StarChefs.com 2013 San Fransisco Bay Area Rising Stars
Chef Nick Balla of Bar Tartine
Fisherman's Stew with Green Chilies, Collard Greens, and Hen of the Woods Mushrooms from Chef Nick Balla of Bar Tartine
Chef Brett Cooper of Outerlands Cafe
Fish Sauce-glazed Berkshire Pork Belly, Roasted Persimmon, and Fermented Daikon from Chef Brett Cooper of Outerlands Cafe
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Chef Jacob Des Voignes of Local Mission Eatery
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Roasted Cauliflower, Kimchi, Yogurt, and Quinoa from Chef Jacob Des Voignes of Local Mission Eatery
Chef Jason Fox of Commonwealth
Scallop, Hearts of Palm, Popcorn Purée, and Yuzu Kosho Milk from Chef Jason Fox of Commonwealth
Chef Duncan Holmes of Sons & Daughters
Squab, Marcona Almond Butter, and Citrus from Chef Duncan Holmes of Sons & Daughters
Chef Jessica Largey of Manresa
Verbena- and Chamomile-poached Sea Bream Collar, Pear, and Celery from Chef Jessica Largey of Manresa
Chef Mark Liberman of AQ
Australian Beef Short Ribs, Black Garlic, Broccoli, and Cheddar from Chef Mark Liberman of AQ
Chefs Evan and Sarah Rich of Rich Table
Chicken Lasagna and Pumpkin Greens from Chefs Evan and Sarah Rich of Rich Table
Sustainability Chef Sean Baker of Gather
Vegan Charcuterie Board from Sustainability Chef Sean Baker of Gather
Pastry Chef Juan Contreras of Atelier Crenn
Beet Sorbet, Toasted Oats, Chocolate and Coffee Crumbles, Sheep's Milk Yogurt, Chocolate, and Mandarin Purée from Pastry Chef Juan Contreras of Atelier Crenn
Pastry Chef Stephanie Prida of Manresa
Silken White Chocolate, Coffee Panade, Kiwi Salad, and White Chocolate-Caramel Tuile Sorbet
from Pastry Chef Stephanie Prida of Manresa
Pastry Chef Matt Tinder of Coi
Silken White Chocolate, Coffee Panade, Kiwi Salad, and White Chocolate-Caramel Tuile from Pastry Chef Matt Tinder of Coi
Hotel Pastry Chef Mellisa Root of Madera
Raspberry Gin Fizz: Gin Granita, Raspberry Fizz, and Crème Fre-yo from Hotel Pastry Chef Mellisa Root of Madera
Artisan Charcutier Ryan Farr of 4505 Meats
Summer Sausage and Smoked Bologna from Artisan Charcutier Ryan Farr of 4505 Meats
Artisan Pâtissier William Werner of Craftsman & Wolves
Caramelized Hazelnut Financier; Coffee-Hazelnut Éclair from Artisan Pâtissier William Werner of Craftsman & Wolves
Concept Chef Yigit Pura of Tout Sweet Patisserie
Macarons from Concept Chef Yigit Pura of Tout Sweet Patisserie
Community Chef Richie Nakano of Hapa Ramen
Big Daddy Ramen: Sow-cooked Pork, Fried Chicken, Vegetables, and Egg from Community Chef Richie Nakano of Hapa Ramen
Restaurateur Matt Semmelhack of AQ
Sommeliers Esteban Brunello of Oliveto, Beverage Pairings with Winners' Dishes
Mixologist Matt Conway formerly of Absinthe Brasserie & Bar
St. Martin: Calvados, Cardoon Amaro, and Dry Vermouth from Mixologist Matt Conway formerly of Absinthe Brasserie & Bar
Mixologists Scott Baird and Josh Harris of Trick Dog
Pantone (7621): Four Roses Bourbon, Combier, Kummel, Beet, Ginger, and Lemon from Mixologists Scott Baird and Josh Harris of Trick Dog
Brewer Adam Lamoreaux of Linden Street
VIP Host Chef Robbie Lewis of Bon Appétit Management Company
Featured Guest Chef Ian Farrell of Bon Appétit Management Company
Featured Guest Chef Alex Olson of Bon Appétit Management Company
Seared Cervena Venison Loin with Chermoula, Toasted Farro, Fava Bean Salad, Sour Cherry, Saba Mostarda of Featured Guest Chef Alex Olson of Bon Appétit Management Company
Award Winners & Guests 
