StarChefs Rising Stars Boston
Steelite is excited to present the 2024 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Boston! 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, July 22nd at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, July 23rd. 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.com
Chef Matthew Bullock of Southern Pines Diner Car
![Chef Matthew Bullock](https://images.squarespace-cdn.com/content/668fdaf5a9075b59dec5b856/1720708764301-IX9W3IS8BXGDWAV1YWO0/Bullock_1.jpg?content-type=image%2Fjpeg" "Chef Matthew Bullock")
Fried Bologna Sandwich, American Cheese, Dill Pickles, Duke’s Mayonnaise, Yellow Mustard, High Rise Challah
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| Mighty Mushroom Melt: Mushroom-Trinity Duxelles, Adobo, Pickled Jalapeño, Swiss Cheese, Rancho, Southern Pines Coleslaw, High Pines Challah | Porky Pig is in Town: Braised Pork Belly, Pork Sauce, Crispy Onions, Lettuce, Dill Pickles, High Rise Challah |
Chef Lukas Dow of Judy’s Bay
Maine Mussels, Gochujang Butter, Garlic Chives
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| Lobster Roe Pasta: Spaghetti, Lobster Roe Cream Sauce, Watercress | Sushi Bowl: Uni, Scallop, Sushi Rice, Nori, Shiso, Daikon Sprouts |
Chef Molly Dwyer of Bar Volpe
Tuna Carpaccio, Sunchoke-Meyer Lemon Yogurt, Pine Nuts, Micro Arugula
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| Patate e Tonnato: Crispy Potatoes, Tonnato, Pickled Onion, Radish, Celery Leaf | Rotisserie Chicken, Black Truffle, Fingerling Potatoes, Tuscan Kale |
Chef Luke Fetbroth of Tonino
Countneck Clams, Garlic Confit, Calabrian Chile, Guanciale, Basil, Pizza Bianco
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| Cavatelli, Italian Sausage, Broccoli Rabe, Pecorino Romano, Chile Flake | Taleggio Cappelletti, Pecorino Romano, 9-year Aged Balsamic |
Chef Laurence Louie of Rubato
Rubato Fun Fun: Steamed Rice Rolls, Braised Brisket Tendon, Daikon, Curry Fish Balls, Hoisin, Sesame, Sriracha, Scallion, Cilantro
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| Bao: Cha Siu and Szechuan Veg | Fried Chicken Bolo Bao, Sesame Cabbage Slaw, Tasty Sauce |
Chef Nik Mastalerz of Oleana
Kunefe, Candied Ginger, Ginger Leaf Syrup, Butternut Squash Ice Cream
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| Pistachio Baklava, Frangipane, Smoked Black Cardamom Syrup, Satsuma-Labneh Ice Cream, Saffron Satsumas | Chocolate Mosaic Cake: Chocolate Ganache, Candied Citrus, Antep Pistachios, Turkish Tea Biscuits, Fuyu Persimmon Caramel, Kaymak Ice Cream |
Chef Tomo Shinoda of Yume Ga Arukara
Hot Niku Udon, Shaved Beef Ribeye, Tempura Flakes, Dried Shrimp, Scallion
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| Spicy Cold Niku Udon, Shaved Beef Ribeye, Chile Oil, Tempura Flakes, Dried Shrimp, Scallion | Bang Bang Mazesoba, Udon, Tan Tan-Style Ground Pork, Shaved Beef Ribeye, Ginger, Chile Oil, Szechuan Peppercorn, Tempura Flakes, Egg, Scallion, Chive, Micro Purple Shiso |