Chef Andrew Reyes of Paradise Point Resort & Spa Crowned "Chef of the Fest"
The annual Chef of the Fest competition at the San Diego Bay Wine + Food Festival Grand Tasting brings top San Diego chefs head-to-head in a fierce culinary competition judged by the San Diego Chapter of ACF along with guest judges.
This year’s Chef of the Fest title went to Andrew Reyes of Paradise Point Hotel & Spa for his dish, Dried Scallop Congee with Palm Carmel Braised Duck with Pickled Green Chilis, Fried Peanuts and Shaved Duck Egg Yolk. San Diego Bay Wine + Food Festival co-producer, Michelle Metter calls the competition the perfect conclusion to the weeklong food and wine festival.
“The Chef of the Fest competition continues to highlight some of San Diego’s most outstanding chefs,” continued Metter. “Each year, the level of artisanship and use of new and exquisite foods by the participating chefs astonishes at the Grand Tasting. We congratulate all of this year’s competitors on a spectacular showcase of the finest culinary talent in San Diego.”
Each year, the San Diego Chapter of the American Culinary Federation, a professional organization of chefs and culinarians organizes the judging of the Chef of the Fest Competition. The San Diego Chapter Secretary, Chef Katherine Emmenegger, was lead coordinator of the judging process. Four guest judges joined in responsibilities, Chef of the Fest Judges included:
Suzette Gresham – Executive Chef, Acquerello, San Francisco, CA
Domenica Catelli – Chef and Owner, Catelli’s, Sonoma, CA
Laura Werlin – Author, The All American Cheese and Wine Book
Michael Schlow – Restaurateur, Schlow Restaurant Group
The 2018 Chef of the Fest Competition was judged using a blind-tasting format. Twenty-six chefs were carefully narrowed down to four finalists and four category winners using a graded point system. Participants were ranked based on cumulative scores considering the dish’s presentation, flavor, innovation, quality of product, and preparation in the allotted time.
The top four finishers, category winners and the People’s Choice Award were announced by KUSI Reporters, Lauren Phinney and Francella Perez. Awards were presented on Saturday, November 17 at the San Diego Bay Wine + Food Festival Grand Tasting.
The 2018 Chef of the Fest Competition results are as follows:
First Place Grand Prize Winner
Seafood Category Winner
Andrew Reyes – Paradise Point Resort & Spa
Dried Scallop Congee | Palm Carmel | Braised Duck | Pickled Green Chillis | Fried Peanuts | Shaved Duck Egg Yolk
Second Place Winner
Meat Category Winner
Daniel Pundik – LTH & Kitchen
Brandt Beef
Third Place Winner
Adrian Garcia – Red O Taste of Mexico
Ahi Tostadita | Ahi Tuna | Avocado | Jicama | Red Onion | Micro Cilantro | Sesame Seeds | Roasted Arbul Oil
Poultry Category Winner
Mark Kropczynski – Grant Grill
Black Garlic and Squab
Vegetarian / Raw Category Winner
Eric Manuel – Firefly at Mission Bay
House Made Labneh | Za’atar Roasted Beets | Pickled Fennel | Breakfast Radish Pistachios | Buddha’s Hand | Olive Oil
Cash and prizes were awarded to the Chef of the Fest competition winners, including: two international round trip ticket on Southwest Airlines, $2,000 in cash, $300 shopping certificate from Chef’s Catalog, Magnum of Gloria Ferrer Brut Sparkling Wine, a deluxe knife set from Tahoe Kitchen Co., a cutting board from John Boos, a Chef Spotlight feature in the 2018 Spring issue of DiningOut, and inclusion in San Diego Magazine. Additional prizes were awarded for Second through Third Place and People’s Choice.
This year’s wine and food festival also saw the return of the People’s Choice Award Presented by San Diego Home/Garden Lifestyles. In addition to being evaluated by the esteemed panel of judges, Chef of the Fest competitors were also subject to the critiques of Grand Tasting attendees, who had opportunity to vote for their favorite Chef of the Fest dish. Chef Daniel Pundik of LTH & Kitchen took the “People’s Choice Award.”
