Congratulations to Chef Ryan Fox (._chef) and Sommelier Alex Wheatley Bell () of Midnight in the Garden (), winners of the 2024 Copa Jerez US Finals! The duo will be heading to Jerez de la Frontera, Spain to compete for the international title at the Grand Final of Copa Jerez XI in June 2025.
A big round of applause to the other competitors, Chef Conor Dennehy () and Sommelier Danielle Ayer of Talulla () and Chef Victor Rivera () and Sommelier Kara Daving () of The Bazaar by José Andrés ().
23/10/2024
This summer, we partnered with King Arthur Baking Co. () to challenge our community of chefs to the Clash of the Crusts pizza competition! We had some incredible entries, but it ultimately came down to the technique and quality of the pizza crust. Join us in giving a big congrats to the grand prize winner Chef Kyle Jacovino () of Pizzeria Vittoria () on his winning recipe. He’ll be taking home a $3,000 cash prize for his Neapolitan-Style cheese pizza with San Marzano tomato, fior di latte, basil, olive oil, and sea salt. Click the link in our bio for Chef Kyle’s recipe and the full line-up of runner-up winners.
“Our vision is centered around grains and is very baker-focused rather than just thinking purely as a pizzaiolo. We think of great bread first. If we can create a tasty loaf of bread, it will translate into an amazing crust and pizza. In this recipe, the combination of the poolish and levain gives the crust structure and flavor and enough lightness with an open crumb. The King Arthur ‘00’ pizza flour is great for pure Neapolitan, but is very low in protein. We add their bread flour to balance out the absorption levels, allowing us to add a little more hydration to the dough” - Chef Kyle Jacovino
25/09/2024
For , Bartender Edgar Garcia is going classic with his Old Fashioned, stirred with bourbon and aromatic and orange bitters ⭐️
25/09/2024
What’s a party in Chicago without hot dogs? For , Chef Brian Jupiter is cooking up hot dogs with pineapple giardiniera and Nashville sauce 🔥
24/09/2024
Pastry Chef Leigh Omilinksy helped us celebrate the 2024 Chicago Rising Stars at the Honorees Dinner with her Chocolate-Peanut Butter Cake: rich and moist chocolate cake layered with roasted vanilla cream, salted peanuts, and a hit of sweet chile ⭐️
24/09/2024
At the Chicago Rising Stars Honorees Dinner, none other than Rising Stars Mentor Chef Andrew Zimmerman of Proxi and Sepia served sticky, sweet, and savory Iberian Duroc Pork Ribs with red curry barbecue sauce, papaya, candied peanuts, and Thai basil ⭐️
24/09/2024
Tonight, we celebrate the 2024 Chicago Rising Stars! For the Chicago Honorees Dinner at Chicago Winery, we’ve got Rising Stars alum Chef Won Kim of Kimski in the kitchen to help usher in the new class. His Vegan Larb is refreshing and hearty with ground pork, vegan fish sauce, red onion, fried shallots, Thai basil, cilantro, and lettuces 🔥
12/08/2024
We challenged our community to develop original recipes that embraced utilization of food waste and showcased creative uses of a Vitamix Commercial blender. Congratulations to Grand Prize Winner, Pastry Chef Erin Kobler of Proxi and Sepia!
Her winning dish: Tepache Sorbet, Piloncillo Crémeux, Smoked Pineapple Jam, Coconut Florentine, Pineapple Chips, Tepache Fruit Leather.
A big round of applause for Kobler, as well as runners-up, Chef Sieger Bayer () of Bar Berria () and Pastry Chef Ryan Stipp () of Omni Frisco PGA Resort ()!
