Chefs of the Fest

Images of some of the chefs who stood out at the Grand Tasting Event during the San Diego Wine and Food Festival.

10 photos
Pedro Calderón Michel/Telemundo Denver
Chef Robert Ruiz of Harney Sushi took home first place, top honors for his "Cunning Lengua" –Sapporro Style Braised Newport Beef Tongue with Fallbrook Fuyu Persimmon and Roasted Oregon Coast Matsutake, garnished with Chili Daikon-Shoga, 3D demi-glauce and Micro Shiso
Fast Forward Events
Chef Paul McCabe, Executive Chef, Kitchen 1540 was named 2nd Place Winner for his Turducken Nuggets, Potato Air, Cranberry Gelèe, Foie Gras Gravy
Lynn Chyi
3rd Place Winner: Chef Daniel Barron of Blue Point Coastal Cuisine for his “Surf and Turf” – Wagyu Beef with Uni Emulsion and Lobster Tater Tot
Chef Donna Cellere of Sweet Cheeks Bakery for her Fresh Banana Cake topped with Belgian Ganache & Peanut Butter Mousse
Chef Adam Bussell of Vela was named 4th Place Winner for his Seared Diver Scallop, Citrus & Fennel Braised Pork Belly, Kumquat Marmalade
Lynn Chyi
Chef John Garcia of W Restaurant earned 5th place honors for his Sea Bass Ceviche.
NBC Bay Area
Chef Eric Sarkisian of Tom Hamms was one of the finalists for for his Caribbean Shrimp with Watermelon Rind Chutney.
Lynn Chyi
Another finalist: Chef Rich Sweeney of R Gang Eatery for his Duck Confit, Spinach, and Pear Salad with Dijon-Rosemary Vinaigrette, topped with a Duck Fat Fried Tater Tot “Crouton”
Lynn Chyi
Finalist Chef Sean Langlais of the Oceanaire for his King Crab Battera with Dashi Soy Reduction, Seaweed Salad with Miso Dressing and Caviar
A festival finalist: Chef Jorge Velarde of Acqua Al 2 for his Capesante Porro e Pancetta
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