StarChefs Rising Stars Miami
Steelite is excited to present the 2025 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Miami! 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, May 5th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, May 6th. 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 Ivan Barros formerly of Amara at Paraiso
Chicken al a Brasa, Ají Verde, Yukon Gold Potatoes, Grilled Citrus, Pickled Red Onion, Cilantro
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| Scallop Crudo, Warm Brown Butter-Hazelnut Vinaigrette, Fuyū Persimmons, Thyme | Hamachi Tiradito, Dragon Fruit, Condensed Milk Leche de Tigre, Herb Oil, Micro Cilantro, Opal Basil |
Chefs Evan Burgess and Osmel Gonzalez of EntreNos
Mamey, Avocado, Star Fruit, Pomelo, Arugula, Seeded Yogurt, Za’atar Oil, Puffed Rice
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| Fried Cobia Tail, Coconut, Black Mustard Oil, Tomme Cheese Foam, Calamansi, Crispy Curry Leaf | Mango Ice Cream, Peanut Praline, Green Cardamom Ganache, Mango Caramel, Spiced Peanut Milk, Curry Leaf Oil |
Chefs Javier Cussato and Carmen Ibarra of Atomica
Cherimoya Ice Cream, Manjar Blanco, Milk Crumble, Navel Oranges, Orange Meringue
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| Fried Key West Shrimp, Squid Ink Tempura, Black Miso Sauce, Pachikay | El Tigre: Wahoo, Rocoto Leche de Tigre, Bay Scallops, Choclo, Corn Nuts, Burnt Onion Oil, Cilantro |
Chefs Maria Teresa Gallina and Nicolas Martinez of Recoveco
Wagyu Beef Tongue, Chimichurri, Whipped Sesame, Carta di Musica
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| Fig Leaf Ice Cream, Star Fruit Sorbet, Star Fruit Ice, Fig Leaf Oil, Juniper Berry Meringue | Pennsylvania Golden Chicken, Green Mango, Hoja Santa Oil |
Chef Karla Hoyos of Tacotomia
Cod Taco, Cabbage Slaw, Habanero Crema, Hibiscus-Pickled Onion, Tomatillo Salsa, Cilantro
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| Tamal Colado: Oxtail, Guajillo Adobo, Hoja Santo | Oyster Mushrooms, Black Beans, Mole Xiqueno, Corn Tortilla |
Bakers Christian Julien and Oscar Lastra of Facade
Fried Eggs, Black Pepper Mushrooms, Scallions, House Sourdough
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| Star Fruit Cruffin and Pastry Cream | Caramelized Onion Danish, Parmesan, Ricotta, Scallions |
Chef Juan Camilo Liscano of Palma
Grilled Monkfish, Smoked Cuttlefish, Green Peppercorns, Charred Shallots, Black Mustard Fumet, Garlic Scape Oil, Smoked Potato Soubise
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| Tahini Cream, Pine Nut Crumble, Concord Grape Granita, Nori Powder | (1) PEI Oyster, Makrut Lime Leaf Oil, Finger Lime; (2) Scallop, Shishito Pepper, Shio Koji, Kombu Oil, Puffed Amaranth; (3) Aged Beef Tartare, Charred Habanada Pepper Mayonnaise, Smoked Golden Beets, Crisp |
Pastry Chef Ana De Sa Martins formerly of Stubborn Seed
Green Apple Sorbet, Fennel Granita, Yuzu-Rosemary Gel
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| Mamey Basque Cheesecake, White Chocolate Ganache, Mamey Gel, Anise-Almond Crumble | Bay Rum Leaf-Coconut Tapioca Pudding, Guava Sorbet, Tropical Fruit Crémeux, Pandan Meringue, Finger Lime |
Chef Tam Pham of Tâm Tâm
Massaman Goat Curry, Goat, Egg Noodles, Lemongrass Chile Oil, Herb Salad, Watermelon Radish
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| Scallop-Pomelo Goi, Coconut Nước Chấm, Rice Patty, Herb Oil, Crispy Garlic, Jalapeño, Thai Basil | Lotus Root, Pork Belly, Shrimp, Pickled Daikon, Pickled Carrots, Crispy Shallot, Toasted Peanuts, Potato Chips |
Chef Juan Manuel Umbert of PASTA
Razor Clams, Nduja, Salsa Verde, Key Lime
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| Agnolotti di Funghi with Parmigiano Reggiano | Pappardelle, Braised Beef Cheek Ragù, 24-Month Parmegiano Reggiano |
Sebastian Vargas of Los Félix
Braised Short Rib Tamale, Prune-Hazelnut Sauce, Green Picadillo, Nasturtium Leaves
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| Black Grouper Crudo, Avocado, Finger Lime, Soursop-Pineapple Dashi, Pickled Pineapple, Corn Oil | Grilled Crab Arepa, Smoked Corn, Charred Plantain Leaf Sauce, Coconut Milk, Herbs |