06/08/2024
At Discover Europe Industry Night, Chef Vitor Mendes served up a fresh bite of fried halloumi with tapioca, smoked cherry tomato, honey, basil, and olive oil 🔪
05/08/2024
To celebrate products from the European Union, Chef Nick Curtola of The Four Horseman served Pan con Tomate at Discover Europe Industry Night at Rule of Thirds, armed with Serrano ham and sel de Guérande 🔪
05/08/2024
To showcase flavors of chocolate and berries in one delectable pastry, Bakers Kelly Mencin and Jackie De la Barrera of Radio Bakery concocted The Queen’s Croissant: a flaky dark chocolate butter croissant layered with chocolate custard, raspberry-wild blueberry preserves, and whipped berry ganache ⭐️
25/07/2024
Taking inspiration from Filipino-style spaghetti, Chef Jason Doo paired hot dog with rigatoni, plum tomato-banana ketchup sauce, olive oil, and Thai basil for at Wusong Tiki Bar 🔪
25/07/2024
At Wusong Tiki Bar for , Chef Jason Doo’s Wusong Bao are stuffed full of Iberian Pork Lechon, Coconut Vinegar, Cabbage Slaw, Cucumber Aguachile and Fresh Herbs ⭐️
25/07/2024
Join us in raising a glass (mug) to the Boston Rising Stars! Tonight at , Bartender Matthew Tetrault and the team at Wusong Tiki Bar are keeping the Eighties Mai Tais flowing with a trio of rums, pineapple, guava, bitters, and orgeat ⭐️
24/07/2024
What’s a party without cake? For the 2024 Boston Rising Stars Honorees Dinner, Rising Stars Alum Pastry Chef Alyssa Lieberman whipped up her Celebrate Summer Ice Cream Cake with yellow génoise cake, vanilla-saffron ice cream, apricot and huckleberry jams, chocolate-almond crunch, and apricot glaze ⭐️
23/07/2024
Rising Stars Alum Chef Tracy Chang graced the kitchen at the 2024 Boston Rising Stars Honorees Dinner to cook up Mapo Tofu with ground beef, jasmine rice, mushrooms, Szechuan pepper, and chile crisp 🔪
23/07/2024
At the 2024 Boston Rising Stars Honorees Dinner, Rising Stars Alum Chef Ana Sortun is donning an apron to help us pass the torch. She’s serving up her Greek Salad with gigante beans, cucumber, fennel, green olives, whipped feta, olive oil, and wild oregano ⭐️
15/07/2024
Meet the 2024 Boston Rising Stars! These hospitality professionals are recognized not only for their exceptional food and beverage, but also their ability to lead, support, and inspire their local communities. The Restaurant Week is July 24 to August 7. More information at starchefs.com 🔪
CHEFS
Matthew Bullock
Lukas Dow
Molly Dwyer .volpe
Luke Fetbroth
Laurence Louie
GAME CHANGER (presented by )
Tomo Shinoda
RESTAURATEURS
Stefanos Oungrinis and Demetri Tsolakis
COMMUNITY (presented by )
Kelsey Munger
PASTRY CHEF (presented by )
Nik Mastalerz
BARTENDERS
Seth Freidus
Katie Weismann
SOMMELIER
Katie Hubbard
BAKERS
Alyssa and Teddy Applebaum
Thomas Ferté
Be the first to know and let us send you an email when StarChefs posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Want your business to be the top-listed Media Company?
Share
About StarChefs
StarChefs has supported the restaurant industry since 1995 and serves as an essential resource and platform for culinary professionals, as well as a backstage pass for food & restaurant lovers. StarChefs’ original content is driven by in-person tastings and interviews across the world, and its mission is to catalyze culinary professionals’ success and give them tools to overcome specific challenges.
Through the Rising Stars Awards, StarChefs has recognized up-and-coming industry professionals in four markets each year since 2003. The award categories are: Chef, Pastry Chef, Bartender, Sommelier, Concept, Community, Restaurateur, Mentor, Game Changer, and Sustainability.
StarChefs’ quarterly Rising Stars magazine delivers recipes, industry trends, business intel, beverage knowledge, new techniques, and a fresh dose of culinary inspiration. The editorial team covers four American cities a year and curates the best of each market to share with our readers. Each issue features a distinct market. Subscribe here!
Now in its 13th year, StarChefs hosts the annual International Chefs Congress, an industry-only symposium featuring the world’s preeminent culinary talent.
StarChefs features top chefs, pastry chefs, sommeliers, bartenders, and artisans in more than 35,000 published pages of original, industry-focused content, generates over 4 million page views annually, and was nominated for “Best Web Site” by the James Beard Foundation. The site also connects hospitality professionals to careers in foodservice through the industry’s leading job board, StarChefs JobFinder.
