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StarChefs San Francisco

24 May 2019

Steelite is excited to present the 2019 San Francisco Rising Stars Art of Presentation contest featuring talented chefs from the Golden Gate City! 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 that 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 7th at 12 pm EST. The winner will be announced on Tuesday, June 11th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2019 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up.

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


 

Chef Robert Hernandez of Octavia

Chef  Robert Hernandez

Kanpachi Crudo, Almond Milk, Lime, English Peas, Pickled Kohlrabi, and Jalapeño
 
Chef Robert Hernandez Chef Robert Hernandez
Nori “Panna Cotta,” Charred Snap Peas, Trout Roe, Avocado, and House Ricotta Liberty Farms Duck Breast, Green Garlic Pancake, Roasted Turnip and Carrot, Carrot and Mustard Jus, and Candied Kumquats

 

Chef Christa Chase of Tartine Manufactory

Chef Christa Chase

Fluke Crudo, Marsh Grapefruit, Green Juice-brined Chia Seeds, Puffed Quinoa, Lime-Fish Sauce Vinaigrette

Chef Christa Chase Chef Christa Chase
Pappardelle, Georgia White Shrimp, Aleppo, Pickled Mushroom, Meyer Lemon, Butter, Olive Oil, White Wine, Parsley, and Tarragon Coddled Egg, Za’atar Toast, Trout Roe, Chives, Fresh Horseradish, Black Pepper, Sea Salt

 

Chef Adam Tortosa of Robin

Chef Adam Tortosa

Nigiri: Japanese Farmed Snapper and Red Miso-cured Yolk, Japanese Tuna Shoulder and Dry-aged Wagyu fat-Soy Emulsification, Santa Barbara Uni and Sous Vide Yolk with Shiro Dashi, Torched Ora King Salmon Belly, Preserved Summer Truffle, Truffle Butter, and House Soy Sauce and Torched Uni, Whipped Bacon Fat, Lemon, and Wasabi

Chef Adam Tortosa Chef Adam Tortosa
Tuna Belly, Japanese Milk Bread Toast, Toro Tartare with Chives, Morels, Soy Reduction, Thai Basil Oil, and Radish A5 Wagyu Tartare, Asian Pear, Uni, Pickled Shallot, Micro Wasabi, Togarashi, and Crispy Nori

 

Chef Nicolas Delaroque of Nico

Chef Nicolas Delaroque

Striped Bass, Cabbage, and Lardo

Chef Nicolas Delaroque Chef Nicolas Delaroque
Duck Pithivier, Arugula, and Apple Purée Scallop, Clementine, and Bay Leaves

 

Chefs Laura and Sayat Ozyilmaz of Noosh

Chefs Laura and Sayat Ozyilmaz

Noosh’s Pick Kebabs: Sunchoke with Lemon Zhug, Chicken with Ajika Red Yogurt, Pork with Yellow Harissa, Noosh Halloumi with Szechuan Rose Honey, and Lamb Shoulder with Herbed Yogurt

Chefs Laura and Sayat Ozyilmaz Chefs Laura and Sayat Ozyilmaz
Turkish Flat Bread, Pork Soujuk, Egg, Melting Cheese, and Roasted Garlic Greek Po’Boy: Fried Calamari, Tzatziki and Pickles

 

Chef Gabrielle Maeda of State Bird Provisions

Chef Gabrielle Maeda

Fried Rice a la Plancha, Asparagus, Almonds, and Paprika Oil

Chef Gabrielle Maeda Chef Gabrielle Maeda
Farm Green Ohitashi, Sunflower Seed Crema, Black Garlic Ponzu, and Lime-brined Marigold Flower Petals Creating the Mussels and Squid Donabe, Crispy Tofu, Green Garlic, and Miso

 

