14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

October 27 to 29 | Brooklyn Expo Center

NEW FOUNDATIONS: FLAVOR + TECHNIQUE + BUSINESS

REGISTRATION FOR THIS EVENT IS NOW CLOSED

While we give thanks to our French forebears—béchamel, velouté, espagnole, sauce tomat, and hollandaise—we celebrate the ascendance of belachan, amino sauce, salsa macha, gochujang, and the new foundations of progressive cooking.

At the 2019 StarChefs Congress, we’re bringing together chefs and restaurant professionals who are masters in their craft. Fortify yourself and your team with three days of main stage cooking demonstrations, hands-on workshops, beverage tastings, business seminars, and competitions. It's your chance to ask questions, take away techniques, and return to your crew with a revitalized vision.

In addition to bringing together some of the world's most inspiring culinary professionals, StarChefs Congress gathers best-in-class producers and equipment manufacturers to outfit your kitchen and fill your walk-in with exceptional product. We look forward to seeing you in Brooklyn in October!

Working passes are for all chefs, pastry chefs, bartenders, sommeliers, and general managers working in a restaurant or hotel.
Industry passes are for other food and beverage professionals, including caterers, consultants, designers, publicists, and non-covering press. This pass excludes those working for a vendor, manufacturer, supplier, or trade organization.
Vendor and Supplier passes are for those professionals working for food and beverage vendors, manufacturers, suppliers and/or trade organizations

Full line-up is available below.

MAIN STAGE DEMONSTRATIONS

THE NEW NEIGHBORHOOD JOINT & PROGRESS IN PIZZA

Ariel Arce
Tokyo Record Bar | New York
Scarr Pimentel
Scarr’s Pizza | New York
Manhattan’s Lower East Side sensation Scarr’s Pizza will join forces with the cuvée queen of New York, Ariel Arce, to present their take on experiential dining, community, sourcing, and in-house milling. The best damn slices in New York will be cooked and cut live and handed out to the audience for the taking.
TRIPE AT TORO: A CONSOMMÉ COLLABORATION

Jamie Bissonnette & Ken Oringer
Toro | Boston & New York
The dynamic, industry-leading business partners’ Toro brand is stronger than ever after 14 years, now with locations in Bangkok and Dubai. On the Congress Main Stage, you’ll gain insight into their longevity through the lens of Spanish ingredients and tripe, an offal Bissonnette first became enamored with years ago while eating menudo. Whip out your phones (or notebooks if you’re old school) and get ready to take some notes on how to prepare tripe like these global authorities.
FERMENT. PRESERVE. CURE.

Will Horowitz
Harry & Ida’s and Ducks Eatery | New York
Before Harry & Ida’s, Ducks Eatery, and Salt Smoke Time were even glints in Will Horowitz’s eyes, his grandfather had run two delicatessens in Manhattan. Jewish delis—the salt, smoke, and ferment-y tang—are in Horowitz’s blood. On the Main Stage, he’ll share his ancestral culinary inheritance with his characteristic modern interpretation (think fermented watermelon radish “bresaola”). Learn the techniques to add that depth of flavor and chutzpah to your menu.
BREAKING THE RULES OF FINE DINING IN MADRID

Diego Guerrero
DSTAgE | Madrid
His is not the silent two-Michelin-star kitchen where chefs keep their heads down and anxiety levels up. Diego Guerrero’s restaurant rocks. DSTAgE stands for Days to Smell Taste Amaze Grow & Enjoy, and Guerrero is proving that fine dining can be cutting edge and inclusive, all while giving your cooks the weekends off! On the Main Stage, learn his style of storytelling through food and how finding balance can actually help push your creative limits.
KING OF THE MODERN PATISSERIE

Pierre Hermé
Pierre Hermé | Paris
Pierre Hermé is an artist, a technician, a revolutionary. For decades, his work has been on the forefront of modern pastry, taking even the most entrenched French classics and reimagining their flavors, compositions, and presentation. On the Main Stage, the Picasso of Pastry will share his latest pastry renovation and creation, playing with the tastes, textures, and temperatures of vanilla and chocolate like only he can.
CUTTING EDGE, COMMON SENSE COOKING

