Blood Bath: Blood Dishes
Chef Randy Rucker, Pastry Chef Chris Leung, and Charcuterie Chef Ben Rabbani of Bootsie’s - Tomball, TX
Chef Jeramie Robison of Cinq at La Colombe d’Or Hotel - Houston, TX
Chef Davide Denis and Sommelier Sylvain Denis of Le Mistral - Houston, TX
Chef Adam West and Sommelier Alex Aland of Monarch at the Hotel Zaza - Houston, TX
Chef-owner Richard Knight, Chef-owner James Silk, and Co-owner Meagan Silk of Feast - Houston, TX
Chef Seth Siegel-Gardner, Sushi Chef Manabu “Hori” Horiuchi, and Mixologist Josh Martinez of Kata Robata - Houston, TX
Chef Jeffrey Everts and Pastry Chef Catherine Rodriguez of Olivette at the Houstonian Hotel, Club, and Spa - Houston, TX
Chef Maurizio Ferrarese and Sommelier Kate Bourne of Quattro at the Four Seasons Hotel Houston - Houston, TX
Chef Bryan Caswell of Reef - Houston, TX
Chef Jason Hauck and Mixologist James Watkins of Soma Sushi - Houston, TX
Chef Justin Bayse and Sommelier Nathan Smith of Stella Sola - Houston, TX
Chef Monica Pope of T’Afia - Houston, TX
Chef Jamie Zelko of Zelko Bistro - Houston, TX
Chef Douglas Rodriguez and Chef Rodolfo Cuadros of De Rodriguez Ocean - Miami, FL
Executive Chef Michael Psilakis and Chef Christopher Eagle of Eos at the Viceroy Miami - Miami, FL
Chef Shin Thompson of Bonsoiree - Chicago, IL
Chef Cleetus Friedman of City Provisions - Chicago, IL
Chef Jason Vaughan and Owner Brendan Sodikoff of Gilt Bar - Chicago, IL
Chef Graham Elliot of Grahamwich - Chicago, IL