Shallot, and Bay Oil; 2 - Grilled Pork Skewer, Sassafras Molasses, Pecan Oil, and Grated Pecans Hickory Ember-grilled Bear Creek Strip Loin, Salted Meringue-baked Onion, Preserved Garlic Scapes, Mustard Greens, Mustard Seed Oil, Shiso Oil, Beef Jam, Grilled Sourdough and Yeast Purée, and Fresh Shiso


Chef Pamela Stevenson of Henrietta Red

Chef Pam Stevenson

Lamb Sausage, Roasted Shishito Peppers, Pickled Apricot, Pistachio, Mint, Curry Vinaigrette, Cucumber Labneh, and Shallot Powder

Chef Pam Stevenson Chef Pam Stevenson
Roasted Butterkin Squash, Sesame, Nori, Pickled Turnip, Peanut Crumble, and Cilantro Poached Scallops, Carrot Dressing, Horseradish Mousse, Pickled Cherries, Celery, Almond, Mint, Poppy Seeds, and Fried Leek


Pastry Chefs Keaton Vasek and Michael Werrell of The Continental & Audrey

Pastry Chefs Keaton Vasek and Michael Werrell

Spiced Sugar Beignet, Apple Butter, Green Apple Sherbet, Lemon White Chocolate Mousse, and Liquid Shortbread

Pastry Chefs Keaton Vasek and Michael Werrell Pastry Chefs Keaton Vasek and Michael Werrell
Orange Sherbet, Candied Orange Jam, Sweet Potato Foam, Embered Olive Oil, and Tangerine Lace White Sweet Potato Cheesecake, Yuzu, Liquid Graham Cracker, Yuzu Zest, Cocoa Husk Ice Cream, and Graham Cracker Crumble


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