James Lowe
Lyle’s | London
James Lowe is a champion of British product and a model of minimalism and restraint in pursuit of balanced, unpretentious perfection—or close to it. He thrives on mutton, Cornish scallops, Barra cockles, summer berries, wild game birds, and smoked eel. On the Main Stage he’s bringing the most British of them all: peas and Ticklemore. Gain insight into his restaurant—Lyle’s—that’s making Londoners proud and landed Lowe on the World’s 50 Best list.
REGIONAL SWALLOWS OF NIGERIA

Kwame Onwuachi
Kith and Kin | Washington, D.C.
Kith and Kin is to West African and West Indian food in America, what Cosme is to Mexican food. But because its chef, Kwame Onwuachi, is from the United States (The Bronx), Kith and Kin is broadening and deepening American cuisine. By telling his and his family’s story, Onwuachi is giving voice to a large yet largely ignored slice of our culinary heritage. On the Main Stage, Onwuachi will share regional swallows of Nigeria—starches used to thicken or to eat with soups and stews.
MAKE IT RICH

Evan & Sarah Rich
Rich Table & RT Rotisserie | San Francisco
A trip to San Francisco without a meal at Rich Table? Who does that? Opening a neighborhood restaurant when most chefs were stilling pining for their tweezer-y chef’s counter, Evan and Sarah Rich were ahead of the curve and cooking their hearts out rather than worrying about staying on trend. Seven years later, Rich Table is not only a beloved neighborhood spot but a national destination and model for chefs with similar aspirations. On the Main Stage, witness the style and substance of the duo that gave us sardine chips, and aged duck lasagna.
THE WHOLE THAI WORLD

David Thompson
Aaharn | Hong Kong
After David Thompson’s Nahm opened in London in 2001, it became the first restaurant serving Thai cuisine to receive a Michelin star. By 2014, it’s Bangkok location topped the list of Asia’s 50 Best Restaurants. On the Main Stage, witness Thompson’s faithful, stripped down version of Thai food that he’s serving at Aaharn in Hong Kong. Respecting taste before presentation, and always cooking with joy, Thompson will let the food speak for itself.
THE BUTCHERS OF BROOKLYN

Ben Turley & Brent Young
The Meat Hook | Brooklyn
What was the age of the oldest cow you’ve ever eaten? More than likely, it wasn’t much older than about 15 meager months. On the Main Stage, Meat Hook Butchers Ben Turley and Brent Young will break down and serve some vintage beef from a 12-year-old bull—no need for dry-aging. Learn the latest on sustainability from a butcher’s perspective and take away the taste of a mature animal and the future of meat-eating.
MALLMANN ON FIRE

Francis Mallmann
Siete Fuegos | Mendoza, Argentina
Straight out of Patagonia, the OG of fire, Francis Mallmann, hits the Main Stage. Witness the Mallmann mystique while he’s off-island, and catch some of the seven fires for yourself. Have questions? Stand up and ask the legend of open-flame, iron, and smoke. No matter if you have a make-shift Mallmann hearth at your restaurant or a MacGyver-ed stovetop smoker, this is the chance of a chef-lifetime to gain insights on the elusive art of cooking with fire.

