Scottish Salmon, Orange Kosho, Lemon Brodo, Basil Oil, Radish, Chives | Chef Max MacKissock of The Culinary Creative Group

Roasted Rocoto Sauce and Parmesan | Chef Eileen Andrade of Amelia’s 1931

Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce | Chef Bernardo Paladini of Torno Subito

Curry Oil, Togarashi, Fresh Herbs, Lime | Chef Seth Fatah of Kaori

Pickled Guindillas, Leek Ash Aïoli, Lemon, Chives, Baguette | Chef Nathan Hobart of Morcilla

Chicken, White Miso, Brown Butter, Tare Sauce | Chefs Arrel Pluviose and Roberto Small of Yakitori Yatai

Roasted Potatoes, Broccoli, Chimichurri, Napa Cabbage, Dijonnaise, Charred Lemon | Chef Michael David of Farm to People

Tomato Sauce, Parmesan Cream, Basil | Chef Jacob Siwak of Forsythia

Onions, Salsa, Cilantro, Lime, Corn Tortilla | Chefs Eduardo Lara and Pablo Reyes of The Wolf of Tacos

Seared Scallop, Chives, Ocean Espuma, Caviar, Goat Cheese Tuile | Chefs Katherine and Pedro Mederos of Kojin 2.0

Beef Patty, Spanish Chorizo, Cantimpalo Chorizo, Goat Cheese, Crispy Sweet Potato, Cabrito Sauce, Honey | Chefs Guillermo Felipe, Daniel Machicao, and Carlos Reverón of Cowy Burger

Smoked Oyster Dressing, Parmesan, Oyster Croutons, Lemon | Chef Randy Zuniga of Michael’s Genuine

Peperoncino, Chopped Anchovies, Garlic, Parsley, Breadcrumbs | Chef Juan Manuel Umbert of PASTA

Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil | Chef Tam Pham of Tâm Tâm

Onions, Cabbage, Sweet Corn, Shredded Gouda, Potato Sticks, Ketchup, Mayonnaise, Mustard, Cilantro Aïoli | Chef Estefania Andrade of Trippy Kitchen

Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus | Chef Tajeh Porter of Nura

Tuna, Tomato Pulp, Tomato Salad, Olive Oil, Flaky Salt, Shallots, Basil | Chef Taylor Falco of Rolo’s

Shrimp, White Fish, Octopus, Scallops, Avocado, Cucumber, Red Onion, Serrano Chile, Cilantro, Cilantro Oil, Tostadas | Chef Luis Herrera of Ensenada