Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Grilled Branzino, Curry Pasta, Coconut, Fish Sauce, and Banana Leaf | Chef Ohm Suansilphong of Fish Cheeks

Kurobuta Pork, Maitake Mushrooms, Yuzu Kosho Aïoli, and Sesame Potato Bun | Chef John Sundstrom of Lark

Cured Hiramasa Kingfish, Bird's Eye Chiles, Shallots, Lemongrass, Lime and Mint | Chef David Thompson of Long Chim

Heirloom Tomatoes, Lap Cheong, Crème Fraîche, and Herbs | Chef Jonathan Whitener of Here's Looking At You

Soy Sauce, Five Spice, Bean Sprouts, Chives, and Fried Shallots | Chef Eric Sze of 886

Cabbage Broth, "Sacraments" Spheres, Olive Oil, and Pickled Piparra Peppers | Chef Diego Guerrero of DSTAgE

Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs | Chef Nick Tamburo of Momofuku Nishi

Whey-Braised Veal, Lavender Vinegar, Saffron Wine, Scallions, and Borage Flowers | Chef Fiore Tedesco of L’Oca d’Oro

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds

Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil | Chef Jaime Young of Sunday Hospitality

Koji-Rubbed Beef Eye of Round, Mắm Nêm-Pineapple Dressing, Crushed Peanuts, and Lime Vinaigrette | Chef Dennis Ngo of Di an Di

Charcoal Oil, Balsamic Vinegar Reduction, Crushed Almonds, Avocado-Wasabi Purée, and Sea Salt | Chef Nickolas Martinez of Intersect by Lexus

Butternut Squash, Beets, Carrots, Kale, Pistachios, Pumpkin Seeds, and Swiss Chard | Chef Francis Mallman of Patagonia Sur

Lovage Dressing, Chervil Salt. Pea Salad, Ticklemore Cheese, and Pea Flowers | Chef James Lowe of Lyle’s

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger | Chef Sam Kang of Bar Wayō

Brown Sugar Syrup, Crushed Peanuts, and Olive Oil | Chef Richard Ho of Ho Foods

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters