StarChefs Rising Stars New Orleans

Steelite is excited to present the 2026 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of New Orleans! 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, December 7th at 10AM EST. The winner will be announced at the StarChefs Industry Dinner on Tuesday, December 8th. 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 Nola Carpenter

Peach Trifle

Thyme-Infused Burnt Salted Caramel, Peach Milk Panna Cotta, Thyme Shortcake Crumble, Macerated Peaches, Peach Coulis, Torched Salt-Pepper Meringue, Peach-Honey Granita

Chocolate Olive Oil Cake, Fig-Lemon-Bay Leaf Jam, Chocolate Swiss Meringue Buttercream, Preserved Figs

Louisiana Meat Pie, Creole-Style Beef Stew Filling, Buttermilk Ranch

Pastry Chef Shardé Cole

Ponchatoula Blueberry Truffle: Ponchatoula Blueberry Gel, Milk Chocolate, Sprinkles

Wildflower Syrup White Cake, Dried Marigold-Lavender Icing, Peaches, Sprinkles

Bissap Granita, Cinnamon Meringue, Spiced Dougoup, Clove Caramel

Chef Adolfo Garcia

Razor Clam, Spanish XO Sauce, Espelette Powder; (2) Razor Clam, Yuzu-White Soy, Micro-Cilantro

Iberico Pork Skewers, Piquillo Pepper Glaze, Ramp Pesto

Arroz Meloso, Guajillo-Shrimp Broth, Crawfish, Gulf Shrimp, Mussels, Garlic Aïoli, Parsley

Chefs Evan Ingram and Brenna Sanders

Panisse-Za

Yellowfin Tuna Tartare, Harissa, Dehydrated Niçoise Olives, Orange Zest, Oregano, Caramelized Onion Panisse

Cantaloupe Balls, Cantaloupe Granita, Salted Caramel, Whipped Lime Sherbet, Honey Meringues, Mint

The Chill Of The Day

(1) Cold-Smoked Louisiana Blue Crab Claws, Creamy Horseradish Club Sauce, Shaved Fennel, Shaved Celery, Chives; (2) Poached Gulf Shrimp, Coconut Cream, Lime Juice, Macadamia Nuts,Basil Oil, Purple Sorrel; (3) Porgy Crudo, Grilled Fish Bone “Swamp” Dashi, Shaved Kohlrabi, Scallion Curls

Chef Rob Mistry

Unripe Summer Salad

Unripe Summer Salad: Unripe Peaches, Preserved Unripe Plums, Young Cucumbers, Chickpeas, Vegan Bang Bang Sauce, Peach Core Glaze, Popped Farrow, Popped Sorghum

Flounder en Papillote, Stewed Lentil-Spring Onion-Stuffed Zucchini, Mint-Zucchini Remoulade, Flounder Bone-Spring Onion Chutney, Buttermilk, Horseradish, Chickpea Sev, Fried Spring Onions

Potato-Scaled Redfish, Vadouvan Curry Sauce, Stewed Cabbage, Blanquette Sauce, Trout Roe, Thyme, Lemon Zest

Chef Charly Pierre

Tomatoes, Peaches, Salad Mix, Sour Orange Dressing, Whipped Goat Cheese, Dehydrated Pikliz Powder

Toasted Corn Ribs, Roasted Pepper Creole Sauce, Coconut-Lime Sauce, Gremolata

Joumou Gnocchi, Oxtail Gravy, Lemongrass Oil, Parmesan, Parsley

Chef Rob Tabone

Berbere-Spiced Gulf Bluefin Tuna Carpaccio, Pickled Galia Melons, Pickled Melon Dressing, Fermented Red Daikons, Shaved Spring Onions, Pistachios, Chives

Little Gem Lettuce, Poached Louisiana Shrimp, Pickled Sweet Lunchbox Peppers, Shrimp Head-Shallot Oil, Sherry-Lime Vinaigrette, Peanuts, Spring Onions, Watermelon Radish, Cilantro, Dill, Mint, Basil

Gulf Gag Grouper, Sea Island Red Peas, Leek Broth, Braised Leeks, Creole Heirloom Tomatoes, Shaved Red Onions, Salsa Criolla, Leek-Chile Condiment, Orange-Olive Breadcrumbs

Vaughan

Heirloom Tomatoes, Peaches, Long Green Beans, Bread, Brown Butter Vinaigrette, Mexican Tarragon

Eggplant Milanese, Romesco Sauce, Stracciatella, Pickled Green Tomatoes, Pickled Banana Peppers, Basil

Smoked Oysters, Grilled Zucchini, Red Peppers, Smoked Oyster Aïoli, Caper Salsa Verde, Breadcrumbs