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Chef Luke Knox on the Bay Area food scene

Burritt Room + Tavern's Executive Chef Luke Knox Named Star Chefs 2016 Rising Star

As reported by the San Francisco Chronicle.
 
It's that time again - New York-based StarChefs has revealed its crop of 2016 Rising Stars of the San Francisco Bay Area's food and beverage industry. Every three years, give or take, the publication names its picks for our neck-of-the-woods. This year's group includes several Chronicle Rising Stars, including Chef Luke Knox (Burritt Room Tavern), RyanPollnow (Aatxe), Val Cantu (Californios) and Maya Erickson (Lazy Bear). The chefs selected represent what StarChefs believes to be "the vanguard of the contemporary American dining scene." To be eligible, winners must be under the age of 40 and have less than 10 years of industry experience. 
Mystic Hotel American Fare

here's the List of 2016 Winners:

 

Chefs

  • David Barzelay | Lazy Bear
  • Carrie and Rupert Blease | Lord Stanley
  • Val Cantu | Californios
  • Yoni Levy | Outerlands
  • Ian Palazzola | Mourad
  • Ryan Pollnow | Aatxe
  • Brandon Rice | Rich Table

Hotel Chef

  • Luke Knox | Burritt Room Tavern at the Mystic Hotel

Community Chef

  • Evan Allumbaugh | flour water

Corporate Pastry Chef

  • Lisa Vega | Dandelion Chocolate
 
Mystic Hotel American Fare

Pastry Chefs

  • Maya Erickson | Lazy Bear
  • Edward Martinez | Cadence
  • Mikiko Yui | State Bird Provisions

Artisans

  • Kinani Ahmed | Sextant Coffee Roasters
  • Josey Baker | Josey Baker Bread
  • John Blevins | Clove & Hoof
  • Salvatore Cracco | Trou Normand
  • Jay Goodwin | The Rare Barrel

Guest Chefs

  • Helene Kennan | Guckenheimer Enterprises
  • Victor Scargle | Executive Chef of the Culinary Institute of America at Copia

Bartenders

  • Brian Felley and Mo Hodges | Benjamin Cooper
  • Alicia Walton | The Sea Star
 

Sommeliers

  • David Castleberry | RN74
  • Tara Patrick | Mourad

Restaurateurs

  • Ryan Cole, Jason Halverson, Cyrick Hia, Jason Kirmse, and Tai Ricci | Hi Neighbor Hospitality Group
 

Concept

  • Charles Bililies | Souvla