StarChefs

StarChefs Moving the industry forward...

http://www.starchefs.com

That’s a wrap on Industry Late Night at Cleats! We finished the night with Chefs Jeremiah Schenzel and Alex Wilson’s ...
12/12/2024

That’s a wrap on Industry Late Night at Cleats! We finished the night with Chefs Jeremiah Schenzel and Alex Wilson’s Chocolate Budino with benne seed wafer and sea salt 🔥

We danced, we drank, we ate Impossible™ Meatballs! Tonight at the Charleston-Savannah Industry Late Night at Cleats, C...
12/12/2024

We danced, we drank, we ate Impossible™ Meatballs! Tonight at the Charleston-Savannah Industry Late Night at Cleats, Chefs Jeremiah Schenzel and Alex Wilson served up savory beef meatballs with ricotta and herbs ⭐️

The Charleston-Savannah festivities continue tonight at Industry Late Night at Cleats ()! Chefs Jeremiah Schenzel and ...
12/12/2024

The Charleston-Savannah festivities continue tonight at Industry Late Night at Cleats ()! Chefs Jeremiah Schenzel and Alex Wilson are getting the party started with epic Corn Dawgs: Impossible™ () hot dogs, corn, cotija, and herb sauce on a Fat Bun 🔥

We are still dreaming about Pastry Chef Annie Coleman’s () Charred Satsuma-Chocolate Pie from last nights Charleston-Sav...
11/12/2024

We are still dreaming about Pastry Chef Annie Coleman’s () Charred Satsuma-Chocolate Pie from last nights Charleston-Savannah Honorees Dinner! It was sweet, silky, and salty with chocolate, coffee crust, and salted whipped cream ⭐️

In a dynamic and decadent Crispy Lasagna, Chef Daniel Dalton () layered Impossible™ () bolognese, butternut squash, Tusc...
11/12/2024

In a dynamic and decadent Crispy Lasagna, Chef Daniel Dalton () layered Impossible™ () bolognese, butternut squash, Tuscan kale, mushrooms, and fermented basil fonduta at the Honorees Dinner at Emeline () ⭐️

At the Charleston-Savannah Honorees Dinner, Chef Opie Crooks () of FARM Hospitality Group is serving Citrus-Cured Scot...
11/12/2024

At the Charleston-Savannah Honorees Dinner, Chef Opie Crooks () of FARM Hospitality Group is serving Citrus-Cured Scottish Salmon () with collard greens, candy roaster squash dressing, Dutch Fork pumpkin, and crispy rice 🔥

Rising Stars Mentor Chef Mike Lata () of FIG and The Ordinary is helping to usher in the newest class of award winners...
11/12/2024

Rising Stars Mentor Chef Mike Lata () of FIG and The Ordinary is helping to usher in the newest class of award winners at the Charleston-Savannah Honorees Dinner at Emeline () with a savory dish of Napa cabbage and radicchio with soft egg, pickled shiitake mushrooms, seeds, dill, and a buttermilk vinaigrette with olive oil ⭐️

Meet the 2024 Charleston-Savannah Rising Stars! These hospitality professionals are recognized not only for their except...
25/11/2024

Meet the 2024 Charleston-Savannah 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 December 4 through 18. More information at starchefs.com 🔪⁠
⁠
CHEFS⁠
Dave Baker ⁠
Joseph Harrison ⁠
Daniel Harthausen ⁠
Nathan Hedlund ⁠
Thai Phi ⁠
Jillian Schaffer ⁠
⁠
GAME CHANGER (presented by )⁠
Nikko Cagalanan ⁠
⁠
CONCEPT⁠
Alec Gropman ⁠
⁠
PITMASTER⁠
Hector Garate ⁠
⁠
RESTAURATEURS⁠
Corrie and Shuai Wang ⁠
⁠
COMMUNITY (presented by )⁠
Brent and Danielle Sweatman ⁠
⁠
BAKERS (presented by )⁠
Hannah and Zachary Welton ⁠
⁠
ROASTER⁠
Zach McCutchen ⁠
⁠
BARTENDERS⁠
Daniel Dameron ⁠
Christian Favier ⁠
⁠
SOMMELIER⁠
Libby Burk ⁠
⭐️⁠

This fall, we partnered with Pecorino Romano PDO () to challenge our community of chefs to the Pecorino On Top competiti...
18/11/2024

This fall, we partnered with Pecorino Romano PDO () to challenge our community of chefs to the Pecorino On Top competition! Join us in giving a big congrats to the grand prize winner Chef Zechariah Perez () of Odd Duck () and Sour Duck ()! Perez will take the grand prize for his Pecorino Romano PDO tamale with shredded chicken, red chile sauce, Pecorino Romano PDO queso, jalapeño, and cilantro. As Perez says: “This dish combines something I often make for myself in the morning with one of my favorite childhood foods from Texas: chilaquiles tamale. I frequently make chilaquiles for breakfast with good tortilla chips, a quality salsa, and, funny enough, Pecorino Romano PDO. Its tang and saltiness means I don’t have to season the chilaquiles much and the cheese just pairs so well with this dish.” ⁠
⁠
Click the link in our bio for the full recipe and to check out the two runner-up winners.⁠

Congratulations to Chef Ryan Fox (._chef) and Sommelier Alex Wheatley Bell () of Midnight in the Garden (), winners of t...
11/11/2024

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 (). ⁠
⁠

This summer, we partnered with King Arthur Baking Co. () to challenge our community of chefs to the Clash of the Crusts ...
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

For , Bartender Edgar Garcia is going classic with his Old Fashioned, stirred with bourbon and aromatic and orange b...
25/09/2024

For , Bartender Edgar Garcia is going classic with his Old Fashioned, stirred with bourbon and aromatic and orange bitters ⭐️

What’s a party in Chicago without hot dogs? For , Chef Brian Jupiter is cooking up hot dogs with pineapple giardinier...
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 🔥

Pastry Chef Leigh Omilinksy helped us celebrate the 2024 Chicago Rising Stars at the Honorees Dinner with her Chocolate...
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 ⭐️

At the Chicago Rising Stars Honorees Dinner, none other than Rising Stars Mentor Chef Andrew Zimmerman of Proxi and Sepi...
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 ⭐️

Tonight, we celebrate the 2024 Chicago Rising Stars! For the Chicago Honorees Dinner at Chicago Winery, we’ve got Rising...
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 🔥

We challenged our community to develop original recipes that embraced utilization of food waste and showcased creative u...
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 ()!⁠
⁠

At Discover Europe Industry Night, Chef Vitor Mendes served up a fresh bite of fried halloumi with tapioca, smoked cherr...
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 🔪

Address


Opening Hours

Monday 09:30 - 18:00
Tuesday 09:30 - 18:00
Wednesday 09:30 - 18:00
Thursday 09:30 - 18:00
Friday 09:30 - 18:00

Website

Alerts

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.

Contact The Business

Send a message to StarChefs:

Videos

Shortcuts

  • Address
  • Opening Hours
  • Alerts
  • Contact The Business
  • Videos
  • Claim ownership or report listing

  • 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.