2016 StarChefs San Francisco Rising Stars

John Blevins of Clove & Hoof

John Blevins of Clove & Hoof: Beef Cheek, Deviled Egg, Asparagus, Roe, and Smoked Dates

Josey Baker of Josey Baker Bread

Josey Baker of Josey Baker Bread: Assortment of breads featuring Sprouted Quinoa and Malted Barley Bread

Kinani Ahmed of Sextant Coffee Roasters

Kinani Ahmed of Sextant Coffee Roasters: Maiden Voyage: Ethiopian Oromia and Yirgacheffe

Jay Goodwin of The Rare Barrel

Jay Goodwin of The Rare Barrel: Another World Red Sour

Salvatore Cracco of Trou Normand

Salvatore Cracco of Trou Normand: Charcuterie Board featuring Crespone

Brian Felley and Mo Hodges of Benjamin Cooper

Brian Felley and Mo Hodges of Benjamin Cooper: Ides of March: Gin, Cocchi, Cucumber, Fennel, Lime, and Parsley

Alicia Walton of The Sea Star

Alicia Walton of The Sea Star: La Pachamama: Encanto Pisco, Chile-infused Aperol, Amargo Chuncho, Lemon, and Egg White

Ryan Pollnow of Aatxe

Ryan Pollnow of Aatxe: Tortilla de Patata, Dungeness Crab, Spring Peas, and Pepper Cress

David Barzelay of Lazy Bear

David Barzelay of Lazy Bear: Roasted and Cured Carrots, Bordelaise, Verjus Vinaigrette, and Chicory Root Crumble

Val Cantu of Californios

Val Cantu of Californios: Cranberry Beans, Bean Broth, Bean-Jalapeño Mousse, and Shallot Relish

Carrie Blease and Rupert Blease of Lord Stanley

Carrie Blease and Rupert Blease of Lord Stanley: English Peas, Fresh Curds, Mint, and Pistachio

Ian Palazzola of Mourad

Ian Palazzola of Mourad: Vadouvan-spiced New York Strip, Ramps, Broccoli, Hazelnuts, Raisins, and Green Garlic

Yoni Levy of Outerlands

Yoni Levy of Outerlands: Brassicas, Bagna Càuda, Meyer Lemon, Almond, and Nori

Brandon Rice of Rich Table

Brandon Rice of Rich Table: Beef Tartare, Daikon, Gochujang, Miso, and Nori

Evan Allumbaugh of flour + water

Evan Allumbaugh of flour + water: Asparagus-Buffalo Ricotta Manti

Charles Bililies of Souvla

Charles Bililies of Souvla: Whole Spit-roasted Superior Farms Lamb, Harissa-Spiked Yogurt, Cucumber, Radish, Pickled Red Onion, Feta Cheese

Lisa Vega of Dandelion Chocolate

Lisa Vega of Dandelion Chocolate: Passion Fruit Tart, Coconut-Rum Caramel, and Toasted Meringue

Luke Knox of Burritt Room + Tavern at the Mystic Hotel

Luke Knox of Burritt Room + Tavern at the Mystic Hotel: Cured Salmon, Potato, Horseradish, Togarashi, and Lemon

Edward Martinez of Cadence

Edward Martinez of Cadence: Valrhona Chocolate Custard, Red Velvet, and Red Miso

Maya Erickson of Lazy Bear

Maya Erickson of Lazy Bear: Cereal Grains, Goats Milk, and Burnt Strawberry

Mikiko Yui of State Bird Provisions

Mikiko Yui of State Bird Provisions: Matcha Canelé, Candied Ginger, White Chocolate Cream, and Pomelo

Ryan Cole, Jason Halverson, Cyrick Hia, Jason Kirmse and Tai Ricci of Hi Neighbor Hospitality Group: Pecking Duck, Royal Basmati Rice, Rhubarb, and Celery

Tara Patrick of Mourad

David Castleberry of RN74