Chefs Mel Lopez and Joyce Conway of Pearl 6101

Chefs Mel Lopez and Joyce Conway

Hamachi Crudo, Avocado, Puffed Wild Rice, Yuzu, Marash, and Shiso

Chefs Mel Lopez and Joyce Conway Chefs Mel Lopez and Joyce Conway
Seared Trout, Grilled Asparagus, and Gribiche Roasted Cauliflower, Black Tahini Hummus, Green Chermoula, Almonds, and Golden Raisins

 

Chef David Nayfeld of Che Fico

Chef David Nayfeld

Grilled Chopped Duck Liver, Onion Marmalatta, Purple Daikon, Pickled Pearl Onion, and Roman Matzo

Chef David Nayfeld Chef David Nayfeld
Selection of Italian Dry Salumi, Tartufo, Calabrese, Espolet, Pear, Rabbit Terrine, and ‘Nduja Rossotti Ranch Veal Carne Cruda, Summer Truffle, and Tigelle

 

Chef Kim Alter of Nightbird

Chef Kim Alter

Chef Kim Alter Chef Kim Alter
Lobster, Squash, and Bay Scallop, Black Trumpet, and Black Truffle

 

Chef Janice Dulce of F.O.B Kitchen

Chef Janice Dulce

Ensalada Talong: Eggplant, Jicama, Tomato, Sea Bean, Cilantro, Scallion, and Rice Cracker

Chef Janice Dulce Chef Janice Dulce
Suman: Steamed Rice Cake and Mango Tapa: Garlicky-Sweet Boneless Short Ribs, Garlic Rice, Sunny Egg, and Mixed Green

 

Chef Francis Ang of Pinoy Heritage

Chef Francis Ang

Beer-battered Balut (17-day fertilized duck egg), Tobiko, and Dinosaur Egg Salt

Chef Francis Ang Chef Francis Ang
Sinuglaw: Big Eye Tuna, Smoked Pork Gelee, Pear, Radish, Creamy Coconut Milk, and Fish Sauce Sisig Fried Rice: Pickled Onion, Poached Egg, Chicharron, and Sushi Rice

 

Pastry Chef Jennifer Felton of Cotogna

Chef  Jennifer Felton

Ligurian Olive Oil Panna Cotta, Buttermilk, Vanilla, Lemon, Clementine Gelee, Kishu Mandarins, Sicilian Pistachios, and Honey Comb

Chef  Jennifer Felton Chef  Jennifer Felton
Passionfruit-Dark Chocolate Tart, Passion Fruit Curd, Salted Milk Chocolate Caramel, Passionfruit Gelato, Feuilletine, and Flake Salt Ginger Semifreddo, Sicilian Almond Granita, Tapioca, Brûlé Grapefruit, Meyer Lemon Foam, and Pink Peppercorns

 

Pastry Chef Joshua Gaulin of Quince

Pastry Chef Joshua Gaulin

Labneh Mousse, Mint Cake, Mandarin Sorbet, Finger Lime, Meringue, Misago, Mint-White Chocolate Cremeux, Mandarin Sauce

Pastry Chef Joshua Gaulin Pastry Chef Joshua Gaulin
Caramel Tofaha: Pine Nut Mousse, Caramelized White Chocolate-Rosemary Ganache, Candied Celery Seeds, Fresh Celery and Leaves, Apple Chip, Caramel Apple Sauce, Rum Raisin Purée, Malted Vanilla-Vin Santo Ice cream Milk Chocolate: Persimmon, Candy Cap Mushroom, Toasted Black Tea Meringue, Graham Cracker Ice Cream

 

Chef Reem Assil of Reem’s

Chef Reem Assil

Za’atar Man’oushe, Thyme, Sumac Sesame, and Olive Oil

Chef Reem Assil Chef Reem Assil
Shakshuka: Poached Eggs, Spiced Red Pepper Tomato Sauce, Feta, and Parsley Za’atar Man’oushe, Thyme, Sumac Sesame, and Olive Oil

 

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