Chef Hans Aeschbacher - Smith and Wollensky
Beef Filet Au Poivre with Sauce Au Poivre

Chef John Bubala - Timo
Fennel Cured Salmon with Black Olive and Lemon Zest

Chef Phillip Carroll - Bistro 110
Provencal Pan Bagnat

Chef Terry Crandall and
Chef Anuwat Morakotjantachote -
Shanghai Terrace at The Peninsula Hotel
Kung Pao Mini Frog Leg, Lobster Sashimi with Pomelo and
Lilly Bulb Salad & Taro BBQ Duck Puff

Chef Jon Dubrick - Maichef Cuisine Inc.
Wasabi Cured Salmon with Gingered Jicama and
Lemongrass Drizzle

Chef Tom Hope - Roy’s Chicago
Lobster Dim Sum with Lobster Brandy Cream Sauce

Chef Yoshi Katsumura - Yoshi’s Café
Assortment of Sushi

Chef Bernard Laskowski - The Park Grill
Foie Gras Corn Dogs  with Cherry Ketchup and Mustard &
Cake and a Cone

Chef Tony Mantuano -  Spiaggia
Wood Roasted Summer Eggplant With Ricotta,
Lemon Marmalatta and Arugula

Chef Richard Naglich - Allen Brothers
Kobe Beef Burger with
Giles’ 9 Year Aged Cheddar

Chef Carrie Nahabedian - Naha
Gulf of Maine Sea Scallops with Vanilla Bean, Citrus and Spices,
Caramelized Belgian Endive, Ruby Red Grapefruit and Mint

Chef Erik Palmer - Mon Ami Gabi
Halibut Cheek with Corn Salad and
Roasted Corn Cake

Chef Doran Payne - Rhapsody
 Grilled Pork Tenderloin, Red Beet
Risotto Cake, Glazed Asparagus, and Hot Peach Nectar

Chef Chi Ping Xu -  The Drake Hotel
Roast Duck Cornets with
Kumquat Marmalade

Chef Ryan Poli - Butter
Duck Nouvelle Sheppard’s Pie

Chef Paul Wildermuth - Opera
Hunan Braised Beef in Curry Bao

Pastry Chef Emily Duncan -
The University Club of Chicago
Vanilla Roasted Sunsweet Peach with Champagne Sorbet
and Almond Financier

Chef Jose Antonio De Jesus -
International School of Tourism and Hospitality Management
-Puerto Rico
Vanilla-Milk Chocolate Crema,
Coconut Ginger Ice Cream and
Spiced Chocolate Sauce

Giles Schneirle -
The Great American Cheese Collection
Artisan Cheese Selection