StarChefs Rising Star Revue Gala


This gala celebrates 14 of the country's top chefs, chosen by the Rising Stars program. After in-person tastings and interviews, this select group represents the vanguard of the contemporary dining scene in the U.S. A portion of the proceeds benefit Recipe for Success, a Houston charity that supports hands-on nutrition education aimed at preventing childhood obesity.

David Grossman | Branch Water Tavern
Roasted Cervena Venison, Sweet Potato-Brussels Sprout Hash, Bacon Confit, and Pomegranate Jus

Manabu "Hori" Horiuchi | Kata Robata
Uni Chawan Mushi: Traditional Egg Custard with Shrimp, Chicken, Sea Urchin, Shiitake Mushrooms, and Dashi

Jeramie Robison | Cinq at La Colombe d'Or Hotel
Braised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup

Randy Rucker | Bootsie's Heritage Cafe
“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens

Seth Siegel-Gardner | Kata Robata
Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette

Chris Shepherd | Catalan Food and Wine
Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion

Community Chef
Randy Evans | Haven
Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy

Sustainability Chef
Jamie Zelko | Zelko Bistro
Sautéed Shrimp, White Cheddar Polenta Grits, and Sweet Soy Agave Nectar

Pastry Chef
Vanarin Kuch | Tiny Boxwood's
Sangria Poached Pears with Goat Cheese Mousse, Grand Cru Gruyère Reserve and Wisconsin Hook's 10-Year Cheddar Shards, Sangria Reduction, and Pineapple Sage Sorbet

Chris Leung | Bootsie's Heritage Cafe
Roasted Texas Carrot and Ruby Red Grapefruit Mousse, Grapefruit Marmalade, Hay Sherbet, Candied Sesame Seeds, Clove Meringue, and Miso Foam

Bryan Caswell | Little Bigs, Reef, and Stella Sola
Roasted Grouper, Braised Collard Greens, and Pecan-Shallot Cracklins

Bobby Heugel | Anvil Bar & Refuge
The Anvil Paloma: Tequila Blanco, Grapefruit Beer, Lime Juice, Simple Syrup, and Salt Tincture
Original Cocktail Featuring Highland Park Single Malt Scotch Whisky

Sean Beck | Backstreet Café, Hugo's, and Trevisio
Wine pairings with chefs' dishes

Host Chef
Maurizio Ferrarese | Quattro at Four Seasons Hotel Houston
Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue 



Four Seasons Hotel Houston
1300 Lamar St.
Houston, TX 77010


$95 per person; VIP $125
All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.