HANDS-ON WORKSHOPS

CIDER & SWISS: PAIRING METHODOLOGIES

Brian Ahern
Boeufhaus | Chicago
Daniel Pucci
Wallabout Hospitality | New York
From inside a humble brasserie in Chicago’s Ukranian Village, Brian Ahern is cooking some of the most inventive food in the city. And he’s bringing his original Boeufhaus repertoire to this pairing workshop with New York’s cider guru Daniel Pucci. The duo will walk you through pairings with the best imported cheese from Switzerland available - both in their naked state and in two of Ahern’s creatively composed dishes.
PASTRY SQUARED

Daniel Alvarez
Union Square Cafe & Daily Provisions | New York
It’s hard to get more classic New York than Union Square Cafe. And Pastry Chef Daniel Alvarez keeps it classic without losing his creative mojo (think sundaes, but with Corn-Miso Ice Cream, Sweet Cherries, Poppy Seeds). Alvarez has a team helping execute his vision, cranking out hundreds of composed desserts each service. In his hands-on workshop, get the scoop on Union Squares’ heavy production but light touch and high impact pick-ups—all through the lens of the s’more pavlova.
THE SWEET TAMALE

Isabel Coss
Cosme | New York
At Cosme, Isabel Coss’ pastry is at once hyper-modern and ancient, adding to the rich narrative of Mexican (and New York) pastry. She toasts vanilla on a comal for blue corn, yuzu, and persimmon-filled ice cream cones, and uses cocoa and banana leaves as flavoring agents. In her hands-on workshop—The Sweet Tamale—she’ll share her ingredient driven-style that’s edited, visually spare, and deeply evocative of her roots.
THE SEARCH FOR QQ TEXTURE

Trigg Brown
Win Son | Brooklyn
Richard Ho
Ho Foods | New York
Eric Sze
886 | New York
New ingredients. New flavors. It’s a constant quest. But how often do you come across new textures? Now’s the time. It’s springy, soft, and elastic. It’s QQ texture and it’s integral to Taiwanese cuisine. Some have described it as akin to al dente or chewy, gummy candy. In their hands-on workshop, QQ aficionados Trigg Brown, Richard Ho, and Eric Sze will bring you up to speed on the distinct flavors and textures of Taiwanese cuisine.
NUKADOKO FERMENTATION & THE SUSTAINABLE KITCHEN

Hari Cameron
a(MUSE.) | Rehoboth Beach, DE
Chefs have been at the forefront of the movement toward sustainability. While their hearts and minds are in the right place—behind the preservation of our planet—reducing waste and upcycling scraps can also make a real impact on a restaurant’s bottom line and create a signature pantry. In his hands-on workshop, Hari Cameron will share nukadoko fermentation technique for upcycling waste and staying in the black—even by taking in scrap from other businesses, like spent brewery grains.
TASTE LIKE A MASTER SOMMELIER

Fred Dexheimer
Juiceman Consulting | New York
Through slurps of Uruguayan, Spanish, Chilean, and New Zealand wines, learn the secrets and systems to tasting wine with complete mastery. The Taste Like A Master program is designed to develop your tasting skills and discernment with laser focus on visuals, aromas, and textures. Build a thorough tasting methodology covering every aspect of wine. Whether you’re a seasoned pro or want to build a more complex palate, this workshop—led by Master Somm Fred Dexheimer—will unlock your inner wine-tasting ninja.
UNAPOLOGETICALLY INDIAN

Chintan Pandya
Adda | New York
Chintan Pandya doesn’t holding anything back at Adda—neither spice, nor ingredients, nor passion. His Long Island City restaurant is dedicated to traditional Indian cooking, the kind that few Americans have experienced domestically. Authenticity is a fraught word in the food world, but Pandya embraces it wholeheartedly. He doesn’t gussy up regional dishes. He serves them with odd bits, rustic plating, and crunchy whole spices. Join Pandya in his hands-on workshop as he rewrites what Americans know—and love—about Indian food.
SOUTH BY SOUTHWEST: BBQ & GAILLAC

Jeff Harding
The Waverly Inn | New York
John Stage
Dinosaur Bar-B-Que | New York
Since the turn of the century or so, wine has trickled down from the cloistered heights of fine dining and elite steakhouses to the uber casual, everyday eatery. In their seminar, join Sommelier Jeff Harding (The Waverly Inn) and Pitmaster and Dinosaur Bar-B-Que founder John Stage as they bring wines from the Gaillac appellation in France into the American roadhouse. You’ll taste through the grapes of Gaillac while eating charred, smoky meats.
TECHNIQUES OF TFG INNOVATION

