D.C. Eat Your Heart Out

2014 StarChefs Washington, D.C. Area Rising Stars

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Beautiful Plating is an Art.

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(Wow!) Cocktail Floats

By Emily Bell

The phrase “cocktail float” might seem like something to run from—ideally right through the window of the T.G.I. Friday’s you half-ironically stumbled into. Except ours is an age of mellowed, melded mixology, where “sophisticated” has learned to relax its perfectionism into a kind of frilly perversion of itself. (Also known as fun.)

The Mother of All Sauces: Ponzu

By Katherine Sacks

At Dakaya, the sauce is the star of a grilled avocado dish. Just four ingredients come together to make this double-take inducing dish: an avocado charred in its prime, a flurry of nori salt, a wasabi kick, and the eminent ingredient, house ponzu.

Peking Duck Takes a Bao

By Korakot Suriya-arporn

Sexy, bronzed Peking duck—with its crisp skin and succulent meat—is the result of millennia of Chinese tradition. It’s also the culmination of Chef Scott Drewno’s three-day process that transports Peking duck from the Ming Dynasty to modern day Washington, D.C.

D.C. Area Rising Stars: Why They Shine

We love them (and so should you). D.C. Area Rising Stars cook, mix, pour, and inspire. This is why they shine.

Artistry and Dogged Work Ethic in the Pastry Kitchen

By Rebecca Cohen

If you’ve been to Washington D.C.’s Rogue 24 in the last three years, you’ve been lucky enough to get a taste of Chef RJ Cooper’s secret weapon. In the pastry kitchen at this very moment (in all likelihood), quietly and persistently slogging away at her never ending prep list, is Pastry Chef Giane Cavaliere.

Head Chef / Camp Winadu
Location: Pittsfield
Position: Head Chef
Start Date: Summer
Compensation: Commensurate with ExperienceClick to Learn More
Executive Chef / Watershed on Peachtree
Location: Atlanta, GA
Position: Executive Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Sous Chef / Aon Hewitt
Location: Oxon Hill, MD
Position: Sous Chef
Start Date: Match Any
Compensation: Commensurate with Experience Click to Learn More
Sous Chef / Barton G
Location: Los Angeles, CA
Position: Sous Chef
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Mixologist / Kata Robata
Location: Houston, TX
Position: Bartender
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Culinary Director / The Kitchen
Location: CO
Position: Culinary Director
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Chef de Cuisine / Foodshed
Location: Baltimore, MD
Position: Chef de Cuisine
Start Date: Immediate
Compensation: Commensurate with ExperienceClick to Learn More
Executive Chef / The Alfus Group
Location: Washington, D.C.
Position: Executive Chef
Start Date: Negotiable
Compensation: Over $100,000Click to Learn More
Corporate Executive Chef / The Hunter Group
Location: Los Angeles, CA
Position: Corporate Executive Chef
Start Date: Negotiable
Compensation: Over $100,000Click to Learn More
Executive Sous Chef / Roll Global/JUSTIN Vineyards
Location: Paso Robles, CA
Position: Executive Sous Chef
Start Date: 1 month
Compensation: Commensurate with ExperienceClick to Learn More
Recipe

Tête de Pho

Chef Nathan Anda of Red Apron Butchery

So, you think you know pho? Here’s a heads-up! 2014 Rising Star Concept Chef Nathan Anda’s recipe combines French charcuterie with the famous Vietnamese noodle soup.

Hobart

The most trusted name in commercial dishwashing congratulates the 2014 Rising Stars

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