Announcing 2025 Vitamix Challenge Contest Winners
This winter, we challenged our community of chefs and pastry chefs to push technique and creativity using the Vitamix Commercial immersion blender across both savory and sweet applications. From refined purées to emulsions, sauces, and bases, the challenge highlighted precision, versatility, and control. Explore the winning recipes here.
Chef Conor Replogle Jr.’s Smoked Onaga, Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo | Photo; Rachel Olsson
Join us in giving a big congratulations to Chef Conor Replogle Jr. of Hotel Wailea for winning the 2025 Vitamix Challenge with his Smoked Onaga. For his win, Replogle will receive a suite of three Vitamix Commercial machines, recognizing his thoughtful use of technique, storytelling, and precision.
Inspired by Hawaii’s sugarcane-era history, the dish reflects the mix of cultures that shaped the islands, drawing from Japanese, Filipino, Portuguese, and Native Hawaiian traditions. Prized local onaga is finished with shishito mousse and smoked over keawe wood, paired with sinigang emulsion and koshihikari rice cooked in dashi and tomato water. “Hawaii is a true melting pot, and my dish reflects that through components inspired by Japan, the Philippines, Portugal, and Hawaii itself,” says Replogle. Using the Vitamix Commercial immersion blender throughout, he brings these influences together with clarity, control, and intention.
Recipe: Smoked Onaga, Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo
Chef Thomas Billie’s Carne Asada, Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas | Photo: Bethany Ochs
Pastry Chef Sofia Schlieben’s Blueberry Sticky Toffee Pudding, Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers | Photo: Alexander Zeren
We’d also like to recognize our 2025 Vitamix Challenge runners-up, Pastry Chef Sofia Schlieben of JF Restaurants (New York, NY) and Chef Thomas Bille of Belly of the Beast (Spring, TX), whose submissions earned them runner-up honors.
Schlieben’s blueberry sticky toffee pudding offers a globally inspired take on the British classic, pairing blueberry sponge cake with Scotch caramel, spiced oat streusel, and sweet corn ice cream. Using the Vitamix Commercial immersion blender, she explores smooth fruit bases, glossy gels, and refined ice cream textures while introducing New World ingredients into a familiar framework.
Bille’s carne asada reinterprets a Mexican classic through French technique and smoky Texas-style beans. Citrus- and chile-marinated flank steak is paired with chimichurri butter, Maggi-seasoned onions, and frijoles aligot, with the Vitamix Commercial immersion blender playing a key role in emulsified sauces and a consistently smooth black bean purée.