Ruben Garcia
ThinkFoodGroup | Washington, D.C.
As creative director of José Andrés juggernaut, the 16-concept-strong ThinkFoodGroup, Ruben Garcia has been at the center of innovation in Spanish cooking for 15 years—and his creative synapses are still firing at full strength. Join Garcia at his hands-on workshop where a small corner of the Chefs Congress will become a culinary crucible that is the TFG think tank. Glean the latest techniques from this innovators toolbox and take them home to apply in your kitchen.
BEYOND THE BASKET: REDEFINING BREAD SERVICE

Zachary Golper
Bien Cuit | Brooklyn
How do you add to the guest experience while cutting costs? Bring your bread program in-house. Or, if you don’t already have one, add one and add value. And while you’re at it, why not learn from the best? In his hands-on workshop, Baker and Bien Cuit founder Zach Golper will share his biga, levain, and slow-fermenting techniques and demonstrate how to make bread part of your repertoire and service in the most interesting and practical ways possible, as with his browned butter and white chocolate focaccia.
GET IN FORMATION: PAIRING TO SLAY A ROTATING MENU

Nickolas Martinez & Andrea Morris
Intersect by Lexus | New York
Bringing wine pairings to Andean heights, the permanent dream team at USHG’s New York home for global brand Intersect by Lexus is pulling from cellars across Chile for their tasting workshop. Chef Nickolas Martinez and Sommelier Andrea Morris must be agile since their format changes with each chef in residence. Learn about the 14 wine regions and eight varieties as they cook and pair in the whirl of the Chefs Congress.
COCKTAIL OMAKASE

Julia Momose
Kumiko | Chicago
Noah Sandoval
Oriole | Chicago
At his new Chicago omakase bar Kumiko, Chef Noah Sandoval (Oriole) is bringing his sense of balance, cadence, and adventure to this Japanese format. He also has teamed up with spirit free pioneer Chicago Bartender Julia Momose, his business partner in the new cocktail-driven, counter experience. Together in their hands-on workshop, they’ll share their progressive take on cocktails and omakase.
ARTFUL, NEXT GEN PERUVIAN

Diego Oka
La Mar by Gastón Acurio | Miami
Outside Peru (and the doors of Gastón Acurio restaurants), chances are you haven’t experienced the full, enthralling potential of Nikkei cuisine unless you’ve dined at La Mar in Miami in the hands of Chef Diego Oka. Now’s your chance. Join Oka at his hands-on workshop as he cooks with the soul and joy of a Peruvian grandma, all the while applying meticulous Japanese technique. Learn to transform humble, iconic causa dish into a work of visual art without forsaking its flavor.
CHARCOAL COOKING & AFRICAN CUISINE

Shola Olunloyo
Studiokitchen | Philadelphia
Jonny Rhodes
Indigo | Houston
Shola Olunloyo of Studiokitchen is making Nigerian cuisine a mainstay for Philadelphia and beyond. And Houston’s Jonny Rhodes of Indigo has made a name for himself in his hometown by exploring the history and flavors of African American cuisine. In their outdoor, hands-on workshop, they’ll use the substrate of charcoal to showcase their perspectives; Rhodes by making charcoal-roasted, candied yam semifreddo; and Olunloyo by making suya (spicy skewered meat).
DON ANGIE’S LIGURIAN LOVE LETTER

Angie Rito & Scott Tacinelli
Don Angie | New York
Don Angie is New York Italian. Not the Mulberry Street nor Arthur Avenue variety but the kind of Italian that struts through Chinatown and orders halal combo platters—it’s red sauce that’s in constant, joyous flux, and the vision of Angie Rito and Scott Tacinelli. Like Sinatras in the kitchen, they’ve a knack for making hits. To their hands-on workshop, they’re bringing their version of Focaccia di Recco: garlicky Ligurian-inspired flatbread stuffed with cheese.
CLASSIC SAUCES REINTERPRETED BY MOMOFUKU

