Chef Michael Rotondo is the chef at Restaurant Charlie in Las Vegas. His commis was Jennifer Petrusky, the sous chef at Restaurant Charlie. Chef Rotondo won the award "Most Promising Chef and Bocuse d'Or Candidate," which is a bit of a confusing award - it seems to mean that he didn't win but will be a good candidate for a future Bocuse. His award is a $10,000 sabbatical provided by Scott Kaysen, a New York-based "Gastronomic Philanthropist" (hey Mr. Kaysen - I'll take some sponsorship!) to train in several Michelin starred French restaurants.
The fish presentation:
North Atlantic Cod wrapped in Baterra Kombu with fermented black garlic:
Spanish chorizo profiterole & Oregon chanterelle mushrooms (this is one of my favorite pictures I took on the trip):
Seared Long Island scallop with haricot de Mar & Elephant garlic chips:
Hawaiian blue prawn mousse with molten black garlic:
Meat presentation - not detailed below is the Beef Tenderloin collard greens, rosemary portobello mushrooms and spicy bourbon relish; turnip confit with red wine braised oxtail & caramelized shallots:
Sweet potato custard with crispy okra & black pepper tuile:
Beef cheeks with preserved mustard seeds and petite coin onions:
