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Rising Stars Los Angeles Art of Presentation Contest

1 June 2017

*This poll is now closed.

Steelite is excited to present the 2017 Los Angeles Rising Stars Art of Presentation contest featuring talented chefs from California. This contest is all about the beauty of presentation, so take a look! Please vote for the Chef that created your favorite plating presentation. 

Check out the images* in each Chef's plating gallery shown below, then use the poll to vote. The deadline to vote is June 9th at 3 pm EST. The winner will be announced on Tuesday, June 13th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2017 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up. Please only vote ONCE.

Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.

*All images provided by


Chef Vartan Abgaryan of 71 Above

Vartan Abgaryan

Bearnaise-poached Oyster, Uni, and Black River Caviar

Vartan Abgaryan Vartan Abgaryan
Barbecued Octopus, Persimmon Barbecue Sauce, Pickled Persimmon, Meyer Lemon, and Mustard Seeds, and Mustard Greens Grilled Treviso, Preserved Lemon, Capers, Garlic, Parmesan, and Chervil


Pastry Chef Gregory Baumgartner of 71 Above

Gregory Baumgartner

Brown Butter-Rum-Pineapple Ice cream and Passion Fruit Cake

Gregory Baumgartner Gregory Baumgartner
Kobocha Squash Mousse, Pumpkin Ice Cream, Brown Sugar Muscavado Fluff, Rye Graham, Candied Fried Pecans, and Brown Sugar Vinaigrette Cremeux, Cocao Gel, Ganache, Sea Salt, and Yogurt Sorbet


Chef Tristan Aitchison of Providence

Tristan Aitchison

Live Sea Scallop en Croute, Scallop Jus, Truffle Butter, Australian Black Truffle, and Lemon

Tristan Aitchison Tristan Aitchison
Geoduck, Razor Clams, Top Neck Clams, Pickled Nasturtium Pods, and Nasturtium Santa Barbara Spot Prawn Tartare, Golden Osetra Caviar, Finger Limes, Fermented Apple, Radish Flowers, Gold Leaf, and Spot Prawn Rice Crackers


Chef Gareth Evans of Gwen

Sunchoke Custard, Pomegranate Gelée, Dungeness Crab, Brioche, Sturgeon Caviar, and Sorrel paired with Champagne Larmandier-Bernier, Rosé de Saignée, Premier Cru

Steak au Poivre, Smoked Artichokes, and Black Trumpet Mushrooms paired with Aglianico, Tourasi, Riserva, 2006 Tazmanian Ocean Trout, Beurre Blanc Aioli, Shiso Powder, Smoked Trout Roe, and Pumpernickel paired with Patrice et Pascal Lambert, Les Chenaise, Chinin Blanc, 2011


Chef Sarah Hymanson & Sara Kramer of Kismet

Sara Kramer

Broccoli Toast, Labneh, Pumkin Seeds, and Citrus

Sarah Hymanson
Persian Cucumbers, Citrus, Rosewater Labneh, Parsley Seed, and Za'atar Lemon Chicken-Pine Nut Pies, Mint, Dill, and Tahini


Chef Holly Jivin of The Bazaar by José Andrés

Live Scallop Ceviche, Leche de Tigre, and Sweet Potato

Kushi Oyster, Passion Fruit, Finger Lime, Vanilla Oil, and Hibiscus Air Charred Leeks, Asparagus, Black Garlic, Grilled Tomato Vinaigrette, and Leek Sauce


Chef Joe Johnson of Charcoal Venice

Charred Butternut Squash, Puffed Quinoa and Pumpkin Seeds, Honey, Coriander, Grapefruit, Radish, and Yuzu Kosho Vinaigrette

Grilled Farmer's Market Cauliflower, Sauce Ravigote / Yukon Potato Baked in the Coals, Salted Butter, Crème Fraîche, Aged Gouda, Chive / Coal Roasted Carrots, Sheep's Milk Ricotta, Herbs, Honey and Black Pepper / 18 oz Prime Ribeye Bison Tartare, Hazelnut, Sweet Onion Purée, Pickled Pearl Onions. Hazelnut, Chamomle, Egg Yolk Emulsion, and Sweet Potato Chips


Chef Alison Trent of Ysabel

Avocado, Cucumber, Pistachio Dukkah Spice, Cilantro, and Lime Yogurt

Ricotta-Truffle Capeletti, Morels, Pickled Ramps, Black Trumpet Mushrooms, Minor's Lettuce, and Nasturtium Hamachi Crudo, Sushi Rice, Orange, Avocado, Miso, Mustard Blossom, Nasturtium, Chile, and Ridish


Pastry Chef Jessie Liu of Providence

Yogurt Bavarian, Ume Meringue, and Rhubarb-Cherry Blossom Consome

Strawberry Tart: Strawberry Mousse, White Chocolate, Champagne-pickled Green Strawberries, Basil-Lime Curd, Basil Cake Crumbs, Strawberry Sorbet, and Basil Chamomile Panna Cotta, Lemon Curd-Pistachio Crumbs, Fennel Pollen, Caramel Bites, Honeycomb, and Honey Mustard Ice Cream


Sustainability Chef Javier Ramos of Sqirl

Roasted Heirloom Carrots, Cantina Nuts, Mole Negro, and Nigella Creme

Mid-Summer Nights Salad: Kong's Mid-Summer Tomatoes, Charred Onion Vinaigrette, Sunflower Seeds, Calabrian Chile Tahini, and Coleman's Herbs Golden Beets, Beet Sugar, Lime Juice, Thai Chile, Tomatoes, Toasted Cashew, Lime Mint, and Coriander


Community Chef Carlos Salgado of Taco Maria

Fideo y Flor: Spaghetti Squash, Tomato, Sprout, and Grana Padano

Tamal de Zanahoria: Carrot, Mole Amarillo, Ginger Cream, and Oyster Mushrooms Birria des Res: Beef, Chile, Coffee, Roasted Farro, and Lime
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