Sam Kang
Bar Wayo | New York
Nicholas Tamburo
Momofuku Nishi | New York
In their hands-on workshop, Chefs Nick Tamburo (Nishi) and Sam Kang (Bar Wayo) will demonstrate how they jampack familiar classics with flavor and give them the Momofuku treatment. Kang’s bechamel base in a Southern comfort sausage gravy gets a boost from hondashi and Tamburo’s veal marsala gets a full Nishi makeover. Come play with the Momofuku chefs and learn the art of respectful reinvention.
BEHIND THE STICK AND ON THE LINE AT THE NOMAD

Nathan O’Neill
The NoMad | New York
Mike Reilly
The NoMad | New York
As chef of The NoMad Hotel, Mike Reilly is cooking for a worldwide audience, thriving on the intensity and scale of the operation, and applying his special brand of no-nonsense luxury. NoMad Bartender Nathan O’Neill’s style is equally as pronounced: vermouth, sherry, and aperitif-leaning, chef-influenced, and rule breaking. In their hands-on workshop, Reilly and O’Neill will bring the full-on NoMad experience from kitchen to bar and give a behind the scenes peek at this global hotspot.

BUSINESS PANELS

BYOB: BUILD YOUR OWN BRAND

Antoinette Bruno
StarChefs | Brooklyn
Matt Cahn
Middle Child | Philadelphia
Emily Hyland
Emmy Squared | New York
Michael Stillman
Quality Branded | New York
From logo design to swag to company culture, quality control, and name recognition, learn how to build a brand that conveys the essence of your restaurant(s). In a time when the line between restaurant space and retail space is increasingly blurred, these titans of branding will each share how they’ve made their business a success during a discussion moderated by StarChefs CEO Antoinette Bruno.
DREAM TEAM: THE CULTURE OF SUCCESS

Will Blunt
StarChefs | Brooklyn
Sean Feeney
Misi & Lilia | Brooklyn
Daniela Soto-Innes
Cosme & Atla | New York
At the helm of the restaurant named number one in America and 23rd on the planet by the World’s 50 Best organization, Cosme Chef Daniela Soto-Innes leads a team of more than 30 back-of-house staff. Alongside Chef Missy Robbins and her team, Restaurateur Sean Feeney built a New York Times three-star, James Beard Award-winning restaurant—on his first try (Lilia). Models for both aspiring and veteran leaders, learn how each mentors, establishes systems, leverages technology, and builds kitchen/company culture in a discussion moderated by StarChefs Managing Partner Will Blunt.
CAPTURED: FOOD & DRINK IN FRAME

Eric Bolyard
Compagnie | New York
Liz Clayman
Liz Clayman Photography | New York
Shannon Ponche
Leyenda | Brooklyn
Shannon Sturgis
Shannon Sturgis Photography | Brooklyn
Photography is more important than ever. Don’t get caught with your photography pants down, and avoid the shame of lo-res, badly lit, and poorly angled images. Photos of your business should mean business. Join Food Photographer Liz Clayman and cocktail photography expert Shannon Sturgis as they share strategies and techniques to ensure quality across all media—bring your phone or pro cam.
CRASH COURSE IN CONCEPTING AND REPLICATION

Charles Bililies
Souvla | San Francisco
Jen Pelka
The Riddler | San Francisco
Lucas Sin
Junzi Kitchen | New York
Manuel Trevino
by CHLOE | New York
During the past decade or so, there has been a revolution of chef-driven, fast-casual concepts. And that sector of the market is still growing. How many ideas do you have percolating? Whether you’re in the dream phase or a year into your new concept, gain insights from four accomplished chefs and entrepreneurs with locations domestic and international.
DOS AND DON’TS OF RESTAURANT DESIGN

