StarChefs Rising Stars Rust Belt
Steelite is excited to present the 2025 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great cities of the Rust Belt! 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, July 14th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, July 15th. 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 Mike Conrad of Leña
Roasted Maitake Mushroom, Chickpea Panisse, Hazelnut Romesco, Espelette Oil
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| Ōra King Salmon, Spanish Onion, Caper Berry, Orange-Espelette Vinaigrette, Chive-Kombu Oil | Roasted Cod, Clams, Fried Potatoes, Guindilla Peppers, Salsa Verde |
Chef Liu Fang of Abundance Culinary
Shandong-style dumplings
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| Dan Dan Noodles, Ground Pork, Sesame, Bullhorn Pepper Sauce, Pea Shoots, Soft-Boiled Tea Egg, Crushed Lotus Seeds | Lazi Chicken, Chinese Pepper, Ginger, Garlic, Bullhorn Pepper Sauce, Fermented Bean Paste, Bean Curd Sauce, Lotus Root Chip |
Chef Nik Forsberg of Fet-Fisk
Scallop Crudo, Fermented Apples, Turnips, White Balsamic Vinegar, Toasted Flax Seed, Dill Seed, Chervil
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| Grilled Cabbage Caesar Salad, Anchovies, Aged Goat’s Milk Gouda, Rye Focaccia Breadcrumbs | Trout, Smoked Almonds, Brown Butter, Fish Sauce, Garlic, Lemon, Capers, Parsley, Dill |
Chef Nathan Hobart of Morcilla
Hokkaido Scallop Crudo, Fermented Ají Rico, Cara Cara Oranges, Marinated Manzanilla Olives, Lemon Juice, Olive Oil, Chives
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| Mussels en Escabeche, Piparras, Pimenton-Espelette Oil, Leek Aïoli, Sherry Vinegar, Urfa Biber, Lemon Zest, Olive Oil, Chives, Baguette | Baby Back Ribs, Harissa-Honey Glaze, Tomato Labneh, Za’atar, Coriander, Cilantro |
Restaurateurs Mamba Hamissi and Nadia Nijimbere of Baobab Fare
Goat Shank, Coconut Rice, Stewed Yellow Beans, Corn Salad, Fried Sweet Plantains
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| Chicken Sambusas with Citrus-Tomato Dipping Sauce | Mhogo: Chicken, Mustard-Onion Sauce, Yuca, Stewed Yellow Beans, Peanut-Stewed Spinach |
Chef Vincent Morelli of Cent's Pizza + Goods
Wood-Fired Snap Peas, Wood-Fired Broccolini, Stracciatella, Bottarga, Allium Oil, Wood-Fired “Wonderbread"
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| Pork Milanese, Chichories, Celery, Anchovy-Caper Vinaigrette | Sunday Gravy Pizza: Pork-Beef Meatballs, Tomato Sauce, Pecorino Romano, Garlic, Basil, Black Pepper, Olive Oil |
Chef Marcella Ogrodnik of Duo's
Tuna Tostada, Avocado, Salsa Negra, Sesame Seeds, Lime
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| Enchiladas de Pavo, Mole de Xico, Crema, Queso Fresco, Onion | Salsa Cacahuate: Piloncillo-Ginger Carrots, Chivo Blanco Beans, Salsa Cacahuete |
Chef Edgar Torres of Vecino
Carrot Tinga Tetelas, Salsa Morita, Crema, Cilantro
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| Octopus Al Pastor, Pickled Pineapple, Verdolagas, Cilantro, Amaranth | Red Snapper, Green Adobo, Red Adobo, Arugula, Red Onion, Fennel, Lime Vinaigrette |
Chef John Yelinek of Ladder 4 Wine Bar
Pheasant Pie, Morel Mushrooms, Potatoes, Celery, Peas
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| Hokkaido Scallop Crudo, Cured Ham Chile Crisp, Périgord Truffle, White Wine Vinegar, Shallots | Capellini al Limone with 48-Month Aged Parmigiano Reggiano |