StarChefs Rising Stars Houston

Steelite is excited to present the 2025 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great Houston of Houston! 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, September 26th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, September 29th. 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 Ope Amosu of ChòpnBlọk

olo Club Suya: Grilled Skirt Steak Skewer, Yaji, Pickled Onions, Scallions

Golden: Grilled Chicken, Smoked Turkey Sausage, Smoked Jollof Rice Jambalaya, Honey Bean-Coconut Curry, Plantains, Yaji-Spiced Vegetables	Buka: Braised Short Rib, Smoked Red Stew, Iru, White Rice, Coriander, Scallions

---

---

Chef Emmanuel Chavez of Tatemó

Duck Confit Enmolada, Tempura-Fried Masa, Sweet Plantain Tortillas, Mole Negro, Yogurt Sauce, Figs, Green Olives, Cilantro Criollo, Pipicha

Bigeye Tuna, Conico Rojo Tostada, Chipotle Spread, Chile Mulatto Oil, Caviar, Lemon	Cachetada: Japanese A5 Wagyu, Conico Rojo Tortilla, Recado Negro, Encacahuatado Sauce, Cured Nopales, Caramelized Shallots, Conico Rojo Tortilla

---

---

Chefs Evelyn Garcia and Henry Lu of Jūn

Rice Cakes, Fermented Yellow Bean Béchamel, Sautéed Mushrooms, Spiced Panko, Chives

Gulf Shrimp, Aguachile Verde, Avocado, Radish, Shrimp-Chile Oil, Taro Threads	Brisket, Peanut Curry, Celery Root Purée, Mustard Greens, Coconut Steamed Rice, Crispy Lotus Root, Onion Ash

---

---

Chef Christian Hernandez of Barbacana

Jumbo Lump Crab, Beurre Monté, Half-Caramalized Onions, Emmental Cheese, Black Pepper Sabayon, Smoked Trout Roe, Oregano Oil

Jumbo Lump Crab, Beurre Monté, Half-Caramalized Onions, Emmental Cheese, Black Pepper Sabayon, Smoked Trout Roe, Oregano Oil	Jumbo Lump Crab, Beurre Monté, Half-Caramalized Onions, Emmental Cheese, Black Pepper Sabayon, Smoked Trout Roe, Oregano Oil

---

---

Chefs Max Lappe and Jacques Varon of Baso

Red Deer Tartare, Beet Juice, Sunflower Seed-Yuzu Sauce, Confit Sunflower Seeds, Fermented Watermelon Radish, Citrus Zest, Shio Koji-Cured Venison Heart, Fried Spelt Sourdough, Roasted Garlic

Endive, Marinated Peaches, Horseradish Ricotta, Candied Pecans, Rice Koji-Vanilla Bean Dressing	Grilled Pork Chop, Cured Pork Jowl, Chamomile Powder

---

---

Chef Lucas McKinney of Josephine’s

Blue Crab, Brown Butter Fried Rice, Fermented Crab Aioli, Crispy Shallots

Grilled Redfish Collars, Jerk Spice, Habanero Butter	Seafood Platter: (1) Texas Gulf Oysters; (2) Boiled Gulf Shrimp; (3) Marinated Crab Fingers with Blue Crab Heads; (4) Smoked Redfish Dip; (5) Fried Ranch Saltines, Remoulade, Michelada Mignonette, Ravigote Sauce, Cocktail Sauce

---

---

Chef Rafael Nasr of Craft Pita

Shawarma-Spiced Rotisserie Chicken, Rice Pilaf, Tabbouleh, Pickled Turnips, Pickled Red Cabbage, Garlic Aioli, Roasted Almonds

Shawarma-Spiced Rotisserie Chicken, Za’atar Fries, Pickled Vegetables, Toum, Hot Sauce	Mezze Platter: Lebanese Hummus, Baked Pita Chips, Tabbouleh, Pomegranate Vinaigrette, Pickles, Pine Nuts

---

---

Chef Benchawan Jabthong Painter of Street to Kitchen

Fried Tiger Prawns, Tamarind-Fish Sauce Dressing, Fried Shallots, Lemon Zest, Makrut Lime Leaf

Garlic Chive Pancakes, Sweet Soy-Vinegar Sauce, Red Thai Chile	Gaeng Ran Juang Curry, A5 Wagyu Tri-Tip, Fermented Krill Broth, Nam Pla, Garlic, Thai Chile, Sweet Basil

---

---

Pastry Chef Marie Riddle of Bludorn

Citrus Vacherin, Crème Fraîche Chantilly, Calamansi Sorbet, Sudachi Sorbet, Meringue, Grapefruit, Mandarin Orange

Crème Brûlée, Coconut Sorbet, Pineapple-Makrut Lime-Passion Fruit Anglaise, Coffee-Toffee Sauce, Coconut Crunchies, Toasted Coconut Flakes	Carrot Cake, Ginger Ice Cream, Carrot Purée, Toffee Sauce, Cream Cheese Frosting, Candied Ginger, Candied Pepitas, Salt

---

---

Chef Adrián Torres of Maximo

Masa Cornbread, Mole Soubise, Chicatana Ant Butter, Russian Kaluga Caviar

Squash Blossom Tetela, Requesón, Heirloom Tomatillo Salsa	Hamachi Crudo, Strawberry Aguachile, Pickled Strawberries, Black Lime

---

---

Chef Nicolas Vera of Ema

Blue Corn Tetela, Mushroom-Carrot Tinga, Black Beans, Arugula, Baby Kale, Green Salsa, Red Pumpkin Salsa, Sour Cream, Queso Fresco

Mushroom Tostada, Black Beans, Baby Kale, Salsa Macha, Chile Morita, Red Onion, Queso Fresco, Lime Juice, Crispy Epazote, Basil, Dill	Carrot Taco, Pumpkin Seed Salsa, Greens, Roasted Pumpkin Seeds, Queso Fresco

---

---

Pastry Chef Micaela Victoria of March

Murano: Tonka Bean Yogurt Cream, Green Apple Toffee, Black Olive Caramel, Green Apple-Tarragon Jelly, Sugar Tuile

Aperol: Aperol Jelly, Bitter Orange-Cinchona Sorbet, Orange, Grapefruit, Grapefruit-Rhubarb Confit	Carnivale: Strawberry-Pink Pepper Crème, Compressed Strawberries, Goat Cheese Mousse, Almond Dacquoise, Strawberry Chocolate Spray, Timut Pepper, Strawberry Juice

---

---