Hannah Collins
ROY | San Francisco
Lynn Juang
Brand Bureau, an AvroKO company | New York
Nick Kennedy & Greg Root
Defined Hospitality | Philadelphia
Alissa Ponchione
Hospitality Design | New York
Morgan Tucker
M. Tucker | New York
Architecture, lighting, functionality, personality, comfort, efficiency. A lot goes into restaurant design. The process can be as intimidating as it is fun. What trade offs do you make on the way to your dream kitchen? In the dining room, you only get one chance to make an impression, convey your style, and make a memorable enough impact to create a lifelong customer.
SELF-CARE, MENTAL HEALTH, & MOVING FORWARD

Charlotte Elkin
The Oscar Center | New York
Nicholas Elmi
Laurel | Philadelphia
Zia Sheikh
Restaurant After Hours | New York
Claire Sprouse
Hunky Dory | Brooklyn
Self-care. Practically an industry taboo just a few years ago, the concept is on the minds of many hospitality professionals nowadays. Plenty folks are talking and writing about it, but what can we do about taking care of our mental health as well as the mental health of the people we work with and love. In this panel, you'll gain perspective and learn about resources and strategies for staying mentally healthy in hospitality.

COMPETITIONS

FRIED RICE BATTLE

At the first ever Fried Rice Battle, Chefs Alvin Cailan (The Usual), Julie Cole (Nom Wah), Ford Fry (JCT Kitchen), and Sheldon Simeon (Lineage), along with their hand-picked crews, will battle it out on the Main Stage for the title of Fried Rice Champs. Fried rice as a format for self expression, fun, and flavor has been embraced across the country—from high-end to casual dining, across any and all cuisine categories. The competition will sizzle as teams feed the audience and the dynamic judging panel: Edward Lee (Magnolia 610), Nicole Ponseca (The Jeepney), Marcus Samuelsson (Red Rooster), and Christine Yi (Cy Eats).
VALRHONA C³ NORTH AMERICAN FINALS

Come soak in the ganache and glory at the country’s premier pastry competition as six elite pastry chefs compete in the Valrhona C³ North American Finals. They’ll each present plated desserts and petit fours (to the soundtrack of a ticking clock) for the chance to win the €5,000 grand prize and the chance to compete in the International Finals in 2020. Emceed by Pastry Chef Keegan Gerhard, this year’s stellar judging panel includes Lincoln Carson, Patrice Demers, Kelly Fields, Kamel Guechida, Pierre Hermé, Belinda Leong, Ghaya Oliveira, and Mina Pizarro.
10TH ANNUAL SOMM SLAM

The Somm Slam turns ten this year, and 13 of North America’s most formidable sommeliers will celebrate by competing in front of 50 industry judges over two days. Sommeliers Max Kuller and Kathleen Thomas will emcee the show as competitors go head to head in real-time pairing challenges, blind tastings, and rounds of uber-nerdy trivia. And Chefs Heather Pelletier (Chumley’s), Jonathan Sundstrom (Lark) and Ohm Suansilphong (Fish Cheeks) will supply the food with the goal of throwing competitors off their game.
10TH ANNUAL VITAMIX CHALLENGE

At this year’s Vitamix Challenge, five top chefs will take the Main Stage to present dishes that showcase the new foundations of cooking in their kitchens. They’ll use the motorific power of the Vitamix blender to transform the texture, taste, and form of ingredients into delicious and beautifully composed dishes. The winner will receive a $5,000 check, awarded by judges Jonathan Benno, Spike Gjerde, Jeremy Jacobwitz, John Taube IV, and Vitamix’s own Adam Wilson.

CONGRESS EATS

WHAT'S YOUR MOTHER SAUCE?

Step aside béchamel, velouté, espagnole, sauce tomat, and hollandaise. For Day 1 of Congress Eats, five incredible chefs from across the country will demonstrate a New Foundation of their cooking by sharing a dish with a mother sauce that represents their restaurant: Opie Crooks (A Rake’s Progress), Brad Deboy (Elle), Curtis Gamble (Station), Heong Soon Park (Chan), Eric & Mark Plescha (Charcoal).
WHAT'S YOUR TRINITY?

