StarChefs Rising Stars San Francisco

Steelite is excited to present the 2026 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of San Francisco! 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, September 28th at 10:00 AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, 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

Pastry Chef Yesenia Castañon of JouJou

Chamomile Custard Tarte, Blueberry Jam, Blueberries, Honey Glaze, Salted Honey Whipped Cream

Snap Pea-Mint Ice Cream, Lavender-Lemon Curd, Yogurt Mousse, Preserved Meyer Lemons, Sugar Snap Pea Gelée, Candied Pea Shells, Mint

Strawberry Canelé with Roasted Strawberry

Chef Harrison Cheney of Sons & Daughters

Steamed Black Cod, Grilled Sour Cherries, Unripe Strawberries, Pickled Wild Rose Pedals, Smoked Pork Fat Cream, Lacto-Fermented White Asparagus Juice, Charred White Asparagus Oil

Boiled Lobster Claws, Brown Butter Cream, Pickled Dill, Dill Seeds, Green Oxalis, Tunnbröd

Grilled Lobster Tail, Spicebush Syrup, Lobster Cream, Roasted Lobster Butter, Green Tomato Juice Foam, Grilled Trout Roe, Crispy Chicken Skin

Pastry Chef Ellie Estrada-Londo of Nisei

Japanese Black Sesame Soufflé Cheesecake, Goat Cheese Foam, Sweet Potato-Vinegar-Strawberry Jus, Strawberries, Kinako Crumb, Black Sesame Sablé

Rhubarb, Activated Charcoal Meringue Tuile, Sakura Crisps, Sakura Blossoms

Fruit Sando: Miso-Sake-Cured Duck Liver Mousse, Raspberry Consommé Gelée, Crème Fraîche, Blackberries, Shokupan

Chef Chef Emmanuel Galvan of Café Bolita

Duck Confit Tamal, Cucumber-Red Onion Xnipec, Burnt Habanero Salsa

Albacore Tuna Tostada, Avocado, Pasilla Mixe Mayonnaise, Anchovy-Seaweed Salsa Macha, Scallions, Lime

Cilantro Chochoyotes, Poached Chicken, Chicken-Ginger Broth, Summer Squash, Romano Beans, Garbanzo Beans, Peas, Salsa Negra, Scallions, Cilantro

Chef Alexander Hong of Sorrel Restaurant Group

Dungeness Crab, Miso Hollandaise, Smoked Créme Fraîche, Caviar, Fines Herbes, Brioche Toast

Water Buffalo Milk Ricotta, Verjus-Soaked Figs, Candied Kumquat, Fried Sunchokes, Salsa Macha, Dried Currants, Dried Cranberries, Shiso, Fried Scallion Bread

Wood-Fired Hot Honey Chicken:Roasted Chicken Breast, Fried Chicken Leg, Spicy Chicken Jus, Bread-Butter Pickles, Lemon

Chef Spencer Horovitz of Hadeem

Dolmades, Garlic-Ginger Sofrito, Kombu Stock, Tahini Sauce, Sesame, Scallions, Mint

Scallion Pancake Knish, Potato-Sauerkraut Filling, Tomatillo Zhoug, Labneh, Smoked Trout Roe, Leek Flower

Chef Kaylin Lloyd of Californios

Fried Black Cod Taco, Huitlacoche-Corn Crema, Poblano Salsa, Sourdough Tortilla

Spiny Lobster, Cara Cara Orange-Chile Costeño Aguachile Rojo, Trout Roe, Chile Oil, Nasturtium, Marigold

Kombu-Cured Kampachi, Avocado Mousse, Serrano Peppers, Monterey Seaweed Powder, Shiso Flower, Azul Masa Tostada

Chef Chef Ashwin Oon and State Bird Provisions

Mushroom-Royal Corona Bean Donabe, Chrysanthemum-Miso-Smoked Soy Sauce Dashi, Tofu, Chrysanthemum, Scallions; (2) Green Garlic Fried Rice

Brown Butter-Roasted Morels, Lentil Dal Purée, Avocado-Galangal Chutney, Curry Leaf-Fried Shallot Condiment, Sweet Peppers, Lime Juice, Fried Shallots, Mustard Seeds, Microgreens

Smoked Black Cod, Tamarind-Sambal Emulsion, Habanero Peppers, Pickled Red Onions, Makrut Lime Vinaigrette, Cod Floss, Rau Răm, Scallions, Sesame Focaccia

Chef Genoa Pieron of Lazy Bear

Halibut Crudo, Gem Lettuce, New Zealand Spinach, Chickweed, Green Garlic-Nasturtium Caper Dressing, Ramp Pickling Liquid, Sourdough Focaccia Croutons, Allium-Sourdough Focaccia Foam, Garlic Blossoms

(1) Pan-Seared Chicken Breast; (2) Chicken Thigh-Roasted Carrot-Fermented Green Garlic Sausage, Carrot Casing, Brioche Crust, Roasted Carrot Ketchup, Baby Peas, Wild Chervil; (3) Chicken Jus with Double Shucked English Peas

(1) Grilled Trout, Sakura Pink Turnips, Rhubarb, Green Strawberries, Pickled Green Strawberry-Pink Peppercorn Vinaigrette, Smoked Trout Brown Butter, Green Pink Peppercorn Capers, Smoked Trout Roe, Wild Pink Peppercorns; (2) Smoked Trout Dashi

Chef Anthony Salguero of Popoca

Tres Leches Cake, Brown Butter Cream, Cherries, Candied Pistachios

Pollo En Chicha, Grilled Potatoes, Grilled Radishes, Dried Dates, Dried Prunes, Scallions, Purslane, Sesame Seeds, Marigolds

Primavera Loca: Grilled Asparagus, Dragon Tongue Beans, Spring Onions, Burnt Leek Top Mayonnaise, Salsa Negra, Housemade Mustard, Queso Duro, Annatto-Chile Oil, Cilantro, Parsley, Cilantro Blossoms, Lemon Wedge

Chef James Yeun Leong Parry of The Happy Crane

Master Stock-Braised Beef Shin, Confit Celery Root, Celtuce, Crispy Lotus Root, Beef Stock Vinaigrette, Sichuan Red Oil, Scallions, Parsley

Firecracker Shrimp: Shiso- and Nori-Wrapped Shrimp, Vietnamese Rice Paper, Mala Glaze, Gim

Golden Coin: Char Siu Coppa, Ginger-Scallion Chicken Liver Mousse, Pickled Young Ginger, Chives, Housemade Bao