2017 Los Angeles Rising Stars

Chef Vartan Abgaryan of 71Above

Chef Vartan Abgaryan of 71Above: Barbecued Octopus, Persimmon Barbecue Sauce, Pickled Persimmon, Meyer Lemon, and Mustard Seeds, and Mustard Greens

Chef Tristan Aitchison of Providence

Santa Barbara Spot Prawn Tartare, Golden Osetra Caviar, Finger Limes, Fermented Apple, Radish Flowers, Gold Leaf, and Spot Prawn Rice Crackers

Bartender Chris Amirault of Otium

Bartender Chris Amirault of Otium: Piña Colada: milk-washed Scotch, sencha, lime, pineapple, coconut

Pastry Chef Gregory Baumgartner of 71Above

Pastry Chef Gregory Baumgartner of 71Above: Caramel Custard: Truffle-Praline Almonds, Young Coconut Sorbet , Vanilla White Soy Gelée, and Pork-Maple Powder

Sommelier Kevin Caravelli of Maude

Restaurateur Armando De La Torre, Jr. of Guisados

Restaurateur Armando De La Torre, Jr. of Guisados: Quesadilla con Chorizo and Horchata Cold Brew

Chef Gareth Evans of Gwen

Chef Gareth Evans of Gwen: Wagyu Tartare, Wasabi Greens, Shaved Bone Marrow, and Fennel-cured Egg Yolk paired with Champagne Larmandier-Bernier, Rosé de Saignée, Premier Cru

Chefs Sarah Hymanson and Sara Kramer of Kismet

Chefs Sarah Hymanson and Sara Kramer of Kismet: Broccoli Toast, Labneh, Pumpkin Seeds, and Citrus

Chef Holly Jivin of The Bazaar by José Andrés

Chef Holly Jivin of The Bazaar by José Andrés: Kushi Oyster, Passion Fruit, Finger Lime, Vanilla Oil, and Hibiscus Air

Sommelier Helen Johannesen of Helen's Wine Shop

Chef Joe Johnson of Charcoal Venice

Chef Joe Johnson of Charcoal Venice: Coal-roasted Potato, Crème fraîche, Beurre de Baratte, Aged Gouda, and Chives

Baker Andy Kadin of Bub and Grandma's

Baker Andy Kadin of Bub and Grandma's: Whole Wheat Sesame Bread

Pastry Chef Jessie Liu of Providence

Pastry Chef Jessie Liu of Providence: Roasted strawberries, pickled green strawberries, wood sorrel sorbet, mascarpone, black pepper meringue

Chocolate Maker David Menkes of LetterPress Chocolate

Chocolate Maker David Menkes of LetterPress Chocolate: Assorted artisan chocolates featuring Ucayali

Roaster Zayde Naquib of Bar Nine

Roaster Zayde Naquib of Bar Nine: Derar Ele, Ethipoia, Heirloom, Natural

Chef Javier Ramos of Sqirl

Chef Javier Ramos of Sqirl: The Holy Quail: Kong's Pan-roasted Quail, Santa Rosa Plum Char Siu, Thai Chile, Meyer Lemon, Dandelion, and Fried Rice

Chef Carlos Salgado of Taco María

Chef Carlos Salgado of Taco María: Callo Gratinado, Scallop, Queso Chihuahua, Squid Ink Crumbs, and Chile Ancho

Chef Alison Trent of Ysabel

Chef Alison Trent of Ysabel: Ricotta-Truffle Capeletti, Morels, Pickled Ramps, Black Trumpet Mushrooms, Minor’s Lettuce, and Nasturtium

Bartender Yael Vengroff of The Spare Room

Bartender Yael Vengroff of The Spare Room: The Sex Wax: Mezcal, Bittermens Grapefruit Cream Soda Syrup, Cappelletti, Cocchi Rosa, Watermelon Juice, Chile Salt

Co-Owner Mike Kassar and Chef Micah Wexler of Wexler's Deli

Co-Owner Mike Kassar and Chef Micah Wexler of Wexler's Deli: The O.G.: Pastrami, Mustard, and Rye Bread

Chef Johnny Zone of Howlin' Rays

Chef Johnny Zone of Howlin' Rays: Nashville Hot Chicken Wings