Carrots-onions-celery have been the building blocks for centuries. What trio is the New Foundation of your cooking? On Day 2 of Congress Eats, five of our favorite chefs will answer that question by serving a bite rooted in the trinity of their kitchens: Abby Swain (Temple Court), Scott Drewno (Chiko), Daniel Sauer (7A Foods), Matt Kuhn (Olivia), Brother Luck (Four by Brother Luck).
WHAT'S YOUR PERSONAL FLAVOR?

How are you contributing to progressive cooking in America? Can you articulate that through flavor? On Day 3 of Congress Eats, these five super talented chefs will showcase their personal flavors through five dishes that represent their diverse restaurants: Tova du Plessis (Essen Bakery), Drew Adams (Bourbon Steak), David Kocab (The Black Pig), Carlos Raba (Clavel), and Fiore Tedesco (L’Oca d’Oro).
CONGRESS COCKTAIL

On Monday night, the Brooklyn Expo transforms into the country’s biggest and best bar. Congress Cocktail commences with some of America’s most formidable bartenders slinging drinks. Wine will be poured, too, and the chef-winners of the Real School Food Challenge Presented by the Chef Ann Foundation will proffer their winning bites. Don’t miss the cocktail party of the year!
KIKKOMAN CHEFS COUNTER WITH KEVIN TIEN

At his new restaurant Emilie's in Washington, D.C., Kevin Tien’s food is dynamic, cross-cultural, and deeply personal. His dishes are inspired by memories: a gut-busting casino meal in Biloxi (in which he ate an entire tray of black beans and clams) and childhood dinners at Olive Garden—all with his Japanese training woven in. Reserve your front row seat and dive into Tien’s story.
KIKKOMAN CHEF'S COUNTER WITH DIEGO OKA

Unlike most U.S. cities, Miami knows its Peruvian food. Arguably, its citizens haven’t experienced the cuisine’s full, enthralling potential unless they’ve dined at La Mar in the hands of Chef Diego Oka. Oka cooks with the soul and joy of a grandma, all the while applying obsessive Japanese technique to the traditional foods of Peru. Reserve your seat with this American forerunner of Peruvian cuisine.
KIKKOMAN CHEF'S COUNTER WITH ERIK BRUNER-YANG

Since 2011, Erik Bruner-Yang has slowly put his stamp on the D.C. restaurant scene. He started with noodles, expanded with mala, and really kicked it into high gear in 2018 with the opening of his two distinct concepts inside The Line DC: grand hotel-inspired Brothers and Sisters and Tachinomiya-style Spoken English.
STEELITE ART OF PRESENTATION POP-UP WITH EUNJI LEE

Eunji Lee left Paris for New York as a personal challenge. At Jungsik, in her first solo program, she’s proving to be a bold addition to the city’s pastry scene. Lee is the rare pastry chef whose desserts are as delicious as they are beautiful. Her trompe l’oeil “Baby Banana” has reached near iconic status. She also has a savory bent, blending French technique with a Korean sensibility and imagination run wild.
STEELITE ART OF PRESENTATION POP-UP WITH HARI CAMERON

Hari Cameron is a restless creative, and a(muse.), his Rehoboth Beach restaurant can barely contain his ideas. He takes familiar Mid-Atlantic foods and concepts and fortifies them with global techniques (like koji-curing and fermentation) and ingredients (think miso-infused madeleines). He also digs deep into Delaware product, using seaweed harvested offshore and foraging for wildflowers, greens, mushrooms, and herbs.
STEELITE ART OF PRESENTATION POP-UP WITH MATT HARPER

