Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s

Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel | Chef Ryan Pearson of The Lotte Hotel

Negro Mole, Shiso, Tortillas | Chef Janet Becerra of Pancita

Enoki Mushrooms, Tsuyu, Unio, Sansho Pepper, Lemon | Chef Brady Williams of TOMO

White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint | Chef Liam Byres of ELDR and Raccolto

Jalapeños, Queso, Pico de Gallo, Guacamole, Ancho-Lime Crema | Chef Lupe Flores of Situ Tacos

The Chicken Supply | Seattle, WA

Sweet Onion Purée, Kalua Spring Onions, Nukazuke Vinaigrette, Beef Jus Tare | Chef James Huffman of Canlis

Almond Milk Vadouvan, Pickle Kohlrabi, Apples, Fresno Chiles, Curry Crab Oil, Chives | Chef Johnny Courtney of Atoma

Whey-Braised Lamb with Spiced American Lamb Shoulder, Hummus, Sumac, Toasted Almonds, Mint, Olive Oil, Flatbread | Chef Ahmed Suliman of Cafe Suliman

Shrimp Velouté, Rau Ram, Pickled Fennel, Herb Oil | Chefs Thai and Trinh Nguyen of Ba Sa and Ramie

Toasted Rice-Tea Risotto, Pickled Red Prawns, Green Peas, Pea Tendril Purée, Rice-Pancetta Crispies | Chef Felipe Riccio of March

Pistachio-Crusted Black Cod with Zucchini, Pecorino Romano PDO Fonduta, Tomato Sauce, Basil | Chef Steve Samson of Rossoblu

Salted Cabbage, Castelvetrano Olives, Sungold Tomatoes, Pecorino Romano PDO, Chile Oil Vinaigrette, Sesame Seeds | Chef Tae Strain of Burnt Hill Farm

Shrimp, Roasted Corn, Shrimp Shell Butter, Garlic Chips | Chef Alexandra Peña of Bar Bludorn in Houston, TX

Whipped Crème Fraîche, Caviar, Chives | Chef Thomas Bille of Belly of the Beast

Beef Patties, American Cheese, BBQ Char Siu Sauce, Pickled Mustard Greens, Dill Pickles, Roasted Scallion Aïoli, Cilantro, Pineapple Bun | Chefs Philip Kim and Thomas Jarrow of Hotline Burger

Kinoko Duxelle, Chimichurri, Wagyu Tallow Foam, Caviar, Chives, Milk Bread | Chefs Daniel Lee and Patrick Pham of Duckstache Hospitality