StarChefs

moving the industry forward

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Maxwell Britten sets sail with Plymouth Martinis and Walrus and Carpenter oysters from Rhode Island.

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Jillian Vose of The Dead Rabbit. 

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Chef Gunnar Gislason

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Chef Gunnar Gislason

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James Mark

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Shucking and Jiving at International Chefs Congress

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Chef Morimoto at play

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Chef Morimoto at work

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Eat The Rich!

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Delicious Meats from Edmonton & Chef Dave Omar.

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Chef Kevin Sbraga 

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Delicious Snacks at Starchefs International Chefs Congress!  

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Chef Marcus Samuelsson & Will Blunt. 

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Raspberries and cream from PB Boulangerie, what's not to love? 

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Check out this selection of breads and pastries from Chef Matthew Tropeano of Pain D'Avignon - Hyannis, MA

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Stir-Fried Drunken Mussels: Sake, Mussel Sauce, Japanese Turnips, Mustard Greens, Charred Leeks, Pickled Garlic, Hot Rice Vinegar, Daikon, Parsley, and Chile Oil paired with Frozen Draft (Slushie) Vodka Tonic from Chef James Mark of North – Providence, RI

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Start out your monday morning with this amazing sorbet from Chef Derek Wagner and Beverage Manager Liz Sawtelle of Nick’s on Broadway

Intermezzo: Beet-Mint Sorbet, Champagne, and Sea Salt