2014 StarChefs.com Los Angeles Rising Stars

Miles Thompson of Allumette

Gnocchetti, Wood Pigeon Ragù, Ubriacone Cheese, and Croutons from Chef Miles Thompson of Allumette

Ari Taymor of Alma

Wagyu, Fermented Turnips, Truffled Walnuts, and Wasabi from Chef Ari Taymor of Alma

Jonathan Whitener of Animal

Fried Rabbit, Carolina Gold Rice Pilaf, Sour Cream Gravy, and Fried Lemons from Chef Jonathan Whitener of Animal

Ori Menashe of Bestia

Confit Chicken Gizzards, Beets, Belgian Endive, and Capra Sarda from Chef Ori Menashe of Bestia

Rob Harpest of Bouchon

Alvin Cailan of Eggslut

The Fairfax: Soft Scrambled Eggs, Caramelized Onions, Sriracha Mayonnaise, and Portuguese Bun from Chef Alvin Cailan of Eggslut

Kiowa Bryan of The Eveleigh

Bols On Parade: Bols Genever, Tío Pepe Fino Sherry, Lemon Juice, Pistachio-Lavender Orgeat, Egg White, and Angostura Bitters from Kiowa Bryan of The Eveleigh

Nicole Rucker of Gjelina Take Away

Pork and Peas Pie from Nicole Rucker of Gjelina Take Away

Charlie Habegger of Handsome Coffee Roasters

Regalo De Popayan Coffee Beans by Handsome Coffee Roasters

Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter

Barbecued Gulf Oysters, Chile-Garlic Butter, Parmesan, and Bread Crumbs from Chefs Kris Tominaga and Brian Dunsmoor of The Hart and the Hunter

Devon Tarby of Honeycut

Four to the Floor: Campo de Encanto Pisco, Giffard Crème Pamplemousse Rose Liqueur, Verjus Blanc, and Dolin Blanc Vermouth from Devon Tarby of Honeycut

Cole Dickinson of Ink

Mediterranean Octopus, Kelp Pasta, and Fennel from Chef Cole Dickinson Ink

Erika Nakamura and Amelia Posada of Lindy & Grundy

Mortadella, Duck Proscuitto, Pork Butter, and Noix de Jambon from Erika Nakamura and Amelia Posada of Lindy & Grundy

Kei Hasegawa of Matsuhisa

Green Tea Shaved Ice, Adzuki Beans, Vanilla Ice Cream, and Shiratama Mochi from Kei Hasegawa of Matsuhisa

Atsushi Takatsuki of MB Post

Pig Tail-Shrimp Tail Dumplings, Black Sesame, Ruby Streaks, and Chile Oil from Chef Atsushi Takatsuki of MB Post

Niki Nakayama of n/naka

Diver Scallop, Uni, Strawberry, Yuzu Vinegar, and Nori from Chef Niki Nakayama of n/naka

Carlos Enriquez of Patina Restaurant Group

Black Forest Cake, Caramelía Namelaka, Kirsch Cherries, and Mascarpone Gelato from Carlos Enriquez of Patina Group

David Rodriguez of Providence

Candied Sunchoke, Fried Sunchoke, Sunchoke Ice Cream, Spiced Genoise, Valrhona Dulcey Crémeux, and Cocoa Nibs from David Rodriguez of Providence

Taylor Parsons of République

Bryant Ng of The Spice Table

Jellyfish Salad, Shredded Chicken, Crispy Rice, Green Leaf Lettuce, and Sesame-Bacon Dressing from Chef Bryant Ng of The Spice Table

Jeff Mahin of Stella Barra Pizzeria

Parmesan Cream White Pizza with Bloomsdale Spinach, Kale, Pecorino, and Garlic Confit from Chef Jeff Mahin of Stella Barra Pizzeria

Jessica Koslow of Sqirl

Sorrel Rice Bowl: Heirloom Brown Rice, Sorrel Pesto, Poached Egg, Preserved Meyer Lemon, Hot Sauce, Radish, and Feta from Chef Jessica Koslow of Sqirl