StarChefs Rising Stars Charleston-Savannah
Steelite is excited to present the 2024 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great cities of Charleston and Savannah! 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, December 9th at 3PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, December 10th. 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
Chef Dave Baker of Brochu’s Family Tradition
Dirty Fried Rice, Chicken Tenders, Chicken Livers, Butter-Braised Cabbage, Egg Yolk Sauce, Mustard Hot Sauce, Cajun Spice, Scallions
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| Poached Shrimp, Bravas Sauce, Marinated Castelvetrano Olives, Sherry Vinegar, Calabrian Chile, Pimento-Spiced Potato Chips, Honey, Lemon, Parsley | Grilled Oysters, Jerk Jam, Thyme Butter |
Chef Nikko Cagalanan of Kultura
Whole Red Snapper, Red Curry Sauce, Carrot-Zucchini Salad, Herbs, Rice
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| Arroz Caldo, Smoked Trout Roe, Chile Crisp, Fried Garlic, Mushroom XO, Scallion, Soft Boiled Egg | Sisig Carbonara: Roasted Pork Belly, Soy-Marinated Mushrooms, Calamansi Aïoli, Smoked Trout Roe, Chile Crisp, Scallions |
Chef Alec Gropman of Bodega
Salmon Toast: Sourdough, Smoked Lox, Herb Borsin Spread, Red Onion, Capers, Everything Bagel Seasoning, Microgreens
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| Malted Vanilla Pancakes, Peanut Butter, Berry Jam, Strawberries, Blueberries, Powdered Sugar | Gropfather Sandwich: Breaded Chicken Cutlet, 'Nduja, Pesto, Mozzarella, Ciabatta |
Chef Joseph Harrison of Common Thread
Covington Sweet Potatoes, Ají Amarillo, Chanm Chanm, Salsa Macha, Bene Seeds, Nasturtium
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| Flounder, Berbere Spice, Buttermilk Leche de Tigre, Pickled Red Onion, Crispy Carolina Gold Rice, Mint | Grilled Pork, Chorizo, Butter Beans, Carrot Purée, Tomato, Sour Corn Relish, Roasted Bell Pepper, Pickled Ramps |
Chef Daniel Harthausen of Late Air
Ponzu-Marinated Cucumbers, Horseradish, Yuzu Kosho Aïoli, Dried Shiso, Honey, Sicilian Olive Oil, Bronze Fennel
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| North Carolina Blue Crab, Water Kimchi, Yangnyeom, Purple Daikon Radishes, French Breakfast Radish, Apple, Toasted Sesame Oil, Grey Salt | Poached Daikon Radish, Shiitake XO, Sansho, Sesame Oil, Honey, Lemon, Bonito Flakes, Black Pepper |
Chef Nathan Hedlund of Da Toscano Porchetta Shop
Crispy Lamb Breast, Rotisserie Dripping Potatoes, Red Clay Southern Chile Crunch, Rosemary, Lemon
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| Porcini-Rubbed Oxtail | Chanterelle Sandwich, Lardo, Pecorino Toscano, Orange Blossom Honey, Fried Rosemary, Black Pepper, Focaccia |
Chef Thai Phi of Pink Bellies
Garlic KFC Wings, Sweet Soy Glaze, Blue Cheese, Pickled Daikon, Scallions
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| Cha Gio Ssam: Imperial Shrimp-Blue Crab Egg Rolls, Cu Kieu Fish Sauce, Lettuces, Herbs | OG Garlic Noodles, Pulled Pork, Poached Egg, Parmesan, Pickled Red Onion, Sriracha |
Chef Jillian Schaffer of Fig
Grilled Triggerfish, Sweet Onion Velouté, Carrot-Ginger Purée, Roasted King Trumpet Mushrooms, Bok Choy, Chervil
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| Yellowtail Snapper Crudo, Lemon Vinaigrette, English Peas, Sweet Onion, Castelvetrano Olives, Pea Tendrils | Beet Purée, Cottage Cheese, Beet Juice Reduction, Aged Balsamic, Kumquat, Bronze Fennel |
Chef Shuai Wang of Jackrabbit Filly and King BBQ
Boiled Pork Dumplings, Chinese Black Vinegar, Chile Crunch, Soy Sauce, Toasted Peanuts, Cilantro, Scallion
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| Singapore Fried Rice: Jasmine Rice, Spicy Ham, Peas, Corn, Onion, Curry-Buttermilk Aïoli, Tempura Crunch, Togarashi, Scallion, Thai Basil, Cilantro | Spicy Tuna Tartare, Duke’s Mayo, Sriracha, Sweet Ponzu Sauce, Pickles, Masago, Tempura Crunch, Scallion, Micro Shiso, Togarashi, Texas Toast Garlic Bread |