Several Mauians were recognized Tuesday evening at the Halekulani on Oahu at the Rising Stars Awards Banquet that featured their signature dishes.
The annual awards not only recognize up-and-coming chefs, but pastry chefs, sommeliers and mixologists from around the country who will someday soon be leaders of the national culinary scene.
Each year, StarChefs.com selects four American markets in which to name its Rising Stars, and this year, Hawaii was picked as one of the destinations.
Article Photos
Maui honorees include Jojo Vasquez of Plantation House
Photos courtesy of RISINGSTARCHEFS.COM
Hosted by Chef Vikram Garg of Halekulani and Chai Chaowasaree of Chai's Island Bistro, Halekulani's gala was a walk-around tasting that gave attendees the opportunity to experience Hawaii's top restaurants and sample cocktails from the winning mixologist and beverage pairings of Host Sommelier Kevin Tomaya.
"With its bountiful local pantry and cultural variety, Hawaii is an ambitious melting pot of culinary talent," says StarChefs.com Editor-in-Chief Antoinette Bruno. "Hawaii chefs take time-honored customs and turn them on their heads to create a vibrant, exciting cuisine."
"Hawaii is about creativity and custom," adds Will Blunt, managing editor of starchefs.com. "From island to island, chefs are balancing sophisticated, modern innovations with an underlying celebration of local food culture."
More than 50 Hawaiian candidates were considered through in-person tastings and interviews.
From Maui, the 2012 Rising Stars Award's chef winners were Jojo Vasquez of the Plantation House in Kapalua, who wowed judges with his Australian lamb rack, eggplant puree and chickpea cake.
Christopher Kulis of Capische? at Hotel Wailea also used Australian meat, making beef carpaccio with horseradish aioli, radish, lemon oil, fried capers and parmigiano-regiano cheeses. Cameron Lewark of Spago at the Four Seasons Resort Maui in Wailea excelled with his fresh onaga ceviche with green papaya salad, kaffir lime, coconut shavings and passionfruit flower.
In the category of Best Concept Chef, Sheldon Simeon of Star Noodle in Lahaina rose like cream to the top with his featured dish of Hapa Ramen, packed with roast pork, poached egg, bamboo shoots, kamaboko, bok choy, mayu and spicy miso.
As for the Pastry Chef category, Elizabeth McDonald of Honu Seafood & Pizza in Lahaina impressed tasters with her vegan chocolate-mousse cake. Candidates were nominated by an advisory board, previous winners, media and online viewers. For more details, visit starchefs.com.
