StarChefs Rising Stars New York City
Steelite is excited to present the 2025 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of New York! 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 Friday, March 7th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, March 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.com
Chef Fariyal Abdullahi of Hav & Mar
Sous Chef Diana Dizon’s Hannah’s Snapper: Snapper Inasal, Lemongrass, Ginger, Annatto, Calamansi, Mango Atchara, Fresno Chile, Mustard Seed
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| Addis York: Doro Wat, Ayib, Collard Greens, Injera, Soy-Honey-Berbere Glazed Fried Chicken, Soft Boiled Egg | Swediopian: Twice Cured Salmon, Avocado, Granny Smith Apple, Cucumber-Apple Aguachile, Injera-Coffee-Pumpkin Seed Crumble, Berbere Oil, Ash Oil, Dill |
Chef Fidel Caballero of Corima
Grilled Monkfish, Wilted Spinach, Potatoes, Agretti, Vuelve a la Vida Foam, Lobster Oil
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| Pambazo, Uni, Sweet Corn Purée, Huitlacoche, Akami; (3) Apache Nicuatole, Salsa Villa Ahumada, Flageolet Beans, Gooseberries, Succulents | Buñuelo, Beef Tartare, Cascabel Chile, Donko Shiitake, Grasshopper Garum, Smoked Beef Heart, Caviar |
Chef Zhan Chen of Phoenix Palace and Potluck Club
Castelvetrano Olive Youtiao, Lap Cheong Jam, Fig Mostarda
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| Chilled Tofu, Spicy Sesame-Soy Milk Foam, Soy-Pickled Shiitake Mushrooms, Mizuna, Scallion, Cilantro, Sesame Seeds | Lobster Sticky Rice: Ginger-Scallion Lobster, Sticky Rice, Forbidden Rice, Puffed Rice, Pancetta, Scallion |
Chef Yara Herrera of Hellbender
Shrimp Cocktail, Tomato-Clamato Broth, Pico de Gallo, Maggi, Avocado, Tostada
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| Watermelon Salad, Chamoy, Tajín, Lime Zest | Open-Face Quesadilla, Pork Picadillo, Oaxaca Cheese, Radish, Cilantro |
Chef Neel Kajale of Dhamaka
Short Rib Chapli Kebab, Bone Marrow Butter, Chapati
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| Pahari Chenga: Tiger Prawn, Cilantro-Mint Butter, Lime | Butter Pepper Garlic Crab |
Chef Daniel Lee of Okonomi Market
Black Bass, Daikon, Ginger Yuzu Kosho, Yuzu Vinegar, Coconut Milk, Honey, Red Shiso Powder
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| Hickory-Smoked Bonito Tataki, Grilled Eggplant, Toasted Peanuts, Ginger-Leek Emulsion, San Giacomo Balsamic Vinegar | Plate 3 |
Chef Vitor Mendes of Theodora
Grilled Jimmy Nardello Peppers, Red Napa Cabbage, Zucchini Squash Blossom, Green Tomatoes, Baby Cucumbers, Shrimp-Smoked Fish Mousse, English Pea Purée, Garlic Scape Salsa, Marigold Flowers
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| Fried Tapioca, Smoked Fish Mousse, Tuna, Biquinho Pepper, Pickled Onions, Smoked Olive Oil, Sea Salt | Amazon Rainforest Soup: Yanomami Mushrooms, Butter Beans, Tucupi, Cashew Cream, Biquinho Pepper, Dill |
Pastry Chef Camari Mick of Elizabeth Street Hospitality
Caramelized White Chocolate Budino
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| Persimmon Pudding, Huckleberry Jam, Whipped Crème Fraîche, Toffee Sauce | Pain Au Chocolat |
Chef Tajeh Porter of Nura
Citrus-Cured Fluke Crudo, Green Apple, Yuzu, Green Thai Chile, Radish, Cilantro
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| Mussels, Piri Piri, Bell Pepper, Charred Fresno Chile Butter, Lemon Juice, Cilantro | Roasted Half Chicken, Blistered Sungold Tomatoes, Charred Okra, Chile De Árbol, Urad Dal, Preserved Lemon Jus, Scallion |
Restaurateurs Romeo and Milka Regali of Ras Plant Based
Minchet Abish: Alicha and Wot Stewed Pea Protein, Onions, Herb Grapeseed Oil, Collard Greens, Cabbage-Bell Pepper Slaw, Injera
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| Sambusa: Mixed Vegetables, Lentil, Butternut Squash, Awaze Sauce | ole Bowl: Sautéed Pea Protein, Braised Chickpeas, Collard Greens, Stir-Fried Cabbage, Carrots, Bell Peppers, Avocado Salad, Brown Rice, Cilantro, Injera Crumble, Hot Sauce |
Chef Jacob Siwak of Forsythia
Sausage and Pepper Supplì: Salsiccia, Rice, Red Pepper Crema, Mozzarella Di Bufala, Bull’s Horn Peperonata
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| Braised Short Rib Agnolotti, Duck Jus, Lemon Juice, Chives | Midnight Tomato Pasta, Midnight Tomato Sauce, Parmesan Cream, Basil |
Restaurateurs Steve Choi and David Yun of Kisa
(1) Bulgogi Platter, Napa Cabbage Kimchi, Tofu-Pork Jeon, Spicy Cured Shrimp, Acorn Jelly, Crispy Seaweed-Glass Noodle Roll, Perilla-Cucumber Salad, Soy-Marinated Egg, Chicken Bone Soup; (2) Ssam Add-On: Romaine, Perilla Leaves, Chicory, Cucumber, Garlic-Gochujang-Ssamjang Sauce
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| Spicy Squid Platter, Napa Cabbage Kimchi, Tofu-Pork Jeon, Spicy Cured Shrimp, Acorn Jelly, Crispy Seaweed-Glass Noodle Roll, Perilla-Cucumber Salad, Soy-Marinated Egg, Chicken Bone Soup | Bori Bibimbap Platter, Napa Cabbage Kimchi, Tofu-Pork Jeon, Spicy Cured Shrimp, Acorn Jelly, Crispy Seaweed-Glass Noodle Roll, Perilla-Cucumber Salad, Soy-Marinated Egg, Chicken Bone Soup |