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Huy Hoang
The Vietnam Cookery Culture is not simply the France and China Cuisine, but it is the fusion between those Big Two Cordon Bleu tha...
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Laura Arrojo
I want to express the courage to work with nonconformity, taking a classic plate form my country with products that we barely use ...
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Michael Park
The pairings of squid & date and oyster tofu & bone expresses a yearning for a unified Korea. My father's family was force...
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Samuel Mumford
With the current climate crisis that we are faced I would use this opportunity to further educate the greater population on the ro...
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Jack Stewart
My intention was to use every piece of an often-overlooked ingredient, prepare it in a variety of ways, and build depth with ferme...
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Vitor Mendes
Through this dish, I'd like to show that brazilian ingredients are unique and amazing just as much as from any other part of the w...
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Ignacia Valdes Novik, portrait picture
Whole shima-aji, merken chile sauce, cochayuyo, signature dish
Ignacia Valdes Novik
United States
Growing up in Chile, I’ve always appreciated the sea. With over 6,000 kilometers of coastline, Chile introduced me to the power of...
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Akshay Vijaya Kumar, portrait picture
View of the horizon, signature dish
Akshay Vijaya Kumar
United States
This dish pays homage to the fishermen and farmers of my hometown, Kerala. Full use of the ingredients grown, farmed, and fished i...
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Joseph Baffoe
Aged Duck, Wasabi, Peas, Foie
Joseph Baffoe
United States
I would like to show my background in culinary arts by showcasing what I’ve learned and experienced in my time in this industry. S...
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Garrett Brower, portrait picture
Quail stuffed with Chesapeake oysters, signature dish
Garrett Brower
United States
By celebrating the products and cuisine of the Chesapeake Bay I hope to generate interest in its preservation. Oysters in particul...
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Adrien Calmels, portrait picture
Summer in Oregon, signature dish
Adrien Calmels
United States
Summer in Oregon showcases the region's bounty and the resilience of its people. Inspired by my grandfather's farm, I emphasize pa...
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Jaime Leal, portrait picture
Plebe Bi-chi, signature dish
Jaime Leal
United States
My childhood was based on different gastronomic backgrounds about sharing with family and friends around food, they know me as a s...
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Grace Cacciato, portrait picture
Turbot with fennel and citrus, signature dish
Grace Cacciato
United States
I have always been inspired by the way my family in Greece and Italy embrace food, especially coastal fare. In my professional car...
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Daniel Garwood
This dish is a story and reflection of my life as a chef; Typically Banchan (Korean side dish) is a variety of small dishes accom...
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Leonardo Penafiel, portrait picture
Beet root millefeuille, signature dish
Leonardo Penafiel
United States
Through this dish, I aim to express a harmony of flavors and cultures, celebrating the versatility and richness of plant-based ing...
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Prosenjit Biswas
I believe in Cuisine du terroir, sustainability and respect of the product. As a young chef I consider myself responsible for pre...
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Chainey Kuykendall, portrait picture
My mother's garden, signature dish
Chainey Kuykendall
United States
My dish is a homage to my mom. Being an immigrant, my mom has faced a lot of obstacles with my grandma (mee-maw), but the first ti...
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Dimosthenis Efthymiou
Food conscience and sustainability are more prevalent in our lives than ever before. It is time to take action and look for more ...
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