Celebrate StarChefs 50th Rising Stars in Chicago

The Big 50

StarChefs is celebrating a major milestone for our company: this group of chefs, artisans, restaurateurs, and beverage professionals make up StarChefs’ 50th class of Rising Stars.

Beautiful Plating is an Art.

Which Rising Star deserves the Steelite Art of Presentation Award? Click to vote!

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2015 Chicago Rising Stars: Why They Shine

This class of Rising Stars emerge from one of the most exciting culinary markets in the country. This is why they shine.

Heady Ideas at Charlatan

By Korakot Suriya-arporn

At West Town’s Charlatan, Chef Matt Troost indulges diners’ carnivorous whims with a primal family-style display: half a roasted pig head.

Shedding the Grass Skirts but Not the Spirit of Tiki

By Emily Bell

Chicago is tipping back liquid exotica with a sidecar of careful innovation.

Chicago in the Raw

By Caroline Hatchett

Tartare is taking on new flavors and forms in Chicago.

Fresh Origins

The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals

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Chef de Cuisine / The Gage
Location: Chicago, IL
Position: Chef de Cuisine
Start Date: Negotiable
Compensation: $60-75,000Click to Learn More
Pastry Chef / L'Auberge Provencale
Location: Boyce, VA
Position: Pastry Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Line Cook / Oleana
Location: Cambridge, MA
Position: Line Cook
Start Date: Match Any
Compensation: HourlyClick to Learn More
Executive Chef / DRG Concepts
Location: Dallas, TX
Position: Executive Chef
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Waitstaff / Levy Restaurants
Location: Chicago, IL
Position: Waitstaff
Start Date: Immediate
Compensation: HourlyClick to Learn More
Sous Chef / Mattei's Tavern
Location: Los Olivos, CA
Position: Sous Chef
Start Date: 1 month
Compensation: NegotiableClick to Learn More
Sous Chef / Hilton Worldwide
Location: San Diego, CA
Position: Sous Chef
Start Date: Immediate
Compensation: SalaryClick to Learn More
Chef De Partie / The Dinex Group
Location: New York, NY
Position: Chef de Partie
Start Date: Immediate
Compensation: NegotiableClick to Learn More
Executive Chef / Charlestowne Hotels
Location: MS
Position: Executive Chef
Start Date: Immediate
Compensation: OtherClick to Learn More
Food & Beverage Manager / Drury Lane
Location: Oakbrook Terrace, IL
Position: Food & Beverage Manager
Start Date: Immediate
Compensation: $50-59,000Click to Learn More
Recipe

Sweet Tea Vacherin, Green Almonds, and Olive Oil

Pastry Chef Anna Posey of The Publican

The Publican's pastry artist Anna Posey creates this elegant ice cream cake fusing beautiful, lingering tea notes with fruity—yet savory—punches of green almond and extra virgin olive oil.