Chef Christa Chase of Tartine Manufactory
Chef Christa Chase of Tartine Manufactory | Fluke Crudo, Marsh Grapefruit, Green Juice-Brined Chia Seeds, Puffed Quinoa, and Lime-Fish Sauce Vinaigrette
Chefs Joyce Conway & Mel Lopez of Pearl 6101
Chefs Joyce Conway & Mel Lopez of Pearl 6101 | White Bolognese, Grana Padana, Black Peppers, and Herbs
Chef Nicolas Delaroque of Nico
Chef Nicolas Delaroque of Nico | Duck Pithivier, Jus, Endive, and Orange Purée
Chef Robert Hernandez of Octavia
Chef Robert Hernandez of Octavia | Tagliatelle, Asparagus, Fennel, Buddha's Hand Confit, Anchovy, Yogurt, Dill, and Breadcrumbs
Chef Gabrielle Maeda of State Bird Provisions
Chef Gabrielle Maeda of State Bird Provisions | Mussel-Squid Donabe, Crispy Tofu, Green Garlic, and Miso
Chefs Laura and Sayat Ozyilmaz of Noosh
Chefs Laura and Sayat Ozyilmaz of Noosh | Noosh's Pick Kebabs: Noosh Halloumi with Szechuan Rose Honey,Sunchoke with Lemon Zhug, Chicken with Ajika Red Yogurt, Lamb Shoulder with Herbed Yogurt, and Pork with Yellow Harissa
Chef Adam Tortosa of Robin
Chef Adam Tortosa of Robin | Wagyu Tartare, Pear Uni, Pickled Shallot, Micro Wasabi, Togarashi, and Crispy Nori
Chef David Nayfeld of Che Fico
Chef David Nayfeld of Che Fico | Grilled Chopped Duck Liver, Onion Marmalatta, Purple Daikon, Pickled Pearl Onions, and Roman Matzo
Chef Kim Alter of Nightbird
Chef Kim Alter of Nightbird | Beef, Brassicas, and Green Garlic
Pastry Chef Jennifer Felton of Cotogna
Pastry Chef Jennifer Felton of Cotogna | Ginger Semifreddo, Sicilian Almond Granita, Tapioca, Brûlée Grapefruit, Meyer Lemon Foam, and Pink Peppercorns
Pastry Chef Joshua Gaulin of Quince
Pastry Chef Joshua Gaulin of Quince | Strawberry Mousse, Angel Food Cake, Goat Milk Yogurt, and Cilantro
Baker Chase Agee of Base Camp Bakery
Baker Chase Agee of Base Camp Bakery | Sesame Durum Bread
Baker Estevan Silva of Quince, Cotogna, and Verjus
Baker Estevan Silva of Quince, Cotogna, and Verjus | Forbidden Rice Sourdough with House Cultured Buffalo Butter, White Senora Sourdough and Viennese Pretzel Bread
Charcutier John Harley Richter of Verjus
Charcutier John Harley Richter of Verjus | California Venison, Walnut, and Bay Pâté en Croûte
Sommelier Sam Bogue of Ne Timeas
Sommelier Louisa Smith of Lord Stanley
Bartenders Emilio and Miguel Salehi of The Beehive
Bartenders Emilio and Miguel Salehi of The Beehive | The Hound Dog: Peanut-Washed Buffalo Trace Bourbon, Oloroso, Vermouth Blend, and Caramelized Banana
Bartender Nicolas Torres of True Laurel
Bartender Nicolas Torres of True Laurel | Mai O Mai: Panamanian Rum, Lime, Pistachio Orgeat, Curacao, Coffee-Rum Float, Milk-Washed
Chef Francis Ang of Pinoy Heritage
Chef Francis Ang of Pinoy Heritage | Lamb Empanada, Adobo, Pinakurat Vinegar Gel, Pickled Shallots, Radish, and Mizuna
Janice Dulce of FOB Kitchen
Janice Dulce of FOB Kitchen | Ensalada Talong: Eggplant, Jicama, Tomato, Sea Bean, Cilantro, Scallion, and Rice Cracker
Chef Banks White of Hat Trick Hospitality
Chef Banks White of Hat Trick Hospitality | Corvina Sea Bass, Forbidden Black Rice, Baby Bok Choy, Papaya, and Coconut Malaysia Rice
Restaurateur Reem Assil of Reem's and Dyafa
Restaurateur Reem Assil of Reem's and Dyafa | Mezze Combo: Baba Ghanouj, Labneh, Hummus, Fresh-Baked Pita, Pickles, and Olives
Restaurateur Jennifer Pelka of The Riddler
Restaurateur Jennifer Pelka of The Riddler | Tater Tot Waffles: Iberico, Mustard Créme Fraiche, Cornichon, and Arugula
