StarChefs Rising Stars Seattle
Steelite is excited to present the 2025 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Seattle! 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 8th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, December 9th. 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 Janet Becerra of Pancita
Suadero Tacos, Tomato-Bell Pepper Salsa, Salsa Verde, White Onion, Cilantro
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| Grilled Pork Chop, Recado Negro, Nixtamalized Honey-Butter Pineapple, Scallions, Cilantro, Rhubarb Salsa, Tortillas, Salsa Molcajete, Charred Avocado | Chicken, Oaxacan Mole, Sesame Seeds, Shiso, Tortillas |
Chef Liam Byres of Raccolto
Grilled Pork Chop, Red Mole, Grilled Mustard Greens, Pickled Fresno Chiles
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| Halibut Aguachile, Red Onions, Jalapeños, Preserved Lemon Aïoli, Lime Juice, Spiced Pepitas, Chile Oil, Spiced Sourdough Lavash | Grilled Halibut, Green Garlic-Coconut Butter Sauce, Turnips, Swiss Chard, Turnip Greens, Grilled Pea Tendrils, Chile Oil |
Chef Grayson Corrales of MariPili Tapas Bar
Savory Torrijas: Milk Bread, Caramelized Onion-Roasted Garlic Crème Anglaise, Sautéed Mushrooms, Manchego Cream, Sherry Vinegar, Manchego, Manchego Crisps
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| Cochinillo con Zorza: Roasted Pork, Chistorra, Braised Greens, Zorza | Tarta de Santiago: Almond-Lemon Cake, Turrón Blando-Brandy Semifreddo, Toasted Marshmallow, Meringue, Lemon Caramel, Turrón Crema, Yema Tostada |
Chef Johnny Courtney of Atoma
Dungeness Crab Salad, Almond Milk-Vadouvan Sauce, Roasted Kohlrabi, Apples, Pickled Kohlrabi, Toasted Pandan Beans, Roasted Crab Oil, Chive Oil
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| Grilled Spot Prawns, Shiso, Kumquat Koshō Aïoli, Aleppo Pepper, Chives | Spruce Honey-Glazed Duck Breast, Turnip Green-Duck Sausage, Duck Jus, Grilled Asparagus, Roasted Morels, Green Garlic Jam, Duck Cracklin’ |
Chef Avery Hardin of Layers
The Notorious PIG: Pork Belly, Spring Lettuces, Hibiscus Pickled Onions, Fresno Chiles, Pineapple Jelly, Aïoli, Potato Bun
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| Turkey Bacon Ranch: Smoked Turkey, Bacon, Roasted Roma Tomatoes, Arugula, Dairy-Free Ranch, Potato Bun | Mortadella Fritta, Stracciatella, Calabrese Salami Hot Honey, Fried Egg, Potato Bun |
Chef Evan Leichtling of Off Alley
Lost Bread: Pain Perdu, Ice Cream-Soaked Brioche, Foie Gras Ice Cream, Seared Foie Gras, Maple Sugar
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| Hock Pocket: Asparagus-Nettle Soup, Fermented Turnip Juice, Shaved Purple Asparagus, English Pea-Smoked Ham Hock Popover | Mixed Seafood Bisque: Dungeness Crab-Spot Prawn Bisque, Geoduck-Dungeness Crab-Coon Shrimp Salad, Seabeans, Beach Orach, Salt Marsh Daisies |
Pastry Chef Linnea Scott of Ben’s Bread Co.
Brioche Bun, Pistachio-Broccoli Rabe Pesto, Asparagus, Goat Cheese, Scamorza, Garlic Bread Crumbs
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| Cinnamon-Honey Nut Donut, Burnt Honey-Cinnamon Glaze, Burnt Honey-Cinnamon Cream, Candied Nuts | Buttermilk Scone with Strawberry Jam |
Chef Victor Steinbrueck of Local Tide
Rockfish-Pork Fat Patty Bánh Mì, Red Cabbage, Cucumbers, Pickled Carrots, Pickled Daikon, Pickled Fresno Chiles, Nước Mắm, Maggi Mayonnaise, Mint, Cilantro, Dill, French Bread
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| Seared Albacore Tuna Sandwich, Celery, Frisée, Pickled Fresno Chiles, Lemon Vinaigrette, Relish, Mayo, House Seasoning, Sourdough | Shrimp Toast, Cabbage, Thai Chile Crisp, Sweet Mayonnaise |
Chef Ahmed Suliman of Cafe Suliman
Whey-Braised Spiced Lamb, Hummus, Slivered Almonds, Mint, Olive Oil
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| Roasted Cauliflower, Apricot Amba, Caramelized Shallot Labneh, Aleppo Chile Oil, Sesame Crumble, Sorrel | Pepper Butter-Coated Roasted Cabbage, Tzatziki, Lime Oil, Black Sesame Seeds, Mint |
Chef Keiji Tsukasaki of LTD Edition Sushi
Edomae-Style Gizzard Shad Nigiri
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| Slow-Poached Monkfish Liver | Bluefin Tuna Akami, Poached Squid, Shiso Dressing |