Starchefs Names Los Angeles Rising Stars
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NY (February 24, 2004) - StarChefs, the premier online resource for information on the country’s hottest names in the culinary field, has named Govind Armstrong of Table 8, Michael Cimarusti of Water Grill, Neal Fraser of Grace, David Myers of Sona, Troy N. Thompson of Jer-ne, and Brooke Williamson and Nick Roberts of Amuse Café, pastry chefs Thomas Gerard of Patina and Julien Wagner of Opaline as Rising Stars. “These are the chefs to watch in Los Angeles,” says StarChefs CEO Antoinette Bruno, “they’ve got all the passion, ambition and skill they’ll need to become full-fledged star chefs in the not-too-distant future.” All of the Rising Stars will be featured on Included in the feature on each Rising Star are four recipes, among them the dishes that the StarChefs team liked best on their Los Angeles culinary tour. In addition to the Rising Star chefs StarChefs is proud to announce the first ever Rising Star mixologist award, sponsored by Sylk Cream, to Brian Kimmet of Dolce Enoteca e Ristorante.


To celebrate the achievements of these up-and-coming chefs StarChefs has launched the Rising Stars Revue, a traveling series of tasting events to showcase the Rising Stars. The Rising Stars Revue Los Angeles will take place on March 29, 2004 at The Ritz-Carlton Marina del Rey (4375 Admiralty Way, Marina del Rey) from 7-9pm; press are invited to preview the event at 6:30pm. Tickets cost $85 in advance and $100 at the door. VIP tickets are $125 and available in advance only. Tickets can be purchased at or 212-966-7575.

The event is a gala walk-around tasting where 250 guests will taste signature dishes from Los Angeles’ Rising Star Chefs. In addition to the tastings, guests will have a chance to meet the chefs and enjoy exquisite wine pairings at each chef station. A Champagne bar, live music, and creative cocktails round out the event.


Because StarChefs recognizes the struggle young cooks face getting ahead in the culinary field, the JobFinder Career Seminar will be held at the Ritz-Carlton at 4pm the day of the Rising Stars Revue, Monday March 29th. At the seminar and Q&A session, current culinary students and cooks currently working in area restaurants will have the chance to learn how these particular chefs forged their paths in the culinary field. The JobFinder Career Seminar is free of charge, participants can register for the seminar by logging on to

In a further effort to help aspiring chefs, StarChefs and the New England Culinary Institute (NECI) have established the StarChefs Rising Stars Scholarship Fund in which $80,000 in scholarships will be awarded in conjunction with the Rising Stars Revue to attend NECI. One Advanced Placement Scholarship will be awarded to a culinary professional in the Los Angeles area. For more information, go to


Among the grand hotels of the world, The Ritz-Carlton hotels and resorts are renowned for indulgent luxury, service and dining. Ritz-Carlton properties have won numerous AAA five diamond and Mobil five star awards and are among the most frequently honored hotel properties in the world. The award-winning Ritz-Carton hotels reflect the 100 years of tradition that stand behind them. For more information on The Ritz-Carlton, visit

Gallo Family’s Gallo of Sonoma has become synonymous with excellence in California winemaking with its superb Sonoma County, Single Vineyard, and Estate bottled wines. As great wine and great food go hand in hand, Gallo of Sonoma’s wine experts have worked with each of the Rising Stars to choose great wines to pair with their signature dishes. Award-winning Gallo of Sonoma continues to reach toward the stars, working with the StarChefs Rising Stars as they continue their ascent. For more information on Gallo of Sonoma, visit

Bartenders across the country, including Rising Star Brian Kimmet, are discovering premium SYLK Cream Liqueur. Sylk blends aged Scotch malt whisky with fresh dairy cream and heather honey, as well as a secret recipe of herbs and spices, to create a smooth, complex drink best experienced on ice. For more information on Sylk Cream, visit

Established in 1854 Gosset is the oldest wine house in the Champagne region. In keeping with tradition, Gosset only uses juice from the first and best pressing of grapes and unlike most other producers initial fermentation is still carried out in small oak barrels. Riddling and disgorging are performed by hand. Generations of the Gosset family ran the company until 1994, when it was bought by Renaud Cointreau. Today the Gosset legacy is in the safekeeping of Beatrice Cointreau, a dynamic, vivacious woman who continues to create some of the world's most legendary champagne.

At the Rising Stars Revue all of the Rising Stars will be outfitted in chef jackets from eChefx. eChefx president, Gil Gardner used his experience in professional kitchens to create new technology called FusionWear. The result is a more breathable, stylish chef jacket.


Since its inception, StarChefs has featured hundreds of celebrity chefs and published over 25,000 pages of award-winning culinary content. The website receives 15 million hits each month, and its newsletter, the Dishrag, is delivered to 60,000 subscribers monthly. The Rising Stars were recommended for selection by the StarChefs Advisory Board, which is made up of over 20 of the country’s most influential chefs. Final choices were made by the StarChefs’ editorial team. “Ultimately creativity, ambition, exquisite presentation and, most importantly, delicious food won these chefs the designation of StarChefs Rising Star,” says StarChefs’ CEO, Antoinette Bruno.

StarChefs is proud to support up-and-coming culinary talent with the Rising Stars Revue. The Rising Stars Revue is in its second year. In 2003, the Revue went to 4 cities including Boston, Washington DC, New Orleans and Seattle. Five cities are planned for 2004. In addition to Los Angeles, the Revue will be held in Philadelphia, Miami, Phoenix/Scottsdale, and San Francisco.

For more information, contact Siobhan Flaherty Haber or Jane Miller at Flaherty Miller Events LLC at 212-627-0472 or


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