Congratulations to this year’s Culinary Clash winners!
From all of us at GEV, congratulations to this year’s Culinary Clash student chef winners: Lead Chef Annika van Leynseele and Sous Chef Diana Phipps (cooking for Luce) and Lead Chef Anna Ruiz and Sous Chef Sarim Yaun (cooking for Nob Hill Club). Twelve student finalists were selected to create three teams of two (lead chef and sous chef) at each hotel, working closely with Chef Daniel Corey from the Michelin-star Luce and Chef Michael Wong from Nob Hill Club. Culinary Clash dinners include an appetizer, entrée, and dessert as well as optional wine pairing with Napa Valley Trinchero Family Estates wines. Dinners were judged by restaurant guests as well as a special panel of hotel executives, local personalities, and food writers.
Between both hotels, the student teams took home scholarship monies totaling $9,000. The Culinary Clash program, first launched at Luce in 2012, has awarded more than $40,000 in scholarship money to date. The winning team from the InterContinental San Francisco and InterContinental Mark Hopkins will move on to the Ultimate Culinary Clash in San Francisco on May 18th, where they will compete with student teams from InterContinental Hotels & Resorts properties in Mexico City and Ohio for first place recognition and additional scholarship.
Chef van Leynseele and Chef Phipps’ winning menu featured Corn Flan, Dungeness Crab Consomme, Crispy Sunchoke, Pickled Huckleberries; King Salmon, Roasted Grapes, Marcona Almonds with Charred Herbs, Toasted Farro; and Olive Flourless Dark Chocolate Cake, Curry Meringue, Juniper Berry Pate De Fruit, Blackberry.
Chef Ruiz and Chef Yaun’s winning menu featured Asparagus Veloutée, Walnut Pistou; Glazed Pork Belly, Fennel Pollen, Grits, Dandelion Greens; Grapefruit Panna Cotta, Crème Fraiche Gelato.
Lead Chef Mitch Rogers and Sous Chef Carla Lopez placed in second at Luce while Lead Chef Carlos Bello and Khoa Nguyen placed second at Nob Hill Club.