Pasta-free Cacio e Pepe, Swanky Shrimp, and Trash Fish

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From Florida Mangoes, a Middle Eastern Condiment

By Paul Angellilo

South Florida Chef Danny Ganem uses local ingredients in his Middle Eastern Cuisine at Zuuk Mediterranean Kitchen

Bait Fish Tartare

By Caroline Hatchett

Chef Niven Patel utilizes an undervalued, misunderstood trash fish as an alternative to an overfished tuna species.

Soigné Shrimp Cocktail

By Caroline Hatchett

Chef Manlee Siu of Angle at the Eau Palm Beach gives shrimp cocktail a swank update worthy of fine dining.

Cauliflower Cacio e Pepe

By Paul Angellilo

Cacio e pepe comes without the carbs at Grato in Palm Beach.

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Pastry Chef / L'Espalier
Location: Boston, MA
Position: Pastry Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Sommelier / Chatham Bars Inn
Location: Chatham, MA
Position: Wine Director
Start Date: Immediate
Compensation: OtherClick to Learn More
Executive Chef / Barteca Restaurant Group
Location: Norwalk, CT
Position: Executive Chef
Start Date: Negotiable
Compensation: $76-100,000Click to Learn More
Executive Chef / Oliver's on the Cape Fear
Location: Southport, NC
Position: Executive Chef
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Sous Chef / L'Auberge Provencale
Location: White Post, VA
Position: Sous Chef
Start Date: Negotiable
Compensation: Commensurate with ExperienceClick to Learn More
Executive Chef / Charlie Palmer Group
Location: Las Vegas, NV
Position: Executive Chef
Start Date: Negotiable
Compensation: NegotiableClick to Learn More
Private Chef / Anonymous
Location: New York, NY
Position: Private Chef
Start Date: 1 month
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Sous Chef / The Sir Francis Drake Hotel
Location: San Francisco, CA
Position: Sous Chef
Start Date: 1 month
Compensation: $50-59,000Click to Learn More
Executive Chef / Michael's
Location: Santa Monica, CA
Position: Executive Chef
Start Date: 2 Weeks
Compensation: NegotiableClick to Learn More
Executive Chef / Creperie du Village
Location: Aspen, CO
Position: Executive Chef
Start Date: Summer
Compensation: Commensurate with ExperienceClick to Learn More
Recipe

Salt Cod Ravioli, Lardo, Braised Artichokes, Artichoke Purée, Crispy Artichoke, and Cod Cream

Chef Lee Wolen of Boka

2015 Chicago Rising Star Chef and 2016 James Beard Nominee Lee Wolen understands texture. His Salt Cod Ravioli at Boka is all about mouthfeel and the explosion of flavors with each bite.

Steelite

Forget Plating 101—Express Yourself with Steelite

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