StarChefs Rising Stars Washington D.C., Maryland & Virginia
Steelite is excited to present the 2026 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Washington D.C., Maryland & Virginia! 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, March 2nd at 10:00 AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, March 3rd. 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
Pastry Chef Susan Bae of Moon Rabbit
Green Curry: Green Curry Sponge Cake, Avocado Sorbet, Soursop Yogurt Foam, Fish Sauce Caramel, Lime Leaf, Dill, Shiso
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| Durian: Durian-White Chocolate Mousse, Passion Fruit, Chocolate-Coated Streusel, Dill Oil, Amaranth, Dill | Tomato: Tomato Water Sorbet, Gooseberries, Tamarillo, Compressed Melons, Lime Leaf-Lemongrass Syrup, Tamarind Gastrique, Burrata Semifreddo, White Chocolate-Coated Toasted Puffed Rice and Sesame, Taro-Purple Yam Bread |
Chef Leah Branch of The Roosevelt
Scallop Crudo, Ravenscroft Watermelon, Finger Limes, Jimmy Nardello Peppers, Watermelon Rind Kimchi
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| Fig Leaf Fritter, Peach Preserves, Berries, Honey, Ginger Whipped Cream | Fried Catfish, Butter Rice, Tomato Gravy, Hot Pickles, Urfa Gloss |
Chef Jason Chavenson of Maison Bar a Vins
![Chef Jason Chavenson](https://images.squarespace-cdn.com/content/668fdaf5a9075b59dec5b856/0ade05ce-4559-4738-aff4-9e4dc73a2665/Chavenson_1.jpg?content-type=image%2Fjpeg" "Chef Jason Chavenson")
Wesrobin Oysters, Clarified Coconut Curry Gelée, Makrut Lime Oil, Chile Oil
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| Stuffed Chicken Breast, Brioche-Herb Panade, Vin Jaune-Leek Beurre Monté, Sautéed Chanterelles, Chicken Jus, Lovage Oil | Tarama-Stuffed Seaweed Choux Pastry, Smoked Trout Roe, Dill Oil, Dill |
Chef Julie Cortes of Kayu
East Coast Oysters, Calamansi Makrut Mignonette, Osetra Caviar, and Micro Shiso
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| Filipino Street Barbecue Platter: Calamansi-Marinated Beef Heart, Longanisa-Stuffed Squid, Duck Breast Adobo, and Pickled Papaya and Pineapple | Paksiw: Poached Rockfish, Banana Leaf, Coconut Vinegar Sauce, and Toasted Coconut Flakes |
Baker Keiller Kyle of Ovenbird
Caraway-Nigella Seed Everything Bagel, Smoked Salmon, Tomatoes, Red Onions, Capers, Cream Cheese
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| Goat Cheese Danish, Sun-Dried Tomato Chutney, Green Onion | Apple Pie Pop: Apple Compote, Miso-Apple Butter, Cardamom-White Chocolate Whipped Ganache, White Chocolate, Oatmeal Crumble |
Chef Alam Mendez of Apapacho Taqueria
Fried Masa Quesadilla, Potatoes, Chihuahua Cheese, Queso Fresco, Tomatillo Salsa, Crema, Radish, Purple Cabbage
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| Lengua Tacos, Tomatillo Salsa, Roasted Habanero-Carrot Salsa, Onion, Lime, Cilantro | Al Pastor Tacos, Grilled Pineapple, Confit Jalapeños, Garlic, Onions, Cilantro |
Chef Ria Montes of Fish Shop
Grilled Fluke, Piccata Sauce, Clarified Shio Koji, Pickled Guindilla Peppers, Chives
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| Grilled Oysters with Café De Paris Butter | Maryland Lobster Carpaccio, Green Yuzu Kosho Aguachile, Blood Orange, Red Onion, Cilantro |
Chef Trinh Nguyen and Thai Nguyen of Ramie
Gỏi Cá: Cured Hamachi, Kumquat-Fish Sauce Sorbet, Pickled Ramps, Garlic Chips, Allium-Rau Răm Oil, Rau Răm, Lime Leaf, Shiso, Toasted Rice Powder
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| Cà Phê Muối: Vietnamese Coffee Ice Cream, Salted Cream Foam, Crushed Hazelnuts, Caramel Chips | Snail Sausage, Muối Ớt Xanh Velouté, Pickled Fennel, Pea Tendrils, Rau Răm |
Chef Kyle Morse of The Mayor Meats
The Portuguese Pirate: Linguiça, Pastrami, Swiss Cheese, Hot Mustard, Portuguese Roll, Salad Greens, Watermelon Radish, Mustard Vinaigrette
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| Herbed Sausage Scotch Egg, Whole Grain Dijon Mustard, Pickled Red Onions | (1) Jalapeño-Peach Sausage; (2) Toulouse Sausage; (3) Chicken Italian Sausage; (4) Chicken Pesto Sausage; (5) Porterhouse Pork Chop; (6) Cambodian Curry Sausage |
Baker Ashley Patino of Julio’s Bagels and Pizza Bones
Nigella-Sesame Bagel, Dill Cream Cheese, Lox, Red Onions, Capers, Scallions, Chives, Herbs
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| Potato Pizza, Red Sauce, Mozzarella, Parmesan, White Onion, Oregano | Whipped Ricotta Pizza, Marinated Peaches, Rosemary, Sea Salt |
Pastry Chef Ana Sofia Pino of Lutèce
Pecan Financier, Black Raspberry Sorbet, Coconut Dulce de Leche, Blackberry-Shiso Granita, Coconut Sorbet, Shiso Leaves
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| Dark Chocolate Tart, Truffle Mirror Glaze, Meringue Tuile, Smoked Vanilla Ice Cream, Candied Pine Nut-Puffed Barley Crumble | Melon Posset, Anise Hyssop Cream, Compressed Cantaloupe and Honeydew, Tapioca Gel, Melon Granita, Fig Leaf Oil, Tangerine Lace |
Chef Jarrad Silver of Silver & Sons
Smoked Lamb Shank, Pomegranate Molasses Glaze, Saffron Couscous, Zhug, Smoked Chicken-Lamb Broth
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| Short Rib Pastrami Reuben, Gruyère, Sauerkraut, Russian Dressing, Sourdough Rye | (1) Pulled Lamb Shoulder; (2) Smoked Beef Ribs; (3) Jalapeño-Cheddar Beef Sausage, (4) Fresh Challah Rolls; (5) Israeli Salad; (6) Schmaltz Potatoes; (7) Harissa-Smoked Carrots, Pistachio Dukkah, Cucumber Tzatziki, (8) Barbecue Sauces: Bulldog Sauce, Carolina Vinegar Mop Sauce, Mustard Gold Sauce |
Chef Martel Stone of Dogon
Jerk Habanero-Braised Oxtail Patties, Tamarind-Habanero Glaze, Dill, Fennel, Cilantro
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| Branzino, Mussel Curry-Shrimp Dashi Sauce, Shito Crisp, Cilantro | Maryland Jumbo Lump Crab, Peewee Potatoes, Smoked Oyster-Garlic Aïoli, Jalapeño Bread-and-Butter Pickles, Grapes, Lemon, Parsley |
Chef Robbie Tutlewski of Little Donna’s
Potato Pierogies, Sour Cream, White Onions, Scallions, Red Chile Oil, Chives
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| Broccoli, Cauliflower, Pecorino Aïoli, Fresno Chiles, Onion-Garlic Oil, Pistachios, Apple Mint | Crab Pala_inke, Farmer’s Cheese, Aleppo Pepper, Apple-Cherry Bomb Pepper Sauce, Cucumber Salad |