Are you ready for Southern food? The real chef-driven kind that’s more than a cliché riff on fried chicken and biscuits? Get a seat at Matt Harper’s (Kensington Quarters) pop-up. He’s an Arkansan applying a boundaryless Southern aesthetic to Pennsylvania product, whether turkey country pâté, goat rillettes, or skillet cornbread topped with mushrooms, radicchio, and buttermilk dressing. You’ll have a chance to tackle it all.
STEELITE ART OF PRESENTATION POP-UP WITH CHRIS AMIRAULT

Chris Amirault has mastered the element of surprise. His cocktail program at Otium in L.A. is quirky and provocative: PB&J Negroni flip; Piña Colada made with milk-washed and tea-infused Scotch; surf-n-turf Bloody Mary with smoked tomatoes, clams, and pork... Even Amirault’s most outlandish cocktails are balanced and successful—not to mention fun. Witness his culinary acrobatics and whimsy with a seat at his pop-up.

14TH ANNUAL STARCHEFS INTERNATIONAL CHEFS CONGRESS

NEW FOUNDATIONS: FLAVOR + TECHNIQUE + BUSINESS

WORKING PASS - $249

INDUSTRY PASS - $499

VENDOR PASS - $1,500

Full line-up is available below.

THE NEW NEIGHBORHOOD JOINT & PROGRESS IN PIZZA

TRIPE AT TORO: A CONSOMMÉ COLLABORATION

FERMENT. PRESERVE. CURE.

BREAKING THE RULES OF FINE DINING IN MADRID

KING OF THE MODERN PATISSERIE

CUTTING EDGE, COMMON SENSE COOKING

REGIONAL SWALLOWS OF NIGERIA

MAKE IT RICH

THE WHOLE THAI WORLD

THE BUTCHERS OF BROOKLYN

MALLMANN ON FIRE

CIDER & SWISS: PAIRING METHODOLOGIES

PASTRY SQUARED

THE SWEET TAMALE

THE SEARCH FOR QQ TEXTURE

NUKADOKO FERMENTATION & THE SUSTAINABLE KITCHEN

TASTE LIKE A MASTER SOMMELIER

UNAPOLOGETICALLY INDIAN

SOUTH BY SOUTHWEST: BBQ & GAILLAC

TECHNIQUES OF TFG INNOVATION

BEYOND THE BASKET: REDEFINING BREAD SERVICE

GET IN FORMATION: PAIRING TO SLAY A ROTATING MENU

COCKTAIL OMAKASE

ARTFUL, NEXT GEN PERUVIAN

CHARCOAL COOKING & AFRICAN CUISINE

DON ANGIE’S LIGURIAN LOVE LETTER

CLASSIC SAUCES REINTERPRETED BY MOMOFUKU

BEHIND THE STICK AND ON THE LINE AT THE NOMAD

BYOB: BUILD YOUR OWN BRAND

DREAM TEAM: THE CULTURE OF SUCCESS

CAPTURED: FOOD & DRINK IN FRAME

CRASH COURSE IN CONCEPTING AND REPLICATION

DOS AND DON’TS OF RESTAURANT DESIGN

SELF-CARE, MENTAL HEALTH, & MOVING FORWARD

FRIED RICE BATTLE

VALRHONA C³ NORTH AMERICAN FINALS

10TH ANNUAL SOMM SLAM

10TH ANNUAL VITAMIX CHALLENGE

WHAT'S YOUR MOTHER SAUCE?

WHAT'S YOUR TRINITY?

WHAT'S YOUR PERSONAL FLAVOR?

CONGRESS COCKTAIL

KIKKOMAN CHEFS COUNTER WITH KEVIN TIEN

KIKKOMAN CHEF'S COUNTER WITH DIEGO OKA

KIKKOMAN CHEF'S COUNTER WITH ERIK BRUNER-YANG

STEELITE ART OF PRESENTATION POP-UP WITH EUNJI LEE

STEELITE ART OF PRESENTATION POP-UP WITH HARI CAMERON

STEELITE ART OF PRESENTATION POP-UP WITH MATT HARPER

STEELITE ART OF PRESENTATION POP-UP WITH CHRIS AMIRAULT

PARTNERS