StarChefs Rising Stars Nashville

Steelite is excited to present the 2026 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Nashville! 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, July 10th at 10:00 AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, July 14th. 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

Chefs Ana Aguilar and Joshua Cookof Tantísimo

Abuelita’s Cuca’s Enchilada

Chicken Thigh-Napa Cabbage Enchilada, Tomatillo Salsa, Cotija Cheese, Cultured Cream, Radish, Scallions

Steak Churrasco, Sunny Side Up Eggs, Yuca Encebollada, Fermented Leek-Mushroom Oil Chimichurri

Chicken Breast, Garlic-Miso Mofongo, Buttermilk-Fermented Herb Stem Sauce, Beurre Monté, Grapefruit Supreme, Mustard Greens

Chef Mathew Meeker of Fancypants

Kagani Hairy Crab Salad, Crab Fat-Barley Koji Brown Butter Emulsion, Hazelnut Oil, Pickled Ramps, Limequat, Egg Yolk Fudge, Sea Lettuce Powder, Kelp Salt, Oxalis Flowers

Grilled Beeswax-Aged Lamb Saddle, Porcini Mushroom-Sea Truffle Paste, Mushroom-Preserved White Asparagus-Razor Clam Ragù, Lamb Fat-Clam Dashi Sauce, Cordyceps Mushroom Conserva

Fermented Banana Chawanmushi, Sunchoke-Dashi Glaze, Schrenckii Caviar, Chives

Pastry Chef Abigail Navis-Black of Henrietta Red

Delicia al Limone

Olive Oil-Poppy Seed Semifreddo, Chiffon Cake, Limoncello Bavarian Cream, White Chocolate Mirror Glaze, Meringue, Meyer Lemon Marmalade

Mont Blanc

Chestnut Tart, Hojicha Pastry Cream, Milk Chocolate Ice Cream, Chestnut Cream, Coconut Sugar Whip, Shaved Dark Chocolate, Shaved Milk Chocolate, Mushroom Sugar

Tarte Tatin, Cheddar Cheese Ice Cream, Shaved Cheddar Cheese

Chef Son Pham of Eleven11

Shokupan Shrimp Toast, Shrimp Garum, Sugar Cane Air, Nasturtium

Charcoal-Grilled Acadian Redfish, Aromatic-Infused Fish Sauce, Toasted Peanuts, Perilla Leaves, Scallion Oil, Perilla Oil

Chef Diana Prescott of Bastion

Murder Point Oysters, Vanilla, Meyer Lemon, Chervil Oil, Chervil

Butter and Brine Oysters, Turnip-Sherry Chowder, Pickled Purple Top Turnips, Fried Saltines

American Wagyu Tri-Tip, Shio Koji Braised Celery, Black Trumpet Mushroom Relish, Celeriac Butter

Chef Jonathan Pridgen of Locust

Lamb Riblets, Lamb Shank-Barding Fat, Lamb Tri-Tip, Lamb-Barding Fat Langues de Chat, Lamb Belly, Lamb Spread, Curry Powder, Kashmiri Chile, Caper Leaves

Irish Sausage, Potato Bun, Toasted Milk Butter, Horseradish

Sobrassada, Cured Pork Eye of Round, Lettuce, Pimentón, Horseradish, Mayo, Dumpling Wrapper

Chef Benjamin Tyson of Butterlamp Bread & Beverage

White Anchovy, Fermented Onion Chimichurri, Lemon Aioli, Shiso Vinegar Jelly, Honey Butter, Anadama Bread

Caramelized Onions, Mornay Sauce, Burnt Maple, Gruyère, Tarragon, Cracked Pepper Sourdough

Roasted Cabbage, Horseradish Juice, Smoked Shallots, Koji Beurre Blanc, Peanuts, Chives

Chef Sarah Thompson of Casa Playa at Wynn Las Vegas

Seared Skull Island Prawns, Ají Amarillo Salsa, Morita Chile Salsa Macha, Radishes, Red Onion, Micro Cilantro

Pan-Seared Maitake Mushrooms, Mole Blanco, Cabbage, Pickled Pretzel Cap Mushrooms, Pine Nuts, Habanero Oil, Epazote, Shaved Truffles

Kampachi Crudo, Tomato Dashi, Fermented Chile Purée, Charred Avocado, Ají Amarillo Salt, Finger Limes, Serrano Chile, Cilantro Oil, Cilantro Flower

Chef Selim Ülker of Ayva and Kardes

Kebab Beef Meatballs, Roasted Rice, Roasted Chickpeas, Grilled Peppers, Greens, Tomatoes, Cacik, Pita

Ayva

Quince, Hibiscus, Mascarpone, Pistachio

Pink Sultan, Peach Compote, Lemon, Walnuts

Chef Hugo Vera of Rolf and Daughters

Tuna-Pork Morcilla Sausage, Sonora Berries, Chanterelle Mushrooms, Pork Jus, Lemon, Nasturtium

Endive-Snap Pea Salad, Poblano-Green Strawberry Ajoblanco, Pistachio-Fennel Seed Salsa Macha, Nori Powder, Anise Hyssop

Snapper, Green Garlic-Serrano Pepper Pil Pil, Harukei Turnips, Pizzo Mustard Greens, Chive Oil, Green Sichuan Peppercorn Oil

Chef Edgar Victoria of Alebrije

Fermented Potato-Chorizo Flautas, Sesame Seed Crema, Salsa Verde, Lettuce, Salsa Matcha

Butternut Squash, Mole Negro, Requesón, Crema, Furikake, Mint

Pork Spare Rib Tlacoyo, Refried Beans, Nopales, Pico de Gallo, Salsa Verde, Sesame Seeds