US Grant Executive Chef Wins San Diego Bay Wine + Food Festival 'Chef Of The Fest' Honors For Second Year In A Row

November 19, 2017

Yesterday, US Grant Executive Chef Mark Kropczynski took home the title of San Diego Bay Wine + Food Festival Chef of the Fest for the second year in a row.

For the second year in a row, this year's San Diego Bay Wine + Food Festival Grand Tasting Chef of the Fest honors went to Chef Mark Kropczynski of Grant Grill located inside the historic U.S. Grant Hotel His dish was Salmon and Eggs with crispy salmon, salmon eggs, sugar cured eggs and egg lemon curd.

"The Chef of the Fest Competition continues to highlight some of San Diego's most outstanding chefs," said San Diego Bay Wine + Food Festival co-producer Michelle Metter. "Each year, the level of culinary 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."

Third Place Winner Evan Cruz

Each year, the San Diego Chapter of the American Culinary Federation, a professional organization of chefs and culinarians, judges the Chef of the Fest Competition. The San Diego Chapter Secretary, Chef Katherine Emmenegger, was lead coordinator of the judging process. Chef of the Fest judges included Suzette Gresham (Executive Chef, Acquerello, San Francisco), Urs Emmenegger (Executive Chef at Casa De Manana and President of the ACF Chefs and Culinarians of San Diego), Tommy Gomes (Fishmonger, Catalina Offshore, San Diego), James Campbell Caruso (Chef and Owner, La Boca Tabera y MAS, Santa Fe, New Mexico) and Hanis Cavin (Chef/Owner of Carnitas Snack Shack, San Diego). The 2017 Chef of the Fest Competition was judged using a blind-tasting format. Twenty-five 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 Grant Grill Team

The top four finishers, category winners, and the People's Choice Award were announced by KUSI Meteorologist Mark Mathis. Awards were presented on Saturday, November 18 at the San Diego Bay Wine + Food Festival Grand Tasting.

The 2017 Chef of the Fest Competition results are as follows:

First Place Grand Prize Winner Mark Kropczynski - Grant Grill
Salmon and Eggs | Crispy Salmon | Salmon Eggs | Sugar Cured Eggs | Egg Lemon Curd

Second Place Winner Todd Nash - The Blind Burro
Lengua Tacos | Wood Grilled Macha Marinated Beef Tongue | Salsa Macha | Pickled Vegetables | Spiced Candied Peanuts | Corn Tortilla

Third Place Winner Evan Cruz - Arterra Restaurant
Ukoy | Soft Shell Crab| Mussels | Shrimp | Sweet Potato

Chef Accursio Lota's Porcini Mushroom Ravioli

Fourth Place Winner Accursio Lota - Solare Ristorante
Porcini Mushroom Ravioli | Parsnip Root | Arugula Extract | Black Truffle Confit | "Almond Coffee Dirt"

Meat Category Winner Todd Nash - The Blind Burro
Lengua Tacos | Wood Grilled Macha Marinated Beef Tongue | Salsa Macha | Pickled Vegetables | Spiced Candied Peanuts | Corn Tortilla

Poultry Category Winner Trevor Chappell - The Barrel Room
Duck Confit Pupusa | Tea Smoked Duck | Port Salut Pupusa |"Burnt" Orange Gel | Crispy Skin | Watercress

Seafood Category Winner Mark Kropczynski - Grant Grill
Salmon and Eggs | Crispy Salmon | Salmon Eggs | Sugar Cured Eggs | Egg Lemon Curd

Vegetarian / Raw Category Winner Accursio Lota - Solare Ristorante
Porcini Mushroom Ravioli | Parsnip Root | Arugula Extract | Black Truffle Confit | "Almond Coffee Dirt"

Cash and prizes were awarded to the Chef of the Fest competition winner, including a feature in the 2018 En Bouche Magazine, one round trip ticket on Southwest Airlines, $3,000 in cash, an engraved Riedel Decanter, Riedel Wine Glass Set, Chuao Chocolates, a mixed case of KonaRed Cold Brew, a deluxe knife set from Tahoe Kitchen Co., a cutting board from John Boos, an MCD Wines and Hotel Stay, a Chef Spotlight feature in the 2018 Spring issue of DiningOut, and inclusion in the 2018 February issue of San Diego Magazine. Additional prizes were awarded for second through third place and People's Choice.

This year's epicurean festival also saw the return of the People's Choice Award. 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 the opportunity to vote for their favorite Chef of the Fest dish. Chef Trevor Chappell of The Barrel Room took the "People's Choice Award" with his Duck Confit Pupusa with tea smoked duck, port salut pupusa, "burnt" orange gel, crispy skin, and watercress.

For more information on the annual San Diego Bay Wine + Food Festival, visit sandiegowineclassic.com.